Updated: Apr 30, 2020
If you want a really specific recipe where I outline every amount precisely you need to stop reading… because this recipe is open to variation and creativity.
So long as you keep the liquid and the chia amounts in this proportion then you are free to manipulate the flavours, the ingredients and anything else you want!
In the past I have always made “raw” chia puddings but if I’m honest, they would taste ok but never fabulous and I would always end up with the chia wanting to settle down the bottom of my jars. I used to regularly go and shake my chia jars for the first couple of hours just to stop clumping. But now with one simple change I have had perfectly incorporated chia seeds every time!
I have made these chia puddings with fruit and vegetable juices, pureed fruit, dairy milk, coconut milk, protein shakes, nut milk and rice milk… I’ve made them super sweet and I’ve made them just sweet enough… I’ve used sugar, honey, rice malt syrup, xylitol, stevia and combinations of each… I’ve added grated apple, dried fruit, nuts to the chia pudding itself as well as on top… sometimes my creativity tastes great and I have to fight the kids for them, other times our Labrador enjoys them immensely.
I guess what I’m saying is that I will give you the key to a chia pudding where the chia seeds are actually held in suspension rather than clumping down the bottom of your dish – but the rest is up to you! How long they last in the fridge will depend on the ingredients that you use.
I love this picture… this chia pudding was a simple chia, coconut milk and vanilla bean powder. Clearly a success by the look on Isabelle’s face. Priceless.
The basic recipe:
400ml liquid of your choosing 80g chia seeds
If you have a thermal cooker then it is as easy as can be – put the chia, liquid and any other ingredients you want incorporated into the pudding, into the mixer bowl, set temp for 37, speed 1 (reverse), 5 minute timer.
If you are going old school then simply add the liquid, chia and any other ingredient you want incorporated into the pudding to a small saucepan, heat until 37 degrees (body temperature) and stir for 5 minutes.
The heating really does make a difference.
Pour into your serving containers and refrigerate for at least 1 hour preferably overnight. Serve with whatever toppings your heart desires.
I pour mine into 6 small containers as I like to add lots of toppings as you can see, but you can do whatever size you like.
Optional – Consider other ingredients such as a sweetener (25g honey works well), spices such as cinnamon or vanilla, nuts, grated/diced/pureed fruit, coconut…
The chia pudding pictured below was chia mixed with cinnamon and a vanilla protein shake made with almond milk. The protein powder added all the sweetness. Topped with some fresh fruit or yoghurt this makes a delicious breakfast or snack!
Enjoy being creative with these! I would love to hear from you if you make this recipe – feel free to leave a comment below this post or pop a picture on Gracious Goodness Essentials.