Photo by Nataliya Vaitkevich on Pexels
Chia Pudding
A thick, spoonable pudding made by soaking chia seeds in milk, lightly sweetened with maple syrup and vanilla and served with berries.
- 100 g chia seeds
- 500 ml whole milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 200 g mixed berries
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Add to a shopping listHow the shopping list works →- Step 1
In a large bowl or jar, whisk the milk, maple syrup and vanilla together. Sprinkle in the chia seeds in a thin stream while whisking, so they spread through the liquid instead of landing in one clump.
- Step 2
Leave for 5 minutes, then whisk again, scraping the bottom of the bowl. Chia seeds sink and stick together as they swell. This second stir is what stops the pudding setting solid at the base with a watery layer on top.
- Step 3
Cover and refrigerate for at least 2 hours, or overnight for a thicker, smoother set, stirring once after the first hour if you remember. The seeds absorb the milk and swell into a soft gel.
- Step 4
Stir the pudding well before serving. If it is thicker than you like, loosen it with a splash of milk. If it is too loose, stir in a tablespoon of chia seeds, wait 20 minutes and check again.
- Step 5
Divide between 4 glasses or jars and top with the berries. It keeps for 4 days covered in the fridge, so it works as a make-ahead breakfast. Oat, almond or coconut drink can replace the milk, which also makes it vegan.
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