Breakfast / Oatmeal, granola & bowls
Creamy Vanilla Chia Pudding
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Five minutes tonight is a small gift to whoever walks into the kitchen tomorrow, still half asleep. Whisk it, rest it ten minutes, whisk it again, and let the fridge do the rest. It keeps for five days.
The short version
Whisk ½ cup chia seeds into 2 cups of milk with maple syrup, vanilla and a pinch of salt. Rest 10 minutes, whisk again, then chill at least 4 hours, ideally overnight. It keeps 5 days.
What makes ours better
why ours wins the argument at dinner
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Whisk twice. Chia seeds clump together as they start to swell. A second whisk after 10 minutes breaks the clumps up before they set, which is the whole difference between pudding and gravel.
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Add vanilla and a pinch of salt. Chia has almost no flavor of its own. Salt and vanilla make a plain milk gel taste like dessert.
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Swap part of the milk for yogurt. Replacing a quarter cup of milk with Greek yogurt makes it richer, creamier and higher in protein.
What you need
the stars of the show
- Milk1¾ cups
- Maple syrup2 tablespoons
- Vanilla extract1 teaspoon
yes, all of the butter
Steps
go slow. the good part can’t be rushed.
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Whisk the base
In a medium bowl or a large jar, whisk the milk, yogurt, maple syrup, vanilla and salt until smooth. Add the chia seeds and whisk for 30 seconds, until the seeds are evenly spread.
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Rest, then whisk again
Set the bowl aside for 10 minutes. The seeds will start to swell and clump. Whisk hard again, scraping the bottom and sides, until no clumps remain.
Don't wait longer than 15 minutes for the second whisk. The clumps get hard to break up.
About 10 min. Cook mode has a timer for this step.
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Chill
Cover and refrigerate at least 4 hours, ideally overnight. It is ready when a spoon stands up in it and it is thick and spoonable.
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Loosen and serve
Stir the pudding well. If it is too stiff, stir in a splash of milk until it loosens. Spoon into bowls and top with berries or whatever you like.
Good to know
read this before somebody asks for seconds
- The ratio is 1 part seeds to 4 parts liquid by volume. Use ⅓ cup of seeds per 2 cups of liquid for a looser pudding, or ⅔ cup for something nearly spoon-standing.
- If it doesn't thicken, stir in another teaspoon of seeds and chill for another hour. If it still stays thin, the seeds are probably old.
- Toppings that earn their place are fresh berries, sliced mango, toasted coconut, chopped nuts and a spoon of nut butter.
- Storage. Covered in the fridge up to 5 days; stir before serving. Freezing works for a month, but the texture is best fresh.
Questions, answered
asked and answered at the kitchen counter
Why is my chia pudding lumpy?
The seeds clumped before they were whisked apart. Whisk once right away, again after 10 minutes, and use a jar with a lid and shake it hard if that is easier.
Why is my chia pudding too thin or runny?
Not enough seeds or not enough time. Stir in another teaspoon of seeds, chill an hour more, and check the seeds aren't old.
What is the ratio for chia pudding?
One part seeds to four parts liquid. Half a cup of chia to two cups of milk makes four servings.
Can I make chia pudding with water?
Yes, but it tastes flat. Milk, or coconut milk thinned with a bit of water, gives a creamier, more satisfying pudding.
Do I have to chill it overnight?
Four hours is the minimum for a set pudding. Overnight is thicker, and it is easier on a busy morning.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
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Published October 29, 2026.