Breakfast
Chia Pudding
A no-cook breakfast made by soaking chia seeds in milk until thick and creamy. Top with fresh fruit and granola for texture and flavor.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Chia Pudding — common questions
Can I make chia pudding ahead?
Yes, make it up to 5 days in advance. Store covered in the refrigerator and stir before serving. Add toppings just before eating so granola stays crunchy.
What milk should I use?
Any milk works: dairy, almond, coconut, oat, or soy. Use unsweetened versions so you control the sweetness with honey or maple syrup.
Why is my chia pudding too thin?
You didn't use enough chia seeds or let it sit long enough. Chia seeds need at least 4 hours to fully absorb liquid. If runny after soaking, add another tablespoon of chia seeds and refrigerate 30 more minutes.
Can I freeze chia pudding?
Not recommended—the texture becomes grainy and separated when thawed. Store in the refrigerator for up to 5 days instead.
What should I serve with chia pudding?
Top with fresh berries, sliced banana, coconut flakes, nuts, cacao nibs, or jam. Keep granola separate until eating so it doesn't soften.
Can I use less honey or make it unsweetened?
Yes, use 1 tablespoon honey or omit it entirely and sweeten with fruit or jam instead. Taste after refrigeration and adjust sweetness before serving.
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