Vanilla Chia Pudding
Five minutes of stirring the night before and breakfast is done for four days. Naturally thick, no cooking at all.
Method
- Whisk the chia seeds, milk, maple syrup, vanilla and salt in a bowl or jar.
- Let it stand 10 minutes, then whisk again — this second whisk breaks up the clumps that always form as the seeds start to swell.
- Divide between four jars, cover, and refrigerate at least 4 hours or overnight.
- Stir before serving. If it's thicker than you like, loosen with a splash of milk.
- Top with fruit and nuts just before eating so they stay crisp.
Cook's notes
- The 10-minute second whisk is the difference between smooth pudding and a lumpy one.
- Ratio to remember: 1 part chia to 4 parts liquid by volume. Adjust from there.
- Keeps 4–5 days covered in the fridge; add toppings per serving, not to the batch.
Why this works
Chia seeds absorb roughly 10 times their weight in liquid, forming a gel around each seed. The 10-minute second whisk exists because the seeds start gelling immediately and clump the moment they're wet — breaking those clumps once is the difference between smooth pudding and lumpy.
If it goes wrong
Lumps mean you skipped the second whisk. Too thin means the ratio drifted — 1 part chia to 4 parts liquid by volume is the anchor. Too thick is easily fixed with a splash of milk at serving.
Make it your own
Cocoa and maple for chocolate. Matcha whisked into the milk first. Coconut milk makes it noticeably richer. Blending the finished pudding gives a completely smooth, mousse-like texture if the seed texture isn't for you.
Storing and reheating
4–5 days covered in the fridge and it thickens slightly over that time. Add toppings per serving so nuts stay crisp. Doesn't freeze well.
More breakfast ideas
Fluffy Buttermilk Pancakes
Tall, cloud-soft pancakes with crisp golden edges. The buttermilk and a rested batter do all the heavy lifting.
Classic French Toast
Custardy in the middle, caramelized at the edges. Day-old bread is the move, and a splash of vanilla makes it sing.
The Perfect Cheese Omelette
Soft, just-set, and folded around a melty middle. Low heat and constant motion turn three eggs into something French-bistro good.