Chia Pudding with Almond Milk

Ingredients

• 2 tablespoons (about 24 g)chia seeds
• 120 ml (½ cup)almond milk, or any preferred milk
• 1 teaspoonhoney, or another sweetener (optional)
• to tastestrawberries or other fruit for topping (optional)

Instructions

1. 1

   Mix the ingredients

   Put the chia seeds, almond milk and honey in a jar. Stir until evenly combined.

2. 2

   Stir again

   Leave the mixture for a couple of minutes, then stir it once more to break up any clumps.

3. 3

   Chill until thick

   Close the jar with a lid and refrigerate overnight, or for at least 2 hours, until the pudding thickens.

4. 4

   Add the fruit

   When the pudding has set, stir it well. Top with fresh strawberries or your preferred fruit and serve chilled.

What is chia pudding?

Chia pudding is a no-cook breakfast made by soaking chia seeds in liquid until they swell and create a thick, spoonable texture. This American-style version uses almond milk and a touch of honey, with fruit added at the end.

Its appeal is the simple preparation: mix the ingredients, chill, and let the seeds do the thickening. The result is a convenient make-ahead option that can be served straight from its jar.

Nutrition and macros by portion

The nutrition label shows one serving as written: 155 calories, 5g protein, 16g carbs, 9g fat.

The chia seeds provide most of the carbohydrates and fat, while the almond milk and seeds contribute some protein; honey, if used, adds carbohydrate. Pair the pudding with an additional protein-rich breakfast item if you want a more balanced plate.

Choosing the ingredients

Chia seeds: These provide the pudding's structure as they absorb the milk. Measure them evenly so the mixture thickens without becoming overly dense.

Almond milk: Its mild flavour lets the seeds and fruit come through. The recipe also works with another preferred milk.

Sweetener and fruit: Honey is optional, and the fruit topping is optional too. Ripe strawberries add a fresh, juicy contrast to the chilled pudding.

Getting a smooth mixture

First stir: Mix the seeds, milk and honey thoroughly when they go into the jar. This helps distribute the seeds through the liquid.

Second stir: Give the mixture a couple of minutes to rest, then stir again. This step helps loosen clumps before the pudding sets.

How to tell when it is ready

Texture: After chilling, the mixture should be thick enough to eat with a spoon. If it still looks loose, leave it in the fridge for longer.

Serving: Stir the set pudding before adding the fruit. This brings the texture together and spreads any thicker parts through the mixture.

Plan the chilling time

Minimum rest: The pudding needs at least 2 hours in the fridge to thicken, so allow time before serving.

Overnight prep: Making it the night before is an easy way to have breakfast ready in the morning. Keep the jar covered while it chills.

What to serve with it

Fresh fruit is the recipe's suggested topping; strawberries work particularly well, but other fruits can be used. Add it just before serving for a fresh finish.

For a more substantial breakfast, serve the pudding alongside toast or another breakfast item. Keep the topping separate if preparing the jar ahead.

Recipe notes & tips

• Use a jar with enough room to stir the mixture easily.
• Stir thoroughly at the start so the seeds are spread throughout the milk.
• Repeat the stir after a couple of minutes to help prevent clumps.
• Keep the jar covered while it thickens in the fridge.
• Add the fruit just before serving for a fresh topping.

Variations

• Use another milk: Swap almond milk for any preferred milk.
• Change the sweetener: Use another sweetener instead of honey, or leave it out.
• Try different fruit: Top the pudding with fruit you enjoy in place of strawberries.
• Make it dairy-free: Choose a plant-based milk such as almond milk.
• Prepare ahead: Mix the pudding the night before and add fruit in the morning.

Common mistakes to avoid

• Skipping the second stir: Let it rest for a couple of minutes, then stir again to break up clumps.
• Not chilling long enough: Refrigerate for at least 2 hours so the seeds can thicken the mixture.
• Serving before it sets: Wait until the mixture is thick enough to spoon.
• Adding fruit too early: Keep the topping aside until serving for a fresher finish.
• Leaving the jar uncovered: Seal it with a lid while it chills.

How to store

Keep the pudding covered in its jar in the refrigerator until serving. It can be prepared overnight as directed; stir it before eating and add fresh fruit at the time of serving. Serve chilled rather than reheating.

Frequently asked questions