Before you cook
Background Recipe story & origin
Chia pudding emerged as a health food trend in the 2010s, though chia seeds have ancient Central American origins. The Aztecs and Mayans cultivated chia for millennia, valuing its energy-sustaining properties-'chia' derives from the Nahuatl word for 'oily.' Modern chia pudding exploits the seeds' ability to absorb liquid and form a gel, creating a tapioca-like texture without cooking. The basic preparation combines chia seeds with milk (dairy or plant-based), sweetener, and vanilla, then refrigerates until thickened. Overnight preparation makes it convenient for breakfast.
Before you start Equipment you'll need
- jar or bowl — Holds chia pudding mixture during refrigeration and allows easy mixing of ingredients
Safety Safety & allergen notes
- Keep perishable ingredients refrigerated until ready to use.
Non-negotiables Rules for success
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Mix and refrigerate
Whisk chia seeds, milk, maple, and vanilla. Let sit 5 minutes, whisk again to prevent clumping. Refr...
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Add toppings
Top with fresh fruit before serving.
Prep Get set first
About 5 min of prep
- Prepare jar or bowl
This recipe takes about 0 minutes total.
Ingredients
Instructions
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Mix and refrigerate
Whisk chia seeds, milk, maple, and vanilla. Let sit 5 minutes, whisk again to prevent clumping. Refrigerate at least 4 hours or overnight.
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Add toppings
Top with fresh fruit before serving.