Easy Chia Pudding

Chia pudding is simple to make! Chia seeds and milk should be mixed in a mason jar or bowl first.

I add 3–4 tablespoons of chia seeds to 1 cup of liquid. After mixing, let the mixture sit for 5 minutes, stir/shake again to break up any chia seed clumps, cover, and refrigerate to “set” for 1-2 hours or overnight

My ideal chia pudding ratio is 3–4 tablespoons of chia seeds per cup of milk. I normally use 3 tablespoons of chia seeds per cup of milk, but for a richer pudding, use 4.

Choice of milk depends on preference and dietary limitations. I like almond, oat, and coconut milks.

For a simple, low-calorie, low-sugar chia pudding, unsweetened almond milk is perfect.

Full-fat canned coconut milk thickens chia pudding and makes it filling for breakfast, snack, or dessert. It's also ideal for keto and low-carb diets.

Chia pudding is an awesome meal prep option because it will stay good in the fridge for 5-7 days. For meal prep, just place the pudding in airtight jars or meal prep containers and store in the fridge.