Let it sit for about 5-10 minutes. The chia seeds will swell up and absorb most of the liquid.
Stir the mixture again and refrigerate for another 3-4 hours or overnight.
Serve it with fresh fruits or your favorite toppings [see notes for variations].
Alternatively, store it in the refrigerator for up to 3-4 days for a quick grab and go breakfast.
Notes
Jars for chia puddingAny glass bowl which can hold between 8oz - 16oz works. Ideally, choose the one over 10 oz to give enough room to load up on fruits and other toppings.
Other options include these Weck jars which are wide-mouthed and gorgeous but a little more expensive.
How to make it vegan
Use almond milk instead of dairy milk.
Maple syrup or Agave nectar instead of honey.
Notes / Tips
If your chia seeds are old, they'll not swell up. Don't discard them use them in smoothies instead.
This recipe can be easily scaled - you can make 3-4 servings at a time. I prefer to add fruits just before serving but if your mornings are busy you can save time by adding fruits when you make it.
Liquids such as milk, almond milk or coconut milk, yogurt are usually used but you could also add your leftover smoothie.
The shelf-life of your chia pudding depends on your milk. So make sure to use fresh milk when possible.
Add seeds and nuts last so that they do not become soggy.
It is important that you wait for the chia seeds to swell up and then stir again. If you don't do that and refrigerate straight away, you'll end up with some chia seeds floating on top and some sunk to the bottom much like the picture shown in the blog post.
VariationsOnce you have made the base chia pudding recipe and allowed it to sit for 15 minutes, add the following mix-ins to create some exciting variations.
Banana and walnut – Mash a banana using a fork and add it to the pudding. Mix well. Refrigerate it overnight and serve it with chopped bananas and walnuts.
Peanut butter and jelly – Mix 1/4 cup raspberries with chia pudding before you refrigerate it. Serve with a dollop of peanut butter and chopped nuts.
Apple cinnamon – Add about 1/2 cup chopped apples to the chia pudding. Mix well and refrigerate it. Add a pinch (or more) of cinnamon right before serving.
Chocolate chia pudding – If your kids love the store-bought chocolate pudding replace it with this. Blend it if they don’t like the texture. Add 1/2 tablespoon of cocoa powder, 1/2 teaspoon vanilla extract, 1 teaspoon maple syrup to the chia pudding. Mix well, refrigerate and serve it topped with raspberries.
Strawberry banana – Serve the refrigerated chia pudding with chopped banana, strawberries, or any berries of your choice.