How to Make Simple Chia Pudding

The base of this pudding is made out of ch-ch-ch-chia, the same seeds that turned that ceramic sheep from the 1980's green. A stable for some Latin American indigenous groups, but over the last few years chia seeds have become rather popular and easily available, and there is plenty of good reason for this. Chia seeds are a powerhouse of nutrients, containing omega 3 fatty acids, protein, fiber, and minerals including calcium up to three times more than a serving of milk. Unlike flax seed, they don’t have to be ground in order for you to absorb the nutrients.

Superfood? Perhaps.

chia seeds

I’m sold on this new-to-me ingredient and have taken steps to stock my pantry. Chia can be used as an egg substitute in baking or merely sprinkled into smoothies but I’ve been enjoying them daily in yogurt with fresh blueberries and now a chilled, creamy pudding.

Thanks to Guy of Bondi Harvest, who whipped up a chia pudding in one of his recent recipe videos, I decided to try chia pudding. It was an instant, love-at-first-bite reaction.

I love tapioca and rice pudding so it was no stretch to accommodate for the texture. I can see how some may find it unpleasant; I found it fascinating. Not only does the delicious chia pudding offer plenty of health benefits, but it comes together with incredible ease and makes for a convenient snack. My husband and I have been making it in a jar, shaking up four ingredients – almond milk, chia seed, chai spice and maple syrup and then taking it to work the next day for an afternoon snack. The seeds absorb up to ten times their weight in water and expand in the tummy to give you a satisfied, full feeling and a shot of energy! Sufficient to say, I totally get why they are all the rage in the health world.

My favorite flavour combinations so far are:

  • Unsweetened almond milk
  • Maple syrup
  • Chai spice

Here is the basic recipe. Feel free to swap in any milk that suits your fancy.


  • 2 tsp of maple syrup
  • pinch of chai leaves (or homemade chai spice)
  • ½ cup of almond milk
  • 4 tsp of chia seeds 


  1. Combine all the ingredients in a pint jar. Cover the jar with a lid and give it a vigorous shake.
  2. Chill for about an hour, then return to the jar and shake it up. Let chill for at least 4 hours and overnight is even better.
  3. Chia seeds will expand and turn into pudding the consistency of applesauce (it won't get really thick).
  4. Serve cold with sliced fruit or toasted nuts on top.
Chia Pudding