Chia Pudding Tips

Chia pudding seems to still hold strong for many and to be honest it’s been a while since I had some, until I started this flourless and dairy-less Lent journey (I am on Day 15 by the way). These little seeds are packed full of nutrients and benefits, but it’s not for everyone! When introducing a new food, always listen to your body and see how it reacts to it, not everyone can tolerate foods in the same way. If you are unsure, it’s always a good idea to seek a professional about it.

For those who like chia pudding, but sometimes struggle how to do it or what to put in it, I am sharing a few tips that have helped me along the way. These tips are solely based on my own experience, therefore, it may or may not work for everyone!


Chia Pudding Tips

Seed vs. Liquid Ratio

I normally do 1/4 cup of chia seeds per 1 cup of non-dairy milk. I like to use unsweetened almond milk as my liquid.

First add liquid, then chia seeds and mix!

If  the mixture is getting too thick, I will mix in a little extra milk until it is the consistency I want. If it is too thin, you could add a little more chia seeds OR I throw in some rolled oats. It does the trick too!


I use unsweetened almond milk and add other flavours to my pudding.

My go to sweetener is maple syrup! I like to be patriotic, hehe. I will add the maple syrup and mix it in before it sets.

I usually add 1/2 tablespoon of maple syrup for 1 cup of milk.

I sometimes add a TINY pinch of sea salt, just to boost the flavour of the pudding. Salt allows other flavours to really pop, so give it a try!

Setting it overnight

This is where I often find people have some issues. A lot of recipes online state to add chia seeds and liquid, combine the two and set overnight. When I follow that instruction and I wake up in the morning there have been times where I find a giant chia ball in the middle of my almond milk. No thank you.

If you are making your chia pudding the night before so you can enjoy it for breakfast, I suggest you make it a couple of hours before bed.

First off, keep your mixture in a closed container, a lot of people like to use mason jars. I use whatever is in front of me, either a glass container, a mason jar or bottle of some sort.

Then you either need a whisk to stir it or just shake it. The key here is you will want to shake or stir the mixture at least 2 more times before you head off to dream land.


To Blend or not to Blend?

To be honest, I like both.

If I am making a chocolate chia pudding, I will blend it. It is a lot smoother and it tastes more like a classic chocolate pudding.

If I am eating it for breakfast and am adding fruit, granola, hemp seeds, etc. then I will leave it the way it is.

BUT, if the texture is what bothers you, I honestly recommend you try blending it first before you completely say no to chia pudding. At least you say you tried! If you are blending it, I would just add the milk and chia seeds to set overnight and then add all your flavours in the blender the next day (or a few hours later).



This is definitely a personal choice. But I’ll let you know what I like to add to it in the morning.

Fruit! Any fruit is a great topping. Banana, blueberries, strawberries, papaya, peaches, grapes, apples, pear, the list can go on and on!

I also like to add my toasted granola (search back to school oats for recipe) and some hemp seeds to add a little extra crunch and nutty flavour on top. Plus, I am getting a little extra protein and more nutrients into my breakfast. Last but not least, I will either drizzle a little honey or a touch of organic maple syrup on top.

Hope these tips will help you!


Antonietta xo



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