Chia Seed Pudding Ratios: Best Texture Every Time
Getting the chia seed pudding ratios right is the secret to a perfect pudding. Follow these ratios every time, and you can’t go wrong.
NOTE: This post has been updated since it was originally published on August 18, 2022.
Chia seed pudding ratios vary, and it can make all of the difference in the thickness and creaminess of your pudding.
I’ve experimented with a variety of milks and ratios, and I’ve finally, once and for all, found the perfect chia seed pudding ratio.
Through trial and error, I discovered the ideal ratio to achieve a smooth and creamy pudding with the perfect texture.
Use this recipe, and these ratios, every time you make chia seed pudding and you will never go wrong.
Chia pudding is one of the easiest recipes to make, and once you get the basic recipe perfected, you can add a variety of ingredients to mix things up according to your taste preference.
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Chia Seed Pudding Ratios
Ratios are very important when it comes to making chia seed pudding. If you use too much milk, your pudding never thickens sufficiently.
But if you don’t use enough milk, or you use too many chia seeds, then your chia seed pudding becomes too thick – like a brick!
Using different types of milk does not significantly affect the thickness of chia seed pudding. However, the ratio of chia seeds to milk, as well as the amount of time the pudding sits in the fridge to thicken, do have an impact.
Kitchen Tools Used
There aren’t many kitchen tools needed to make the perfect chia seed pudding. Here is what I used.
- mason jar with lid. A 32-ounce size, wide mouth, mason jar with a tight-fitting lid.
- measuring cups. I love these wooden measuring cups, pretty and environmentally friendly.
- measuring spoons. Same with these measuring spoons, all wood and non-toxic.
Classic Chia Seed Pudding Recipe Ingredients
- Chia seeds. Feel free to use black chia seeds or white chia seeds.
- Plant-based milk. I like to use organic soy milk for my chia seed pudding.
- Sweetener. I like to use either maple syrup or monk fruit.
- Vanilla. Look for a high-quality pure vanilla extract.
optional ingredients to consider
Once you have the basic chia seed pudding recipe down, there are many other ingredients you can add. Here are a few to consider.
- Cacao powder. Using a high-quality cacao powder is awesome for making chocolate chia pudding.
- Pumpkin spice. Great to make pumpkin chia pudding during the fall months.
- Berries. Fresh or frozen blueberries or raspberries taste so refreshing on top of chia seed pudding.
- Nuts and seeds. Crushed walnuts and pecans, or pumpkin and sunflower seeds are a great addition.
- Dried fruit. Chopping up a few pieces of dried fruit, such as mango, pineapple, or peaches creates a great flavor and texture.
How To Make Delicious Chia Seed Pudding: Perfect Ratios Every Time
NOTE: You can find exact measurements and full instructions in the printable recipe card below.
Measure and pour the chia seeds into a large 32-ounce glass container.
Fill the glass jar to about half-full with milk and stir gently with a knife or fork.
Next, add the monk fruit and vanilla extract. Stir again to combine.
Add the alternative milk to just below the rim of the mason jar. Stir thoroughly to combine.
Place a lid on the jar, and let the chia seed pudding sit for approximately 10-15 minutes on the kitchen counter.
After 15 minutes, the chia seeds should have expanded and you will see the pudding start to gel and thicken. Stir thoroughly again, breaking up all of the clumps, and scraping the sides for any remaining chia seeds.
Cover and place your chia seed pudding in the fridge for a minimum of 2 hours.
After a couple of hours, your pudding will be good to serve. Feel free to add any of the optional ingredients, or be a purist like me, and just eat it plain.
Enjoy your delicious classic chia pudding!
How To Store
Chia seed pudding can be stored for about 6-7 days in the fridge. Just make sure it is stored in a glass, airtight container.
Chia Seed Pudding Recipe Tips
Chia seeds have a long shelf life, years in fact if they are stored properly. I store mine in a tightly sealed container in the fridge. Chia seeds can also be stored in a cool, dry area of your kitchen pantry.
My favorite plant-based milk to achieve perfect chia seed pudding ratios are; organic, unsweetened soy milk, flax milk, oat milk, and cashew milk. These provide a nice creamy smooth texture.
Monk fruit is a plant-based, non-nutritive, sweetener that is natural and not laden with chemicals. Unlike regular cane sugar, monk fruit will not spike your blood sugar so I like to use this sweetener as an alternative swap to processed white sugar.
That said, you can definitely use other sweeteners such as honey, maple syrup, Yucon syrup, or white sugar.
PRO TIP 1: If you do use white sugar, I highly recommend you buy organic. Regular table sugar (white or brown sugar) comes from the sugar cane crop and is one of the most highly herbicide/pesticide sprayed crops around.
Cane sugar is not great for you but IF you are going to use it, then I would choose organic to save yourself from consuming a lot of chemicals.
PRO TIP 2: When it comes to mixing the chia seeds into milk, my personal preference is to use a knife or fork to prevent the chia seeds from clumping and sticking to the utensil.
Using a spoon causes the seeds to clump and stick to the spoon more than a knife or fork.
Chia Seed Benefits: What You May Not Know
According to Harvard T.H.Chan’s The Nutrition Source
- Chia seeds come from the plant Salvia hispanica L., a member of the mint family, and were once a major food crop in Mexica and Guatemala.
- Chia seeds are a complete protein, meaning they contain all 9 essential amino acids that cannot be made by the body.
- Chia seeds are also the richest plant source of omega-3 fatty acids. Studies show omega-3 fatty acids help with cardiovascular health, like lowering cholesterol and blood pressure, as well as regulating heart rhythms, preventing blood clots, and decreasing inflammation.
Chia seeds are the richest plant source of omega-3 fatty acids, and they are considered a complete protein.
- Chia seeds are high in fiber, which helps to lower LDL cholesterol, slow digestion, prevent blood sugar spikes and aid in satiety, that feeling of fullness.
- Unlike flax seeds, chia seeds can be eaten whole, without grinding them down, and still be absorbed and digested well by the body.
- Chia seeds can be eaten alone, without liquid, but this is not recommended. Chia seeds swell quickly after absorbing liquid, and this could cause difficulties. One case report showed a patient ate dry chia seeds and then drank a glass of water. They developed a blockage in the esophagus due to the quick expansion. Yikes!
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- Healthy Black Bean Vegan Chili Recipe
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Let’s Connect
I hope you find this article helpful in achieving the perfect chia seed pudding ratios for all of your pudding needs.
Using the right chia pudding ratios is key to achieving the perfect consistency. Follow these ratios every time, and you will always have the perfect pudding.
QUESTION: How do you like to eat chia seed pudding? Are you a purist like me and like to eat it plain, or do you add a bunch of toppings?
Let me know in the comment section below. I’d love to hear from you.
FREE Green Smoothie Guide
Enjoy this FREE Green Smoothie Guide to help you stay healthy as a care partner. From peanut butter and chocolate smoothies to beautiful, creamy fruit smoothies, there is at least one recipe in this guide for you.
Staying healthy as a busy caregiver is critical, and green smoothies will help you stay on track. Grab your guide and get blending!
VIDEO: Classic Chia Seed Pudding: Perfect Ratios Every Time
Printable Recipe To Enjoy
Chia Seed Pudding Ratios: Perfect Texture Every Time
Equipment
- mason jar with wide mouth lid 32 ounce
Ingredients
- 1/2 cup chia seeds black or white
- 4 cups plant-based milk I like organic soy or flax milk
- 1 tsp pure vanilla extract
- 1 tbsp monk fruit
Instructions
- Measure chia seeds, and carefully pour them into a 32oz mason jar.
- Fill the mason jar to about half full with the plant based milk, and stir gently with a knife or fork.
- Add monk fruit and vanilla extract. Stir thoroughly to combine.
- Add the remaining plant based milk to just below the rim of the mason jar. Stir thoroughly to combine.
- Place the lid on the mason jar, and let the chia seed pudding sit for approximately 10-15min.
- Stir one more time, breaking up all of the clumps, and scraping down the sides for any remaining chia seeds.
- Cover tightly and place the chia seed pudding in the fridge for at least 2 hours.
- After a couple of hours, your pudding will be good to serve. Enjoy!
Notes
- I like to use a knife or fork to prevent the chia seeds from clumping and sticking to the utensil. Using a spoon causes the seeds to clump and stick to the spoon.
- You can eat your pudding in as little as 15min., however, it is best when you allow it to sit in the fridge for a couple of hours to reach its full thickness consistency.
- To serve, place your chia seed pudding in a bowl, then add anything that sounds good to you, such as berries, sliced-up fruit, nuts, seeds, etc.
- If you do not want to use monk fruit, feel free to use other sweeteners such as honey, maple syrup, stevia, or sugar.
- You can use black or white chia seeds for this recipe. Nutritionally speaking, they are similar.
- Chia seed pudding should be stored in the fridge in a tightly sealed, preferably glass, container.
- It will last in the fridge for approximately 6-7 days.
