Chia Seed Pudding Ratios | Get The Best Texture Every Time
Chia seed pudding ratios make all the difference in the quality of your pudding. Use these ratios every time and you will never go wrong.
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Chia seed pudding ratios vary, and it can make all of the difference in the thickness, and creaminess of your pudding. I’ve played around with a variety of milks and ratios, and I have finally, once and for all, found the perfect chia seed pudding ratio. Use this recipe, and these ratios every single time you make chia seed pudding, and you will never go wrong.
When I went online to look up recipes, I found the chia seed pudding ratios all over the place. So I began experimenting with different chia seed to milk ratios, and I finally found the perfect ratio to get your chia seed pudding smooth, creamy, and with the best texture.
Chia seed 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 buds.
Chia Seed Pudding Ratios
Ratios are very important when it comes to making chia seed pudding. If you use to 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 milks does not affect the thickness of chia seed pudding too readily, however the ratio of chia seeds to milk definitely does, as well as how long you let the pudding sit in the fridge to gel.
Chia Seed Nutrition. Did You 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 helps 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 aids 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!
There are not many kitchen tools for this recipe since it is so simple to make. But here are some of the tools I use when making Classic Chia Seed Pudding.
Handy Kitchen Tools For This Recipe
- mason jar with lid – 32 ounce size, wide mouth, is the one I use for this recipe.
- measuring cups – absolutely love these wooden ones – environmentally friendly. 😉
- measuring spoons – same with these, all wood, and love them.
Classic Chia Seed Pudding Ingredients
- chia seeds – this is a good size (32oz/2lbs). I like to have a large bag on hand because you can use chia seeds in so many things. Plus this chia seed pudding is so quick and simple to make, it’s best to have a decent supply on hand. If stored in a cool, dry place, chia seeds can last for years.
- alternative milk – I have experimented with many different kinds of alternative, dairy-free milks and I have found my most favorites to be:
- organic soy milk – unsweetened
- flax milk – unsweetened
- cashew milk – unsweetened
- monkfruit – this is a plant based, non-nutritive, sweetener that is natural and not laden with chemicals. Monkfruit, unlike regular cane sugar, will not spike your blood sugar so I like to use this sweetener as a nice alternative swap to processed white sugar.
- That said, you can definitely use other sweeteners such as honey, maple syrup, Yucon syrup or plain ole white sugar.
- NOTE: 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 myself from consuming a lot of chemicals.
- That said, you can definitely use other sweeteners such as honey, maple syrup, Yucon syrup or plain ole white sugar.
- pure vanilla extract – I like to use a high quality, organic, pure vanilla extract versus a flavoring. You don’t use a lot of vanilla extract in recipes so, for me, getting a high quality one is worth it for best flavor.
optional ingredients you might want to consider
Once you have the classic chia seed pudding recipe down, there are many other ingredients you can use. Here are just a few.
- cacao powder – this is awesome to make chocolate chia pudding
- pumpkin spice – great to make pumpkin chia pudding during the fall months.
- berries – fresh or frozen will work. Berries such as blueberries, raspberries and more.
- nuts and seeds like crushed walnuts and pecans, or pumpkin and sunflower seeds.
- dried fruit such as chopped mango, pineapple, peaches etc.
Classic Chia Seed Pudding Preparation
No real preparation here other than making sure your mason jars are clean and your ingredients are fresh!
Classic Chia Seed Pudding Directions
Measure out 1/2C of chia seeds and carefully pour them into your 32oz wide mouth mason jar.
Fill the mason jar to about half-full with the alternative milk of your choice, and stir gently with a knife or fork. NOTE: 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.
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 15min or so, 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.
You should be good to go at this point but if you want to check on your pudding after a couple of hours just to make sure you are liking the consistency, then please do so. Stir again and allow to continue to thicken in fridge.
After a couple of hours your pudding will be good to serve. Feel free to add any of the above mentioned optional ingredients, or be a purist like me, and just eat it plain.
Enjoy your delicious Classic Chia Seed Pudding!
How To Store
Chia seeds plain can be stored for years in its sealed package in a cool and dry place.
Chia seed pudding can be stored for about 6-7 days in the fridge, in a tightly sealed glass container.
check out these other simple, delicious, healthy recipes
Easy 15 Minute Refreshing Summer Salad Watermelon Recipe
A Sugar Free Peach Cobbler With Drop Sourdough Biscuits
My Favorite Oatmeal Vegan Cookies & Gluten Free
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If you make this Chia Seed Pudding recipe, I would love it if you give it 5 stars and comment below.
And feel free to post your beautiful creation on Instagram with the hashtag #parkinsonsandus!
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VIDEO: Step by step directions on how to make delicious Chia Seed Pudding – the classic recipe.
Printable Recipe For You To Enjoy
Classic Chia Seed Pudding
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 dish, and 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.
