Chia Seed Pudding Ratios: Perfect Texture Every Time

Prep Time:5

Fridge:2

Total Time:2 5

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!

Recipe Tips:

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.

How to Store:

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.

Servings: servings

Calories: 186kcal