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A small jar of chia pudding topped with diced nectarine
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Chef-worthy Chia Pudding

Chia pudding comes together in just a few minutes and is a great little make-ahead-friendly, high-fiber breakfast or snack. My version has a beautiful, nuanced flavor profile with just five ingredients.
Prep Time5 minutes
Additional Time4 hours
Course: Breakfast and Brunch
Cuisine: American
Keyword: chia pudding
Servings: 1 serving
Author: Carolyn Gratzer Cope

Equipment

  • 1 8-ounce lidded jar

Ingredients

  • ½ cup unsweetened soy milk
  • 2 tablespoons chia seeds
  • ½ teaspoon maple syrup
  • 1 pinch ground cinnamon
  • 1 tiny pinch ground cardamom
US Customary - Metric

Instructions

  • Add all ingredients to an 8-ounce jar.
  • Give it a really good stir until the seeds and spices distribute well and the liquid starts to thicken a little.
  • Place the lid onto the jar and shake well for 30 seconds.
  • Refrigerate for at least four hours. I like to leave it overnight when possible.
  • Just before eating, give it a stir and top with fruit.

Notes

  1. I always have Silk unsweetened soy milk in my fridge, since it's my preferred milk for coffee. It's creamy and naturally high in protein and works really well for chia pudding. You can use any kind of dairy or plant-based milk that you like.
  2. The flavors of this pudding work well with more or less any fruit. I've pictured diced nectarine, but berries, banana, other stone fruits, or tropical fruits could all work beautifully.

Nutrition

Serving: 1 | Calories: 170kcal | Carbohydrates: 15g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 49mg | Potassium: 263mg | Fiber: 9g | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 312mg | Iron: 3mg

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