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Chia Seed Pudding
Feinauer Family Recipe

Chia Seed Pudding

From the kitchen of Ben Feinauer
Prep15 mins
Cook0 mins
Total15 min
Yield2 servings

Ingredients

Scaled for 2 servings · Tap an ingredient to check it off

Directions

Prep 15 mins · Cook 0 mins · Total 15 min

  1. Step 1
    In a bowl or wide jar, whisk together milk, maple syrup, vanilla, and salt. Pour in chia seeds and whisk vigorously for so the seeds distribute evenly.
  2. Step 2
    Let the mixture sit on the counter for .
  3. Step 3
    Whisk thoroughly again to break up any seed clumps that have settled at the bottom before they form a solid block.
  4. Step 4
    Cover and refrigerate for at least , or overnight for a thicker set. Keeps up to 5 days.

Tips for success

  • Skipping the second chia stir: Chia seeds sink and bind within the first 10 minutes; skipping the rest-and-re-whisk step leaves a hard layer of chia jelly cemented to the bottom of the container.
  • Skipping salt: Chia Seeds have neutral, earthy profiles. Leaving out a pinch of salt leaves the mixture tasting flat, regardless of how much sweetener you add.

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Main photoFrom Ben Feinauer

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Feinauer Family Recipe

Chia Seed Pudding

From the kitchen of Ben Feinauer

Prep: 15 mins·Cook: 0 mins·Yield: 2 servings

Ingredients

  • ¼ cup chia seeds (black or white)
  • 1 cup milk of choice (unsweetened coconut milk, almond milk, or whole milk)
  • 1 ½ tbsp pure maple syrup (1 to 2 tablespoons, to taste)
  • ½ tsp vanilla extract
  • 1 pinch kosher salt (tiny)

Directions

  1. In a bowl or wide jar, whisk together milk, maple syrup, vanilla, and salt. Pour in chia seeds and whisk vigorously for 30–60 seconds so the seeds distribute evenly.
  2. Let the mixture sit on the counter for 5 to 10 minutes.
  3. Whisk thoroughly again to break up any seed clumps that have settled at the bottom before they form a solid block.
  4. Cover and refrigerate for at least 2 hours, or overnight for a thicker set. Keeps up to 5 days.

Cook's Notes

  • Skipping the second chia stir: Chia seeds sink and bind within the first 10 minutes; skipping the rest-and-re-whisk step leaves a hard layer of chia jelly cemented to the bottom of the container.
  • Skipping salt: Chia Seeds have neutral, earthy profiles. Leaving out a pinch of salt leaves the mixture tasting flat, regardless of how much sweetener you add.