5-Minute Creamy Chia Pudding
5-Minute Creamy Chia Pudding
This Chia Pudding turns a simple mix of chia seeds and milk into a thick, creamy breakfast that sets up overnight in the fridge with almost no effort. A second whisk a few minutes into mixing is the small trick that keeps the texture smooth instead of clumpy, and the base adapts easily into a matcha chia pudding or a full chia pudding bowl loaded with fruit and granola. It is exactly the kind of make ahead breakfast that turns into a genuine weekly habit.
Ingredients
Equipment
Method
- Whisk milk, honey, vanilla, and salt together.
- Whisk in chia seeds thoroughly.
- Let rest 5 minutes, then whisk again to break up clumps.
- Cover and refrigerate at least 4 hours or overnight until thickened.
- Stir before serving and top as desired.
Whisk the mixture a second time about 5 minutes after the first; skipping this step is the main cause of clumpy chia pudding.
Notes
- Whisk twice, once right after adding the seeds and again 5 minutes later, to prevent clumping.
- Stick closely to the chia seed to liquid ratio for a reliably thick, spoonable texture.
- Add toppings just before serving to keep granola and coconut flakes crunchy.
- A jar or container with a tight lid makes the second mixing step easy to do by shaking instead of whisking.