Porridge and Granola

Chia Pudding

Chia seeds take up roughly ten times their weight in liquid, so everything comes down to the ratio: 50 g of seeds to 350 ml of milk gives a pudding that holds a spoon without standing rigid. The second rule is to whisk again after ten minutes, the moment the seeds start clumping together.

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Chia Pudding — the finished dish
Prep
10 min
Rest
4 h
Total
4 h 10 min
Servings
2
Level
Easy
Per serving
260 kcal

Ingredients

  • What to use instead

    Tinned coconut milk makes a noticeably richer pudding — dilute it half and half with water first.

Makes: 2 servings, 200 ml each

Method

  1. Step 1: Mix the base

    Whisk the milk, syrup, vanilla and salt together in a bowl. The sweetener has to dissolve before the chia arrives; once the mixture thickens it will not blend in.

  2. Step 2: Add the chia

    Tip in the seeds and whisk for 30 seconds. 50 g to 350 ml is about 1:7 by weight; for a looser pudding use 400 ml.

  3. Step 3: Whisk it again

    Ten minutes later, go through it once more, breaking up the clumps settling on the bottom. This step decides whether the pudding is smooth or lumpy.

  4. Step 4: Fill the glasses

    Divide between two glasses and cover. After 15 minutes it already looks like loose jelly, but that is not pudding yet.

  5. Step 5: Chill for 4 hours

    Refrigerate for at least 4 hours, ideally overnight. The seeds swell all the way through and the coating turns soft rather than slippery.

  6. Step 6: Serve with fruit

    Stir before serving and pile the berries on top. If it has set too firm, whisk a spoonful of milk straight into the glass.

Tips & variations

  • Tip

    An easy doneness test: a spoon stood upright in the pudding should hold for a second before slowly keeling over.

  • Variation

    Two tablespoons of cocoa and an extra 50 ml of milk turn the same base into a chocolate pudding.

  • Swap

    Tinned coconut milk makes a noticeably richer pudding — dilute it half and half with water first.

  • Storage

    Up to 4 days covered in the fridge. Add fresh berries each time, since they bleed and thin the pudding out overnight.

Nutrition

Approximate nutrition per serving and for the whole dish
1 serving Whole dish 2 servings
Energy260 kcal520 kcal
Protein6 g12 g
Fat10 g20 g
Carbohydrates34 g68 g

Approximate values calculated from standard ingredient data.

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