Welcome to another old blog post revamped! This chia seed pudding recipe is one of the particularly first recipes that I shared on my blog (if you scroll all the way down, you can see what one of the original photos looked like). After FIVE years, I figured that it was time for this post to get a complete makeover, complete with a fancy new video and everything!

Look at me on a roll with updating old content:)

But first, a question: have you ever had chia pudding??

It’s one of those things that I always thought I hated until I simply finally tried it. Chia seed pudding has a texture a lot like tapioca and it can be a little weird at first. But if you can get past the texture, it’s WORTH THE POT (and, ahem, worth the pot for you!?).

Because I get bored easily, I made FOUR different flavor options for you to try out:

Chocolate Chia Seed Pudding
Cinnamon Vanilla Chia Seed Pudding
Strawberry Chia Seed Pudding
Blueberry Chia Seed Pudding (basically, you could use any fruit here;))

How to make Chia Seed Pudding:

If you’ve never made it before then you might not know how ridiculously straightforward it is to throw together. No cooking or chopping is required and it’s a great meal prep breakfast or snack.

I’ve worked out the reliable chia seed pudding ratio of chia seeds:liquid. My recipe uses 2 tablespoons of chia seeds to 1/2 cup of liquid.

So, what kind of liquid should you use? You can actually use whatever type of liquid you want including water. I like using almond milk or coconut milk for a creamier texture. I’ve tried it with water and while it works, I don’t truly love it.

To make the pudding, simply combine all of the ingredients in a container and mix thoroughly. If you’re using fruit, you’ll want to mash that up before mixing it in with the other ingredients.

For the chocolate version, it’s helpful if you mix the cocoa powder with about a tablespoon of hot liquid in order to dissolve the cocoa powder.

Place in the fridge for at least 4 hours but you can also leave it overnight. AND that’s it!