Creamy Blended Chia Pudding Recipe | Healthy Breakfast or Snack
A silky-smooth blended chia pudding that sets quickly without soaking and takes on any flavor you like. Great for make-ahead breakfasts or snacks with customizable toppings.
Ingredients
Ingredients
- 3 tablespoons chia seeds
- 1 cup milk of choice (almond, oat, dairy, or coconut milk)
- 1–2 tablespoons maple syrup, honey, or date syrup, to taste
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- Optional: 2 tablespoons Greek yogurt
- Optional: 1 tablespoon nut butter
- Optional: 1–2 tablespoons cocoa powder
- Optional: 1/2 cup berries or mango
- Optional: 1–2 teaspoons ground flax or hemp hearts
- Optional: A pinch of cinnamon or cardamom
- Toppings (optional): fresh fruit, chopped nuts, seeds, granola, coconut flakes, or a drizzle of nut butter
Instructions
Instructions
- Add milk, chia seeds, sweetener, vanilla, and salt to a high-speed blender, along with any optional boosters.
- Blend on low, then increase to high for 45–60 seconds, scraping down the sides as needed, until smooth and thick with no visible seeds.
- Let the mixture rest for 5 minutes, then blend again for 5–10 seconds to ensure even thickening.
- Adjust thickness by adding 1–2 tablespoons milk and pulsing if too thick, or blending in 1 teaspoon chia at a time and resting 3–5 minutes before re-blending if too thin.
- Transfer to jars and chill for at least 30 minutes to set.
- Top with desired fruit, nuts, or yogurt and serve cold.
Notes
For ultra-creamy texture, use full-fat coconut milk or add Greek yogurt; for lighter texture, use almond or oat milk. Aim for about 3 tablespoons chia per cup of liquid. If your blender is weak, soak chia in milk for 10 minutes before blending. Stores 4–5 days in the refrigerator; freeze up to 1 month and thaw overnight, stirring and adding a splash of milk if needed. Avoid adding fresh fruit too early to prevent thinning.