# Creamy Chia Pudding Chia pudding is a creamy, spoonable breakfast made from chia seeds that swell in milk. It takes 5 minutes to stir together and sets in the fridge while you sleep. The ratio is simple: 1 part chia seeds to 4 parts milk. Whisk it twice and you will never get clumps. - Total time: 5 min - Serves: 2 - Per serving (estimated): 290 kcal, 9 g protein - Cuisine: American. Category: Breakfast. Diet: vegetarian, gluten-free. ## Ingredients - 1/4 cup (45 g) chia seeds - 1 cup (240 ml) milk of choice - 1 tbsp maple syrup - 1/2 tsp vanilla extract - 1 pinch salt - 1 cup fresh berries or mango, for topping - 2 tbsp chopped nuts or coconut flakes, for topping ## Method 1. Add the chia seeds, milk, maple syrup, vanilla and salt to a jar or bowl. 2. Whisk well for 30 seconds, scraping the bottom so no seeds clump. 3. Wait 5 minutes, then whisk again to break up any clumps that formed. 4. Cover and refrigerate for at least 2 hours, or overnight. The pudding should be thick like soft tapioca with no liquid pooling on top. 5. Stir and add a splash of milk if it is too thick. 6. Spoon into two glasses and top with berries and nuts. Serve cold. ## Why it works - Chia seeds have a gel-forming coat that soaks up many times their weight in liquid and thickens the milk. - Whisking twice breaks up early clumps before the gel sets around them. - A 1 to 4 ratio gives a pudding that is thick but still creamy, not stiff. - Salt and vanilla bring out sweetness so you need less sweetener. - Chilling gives the seeds time to fully hydrate, so the texture is smooth and not gritty. ## The science - **The gel in a chia seed.** Each chia seed has an outer layer of soluble fiber called mucilage. In liquid it swells and forms a slippery gel that can hold up to about 10 times the seed's weight in water, which is what turns milk into a pudding. - **Why you whisk twice.** When chia seeds first meet liquid, the outer gel forms quickly and can glue seeds into clumps. Whisking at the start spreads them out, and a second whisk after 5 minutes breaks up any new clumps before the pudding sets. ## Tips - Use a jar with a lid and shake it to mix; it is easy and mess-free. - Add a splash of milk before serving if it thickens too much. - Add fruit and crunchy toppings just before eating. ## Mistakes to avoid - Skipping the second whisk leaves clumps of dry seeds, so whisk again after 5 minutes. - Using too many seeds makes a stiff, gluey pudding, so keep to the 1 to 4 ratio. - Eating it too soon leaves it thin and gritty, so chill at least 2 hours. ## Variations and swaps - Chocolate: whisk in 1 tbsp cocoa powder and a little extra maple syrup. - Coconut mango: use coconut milk and top with fresh mango. - Matcha: whisk in 1 tsp matcha powder. - Swap dairy milk for coconut milk for a richer, thicker pudding. - Swap maple syrup for honey or a mashed banana for another sweetener. - Swap the vanilla for a pinch of cinnamon or cardamom. ## Storage Keep covered in the fridge for up to 5 days. Stir before eating. Do not freeze chia pudding because the texture turns watery when thawed. ## FAQ **What is the ratio for chia pudding?** Use 1 part chia seeds to 4 parts liquid, or about 1/4 cup of seeds to 1 cup of milk. For a thicker pudding, use 3 parts of liquid. **Why is my chia pudding clumpy?** Clumps form when the seeds are not stirred enough at the start. Whisk well, wait 5 minutes, and whisk again before refrigerating. **How long does chia pudding need to set?** It needs at least 2 hours, but overnight gives the best texture. It will be thick and creamy with no liquid on top. **Can I make chia pudding with water?** Yes, but it will be less creamy. Use milk or coconut milk for a richer taste. **Is chia pudding healthy?** It is high in fiber, omega-3 fats and protein. Keep the sweetener light and top with fruit for a balanced breakfast. --- Source: https://cookingscientist.com/recipes/chia-pudding (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846