Recipe: Chia Pudding


So my new “lifestyle” means that I have to start experimenting with all kinds of new foods and first up on my list was chia pudding.

Chia pudding gets a lot of hoopla on the foodie blogs that I have been checking out lately so I was excited about trying out a chia pudding. A lot of the blogs said that the chia seeds have a texture that is very similar to tapioca and I absolutely love the tapioca bubbles in bubble tea so I figured that I would like chia as well. But unlike my past experiments, I didn’t let myself go too crazy with my first chia pudding. Instead, I decided to go with something a little simpler than most of the recipes out there and I chose an almond milk chia pudding. It covered all the bases that I was looking for; it was sweet, simple and I had all the ingredients. It was a four ingredient pudding that was super easy to put together and I just had to be patient and wait for it to “bloom”.*

So I took out my favourite mason jar and combined all the ingredients and just waited for it to be ready.

This is the recipe that I used this time around.

Almond Milk Chia Pudding Recipe


2 cups of unsweetened almond milk

½ cup of chia seeds

A sprinkle of cinnamon

A tablespoon of brown sugar


Combine all the ingredients in a mason jar and let set in the refrigerator for 2 to 12 hours.pudding

Now, I am nowhere near being a patient person so I checked on the jar every half an hour waiting for it to be ready to eat. But just like the recipe said, it took almost twelve hours for the pudding to be ready.

So I waited and checked and waited and checked and finally had some.

The next morning when I woke up.

I scooped up some pudding as soon as I woke up and had it cold right out of the fridge. The taste of the pudding itself was very delightful. It was creamy and sweet with a hint of cinnamon. It was absolutely a soothing combination that was comforting but the texture just through me off.

It reminded me of frog’s eggs. I have watched a lot of Kratt’s creatures and have become very well acquainted with the reproductive processes of amphibians and the look of the pudding reminded me strongly of an episode about reproducing amphibians. And then the actual texture of the pudding, reminded me even more of frog’s eggs. The outer layer was mushy and slippery and when you bit through the seeds you hit a crunchy centre. It felt like I was committing amphibian infanticide.

I have to admit that the first bowl was difficult for me to eat. It took some getting used to. I had to add some contrasting textural elements to the pudding before I could really start enjoying the pudding. It needed some crunch and chew before it truly became enjoyable. I took some to work today for breakfast. I added some frozen fruit to the portion that I took to work and that really made the pudding more enjoyable. Amphibian infanticide aside, I will be making this pudding again. The next time it will be made with coconut milk and dried pineapple, and I am really looking forward to that.

*as N would say.

One thought on “Recipe: Chia Pudding

  1. Tru says:

    The name is disguting and the texture of the “bloomed” seeds are what throws me off. Flax is way better for you anways! I would agree with the frog egg analogy.

Leave a Reply

Your email address will not be published. Required fields are marked *