Karen's Chia Seed Pudding

The basic recipe is below and makes a great breakfast, mid day snack or evening dessert. Yes, these are the same chia seeds that were sprouted to make Chia Pets back in the day! For more chia seed pudding ideas, see this extensive article by Adam Brown of Dia Tribe 50 Shades of Chia Pudding: A Diabetes Breakfast Revolution.


1⁄8 cup
chia seeds
1⁄2 cup
almond milk (or coconut milk or milk of your choice)
1⁄4 teaspoon
2 drops
liquid stevia (or drizzle of maple syrup or honey)
1⁄4 teaspoon
cinnamon (or up to 1 teaspoon to taste)
1⁄8 teaspoon
almond extract (optional)
1⁄8 teaspoon
powdered ginger (optional)
1 teaspoon
cardamom (optional)

Additional Notes

The basic recipe is below but can be varied by adding an 1/8 teaspoon of any of the following - almond extract, powdered ginger, cardamom or 1-2 tablespoons of cocoa powder.

Chia Seeds are an excellent source of calcium, phosphorous, magnesium, potassium, iron and copper. They aid in maintaining even blood sugars as they are also very high (20%) in protein, fiber and omega 3 fatty acids. Chia seeds can also aid in hydration when excercising, and assist in regularity.


Mix all the ingredients together and let them rest for a few moments. Stir the mixture together with a fork every five minutes or so. At first, it will seem far too liquidy, but over the course of 30 minutes the chia seeds will plump up until it resembles tapioca pudding. Optimal to let soak for an hour or can mix up the night before and let soak in the refrigerator for a ready-to eat breakfast option. 

For quick gelling of the chia seeds, mix with hot or boiling water. If the mixture is too thick, add more liquid and stir.

Add creamy options such as ghee or coconut oil (1 teaspoon), almond butter (1-2 tablespoons) or other nut seed butters. Add crunchy toppings such as almonds or other nuts, pumpkin, sesame or sunflower seeds, hemp hearts, cacao nibs, unsweetened coconut flakes or a few berries.  (Recipe #510)


Dietary Preferences: