Chia Seed Pudding

Chia pudding is the make-ahead breakfast that behaves like dessert: seeds swell in sweetened milk into a tapioca-like pudding with zero cooking. It’s naturally gluten-free and endlessly themeable — vanilla today, chocolate tomorrow, mango next week.

Yield: 2 servings · Time: 5 min + 4 hr chill

Ingredients

• 1/4 cup (40 g) chia seeds
• 1 cup (240 ml) milk or coconut milk
• 1 tbsp maple syrup
• 1/2 tsp vanilla
• Pinch of salt
• Fruit, nuts, or coconut to top

Directions

1. Whisk everything in a jar; rest 10 minutes and whisk again to break clumps.
2. Refrigerate at least 4 hours or overnight.
3. Stir, adjust thickness with a splash of milk, and finish with toppings.

Pro tip: That second whisk at the 10-minute mark is what prevents the dreaded chia clump at the bottom.

Gluten-Free Notes

Naturally gluten-free ingredients can still pick up gluten in processing, so choose labeled gluten-free versions of anything packaged here. Our label-reading checker walks through the details if you’re new to this.

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Browse more in Breakfast & Brunch, or explore our gluten-free breakfast recipe database and hot cereal guide.