2 Tbsp chia seeds

½ cup milk (dairy or plant-based)

2 tsp maple syrup (or honey)

½ tsp vanilla extract (optional for most, required in vanilla)

Vanilla: Use base recipe as-is

Chocolate: Add 1 Tbsp unsweetened cocoa powder

Peanut Butter & Jelly: Add 1 Tbsp natural peanut butter, 2 Tbsp strawberry jam

Blueberry: Blend ½ cup blueberries with the milk

Strawberries & Cream: Layer ½ cup blended strawberries with ¼ cup milk + 1 tsp chia, then top with ½ cup milk + 2 Tbsp chia

Banana Split: Mash ½ banana into the base recipe

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Add the milk, chia seeds, sweetener, and any desired add-ins to a mason jar or bowl.
Stir well or shake with a lid to combine.
Let the mixture sit for 5 minutes, then stir again to break up any clumps of chia seeds.
Refrigerate for at least 3 hours or overnight until thickened to your desired consistency.
Before serving, top your chia pudding with your favorite toppings, such as fresh fruit, yogurt, granola, nut butter, or coconut flakes.

This recipe can be scaled up to make more servings.
Chia pudding can be stored in the fridge for up to a week, but it’s best to add fresh toppings on the day you plan to eat it.
If the pudding is too thick, add more liquid. If too thin, add more chia seeds and let it sit longer.
You can use frozen fruit for fruity flavors like blueberry or strawberry.