Back Pocket Recipe: Chia Pudding

simple chia pudding recipe
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My girls are dessert fiends. They eat their share of cookies and brownies, but I’m always on the lookout for quick, easy desserts that satisfy that post-meal craving, but don’t load up on the sugar and empty calories. There’s a time for a big ice cream sundae or warm chocolate chip cookie as big as your face, but it’s not after every meal.

Truth be told, I definitely have a sweet tooth, too. My perfect dessert is something that satisfies, tastes great, feels like an indulegnce, but also might be sneakily healthy. This chia pudding hits a lot of those marks. It’s fast to make. Takes only one bowl. Tastes rich and satisfying. Can be almost endless customized with add-ins. And the kids love it. 

Like all great back pocket recipes, this barely qualifies as a recipe. Make it just a few times and you won’t really need to measure anything. The only catch with this recipe is that you need at least a little time (2 hours, but overnight or all day is better) for the chia seeds to soak up the liquid and thicken the “pudding.”



What are chia seeds? A staple in the ancient Aztec diet, chia seeds have gained attention as an excellent source of omega-3 fatty acid. They also are an excellent source of fiber at 10 grams per ounce (about 2 tablespoons), and contain protein and minerals including iron, calcium, magnesium and zinc.

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For the last year or so, I’ve found big bags of organic chia seeds at Costco for a great price. If you’re short on honey, you can also use maple syrup as a sweetener.



The best part of this recipe is letting the kids put their own touch on it by adding in their own mix-in layers or toppings to create a parfait. Some of our favorites are blended frozen or fresh fruit, granola, shredded coconut, a few mini-chocolate chips with cocoa powder, and a dollop of nut butter and cinnamon always makes anything taste better.




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