In college, my roommates and I pretty much lived off of chia seed pudding. As health-conscious but nevertheless thrifty students, we found a big bag of chia seeds could go a long way to fulfilling our needs. We’d all chip in on a Costco-size bag and then have fast, easy meals for weeks. The best part for us then was how easy and versatile it could be. We tried endless variations so we never got bored of the flavor.

Chia seed basics

Whether you are a student trying to make ends meet, a parent managing the endless activities of teenagers, or someone just looking for easy things to take to work, I have a feeling this could be a great addition to your recipe bank this season.

So many reasons to love chia seed pudding

• The base is super simple to make: you just need the seeds and a liquid of your choice.

• Endless variations are possible by adding toppings, different flavors, etc. to mix it up each time.

• It is super easy to make ahead of a busy week and keep in the fridge for on-the-go breakfasts or snacks.

• In a real time-crunch, you can even just bring the dry ingredients and make it when you get to work in less than 3 minutes.

Quick and easy pudding base

To make a basic chia seed pudding base I’d recommend a 1:4 ratio of seeds to liquid. I usually use a non-dairy milk like almond milk or coconut milk, but you could use anything you want. If you’re planning to add extracts or sweeteners, I’d suggest doing it at this stage to ensure a smooth texture. In my opinion, the key is to stir everything together right away and then stir again after about 15 minutes before putting it in the fridge. After about an hour it’s ready to eat and can keep good for days in the fridge!

You can make a thicker consistency by using less liquid—I’ve done this when making a whip for smoothie bowls—or a thinner consistency by adding more liquid if you’d prefer. You can make big batches as long as you stir well.

After you have your base you can do whatever toppings you want like fresh fruit, yogurt, nuts, seeds, granola, whipped cream, etc. Be creative!

cold brew chia seed pudding

Back in college, I told Keith—who then was an acquaintance, not my business partner (wow how times change!) that I was making chia seed pudding and he gave me his recipe for a cold brew variation that has become my favorite. This is great because it isn’t crazy sweet but it tastes like a dessert and it gives you the extra caffeine boost which is hard to complain about.

Ingredients needed

• 1/2 cup chia seeds

• 1 1/2 cup cold brew*

• 1 medium banana

• 2 tablespoons cocoa powder

• 1 teaspoon vanilla extract

• 2 tablespoon maple syrup

• Optional toppings: chocolate chips, whipped cream, yogurt, berries, etc.

*Need help getting your hands on some cold brew? We can help! Stop by the cafe to bring home a refillable growler, order through Neighborly to get it dropped off at your door, or make it yourself following our brew guide!

instructions

1. Add all ingredients except the chia seeds and the toppings to a blender, or to a bowl to mix by hand.

2. Mix until smooth and then empty the contents into a bowl.

3. Lightly stir in the chia seeds. Let rest for 15 minutes in the fridge.

4. Stir again before putting it back in the fridge for 45 minutes or longer.

5. When ready to eat, spoon the pudding into serving containers and top with whatever sounds good to you!

Other variations to try

I would encourage some good old-fashioned experimentation to find different recipes you love. As the fall approaches, maybe swap the cold brew for a chai latte base (also available via Neighborly), or a combination of apple cider, cinnamon, and almond milk. There are endless options and they are all bound to be a treat!