Chia Pudding Pots

Chia Pudding Pots

Fibre-rich and omega 3-laden chia seeds may look unassuming, but they have a special talent tucked up their sleeve. When soaked in liquids like milk or a dairy-free alternative like almond or coconut milk, they swell and form a pudding-like consistency.

This semi-sweet treat is a nutritional powerhouse and perfect for portioning out to toddlers in search of a snack. I like to make a batch every 7 to 10 days, keeping individual pots in the fridge for up to a week. My toddler isn’t particularly fond of the consistency of chia pudding, so I blend my ingredients before putting them in the fridge instead of simply whisking them in a bowl as per the recipe instructions. Both methods work, and you can choose whichever one suits your child best.

Babies can also enjoy chia pudding, but I might omit the maple syrup and salt if they are quite young. Instead you can top your pudding with a dollop or two of pureed fruit or applesauce for some colour and natural sweetness.


Makes 5 (125mL) pudding pots

You’ll Need

  • For the pudding:
  • ½ cup chia seeds
  • 2 cups milk or dairy-free alternative
  • 2-4 Tbsp pure maple syrup
  • Pinch salt
  • To serve (optional):
  • Assorted fresh or frozen (thawed) fruits
  • Assorted nuts, seeds, coconut
  • Jams and jellies

Prep and Cook

  • Combine the chia seeds, almond milk, maple syrup and salt in a medium bowl. Whisk well to break up clumped chia seeds.
  • Cover (or divide between five 125 mL jars and cover) and refrigerate for minimum 4 hours or overnight.
  • To serve, top ½ cup chia pudding with fresh or frozen fruit, assorted nuts or seeds and/or a dollop of jam or jelly.


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