Single Serve Chia Pudding is an easy, power packed breakfast you can prep the night before and grab and go the next morning!
The recipe for Chocolate Chia Pudding For One is entirely responsible for inspiring One In The Kitchen. I originally published it on my personal art blog for myself because I was so tired of having to figure out the math for making one serving of chia pudding.
I had no idea how popular it would become! It was obvious I wasn’t the only person trying to figure out how to rejig larger recipes for one person. And here we are!
It’s not that making chia pudding is hard – it’s dead simple actually. The trick is getting the chia seed to liquid ratio right. When I published my original version, there were virtually no single serve recipes for chia pudding available.
What’s So Great About Chia Seeds?
I started eating chia when I complained to my friend Sondi Bruner (who’s an awesome Certified Nutritionist) that my morning smoothies weren’t keeping me full. She suggested tossing 2 tablespoons of chia seeds into my smoothies and it worked! They’re a decent source of protein and fibre which can help keep you feeling full longer.
Later when I was diagnosed with anemia, chia seeds were also a much needed source of extra iron and they keep your digestive system moving like clockwork – which is great when you’re on iron supplements (which can slow things down in that department!).
Chia seeds aren’t for everyone. When they’re activated by liquid they have a unique, gelatinous texture that you either love or hate. It’s a little like the tapioca pearls in bubble tea – just not as chewy and a lot smaller.
As a kid I was very fussy about textures on foods – especially at breakfast. As an adult, I’m… well… more adult about it but I still don’t like certain textures and I struggle with them more in the morning. Chia seeds just slip right down!
Sometimes, though, I want something a little more substantial to eat than a smoothie and that’s where Chia Seed Pudding comes in.
My Pro Tips For Making Single Serve Chia Seed Pudding
- If you can, make your pudding in a mason jar (or another container with a lid) that can survive a vigorous shaking. This is the easiest way to mix the seeds and liquid and makes for a great “to go” container as well.
- To make sure your chia seed pudding isn’t too runny or firm, you need 1 tablespoon of chia seeds for every 1/3 cup of liquid
- If you use cocoa in your pudding, just add a dash of your preferred milk at first and stir until the cocoa powder has full dissolved and “de-clumped”. Then add your remaining milk and stir still smooth
- If you make your pudding before bed, stir it or shake it a second time after about 15 minutes. This ensures the seeds mix well with the milk. Otherwise they tend to clump together at the bottom of the glass or jar and you wind up with a solid mess of seeds sitting below an inch of milk
Ideas for Chia Seed Pudding Flavours and Add-Ins
You can use any kind of liquid but milk and nut milks are most common. I’ve found that dairy milk makes for a faster setting pudding than nut milk so I usually rotate between 2% dairy and cashew milk.
Liquid sweeteners work best so try maple syrup or honey. Both will give the pudding a different flavour so experiment to find what you like best
Chia Pudding Flavours
Use cocoa for chocolate. You can also try vanilla or mint extract. Spices like cinnamon, all spice, nutmeg or cardamom can also add some interesting flavours
Chia Pudding Toppings
I like to add toppings for a little extra texture and crunch. Chopped nuts, my peanut butter chocolate granola, fresh or frozen berries or sliced fruit all work. My favourite is peanut butter chocolate granola with extra chopped peanuts and blueberries!
Single Serving Chocolate Chia Pudding
- 2 tbsp chia seeds
- 2 tsp cocoa powder you can add more for an even chocolate-y flavour
- 1/4 tsp vanilla extract
- 1 1/2 tbsp maple syrup more or less to taste
- 2/3 cup nut milk, dairy milk or soy milk
- granola, nuts and fresh fruit
- mint for garnish (optional)
- mix chia seeds, cocoa powder, vanilla and maple syrup together in a cereal bowl, drinking glass or mason jar until well combined
- add a dash of milk to moisten the seed mixture and ensure the cocoa is well combined and starting to dissolve
- add the rest of the milk and stir well until all the cocoa is dissolved
- refrigerate for 15 minutes and stir well again to ensure the chia seeds are well distributed
- refrigerate for at least another 15 minutes to several hours until the mixture has formed a gel like consistency
- top with granola, nuts and fresh fruit prior to serving - garnish with mint to be fancy!