Add all 3 base ingredients to an airtight container or mason jar and mix well or shake vigorously. Refrigerate overnight or 6 hours.
Enjoy topped with fresh fruit, chopped nuts, shredded coconut or granola.
Feel free to double, triple, or quadruple the recipe, as needed. I like to make a large batch and divide into small containers or jars to have ready made breakfasts or snacks for a few days.For best results, re-stir or shake your pudding 10-15 minutes after refrigerating to break up any clumps of seeds, and get the best texture.If your pudding is not as thick as you'd like, add more chia seeds and let sit in the fridge a bit longer.If you don't like the texture of chia pudding, you may blend the pudding in a high speed blender which will give you a more traditional pudding texture, as opposed to a tapioca type texture.The basic chia pudding recipe keeps refrigerated for 4-5 days.Check out all 10 flavour options in the post above!