Pioneer Woman Chia Seeds 101

Pioneer Woman chia seeds 101 take 5 minutes and four pantry ingredients to make a thick, spoonable coconut chia pudding with maple syrup. It's an easy make-ahead breakfast idea for busy mornings, brunch or healthy dessert nights, and it's dairy-free and no-cook.

Stir the chia seeds into the milks and syrup, then chill them for a full 2 hours so they swell and gel. Pull it out too early and you get a thin, watery drink instead of a pudding.

Using full-fat homogenized coconut milk, never the light kind, gives the pudding a creamy body that thin milks can't match. Almond milk then loosens it just enough to stay spoonable, so every bite is rich without feeling heavy.

Pioneer Woman Chia Seeds 101

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking timeminutes

Calories

260

kcal

Chia seeds soak up coconut and almond milk in the fridge until the whole bowl turns thick, creamy and spoonable. Fresh berries or mango on top add a juicy, bright finish to the mild, maple-sweet base.

Ingredients

• 1/2 c. Chia Seeds
  

• 1 can (13 1/2 Oz. Size) Coconut Milk
  

• 1 c. Almond Milk
  

• 1/4 c. Maple Syrup
  

• Cut Berries Or Mango, For Serving
  

Directions

• Mix the pudding: Stir 1/2 cup chia seeds, 1 can (13 1/2 ounces) coconut milk, 1 cup almond milk and 1/4 cup maple syrup in a large bowl. Whisk until everything is combined and no clumps of seeds are stuck together.
• Chill until thick: Cover the bowl and refrigerate for at least 2 hours. The pudding is ready once the chia seeds have gelled and the liquid has thickened.
• Serve with fruit: Spoon the pudding into bowls or glasses, then top each one with cut berries or mango. Make sure the coconut milk is full-fat and homogenized, because light coconut milk leaves the pudding thin.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Ball regular mouth mason jars, 12 pack, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different milk instead of almond milk?

Oat milk, cashew milk or regular dairy milk all work in the same amount, so use what you have. Just keep the full-fat coconut milk, since it gives the pudding its creamy body.

How long does chia pudding keep in the fridge?

Covered in an airtight container, it holds for about 4 to 5 days. Stir it before serving, since it can firm up a bit as it sits.

Can I make this the night before?

Yes, and that's the easiest way to do it. Mix it before bed and it will be thick and ready to scoop in the morning, then add the fruit just before serving.

Do I need a whisk or can I just stir it?

A spoon works, but a whisk breaks up clumps of seeds more evenly. If you only have a spoon, stir again after a few minutes so the seeds don't settle in one spot.

Why is my chia pudding still runny?

Usually it hasn't chilled long enough, or light coconut milk was used instead of full-fat. Give it more time in the fridge, and stir in another tablespoon of chia seeds if it still looks thin.