How to Make Chia Pudding (and Why It’s a Brilliant Budget Breakfast)
Table of Contents
Chia pudding is one of those foods that sounds far more expensive and complicated than it actually is. In reality, it’s cheap, filling, endlessly adaptable, and very good for you – which makes it exactly the sort of thing I like. I’m a very recent convert, never fancied it before! I’ve been using chia seeds in smoothies and sprinkled over salads for quite a long time, but never made a chia pudding.
If you’re trying to eat well without spending a fortune, chia pudding is worth adding to your regular rotation. It works for breakfast, pudding, or a quick snack, and once you’ve bought a bag of chia seeds they last for ages if you don’t want it often.
Let’s break it down.
What Is Chia Pudding?
Chia pudding is simply chia seeds soaked in liquid (usually milk or a milk alternative). The seeds absorb the liquid and swell, turning the mixture into a thick, spoonable pudding.
That’s it. No cooking, no fancy equipment, no expensive ingredients.
How to Make Basic Chia Pudding
chia seeds, soaking
This is the simplest version, and the one I start off with, usually adding fruit or some other flavouring later on.
Basic Recipe (Serves 1)
-
2 tablespoons chia seeds – the maximum recommended daily amount
-
125ml milk (dairy or non-dairy)
- tsp sugar, vanilla, or maple syrup (optional)
Method:
-
Put the chia seeds into a bowl or jar.
-
Add the milk and sweetener if using, stir well.
-
Leave for 10 minutes, then stir again (this helps stop clumps). I often stir it several times in the first hour.
-
Cover and leave in the fridge for at least 2 hours, or overnight.
That’s all there is to it.
If it’s too thick, add a splash more milk. If it’s too thin, add a teaspoon more chia seeds and leave it a bit longer.
Why Chia Pudding Is Good for You
Chia seeds may be small, but they’re surprisingly nutritious.
1. Very Filling
Chia seeds are high in fibre, which helps you feel full for longer. Fibre is a vital nutrient, helping to prevent serious disease such as diabetes and colon cancer.
An average serving (2 tbsps) of chia seeds provides a whopping 10g of fibre, a third of our daily recommended amount.
It’s recommended that adults have around 30g of fibre every day. The exact amount varies according to sex and age, but it doesn’t really matter as most people don’t get anywhere near that much with the average UK adult having 18-20 grams per day. So if you can get a third in one easy go, that gets you off to a flying start.
2. Good for Digestion
The soluble fibre in chia seeds absorbs liquid and forms a gel, which can help keep digestion regular (always a bonus).
3. Healthy Fats
Chia seeds are rich in omega-3 fats, which are linked to heart health. You don’t need huge amounts to get the benefit, and if you don’t like fish it’s a good alternative source.
4. Protein on a Budget
Chia seeds are a complete protein, they provide all nine essential amino acids, rare for plant sources. A typical 2 tbslp serving will provide 5-6g of protein from the recommended 56-70g. Enjoy it made with Greek yogurt and you’ll get another dollop.
Want to increase it even more? Adding a scoop of protein powder, hemp seeds (which are a complete protein source) or peanut butter can further add to the total protein count.
How to Make Chia Pudding Cheaply
This is where chia pudding really shines.
Buy Chia Seeds Wisely
-
Don’t buy tiny packets from health food shops, always the most expensive options. They don’t lose flavour like herbs and spices.
-
Look for larger bags online, in world food shops, or in supermarkets’ baking or “free from” sections.
-
Once opened, chia seeds keep well in a sealed container.
A big bag might seem expensive upfront, but it works out at much cheaper per portion.
Use Whatever Milk Is Cheapest
You don’t need almond milk flown in from somewhere exotic.
-
Cow’s milk works perfectly.
-
Soya milk is usually the cheapest plant milk and adds extra protein.
-
Oat milk works too, especially if you make your own.
- You could use fruit juice too, or a fruit tea, or the juice from defrosted fruit (I really like this one), or any other liquid you fancy using.
Use what you already buy – no need to add another item to your shopping list.
Skip Expensive Toppings
Apple chia seed pudding. The topping in this version is a small grated apple, a few pumpkin seeds and a trickle of maple syrup. Delicious!
Instagram would have you believe chia pudding needs fresh berries, nut butters and cacao nibs and many other expensive, and pretty looking, toppings.
In reality:
-
A grated apple
-
A spoon of frozen fruit
-
A drizzle of jam
-
A sprinkle of cinnamon
…all work beautifully and cost far less.
I especially like a tablespoon of maple syrup and a teaspoon of cinnamon mixed in, with 100g of defrosted frozen fruit on top. I use British Frozen Fruits sometimes and stock up on frozen blackcurrants, apricots and anything else I can’t get easily. I need to get a big order to avoid the postage costs. I use the fruit for crumbles and smoothies as well as chia puds.
Cheap and Tasty Chia Pudding Variations
Here are a few budget-friendly ideas. Any of them can be enjoyed hot too, just give it a blast in the microwave. I’ve tried blitzing it with a stick blender, but wasn’t fond of the texture You might disagree of course!
Apple & Cinnamon
Add grated apple and a pinch of cinnamon. Tastes like apple crumble, costs very little.
Banana Chia Pudding
Mash half a ripe banana into the milk before soaking. Naturally sweet and great for using up overripe bananas – makes a change from banana bread!
Chocolate Chia Pudding (Without the Price Tag)
Stir in a teaspoon of cocoa powder and a little sugar. Much cheaper than chocolate protein puddings. Or chop some cheap, own brand chocolate into small pieces and stir through.
Yogurt Style
Use half milk and half plain yogurt for a creamier texture – ideal if you’ve got yogurt that needs using up.
Is Chia Pudding Worth It?
If you’re expecting a luxurious dessert, probably not.
If you want something that is:
-
Cheap
-
Nutritious
-
Easy to prepare
-
Make-ahead friendly
…then chia pudding is absolutely worth trying.
It’s not about perfection or superfoods or wellness trends. It’s about stretching your food budget while still eating something that does you some good – which, in my book, is always a win.
In detail,
- 2 tablespoons of chia seeds, 30g, 27p
- 125ml semi skimmed milk, 9p
- teaspoon ordinary sugar, negligible
- so 1 basic chia pudding portion is 32p
Can Chia Seed Pudding Be Frozen?
Yes, you can absolutely freeze chia pudding for meal prep, and it freezes well for several weeks to months, but it’s best to add fresh toppings like nuts and seeds after thawing, as they can get soggy. Thaw it in the fridge overnight, stir well before serving, and consider freezing in individual portions for convenience, using suitable fruits like berries or mango if adding fruit beforehand.
- Containers: Use freezer-safe containers, like mason jars, filling them up to leave less air for freshness.
- Ingredients: Stick to the base chia pudding (seeds, milk, sweetener, vanilla); add toppings like nuts, seeds, or fresh fruit after thawing
- Fruits: If adding fruit before freezing, use frozen fruit or purees that hold up well to freezing and thawing (berries, mango, cherries).
- Thawing: Thaw overnight in the refrigerator for best results.
- Serving: Stir well after thawing, as the texture might change slightly, and add fresh toppings just before eating.
Other ways to use chia seeds
- I often add a spoonful into a smoothie I’m making in a blender.
- Or they are nice and crunchy sprinkled over salads
- Mix with dates, oats, and cocoa for no-bake snacks.
- Add to muffin batter, pancakes, bread, or cookies.
-
Use chia seeds as an effective egg replacer in baking
-
create a “chia egg” by mixing 1 tablespoon of ground chia seeds with 2.5 to 3 tablespoons of water and letting it gel for about 15 minutes. This works best for binding in dense baked goods like brownies, cookies, and muffins. While great for adding texture and moisture, chia eggs don’t provide the leavening of real eggs, so best not to use for light, fluffy cakes
-
Ingredients
- 2 tbsp chia seeds
- 125 ml semi skim
- 2 tsp sugar
Topping
- 100 g apple a small to medium sized apple
Instructions
- Put the chia seeds into a bowl or jar.2 tbsp chia seeds
- Add the milk and sweetener if using, stir well.125 ml semi skim, 2 tsp sugar
- Leave for 10 minutes, then stir again (this helps stop clumps). I often stir it several times in the first hour.
- Cover and leave in the fridge for at least 2 hours, or overnight.
Topping
- Top with anything you fancy. Budget examples include A grated appleA spoon of frozen fruitA drizzle of jamA sprinkle of cinnamon100 g apple
Notes
Cheap and Tasty Chia Pudding Variations
Here are a few budget-friendly ideas. Any of them can be enjoyed hot too, just give it a blast in the microwave. I've tried blitzing it with a stick blender, but wasn't fond of the texture You might disagree of course!Apple & Cinnamon
Add grated apple and a pinch of cinnamon. Tastes like apple crumble, costs very little.Banana Chia Pudding
Mash half a ripe banana into the milk before soaking. Naturally sweet and great for using up overripe bananas - makes a change from banana bread!Chocolate Chia Pudding (Without the Price Tag)
Stir in a teaspoon of cocoa powder and a little sugar. Much cheaper than chocolate protein puddings. Or chop some cheap, own brand chocolate into small pieces and stir through.Yogurt Style
Use half milk and half plain yogurt for a creamier texture – ideal if you’ve got yogurt that needs using up.Is Chia Pudding Worth It?
If you’re expecting a luxurious dessert, probably not.If you want something that is:
- Cheap
- Nutritious
- Easy to prepare
- Make-ahead friendly
Can Chia Seed Pudding Be Frozen?
- Containers: Use freezer-safe containers, like mason jars, filling them up to leave less air for freshness.
- Ingredients: Stick to the base chia pudding (seeds, milk, sweetener, vanilla); add toppings like nuts, seeds, or fresh fruit after thawing
- Fruits: If adding fruit before freezing, use frozen fruit or purees that hold up well to freezing and thawing (berries, mango, cherries).
- Thawing: Thaw overnight in the refrigerator for best results.
- Serving: Stir well after thawing, as the texture might change slightly, and add fresh toppings just before eating.
Other ways to use chia seeds
- I often add a spoonful into a smoothie I'm making in a blender.
- Or they are nice and crunchy sprinkled over salads
- Mix with dates, oats, and cocoa for no-bake snacks.
- Add to muffin batter, pancakes, bread, or cookies.
-
Use chia seeds as an effective egg replacer in baking
-
create a "chia egg" by mixing 1 tablespoon of ground chia seeds with 2.5 to 3 tablespoons of water and letting it gel for about 15 minutes. This works best for binding in dense baked goods like brownies, cookies, and muffins. While great for adding texture and moisture, chia eggs don't provide the leavening of real eggs, so best not to use for light, fluffy cakes
-
0 Comments