- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 80 g
- 20 g
- 60 ml
- 1 tsp
- 1 pinch
- 480 ml
- 20 g
Process
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In a medium bowl, whisk together the chia seeds, unsweetened cocoa powder, and salt until no cocoa lumps remain.
Pour in the oat milk, maple syrup, and vanilla extract. Whisk vigorously for 30 seconds until the mixture is evenly combined and slightly frothy.
Let the bowl sit for 5 minutes, then whisk again to break up any chia clumps that have formed.
Cover the bowl and refrigerate for at least 4 hours, or overnight, until the pudding is thick and spoonable.
Stir well before serving. Divide between 4 glasses or jars and top with chopped dark chocolate, if using.
Kitchen notes
Kitchen notes
- The most common mistake is not whisking again after 5 minutes. Chia seeds clump fast, and that second whisk is what gives you a smooth pudding instead of a lumpy one.
- Doneness is visual: the pudding should hold a soft mound on a spoon and not pool liquid at the bottom of the bowl. If it looks runny after 4 hours, whisk in 1 extra tbsp of chia seeds and chill 1 more hour.
- For a thicker, creamier texture, use full-fat oat milk or blend the finished pudding for 20 seconds. Blending breaks up the chia shells and makes it closer to a mousse.
- Taste before chilling. Cold dulls sweetness, so if it tastes perfect now it will taste slightly less sweet tomorrow. Add a little more maple syrup if you plan to serve it very cold.
Substitutions
- maple syrup→honey or agave syrup
- oat milk→coconut milk, almond milk, or dairy milk
- unsweetened cocoa powder→cacao powder
- dark chocolate topping→fresh raspberries or sliced banana
Storage & reheating
Store in an airtight container or lidded jars in the fridge for up to 5 days. Stir before eating; the pudding thickens as it sits, so loosen with a splash of oat milk if needed. It can be frozen in individual portions for up to 2 months, but the texture becomes slightly grainy after thawing, so thaw overnight in the fridge and stir well. Do not reheat; serve cold.
FAQ
The questions we get asked most
Why is my chocolate chia pudding lumpy?
Lumps form when chia seeds clump together before they absorb liquid. Whisk the seeds into the cocoa and milk, wait 5 minutes, then whisk again thoroughly to break up any clumps. A quick blend with an immersion blender after chilling also fixes a lumpy batch.
How long does chocolate chia pudding need to set?
At least 4 hours in the fridge, but overnight is best. The chia seeds need time to absorb the oat milk and thicken the mixture. If you are short on time, let it sit at room temperature for 30 minutes, whisk, then chill for 2 hours.
Can I make chocolate chia pudding without maple syrup?
Yes. Replace the maple syrup with the same amount of honey, agave syrup, or a mashed ripe banana. If you use a granulated sweetener, dissolve it in the oat milk first so it does not settle at the bottom.
Why is my chia pudding runny?
The ratio of chia to liquid is too low, or it has not chilled long enough. Whisk in 1 tbsp of chia seeds per cup of liquid and refrigerate for another hour. Also check that you measured the oat milk correctly; too much liquid is the usual cause.
Can I use a different milk for chocolate chia pudding?
Any milk works: dairy milk, almond milk, coconut milk, or soy milk. Coconut milk makes it richer and thicker, while almond milk gives a lighter texture. If you use a very thin milk, add an extra teaspoon of chia seeds.
Is chocolate chia pudding healthy?
It contains chia seeds, which provide fiber and omega-3 fats, and cocoa powder, which has antioxidants. However, it also contains maple syrup, so it is a treat rather than a low-sugar food. Adjust the sweetener to your preference.
Can I freeze chocolate chia pudding?
Yes, freeze it in individual airtight containers for up to 2 months. Thaw overnight in the fridge and stir well before eating. The texture may become slightly grainy, but the flavor stays the same.
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