Chia Pudding 1 article

Chia pudding forms when chia seeds absorb liquid and create a thick gel through their natural soluble-fiber-rich mucilage. Milk or plant milk is commonly used, with fruit, cocoa, vanilla or nuts added after refrigeration for a no-cook breakfast or snack. The seed-to-liquid ratio determines whether the result is loose, creamy or very thick. Chia contributes fiber and alpha-linolenic acid, while sweetness and protein depend mostly on the liquid, toppings and any added sweeteners rather than on the pudding format itself.