Vanilla Chia Pudding Cups
Vanilla Chia Pudding Cups
Yield: 6 cups
Equipment: mixing bowl, whisk, six 6-ounce jars
Time and setting: 10 minutes plus 4 hours chilling
Ingredients
- 3 cups unsweetened milk
- 3/4 cup chia seeds
- 1/4 cup maple syrup
- 2 teaspoons vanilla
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 1/2 cups berries
Method
- Whisk milk, chia, maple syrup, vanilla, cinnamon, and salt for 1 minute.
- Rest 10 minutes, then whisk again to break up clumps.
- Divide into six jars, cover, and chill at least 4 hours until thick.
- Top each with 1/4 cup berries immediately before serving.
Substitutions
Dairy or soy milk sets most consistently. Ground chia may be used but creates a smoother, thicker pudding.
Storage and safety
Refrigerate promptly up to 4 days. Keep berries separate until serving. Do not leave out over 2 hours.
How the pudding thickens
Chia seeds absorb liquid and form a gel around each seed. The second whisk after 10 minutes prevents dense clumps at the bottom and a thin layer at the top. After whisking, the mixture should look evenly speckled and slightly thicker, though it will not become spoonable until fully chilled. Measure the milk accurately because extra liquid weakens the set.
Troubleshooting and serving
If the pudding remains pourable after four hours, whisk in 1 tablespoon chia seeds and chill two more hours. If it is firmer than desired, loosen each serving with 1 tablespoon milk. Add berries only when serving so their juice does not thin the base. Six 6-ounce jars leave headspace for fruit and stirring.
Ingredient choices
Dairy milk and soy milk produce a dependable creamy result because they contain more protein than many nut beverages. Ground chia creates a smoother texture and thickens faster. Maple syrup dissolves directly in cold liquid; granular sweetener may settle. Keep jars covered so the mild vanilla base does not absorb refrigerator odors.
Additional recipe guidance
For breakfast preparation, whisk the full batch in one bowl before portioning so every jar receives the same seed-to-liquid ratio. Scrape seeds from the whisk back into the bowl. If using frozen berries, thaw and drain them separately; their released juice may be spooned on top at service but should not enter the pudding during its setting period. A 1/4-cup berry portion per jar matches the listed total. Chia pudding is ready when a spoonful holds briefly rather than flowing like milk. The surface may appear slightly firmer than the center, so stir one jar before evaluating the batch. Do not judge the set while it is still warm from vigorous whisking. For a layered presentation, chill the pudding first, then add berries; trying to layer before the gel forms makes fruit sink.
Serve with a clean spoon.
