YKGrub · Sept 2026 · Makes 4 jars · 5 min active · No-cook, make-ahead
The ratio
3 tbsp chia seeds per 1 cup liquid. Everything else is flavouring. Learn the ratio and you never need the recipe again.
Base
¾ cup chia seeds
4 cups milk of choice — dairy, almond, coconut, oat
2 tbsp maple syrup or honey, or none
1 tsp vanilla, pinch of salt
Method
1. Whisk
Everything into one large bowl or jar. Whisk properly — clumps are the only way this goes wrong.
2. Whisk again after 10 minutes
The seeds have started gelling; this second pass breaks up the pockets before they set.
This is the whole technique. Skipping it is why chia pudding ends up lumpy.
3. Set
Divide into 4 jars, lid on, fridge 4 hours or overnight. Keeps 5 days. Stir before eating, loosen with a splash of milk if stiff.
Variations
Persian: cardamom, rosewater, chopped pistachio, a few barberries
Mango lassi: coconut milk base, mango purée on top, pinch of cardamom
Chocolate: 2 tbsp cocoa into the base, banana on top
Berry: plain base, mashed berries layered through
Notes
Baby portion: one jar with plain whole milk, no sweetener, fruit mashed. Keep it loose and spoon-fed at ten months — chia keeps thickening in the mouth
Unsweetened on almond or dairy, this is a low-carb snack. The syrup and any granola are what change that
Make it in one bowl and divide. Four jars whisked separately is four times the clumping risk