Eggnog Chia Pudding Recipe (Dairy-Free) – Steph Gaudreau (2024)

FAQs

Why is my chia seed pudding not thickening? ›

If your chia pudding isn't thick enough, just add more chia seeds to the mixture and let it sit a bit longer. You can also use a thicker milk. Full-fat canned coconut milk creates an ultra thick and creamy chia pudding. If you hate the texture of chia pudding, try blending it in a high powered blender like a Vitamix.

If your chia pudding is runny, it means you added too much milk or didn't let it soak long enough. Measure everything and let the chia pudding soak for at least 2 hours.

Get your ratio right. This is probably the most important thing you need to know about making chia seed pudding: A high ratio of seeds to liquid will give you a thicker, more delightful pudding. Fewer seeds in more liquid will result in a slimy texture.

If your chia pudding is looking watery at first glance don't just be tempted to add more chia seeds, as with time it will all balance out. Instead, refrigerate it for a minimum of two hours, but ideally overnight, as this allows the pudding time to thicken and gives it that set consistency.

Because of their high fiber content, eating too many chia seeds may cause constipation, diarrhea, bloating, and gas. Chia seeds may also cause flare-ups with inflammatory bowel conditions such as Crohn's disease. Choking hazard. Dry chia seeds absorb water, which causes them to swell up and become gelatinous.

Chia seeds can absorb up to thirty times their weight in water, leading to dehydration if consumed in excessive amounts. This is especially risky for people who are not drinking enough fluids along with chia seed consumption.

Here's why: As the chia seeds absorb moisture, they gel up and become somewhat sticky. If they stick together in a clump, they won't plump up, and you'll end up with a very disappointing clumpy-hard-but-wet mixture. So, just remember to stir!

And here's the best part: it's SUPER healthy.

Chia pudding is high in protein, full of omega-3s, packed with fiber and helps keep you full and satisfied all day long. It's also meal-prep friendly which makes it all that much better for busy moms and professionals.

Omega-3 fatty acids: Chia seeds contain a high amount of omega-3 fatty acids. It is known that high levels of omega-3 fatty acids may increase the risk of bleeding. Therefore, it is advised to avoid taking chia seeds with foods or supplements rich in omega-3 fatty acids.

Chia seeds can absorb 10-12 times their weight in liquid, which is what makes chia pudding so filling. ”This keeps hunger at bay, meaning chia can be good for weight management,” says Soutter. Plus, soluble fibre lowers blood levels of 'bad' LDL cholesterol, feeds 'good' bacteria in your gut, and bulks up stools.

Why did my chia pudding not work? ›

You might also consider adding more liquid to your chia pudding. The trick to a seriously creamy chia pudding is adding enough liquid to fully hydrate your seeds. If you have ever felt underwhelmed by a pudding you have made, see if adding a splash more liquid doesn't make a difference.

Because those little black bugs are actually the super, powerful superfood - chia seeds!

Nutrition in chia seeds

There is no RDA for chia seeds. Still, they can be safely eaten in amounts of 50 grams daily, which is about five tablespoons. The chia plant is a member of the mint family. It's traditionally grown in South and Central America because it grows in a dry environment.

The fiber in chia seeds is mainly soluble fiber and mucilage, the substance responsible for the gluey texture of moistened chia seeds.

When chia seeds come in contact with liquid, they expand and form a gel. This makes them easier to digest. Chia seeds do not need to be soaked for a long time. In just five minutes, they have absorbed liquid, but we prefer to soak them for 20 minutes to achieve a pudding-like texture.

To make your own, simple mix about a tablespoon of chia seeds into a glass of fruit juice, then refrigerate for a couple hours. The chia seeds will gel and thicken the drink.

Mixing too vigorously can make the pudding watery, while mixing too little can prevent the ingredients from combining properly. Adjusting the mixing technique and following the recipe carefully can help achieve the desired thickness [3]. Adding gelatin: Gelatin can be used to thicken pudding.