Combine the chia seeds and liquid of choice in a small container. I like to use a mason jar. Stir well and let it sit for 5 minutes or so. Give it another stir, and refrigerate for at least 2 hours, or preferably overnight. You shouldn’t see any clumps so stir stir.
If you want the pudding to be thicker, add a bit more chia (a teaspoon at a time). Refrigerate for an additional 30 minutes or until it becomes thick.
When ready to eat, give its good stir to break up any lumps
Top with whatever your heart desires!
If you don’t like the texture of chia pudding, blend the chia seeds and milk before refrigerating. You’ll end up with a smoother and creamier pudding rather than one that’s tapioca-like. It will also set faster so you don’t have to wait as long to enjoy.
While pre-soaked whole chia seeds can safely be offered to babies 6 months and up, if your child has difficulty swallowing, then follow the blended version of chia pudding.
I purposefully developed these recipes so that they’re not too sweet (but plenty sweet for the baby). You can always top with more sweetener or fruit before serving or add more to the base recipe, if you wish.
When adding fruits as toppings, be sure to mash, flatten, or finely chop. As for nuts, finely grind or chop.