Whisk twice before storing. I mix chia seeds and milk once, wait 5-10 minutes, then mix again. This keeps the chia seeds immersed and prevents clumping in the pudding.

Start with little sweetener. The level of sweetness favored by individuals depends on their taste buds.

The recipe calls for 2 teaspoons, but I recommend starting with 1/2 and adding to taste. It's easy to add sweetener, but hard to adjust once excessively sweet.

Keep your chia seeds fresh! Chia seeds have a lengthy shelf life if stored properly, however they eventually expire. Mix 1 tablespoon of chia seeds in 2 teaspoons of water to check their freshness.

Wait 10-15 minutes to determine if the mixture gels. Chia seeds that haven't absorbed the liquid or have a lumpy texture after 15 minutes are likely old and won't create the tastiest pudding

Use good milk. The flavor and texture of this chia pudding dish show the milk's quality and flavor because it uses simple ingredients.

Use a good handmade or store-bought alternative for optimal results. My Store-Bought Almond Milk Review lists my favorite choices!

Massive batch! The recipe card below yields one serving of chia pudding. Make 5 servings of this wonderful chia seed pudding for meal prep over 5 days. Add 1 serving to 5 mason jars or make a large quantity in a storage container.

3. Scorpio