3-Ingredient Chia Pudding

It’s the dreaded 3:30 p.m. feeling: The afternoon rolls around, and your energy is zapped—a snack is in order. Enter this three-ingredient chia pudding recipe from Yumna Jawad, author of the food blog Feel Good Foodie. With a whopping nine grams of fiber, it’ll satisfy in a way that a handful of chips could never.

Jawad’s biggest tip for making this treat? Mix it thoroughly. “I recommend mixing very well,” she writes, “until all the chia seeds are incorporated into the milk. Then, wait a few minutes for the chia pudding to settle and mix again. This will ensure it doesn’t separate in the fridge. Check to make sure there are no clumps and don’t refrigerate it until it’s clump-free.” (Want to see her make it? Check out her viral TikTok.)

Her chia-to-milk ratio is two tablespoons per half cup, but feel free to play around until you find the consistency you like best. As for toppings, fresh fruit is a given. Use a blend of berries or whatever is in season.

Cranberry Walnut Grain-Free Granola

2 tablespoons chia seeds

½ cup almond milk (or another milk of choice)

1 teaspoon honey (optional)

Strawberries or other fruits, for serving

1. Add the chia seeds and milk to a jar with a lid and stir well to combine. Let the mixture sit for about 3 minutes, then mix well again until you see no clumping. Stir in the honey (if using).

2. Cover the jar and refrigerate for at least 2 hours, ideally overnight.

3. Serve the chia pudding cold, topped with fruit. The pudding will keep in the fridge for up to 1 week.

Note: I use 8-ounce wide mouth Mason jars when I make this chia pudding. The pudding fills up about half the jar, leaving room for toppings.