If your chia pudding isn't setting, it could be due to: • Old chia seeds. Over time, chia seeds can lose their ability to absorb liquid. I like to store chia seeds in the fridge or freezer to keep them as fresh as possible. The pantry is fine too but keep in mind they do have a 1-2 year shelf life and the fresher the better when it comes to their absorbability. Sometimes a particular brand of chia seeds are just duds too, in that case, you're kind of out of luck but you can blend them into a smoothie so at least they don't go to waste. • Not using chia seeds. Make sure you use chia seeds not something else as they have the unique ability to absorb large amounts of liquid. Black and white chia seeds both work though! • Not stirring again after 10 minutes. Chia seeds tend to clump together when you initially add them to liquid. Stir them in well, let sit for 10 minutes, then give them another good stir to make sure you've mixed in any clumps. I like to use a whisk to mix it.