This Chia Seed Pudding is easy to make, healthy, and perfect for make ahead breakfasts, snacks or even dessert! You can customize this simple recipe with different mix-ins and toppings.
I love make ahead breakfasts and this chia seed pudding is one of my favorites for busy mornings. Like these easy Overnight Oats, you prep chia pudding ahead of time and then it’s ready to enjoy when you wake up in the morning. Made with only 4 ingredients, this simple recipe couldn’t be any easier!
Chia seeds are a good source of fiber, protein, omega-3 fatty acids, so they’re an ideal ingredient for a satisfying, healthy breakfast. If you’ve never tried chia pudding before, it’s similar to a tapioca pudding in texture. As the chia seeds soak in milk, they expand and soften, creating a thick and creamy pudding. This base recipe has a touch of sweetness and is perfect for customizing with mix-ins and toppings. You’ll find lots of fun ideas below!
Chia Seed Pudding Ingredients
- Milk: Use whichever type of milk you prefer, dairy or non-dairy. I usually use unsweetened almond milk in this recipe. Coconut milk, oat milk, pea milk or cashew milk will also work.
- Chia Seeds: You’ll need 2 tablespoons of chia seeds per 1/2 cup of milk.
- Sweetener: Use either pure maple syrup or honey.
- Vanilla Extract: For an extra touch of rich sweetness.
How to Make Chia Pudding
Here’s an overview of the recipe steps. Find the full printable recipe with ingredient amounts below.
Combine the milk, chia seeds, sweetener and vanilla extract in a mixing bowl or storage container (such as a mason jar). Stir everything together.
Let it rest for 5 minutes.
Stir again to break up any clumps of chia seeds.
Refrigerate for at least 2 hours, preferably overnight.
Then serve, with your favorite toppings!
Chia Pudding Recipe Tips
- Stir the chia pudding really well when making it. The chia seeds like to clump together, and you want to break up any clumps of seeds
- You can scale this recipe up to make more servings. As written, it makes one serving.
- Refrigerate chia pudding at least overnight for the best thick, creamy texture.
- If your chia seed pudding doesn’t thicken up, your chia seeds may not be fresh. Try again with new chia seeds!
Flavor Variations and Toppings
Customize your chia seed pudding by adding different toppings or mix-ins. Here are some ideas:
- Fresh Fruit: Try fresh or frozen berries, sliced banana, diced peaches, pears or plums.
- Nuts/Seeds: Such as sliced almonds, pepitas, chopped pecans or walnuts.
- Nut Butter: Add a spoonful of peanut butter, almond butter, cashew butter or even Nutella. Either stir it in or drizzle it on top.
- Granola: Homemade Granola adds a delicious crunch.
- Coconut Flakes: I like to toast them in a skillet first to enhance their flavor.
- Jam: Swirl it into chia pudding when serving.
- Cocoa Powder: Stir in 1 tablespoon of unsweetened cocoa powder per serving when you combine the other ingredients to make chocolate chia pudding.
- Chocolate Chips: The mini size is perfect!
Meal Prep and Storage Instructions
Chia pudding is perfect for meal prep! You can make a big batch and store it in individual serving sized portions for make ahead breakfasts.
- Refrigerator: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Store in an airtight container in the freezer for up to 1 month. If frozen, thaw overnight in the fridge before enjoying.
Chia Seed Pudding
Ingredients
- ½ cup unsweetened almond milk, or milk of choice
- 2 tablespoons chia seeds
- 1 teaspoon pure maple syrup or honey
- ¼ teaspoon vanilla extract
Instructions
- In a mason jar or small bowl, combine the almond milk, chia seeds, maple syrup or honey and vanilla. Stir.
- Let the chia pudding sit for 5 minutes and then stir it again to break up any clumps of chia seeds.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Stir again before serving. Serve with toppings as desired. (See topping ideas in notes below.)
Notes
- Recipe can be scaled up to make more servings.
- Topping Ideas: Serve chia pudding with fresh fruit, nuts, nut butter, granola, coconut flakes, jam, etc. To make chocolate chia pudding, stir in 1 tablespoon of unsweetened cocoa powder per serving when you combine the other ingredients.
- Chia pudding may be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. Thaw overnight in the fridge before eating.
Hi Kristine.
This looks really good. I’ve never tried chia seeds before. What brand do you recommend?
Thanks,
Laura W
Hi Laura,
I use Bob’s Red Mill brand. Enjoy!
100% recommended
I love this recipe! It’s easy and I make 6 servings every week for my breakfast
Will ground chia seeds work? I have texture issues with whole seeds.
Yes, ground chia seeds will work well in this recipe.
You can’t beat ths for a very healthy and satisfying pudding. With vanilla almond beverage this tastes like real vanilla pudding. I used 60-calorie almond beverage and the pudding was wonderful.
Great recipe.