My chia seed pudding is easy to make, creamy, and perfect for make ahead breakfasts, snacks or even dessert! Plus, I’m sharing my favorite chia pudding mix-ins and toppings so you can make any flavor you choose.
My Chia Seed Pudding is a Make Ahead Breakfast You’ll Love
I love make ahead breakfasts and this chia seed pudding is one of my favorites for busy mornings. Like my 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, my chia seed pudding 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. Dairy milk, coconut milk, oat milk, pea milk or cashew milk will also work.
- Chia Seeds: I’ve found the best chia seed pudding ratio is 2 tablespoons of chia seeds per 1/2 cup of milk. I store my chia seeds in the freezer to keep them fresh.
- Sweetener: Use either pure maple syrup or honey to add a bit of sweetness and flavor.
- Vanilla Extract: For an extra touch of rich sweetness.
Find the printable recipe with ingredient amounts below.
How to Make Chia Seed Pudding
Plus, my best tips for making this easy breakfast!
Combine the milk, chia seeds, sweetener and vanilla extract in a mixing bowl or storage container (such as a mason jar). Stir everything together.
I find it’s easiest to mix up a big batch of chia pudding in a large bowl and then portion it out into individual serving jars later. If you prefer to mix each portion in a jar or small bowl, that works too.
Let it rest for 5 minutes.
Stir again to break up any clumps of chia seeds. The 5 minute rest and second stir is important for an even texture, so don’t skip it!
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!
Fun 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, walnuts or pistachios.
- Nut Butter: Add a spoonful of peanut butter, almond butter, cashew butter or even Nutella. Either stir it in or drizzle it on top.
- Cinnamon or Lemon Zest: Just a little bit adds a pop of flavor.
- Granola: Homemade Granola adds a delicious crunch.
- Coconut Flakes: I like to toast them in a skillet first to enhance the coconut flavor.
- Jam or Fruit Puree: Swirl it into the chia pudding when serving. For fall flavors, try adding pumpkin puree and pumpkin pie spice.
- 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.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Chia Seed Pudding Recipe
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
- As written, this recipe makes one serving. It can be scaled up to make more servings. If you’re making a bigger batch, I recommend mixing everything together in a large bowl. Then you can portion the chia seed pudding out into individual serving containers, if desired.
- Topping Ideas: Serve chia pudding with fresh fruit, jam, nuts, nut butter, granola, coconut flakes, etc. To make chocolate chia pudding, stir in 1 tablespoon of unsweetened cocoa powder per serving when you combine the other ingredients.
- Storage: Chia pudding can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. If frozen, 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.
Anyone tried heating this? Hubs might eat this instead of oatmeal, but he’d want it warm.