Chia pudding is the perfect healthy breakfast or snack to meal prep for the week. It’s creamy, satisfying and loaded with protein, fiber and omega-3s. Vegan, gluten-free, paleo and keto.

Let’s talk chia pudding! If you haven’t tried this healthy breakfast recipe before, now it the time!

It starts with chia seeds, tiny little seeds that are packed with nutrition… see all the health benefits of chia seeds here.

Chia pudding in mason jars with blueberries and strawberries on top.

There are a TON of chia seed recipes out there (and I have dozens posted here on EBF), but if you’re chia newbie, chia pudding is an awesome first-timer recipe because you’ll get a real sense of their absorption power, the gel-like texture chia seeds create and their ability to help keep you full.

How to Make Chia Pudding (3 Steps)

  1. The process of making chia pudding is so easy! The first step is to stir together your chia seeds and milk in a mason jar or bowl. I start with 3 Tablespoons of chia seeds to 1 cup of liquid, but if you want a thicker chia pudding I recommend using 4 Tablespoons to 1 cup of liquid.
  2. Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set” for 1-2 hours or overnight.
  3. The chia pudding should be nice and thick, not liquidy. If it’s not thick, just add more chia seeds (1 teaspoon to 1 Tablespoon), stir and refrigerate for another 30 minutes or so.

Pouring almond milk into a mason jar with chia seeds to make chia pudding.

Chia Pudding Chia to Liquid Ratio

I’ve found the perfect chia pudding consistency is 3-4 Tablespoons of chia seeds to 1 cup of liquid.

The type of liquid is up to you and will vary based on preference and dietary restrictions. I love using plant-based milks like almond milk, cashew milk and coconut milk. They give the chia pudding a creamy consistency that’s really nice. Full-fat canned coconut milk is great if you’re looking to increase the thickness and make a really filling breakfast, snack or dessert out of the chia pudding. It’s also a great option if you follow the paleo or keto diet.

A mason jar with chia seeds just after being stirred together with a spoon for chia pudding.

Chia Pudding Didn’t Set/Troubleshooting

If you’re having trouble getting your chia pudding to set or turn out correctly there could be a couple things going wrong. Here are a couple tips that might help!

  1. Make sure you’re using chia seeds and not some other type of seed! There are white and black chia seeds and both work for chia pudding, but no other seeds will work. Also, check that your chia seeds aren’t old and maybe try switching brands. I’ve heard complaints from several people that the Trader Joe’s chia seeds don’t absorb as much liquid as other brands. If you’re having trouble with chia seeds from Trader Joe’s, try buying another brand.
  2. Make sure you give your chia pudding a good stir about 5-10 minutes after you initially mix it together. This breaks up any clumps of seeds and helps ensure the mixture will set. If you don’t do this, sometimes all the chia seeds will clump at the bottom and you’ll be left with lots of liquid on top instead of a well combined, creamy pudding.
  3. If your chia pudding isn’t thick enough, just add more chia seeds to the mixture and let it sit a bit longer. You can also use a thicker milk. Full-fat canned coconut milk creates an ultra thick and creamy chia pudding.
  4. If you hate the texture of chia pudding, try blending it in a high powered blender like a Vitamix. Once blended, the mixture will be smooth and creamy like a regular pudding instead of a bit seedy like tapioca pudding.

Chia pudding in small mason jars with berries on top.

What Does Chia Pudding Taste Like?

Chia seeds have no flavor so the pudding will taste like whatever liquid and sweetener you’re using. If you want the pudding to have a bit of sweetness you can add sweet spices like cinnamon and cardamom, vanilla extract and your sweetener of choice.

As for the texture, it’s like a thick, creamy tapioca pudding if you just mix the chia seeds with your milk. If you’re looking for a smooth pudding texture you can blend the mixture in a high powdered blender until smooth. I do this for the chocolate chia pudding and pumpkin mousse recipes.

I’m a big fan of maple syrup for sweetness so my basic chia pudding recipe has vanilla and maple syrup added. Honey is a great option if you’re paleo and if you need a sugar-free option, just skip the sweeteners all together or use a sugar substitute like stevia. The vanilla is optional, but something I like to add for a little extra sweetness. For a chocolate version, check out my chocolate chia pudding recipe.

Chia pudding in small mason jars with berries on top.

How Long Does it Take to Thicken?

The chia seeds start to absorb the liquid pretty quickly, but you do need to give the pudding a bit of time to build the gel-like consistency. I recommend 1 -2 hours or overnight.

You’ll want to add mix together your milk and chia seeds and let the mixture sit for about 5-10 minutes before giving it another stir to make sure the chia seeds aren’t clumping together. Then go ahead and let the pudding sit in the fridge for an hour or two. If you’re in a rush you can eat it within 20 minutes, it just won’t be as thick. Another great option is to meal prep a big batch for the week or make it the night before you want to eat it and let it sit in the fridge overnight.

Meal Prep Chia Pudding

Chia pudding is an awesome meal-prep option because it will stay good in the fridge for 5-7 days! Make a batch on Sunday to have in the fridge for a quick breakfast, healthy snack or dessert. It’s loaded with fiber, protein and healthy fats, low in sugar and super filling! Plus it works with so many different dietary preferences. Depending on the mix-ins chia pudding can be made vegan, gluten-free, paleo and keto.

If you try this recipe for chia pudding please be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other readers.

Print

Easy Chia Pudding


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 1x

Description

This 3-ingredient chia pudding is creamy, satisfying and loaded with protein, fiber and omega-3s. It’s also vegan, gluten-free, paleo and keto. 


Scale

Ingredients

  • 34 Tablespoons chia seeds
  • 1 cup milk (I like unsweetened coconut, almond or cashew milk)
  • 1/2 Tablespoon maple syrup, honey or sweetener of choice*
  • 1/4 teaspoon vanilla (optional)
  •  Toppings of choice: fresh berries or other fruit, granola, nut butter, etc

Instructions

  1. In a bowl or mason jar, stir together chia seeds, milk, maple syrup and vanilla, if using. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
  2. Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set” for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it’s not thick enough, just add more chia seeds (about 1 Tablespoon), stir and refrigerate for another 30 minutes or so.
  3. You can also prep you pudding the night before and let it sit in the fridge overnight if that’s easier. When ready to serve top the pudding with berries and enjoy.
  4. Chia pudding can be stored for up to 5-7 days in an airtight container in the refrigerator.

Notes

  • Dairy milk, almond milk or cashew milk will make a light, creamy chia pudding. Canned coconut milk will make for a rich and thick pudding.
  • For a low-sugar version you can skip the sweetener or use a sugar substitute
  • Nutrition facts calculated with unsweetened almond milk and no toppings
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 237
  • Sugar: 6g
  • Fat: 12g
  • Carbohydrates: 23g
  • Fiber: 16g
  • Protein: 10g

Keywords: chia pudding

The best basic chia seed pudding recipe and info about the proper ratio of chia seeds to liquid. Start with this basic recipe and then experiment with your own variations to enjoy for breakfast, as a snack or dessert. Vegan, gluten-free, paleo and keto-friendly.

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    153 comments
  1. Hi there, I’m about to make your chia pudding! I’m just not sure how much your recipe makes? 3-4 tablespoons to 1 cup liquid makes how much? Is that 1 jar? I want to make enough for 5, 8oz jars. Do I use 3-4 tbsp per jar?

    Thanks Brittney!

    Gra

  2. I love the simplicity of these recipes and how tasty they are. This has become my favorite go to place for healthy cooking

  3. Hi Brittany! Do you add fruits to the pudding and leave it in the fridge for the week? Or better to add the fruits when i decide to eat it? Do the fruits go bad if i keep them in the pudding for 4/5 days? Thank you! 🙂

  4. I thought I was losing my mind. I just followed the recipe earlier this week and it listed vanilla extract, but the one today doesn’t. I thought I also remembered it being I cup liquid to 3 tablespoons of chia. However it was at that time it came out perfect. I had never tried chia in general, so I was pleasantly surprised and satisfied. I would have wrote down the original recipe if I had known it was gonna change. I felt better when I saw in the video and re read the whole page to see and read the mention of vanilla extract. Confirmation I was not going crazy. If you could let me know what the original was including the vanilla I would appreciate it.

    Thank you

    • So sorry for the confusion, Angela. There must have been a mix-up with the recipe. The original recipe calls for 1 cup of liquid to 3 Tablespoons of chia, but you can add an additional tablespoon if you want the pudding to be thicker and vanilla is there, but an optional add-in. Hope this helps and I’m so glad you enjoyed the chia pudding. If you’re able to leave a comment with the star rating and review of the recipe, that would be amazing. The star ratings are super helpful. Thank you so much. 🙂

  5. I have been having afternoon snack cravings lately. I used no sweetener, but used about a teaspoon of cinnamon to the 1c of milk. I divided it into 3 portions (because I thought it might be just too many chia seeds for someone who normally eats only a teaspoon in her muesli.) Perfect amount to keep me happy! And now I like chia pudding. Yay!

  6. Chia Seed Pudding is great! I like to combine them in the processing of food and drinks, they bring a very good source of nutrition for the health of my whole family. Thanks for your great sharing.

  7. If you wanted to make a fruity version, how much fruit would you incorporate into the blend? As opposed to cut up pieces added after its set?

  8. Perfect ratio. First time using full fat coconut milk and turned out fantastic. Tucking this up my sleeve! Thanks!

  9. Who thought that the thing I am missing in my life could be a chia seed pudding, ha-ha. I think I’ll try to make one today using your great recipe. This is going to be delicious 🙂

  10. Can I add blueberries to the initial mixture before putting in the fridge? I just want to take it from the fridge in the morning to work.

  11. I was really excited about this recipe since finding out my daughter was lactose intolerant, as it has so much of the nutrition she is missing by not being able to eat dairy. I made it as written, except I used Ripple Original milk (pea-milk) since I didn’t have almond or coconut milk on hand. I don’t know if it’s the consistency of the gelatinous chia after it absorbs liquid (and mine definitely absorbed as it was supposed to), or the taste of the Ripple instead of using almond or coconut milk, but this made me and my daughter gag. We both could not even swallow it, we had to spit it out it tasted so bad. I tried adding more maple syrup, some honey, and I even tried blending in my food processor to fix the consistency, but it was still awful. I don’t know if I will be brave enough to try again with coconut milk, seemed a huge waste to throw it all down the drain. I am scratching my head in disbelief that so many people have commented that they liked eating this.

    • Hi Sarah,
      I am addicted to Ripple milk. I have tried to mix it in just about everything. And in just about everything it has been disgusting. It turns into something similar to wall paper paste. It’s best just to drink it as it comes. I think it is just at its point of maximum absorption, so adding anything pushes it to a solid state. I highly recommend trying the chia pudding with another milk alternative though. It is delicious with almond milk. I am not a fan of drinking almond milk though, but I really like it in chia pudding.

  12. I followed the recipe but mine didn’t gel after 24 hours. I used almond milk and maple syrup. Do you have any ideas of how I can get it to gel?

    • Hi Amy. My recommendation would be to add more chia seeds and let it sit for another 30 minutes or so. Maybe 1-3 Tablespoons more depending on how much liquid is left. Let me know if this helps!

      • I have been tracking the responses and most of the ones which mention “runny” are with almond milk. Does anyone have success with almond milk?
        I use boxed coconut milk and it’s perfect although sometimes needs to sit longer. Will try stirring it the full 5 next time.

  13. Hi I made chia seeds in liquid kefir and chopped up fruit. I don’t think the seeds turned to jelly at all? left it in the fridge 2 days as well. I wish I can get the seeds to be similar to tapioca. Help?

  14. I made this recipe with the listed ingredients and added approximately a tablespoon of cacao. I used coconut milk and a splash of coconut water. It worked perfectly and was delicious. I do think that the people having problems with it being runny are possibly confusing tablespoons with dessert spoons. Great recipe and I will use it again and try a few of the other variations. Thanks for the recipe Brittany.

  15. Hi, my pudding doesn’t have the pudding consistency but it’s good. I used almond milk nd stevia liquid. I want to ask you how do you calculate the nutrients because I put the ingredients in Carb Manager app and the results are completely different.

  16. Thanks for the recipe. Here’s my variation. I think because of one factor that was just dumb luck it had no problem thickening up. I pureed in my blender 2 cups Coconut/Almond blend milk with 1 mango. Added a little bit of maple syrup and vanilla extract to taste. Added 6 tablespoons “Milled” Chia seeds. I noticed as I adding that it was milled, which looks to be ground or crushed? When I added it to the liquid it started to thicken almost immediately. Still stirred after 5 min. and popped into the refrigerator. I think it gave it more of a “dirty look” than if I had used the whole chia but that’s ok. Yummmy! So happy with my first try.

  17. Followed this recipe exactly (except using cow’s milk) and it came out very liquidy. I left the pudding overnight in the fridge. Any thoughts? Are there different types of chia seeds?

    • Hi Noah. Did you give the chia seeds a stir after adding the liquid and after letting it sit for 5 minutes? There are different types of chia seeds (white and black) and it seems from the comments on this post that some chia seeds absorb more liquid than others. What brand and type did you use?

      • I used homemade almond milk with Nature’s Intent chia seeds I bought at Costco. I followed the recipe and it turned out perfectly!

      • I used almond milk, black chia seeds (Bob’s Red Mill I think), cocoa powder and stevia and it came out liquidy. I still ate it and it tasted good, but I was hoping for a thicker texture.

  18. I followed the recipe exactly as it’s listed: 6 Tablespoons–not teaspoons–of chia seeds and 2 cups of unsweetened almond milk (along with the other ingredients), and it’s still runny after sitting overnight. Not sure why it seems to have worked for others but not for me.

      • My chia seed pudding was not thickening up fully either. I was eating it after 2 hours. I decided to try letting it sit overnight. I still did not get a thick pudding this morning I stirred it and put it back in the refrigerator for another hour. It was great. I really like it with unsweetened vanilla almond coconut milk. I added some coconut flakes and dried fruit too.

  19. I may be jumping the gun, but I did lick the spoon and I can already tell this is going to be epic. I did change the recipe a bit – I used cashew milk and added 1 tsp. coconut extract in order to avoid the fat and I used 2 1/2 tablespoons full of agave instead of maple syrup because it’s sweet without the maple flavor. CAN’T WAIT until the pudding is ready!

  20. Hi, i make this as directed using 2 c rice milk, 6 tbsp chia seed, 1 tbsp honey or maple syrup, a dab of vanilla, stir 5 min. Shake it in a jar and refrigerate overnight. Always comes out perfect. I wonder if people are using six Tablespoons or six teaspoons when measuring the chia seeed? For two cups liquid ypu need six TABLESPOONS,or nearly 1/3 cup of seeds. I love this stuff, my body craves it!

    • 6 tablespoons is exactly 1/3 of a cup.
      1 tablespoon in metric is 15 ml
      1/4 cup is 60 ml = 4*15 ml
      1/3 cup if 90 ml = 6*15 ml

  21. As with several of the other reviews, left overnight, mine is still runny. Precisely Followed the recipe. Help! Why?

  22. I just made my pudding with what I had. So I used unsweetened almond milk, coconut water vanilla extract, pumpkin pue spice and a tsp. of honey. Topped it off with raisins and cranberries. OMG. I will be making this alot now. The best desert ever.
    Thank you.

  23. This is my second time making this recipe. It turns out great. I used natural cane sugar for the sweetener.My family loves it?

  24. I made these last night, exactly per the recipe (with unsweetened almond milk). I left them overnight and they’re still runny. If I add more chia seeds will this help?

  25. Praise the good green earth that gave us this bountiful seed to thicken our drinks into a tasty pudding. Amen!

  26. Delicious. Loved it. I’m seriously watching my calories at the moment so I made a batch with unsweetened almond ‘milk’ and a dash of vanilla. Having a quarter portion with fruit as treat. …. admittedly my son did ask why there’s frog spawn in the fridge!
    Going to try different flavourings and toppings. Quite fancy using almond essence.

  27. I haven’t tried this recipe yet, but it sure sounds amazing! I have just one concern; If you don’t want to use a sweetener, won’t the mixture just end up being cold milk no matter how long you wait?

  28. I made this with 1 cup of liquid (coconut milk/chocolate milk and protein powder) with 3 tbsp of chia seeds and it came out runny 🙁 did I do something wrong?

  29. Just made this for my super fussy 6 year old. It’s absolutely delicious. So simple – and I love all the little variations you’ve added. Thanks so much. 😉

  30. So obsessed with these puddings, I have them every morning for breaky and they’re SO YUMMY!!

  31. Hi! This looks really good and I’m planning on whipping some up tonight, yet I was wondering how long this pudding stays fresh? Thanks!

  32. Wondering why I waited so long to try this. Made it 2 days ago, and am enjoying immensely! Used 2 c unsweetened coconut milk (from a container, not canned) and the 6 tbsp of chia, along with the remaining ingredients. Love it with a few crushed almonds, and little drizzle of syrup or honey. Also tried it with a few coconut flakes mixed in.
    Thank you, Brittany! Your proportions were spot on. Seems the possibilities are endless!

  33. My pudding won’t thicken enough using exact measurements and extra chia. Should the milk be room temp? Should I let it sit out in room temp for a while before refrigerating?

    • I read through all the comments and wondered why so many people are having trouble with the consistency of the pudding. Then I made my own two batches today: the first batch I made with freshly blended cashew milk and it thickened immediately, the second batch I put the cashew milk in the fridge for a couple of hours before adding the chia and was surprozed to gind out it was very slow to expand. So, if you are using nut milks from the fridge, that might be the reason why it’s not thickening. My suggestion is to let it sit longer until the milk warms up and the Chia can expand before putting it in the refrigerator overnight. Hope this is helpful.

  34. My chia pudding is making clumps. I tried giving it a stir 10 minutes after i put it in the fridge, but it does not work. I just sits at the bottom in a big clump.
    Why is that?

    • You need to keep stirring the chia seeds for about 5 mins until you can feel them starting to thicken. Otherwise it will go into clumps. (It’s happened to me too.)

  35. My pudding is still a liquid consistency.
    I used 2c Almond Milk
    And 6 tbsp of Flax and Chia seed blend.

    Are the flax seeds causing a problem ?

    Thank you !

  36. I am a newbie to chia seeds and I am so excited to have found your recipes. My first attempt is in the fridge now. Looking forward to trying your banana split recipe! Thank you for the clear directions!

  37. This is so good! Made with 1 1/2 cup of unsweetened almond milk and 1/2 cup vanilla almond milk creamer. I had to add an extra tablespoon of chia to get the right consistency, other than that it turned out perfect!

  38. Hi, I made this last night and left it in the fridge overnight and it is still a liquid, not pudding consistency. I used 2 cups nonsweeted almond milk plus the other ingredients. Do you have any ideas why it did not harden? Thanks

  39. Hello, I bought ththe Badia Chia seeds from Walmart and they are black and white. Is this ok? Your pictures show white seeds. Is there a difference?

  40. Hi!

    I’d love to make your chia pudding but I am based in the U.K. So please could you tell me what one cup is?

    I would like to try just making one serve with 3 tablespoons first.

    Thank you!!

  41. Wow, I made this 3 days ago – used a variation due to what I had available but its terrific. Chia pudding never worked for me before. I used 1 cup milk, 5 oz coconut milk from can, 3 oz greek yogurt. Sweetened with 1 Tbsp Maple syrup and pinch of stevia. NOT overly sweet. Can’t walk by the refrigerator without spooning it out. Thank you so much Brittany! By the way, the shaking method in a quart “Ball” jar is wonderful!!

    • But please rather don’t <3. Look up "Dairy is Scary" on YouTube. Plant-based milks are healthier and cruelty-free!

        • Dang Angie, I didn’t know that cows lived in pens and were forced to remain continurally pregnant in nature. Thanks for the education.

      • Oh seriously! Let her have cows milk if that’s what she wants. I’m all for almond milk and make my own but all these attempts at converting people to the vegan lifestyle through the passive aggressive messages are ridiculous and exactly why nobody wants to listen anymore.

        • People need to stop with trying to “educate” everyone. Initial poster was right. If they want to use cow’s milk, don’t disagree. You don’t realize how annoying you sound. Just move on. That’s what you all need to learn.

        • What is passive aggressive about her comment? Why so defensive when someone offers free nutritional advice? You can politely decline it, or you can look it up, but you don’t need to get offended. If we find nutritional information that has added value to our health and lives, wouldn’t it be nasty to withhold it from others? Why are people so offended by *everything* these days. Her comment was kind and thoughtful, not pushy or passive aggressive. Chill out!

          • I agree 100%. I don’t think the intent of the poster was to convert anyone to a dairy-free, vegan life-style. She was merely stating some well known facts, namely that plant-based milks are a healthier alternative, both from the consumer’s standpoint and the poor cow who had to endure the whole process. If Kati doesn’t like the “passive aggressive” message then she doesn’t like it.

          • So true!! I think Kati has a conscience issue going on…..
            No need at all to use dairy for what is a fantastic, nutritious and cruelty free/ planet friendly recipe!

            • Dairy can be cruel, when they are raised CAFO style, but cows can live a great life on some organic and/or pasture raised farms. I’ve been to hundreds of them in my work and they vary a lot. Dairy is healthier from these farms (see research on õ3FA), workers are better treated and cows are better. I see both sides of the argument, but if you’re going to eat dairy, pay a bit more for quality and health.

        • Asking someone to look at an educational piece is not passive aggressive. It was a polite message. Giving up dairy does not absolutely mean someone is vegan.

  42. Hubby and I are in our 60 and like eating healthy I really want to try this heard about it on live with Kelly and Ryan show so I looked it up and bang found this sight. Thanks for all the information ☺

    • Nothing about low-cal is mentioned. However, it is keto friendly (low-carb, high fat), paleo friendly, vegan, and gluten-free! Very different things!

      • Okay! I just figured out what was going on. The nutrition facts were calculated with full fat coconut milk instead of unsweetened almond milk. The nutrition facts have been updated and are now correct. Only 223 calories for 1 cup!! 🙂

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