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.
Let’s talk chia seeds. These tiny little seeds are amazing and I’ve been hooked on them for years. Check out my post about the health benefits of chia seeds to see why.
Chia seeds are a staple for those of us in the health and wellness space, but I know there are a ton of people out there who haven’t tried them yet. The one benefit of getting into chia seeds now is that they’re super accessible and almost all grocery stores carry them. A few years ago they were a bit harder to find and usually only sold at natural food stores or online.
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 they create and their ability to help keep you full.
Chia seeds can absorb 9 times their weight in liquid, but for making chia pudding I like to stick with a 1:6 ratio. So I do 3 Tablespoons of chia seeds to 1 cup of liquid for a single serving and 6 Tablespoons (or about 1/3 cup) of chia seeds to 2 cups of liquid for a double batch.
The liquid is up to you and will vary based on preference and dietary restrictions. I love using plant-based milks like almond, cashew 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 creaminess and make a really filling breakfast, snack or dessert out of the chia pudding. It’s also a great option for people who follow the paleo or keto diet.
As for the texture, it’s like a thick, creamy tapioca pudding. And chia seeds have no flavor so the pudding will taste like whatever liquid and mix-ins 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. I’m a big fan of maple syrup so this 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. For a chocolate version, add some cacao powder to the mix.
In terms of timing, 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 usually add the liquid, give it a good stir, let it sit for 5-10 minutes, give it another stir to make sure the chia seeds aren’t clumping and then let it sit in the fridge for an hour or two, but if you’re in a rush you can eat it within 20 minutes or so, it just might be a little liquidy. Another great option is to make it the night before you want to eat it and let it sit in the fridge overnight.
Chia pudding is an awesome meal-prep option. 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.
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A basic chia seed pudding recipe that you can tweak to make your own.
Ingredients
- 6 Tablespoons chia seeds
- 2 cups unsweetened coconut, almond or cashew milk
- 1/2 teaspoon vanilla extract
- 1 Tablespoon maple syrup, honey or sweetener of choice (optional)
- blueberries and strawberries, for topping
Instructions
- In a bowl or mason jar, mix together chia seeds, milk, maple syrup and vanilla. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
- 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-up” for 1-2 hours.
- 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, divide the mixture between two bowls, top the pudding with berries and enjoy.
Notes
Nutrition facts calculated with unsweetened almond milk and 1/4 cup blueberries, but without any sweetener.
Nutrition
- Serving Size: 1 cup
- Calories: 223
- Sugar: 2g
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 17g
- Protein: 10g
More chia pudding recipes:
Chocolate Covered Strawberry Chia Pudding <– Perfect for Valentine’s Day!
all of your chia recipes look wonderful. I wish I had some right now!
★★★★★
Thanks so much, Nicole! 🙂
Yum, it’s been awhile since I’ve made chia seed pudding and this looks wonderful, thanks!
This sounds amazing! I need to whip it up soon!
Love me some chia seed pudding! All the different variations you can do with the mix-ins makes me one happy girl!
Me too!! You can create so many different variations so it’s never boring! 🙂
Looks delicious. Chia is a way to go for great fats and fiber.
★★★★★
Totally agree!
Informative post about chia seed.It will be very helpful for those who new to this seed.
I thought this was low cal. Am I missing something? 739 cal per 1 cup serving?
ditto. I read the same thing and gasped. I have to be missing something. Someone enlighten us, please!!
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!! 🙂
Nothing about low-cal is mentioned. However, it is keto friendly (low-carb, high fat), paleo friendly, vegan, and gluten-free! Very different things!
I love this basic recipe, thank you so much for sharing it!
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 ☺
If I use s fruit juice will it come out like a jello?
Hi Elizabeth. It will kind of be like jello, but still more pudding-ish. I feel like jello is more cohesive than chia pudding, if that makes sense. 🙂 Let me know if you try it.
Could you use cow’s milk for this as well??
Yes! Cow’s milk works great too.
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!!
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!!
Sure. 1 cup is 8 ounces or 240ml . 🙂
Yes! Cow’s milk works great too.
( https://www.thetaylorsauce.com/french-riviera-part-one/ )
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?
Yup! Those will work just fine, Sania! Enjoy.
Hi! If I use to meal prep, how long can I leave in fridge before it goes bad?
It should keep for about 5 days in the fridge!
Made this last night and omg it was yummy. Thank you for the recipe.
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
I think the recipe is 1c liquid to 3tblsp chia seeds. Could that be the problem?
Thank you for the reply! Barb is correct, you should use 1 cup of liquid to 3 Tablespoons of chia seeds.
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!
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!
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 !
I think you need to just use chia seeds. Mine turned out great!
The flax combination could very well be causing the problem because I don’t think the flax seeds absorb quite the same as the china seeds do.
Just tried this recipe and it came out wonderfully! Thank you!
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?
I can’t get my pudding thick enough. Suggestions?
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?
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!
Hello, could you substitute the almond milk with yogurt?
Thank you !
Yes, but it will be really thick if you do a one for one substitute so I’d probably only sub yogurt for half of the almond milk, if that makes sense. Let me know if you try it
I gotta say, I am so excited to try all of these. Thank you for compiling such a great list.
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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!
It should last at least 3-4 days in the fridge! I hope you like the pudding. 🙂