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.

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

Easy Chia Pudding

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


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. 


  • 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


  1. Mix: 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.
    Pouring almond milk into a mason jar with chia seeds to make chia pudding.
  2. Give it time to set: 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.
    A mason jar with chia seeds just after being stirred together with a spoon for chia pudding.
  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. How to store: Chia pudding can be stored for up to 5-7 days in an airtight container in the refrigerator.


  • 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


  • Serving Size: 1
  • Calories: 271
  • Sugar: 6g
  • Sodium: 248mg
  • Fat: 16g
  • Saturated Fat: 1g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 16g
  • Protein: 10g
  • Cholesterol: 0mg

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.

More Chia Pudding Recipes

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Recipe rating

    1. Emily
      May 3, 2021 AT 8:42 am

      This is the best chia pudding recipe I’ve found. It works great every time and it’s a great base to customize however you would like. I usually add a little cinnamon and cardamom.

      1. Brittany Mullins
        May 3, 2021 AT 9:45 am

        Thank you so much, Emily! You’re the best. So glad you’re loving this chia pudding recipe.

    2. Arlene Quinones
      April 19, 2021 AT 8:46 pm

      I tried something very similar at a restaurant and wanted to try at home. I found this recipe and it is spot on! Can’t wait to experiment with toppings! I saw someone tried it with matcha. I love matcha and want to try it!!! Thanks!

      1. Brittany Mullins
        April 20, 2021 AT 3:31 pm

        Let me know how it turns out, Arlene 🙂

    3. Jessica Kerr
      April 14, 2021 AT 12:07 pm

      Easy to follow. Simple. Thoughtful suggestions.

      1. Brittany Mullins
        April 14, 2021 AT 1:52 pm

        So glad you enjoyed this recipe, Jessica!

    4. Rena Herskowitz
      April 13, 2021 AT 9:34 am

      What size mason jars were used for this recipe please?

    5. Ludde
      April 1, 2021 AT 6:13 am

      3-4 tablespoons for one serving?
      Health advisors (and my package of chia seeds) specify that you should only eat 1,5 tablespoons of chia seeds a day. Other amounts is not healthy…

      1. Brittany Mullins
        April 1, 2021 AT 7:24 pm

        You can definitely turn this recipe into two servings if you want!

    6. Angie Benitez
      March 15, 2021 AT 3:33 pm

      Love this! made both chocolate and matcha flavors using the 1 C almond/coconut milk to 4 TBS chia seeds just wow. I sweetened with stevia and a touch a maple syrup.

      1. Brittany Mullins
        March 15, 2021 AT 4:14 pm

        So glad you loved this recipe, Angie!! Thanks for the review. I so appreciate it!

    7. Emma
      March 14, 2021 AT 4:21 am

      Wonderful recipes, thank you!

    8. Joy Charles
      March 8, 2021 AT 1:10 pm

      I’m so happy for these recipes my breakfast would be really enjoyable

      1. Brittany Mullins
        March 8, 2021 AT 11:51 pm

        Yay!! That makes me so happy to hear!!

    9. Carla Pillar
      March 7, 2021 AT 7:57 pm

      Delicious. I will be doubling my recipe. Thank you.

      1. Brittany Mullins
        March 7, 2021 AT 9:18 pm

        So glad you loved this recipe, Carla! Thanks for the review. I so appreciate it!

    10. Trudy D Lowe
      March 6, 2021 AT 9:57 am

      I just made chocolate, but going to make 3 berry chia pudding.

    11. Samantha
      March 3, 2021 AT 10:29 pm

      I’m so glad I found this recipe, I had a great time trying this new recipe. I just wished I had strawberries with mine haha but thanks so much for this!! I enjoy making this for breakfast:)

      1. Brittany Mullins
        March 5, 2021 AT 1:30 am

        So glad you enjoyed this recipe!! Thanks for the review. I so appreciate it!

    12. Julie
      March 3, 2021 AT 12:20 pm

      I had discovered chia pudding some months ago, but learned a few good things in your article. I am diabetic and chia pudding and other chia recipes have been beneficial to my diet.So thank you and I will look forward to reading more from you!

      1. Brittany Mullins
        March 3, 2021 AT 10:07 pm

        So glad you love this recipe, Julie!! Thanks for the review. I so appreciate it!

    13. Patrick Cappiello
      March 1, 2021 AT 11:09 am

      Had a chia pudding from a place here in LA called Kitchen Mouse. Amazing! They had a passion fruit one that was tart but sweet. So I searched for how to make chia pudding and you made it look easier than I was imagining!

    14. Rita King
      February 28, 2021 AT 7:34 pm

      Made this for my hubby we both live it ..

    15. Nikki Johnson
      February 11, 2021 AT 11:13 pm

      Great base! I topped it with jackfruit and coconut gels (think Filipino halo halo ingredients-unfortunately no red mung beans on hand) and it was amazing! First time trying chia pudding and I am a fan! Thanks!

      1. Brittany Mullins
        February 11, 2021 AT 11:32 pm

        So glad you loved the chia pudding, Nikki. Thanks for making it and for coming back to leave a review. I so appreciate it!

    16. Kathy
      February 11, 2021 AT 1:40 am

      In a restaurant a while back on vacation I ate a delicious chia pudding. It did not have any husks. How do you deal with the husks? I am looking for more of a tapioca feel.

    17. Angie
      February 7, 2021 AT 6:58 pm

      Also good with chocolate almond milk 😋

    18. Rebekah
      January 13, 2021 AT 9:47 am

      I wondered if I could blend some mango with the coconut milk before mixing with the chia seeds? Will that effect the thickness.

      1. Brittany Mullins
        January 13, 2021 AT 2:27 pm

        I have a mango chia pudding recipe here!

    19. Kayley
      January 12, 2021 AT 10:53 am

      I’ve made this recipe a few times, and its delicious! However I can’t seem to make it the right thickness no matter how long I leave it in the fridge. Any tips other than adding more chia seeds? (I’ve already tried that) Also, would oat milk work for this recipe?

      1. Brittany Mullins
        January 13, 2021 AT 2:41 pm

        Yes, oat milk should work. What kind of milk are you normally using? And are you using 3T or 4T of chia seeds with the 1 cup of milk?

    20. Deven
      December 28, 2020 AT 5:28 pm

      This is a great basic recipe for a healthy breakfast!
      I use unsweetened almond milk, agave to sweeten, bit of vanilla and a tiny dash of salt, topped with blueberries.
      Thank you for the recipe!

      1. Brittany Mullins
        December 29, 2020 AT 2:24 am

        I’m so glad you enjoyed this recipe, Deven. Thanks for coming back to leave a review. I so appreciate it!

    21. phx cooks
      December 15, 2020 AT 10:42 am

      Looks yummy. Thanks for sharing. I really this. I will follow your recipe and i hope my family love it. And I will share your recipe for my friends. Thank you so much.

    22. Caitriona
      December 14, 2020 AT 12:21 am

      I was skeptical about chia pudding before trying this recipe. Now I have it ALL the time. I love making it the night before for breakfast the next day or bring it for lunch on the busy days I have classes. My favorite topping combo is peanut butter, raspberries, granola, and hemp seeds.

    23. brooklyn grill
      December 7, 2020 AT 10:04 am

      Looks yummy and healthy. I will try to make this for my family. Thank you so much. i love it.

      1. Brittany Mullins
        December 8, 2020 AT 1:12 am

        Let me know how it turns out!!

    24. Nadja Anna Fristrom
      December 4, 2020 AT 4:56 pm

      Hi lovely would it be possible to add a scoop of protein to this recipe you think? Thank you

      1. Brittany Mullins
        December 4, 2020 AT 6:24 pm

        Totally! I would start with 1-2 Tablespoons of protein powder.

    25. Anaki Friend
      October 16, 2020 AT 8:51 am

      What is the best size Mason jar to use that will have room for toppi gs?

      1. Brittany Mullins
        October 16, 2020 AT 11:22 am

        I’d use a 1/2 pint (8 oz) or pint size (16 oz) jar, depending on how much chia pudding you want! 🙂

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