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 or overnight. The chia pudding should be nice and thick, not liquidy. If it’s not thick, just add more chia seeds, stir and refrigerate for another 30 minutes or so.
- 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
Keywords: chia pudding, basic chia pudding, chia seed pudding
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!
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Thanks so much, Nicole! 🙂
I don’t know what I’m doing wrong, I leave it overnight using either almond or cashew milk but it doesn’t all harden.
There’s a top layer of liquid that doesn’t jell up…..
You might have to play around the with ratio since some chia seeds are different than others in terms of how much liquid they’ll soak up.
YUM!! Going into the kitchen to make a big batch right now! Love your recipes Brittany, thank you!<3
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I usually soak the Chia seeds in boiled water for 10 mins then add them in.
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.
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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.
But please rather don’t <3. Look up "Dairy is Scary" on YouTube. Plant-based milks are healthier and cruelty-free!
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.
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.
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!
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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.
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👍👍👍
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!
I also meal prep, so knowing it will keep for several days is great! I haven’t tried it yet, but I’m going to make a single serving tonight to see if I like it.
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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.
I followed directions to the T. 2cups unsweetened almond milk 6 Tblsp chia 1/2 tsp vanilla and Birch syrup. Left overnight but not pudding still liquid.
Me too ended up with liquidiser and a shake. Had the cacao nibs in it but did not like the bitterness.
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?
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.)
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. 🙂
So obsessed with these puddings, I have them every morning for breaky and they’re SO YUMMY!!
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I’ve been wondering about trying this with heavy whipping cream. Do you think it would work?
I haven’t tried it yet, but I definitely think it will work!
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. 😉
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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?
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?
Hi Rachel! Nope, the mixture will gel up because the chia seeds. You don’t need any sweetener to make that happen.
Made the basic recipe and loved it !!! Great recipe!
Delicious !!!!
How long is this good for once made?
It should last in the fridge at least 2-3 days!
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.
★★★★★
I find that the yogurt bothers my stomach.but I really love it.
Praise the good green earth that gave us this bountiful seed to thicken our drinks into a tasty pudding. Amen!
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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?
This is my second time making this recipe. It turns out great. I used natural cane sugar for the sweetener.My family loves it😊
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.
★★★★★
Yay! Love the pumpkin pie spice in there. So glad you liked it.
These are the best chia recipe I have seen. I liked all of them.
How is this Leto friendly at 18g carbs?
The recipe is keto friendly if you leave out the maple syrup and leave out the berries. The recipe is much lower in carbs without these. 🙂
U have to minus the fiber. ..17g.
★★★★★
How much does this recipe yield?
As with several of the other reviews, left overnight, mine is still runny. Precisely Followed the recipe. Help! Why?
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
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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!
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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.
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I’m trying to figure out why the recipe isn’t working for some people. Would love to know what brand and type of chia seeds you used? Maybe we can get to the bottom of this!
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?
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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 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.
Sometimes you have to play around with the chia to liquid ratio. Maybe try making the recipe again with less milk or more chia seeds.
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.
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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.
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.
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?
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Hi Star! Are you 100% sure you used chia seeds? If so, what brand?
I made it with Flax Milk and added zest of 1 lemon to the basic recipe – it was awesome
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Oh yum! I love the idea of a lemon chia pudding. Sounds so good!
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 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.
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Hey Brittany,
This recipe looks great. How long would a batch last in the fridge before going off?
Thanks