Easy 4-Ingredient Chia Pudding

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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 chia pudding before, now is the time. It’s the perfect healthy breakfast or snack to meal prep and it’s super easy to make!

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 place to start 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.

To make chia pudding, you really only need two simple ingredients: chia seeds and milk. I like using non-dairy options like almond milk, oat milk or coconut milk, but any type of milk will work. Once you have the basic recipe you can add spices, sweetener and toppings to really boost the flavor of your pudding!

Why is Chia Pudding Healthy?

Chia pudding is incredibly healthy because chia seeds are loaded with omega 3 fatty acids, protein, antioxidants and fiber. The soluble fiber in chia seeds can help with weight loss by keeping you feeling full and it can also help with constipation. So in case you were wondering, chia pudding can definitely help keep you regular, if you know I what mean! Learn more about the health benefits of chia seeds here.

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 usually do 3-4 Tablespoons of chia seeds 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.

Watch How to Make Chia Pudding

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 or 4 Tablespoons of chia seeds to 1 cup of milk. I usually start with 3 Tablespoons of chia seeds to 1 cup of milk, but if you want a thicker pudding I recommend using 4 Tablespoons to 1 cup of milk.

The type of milk is up to you and will vary based on preference and dietary restrictions. I love using non-dairy milks like almond milk, oat milk and coconut milk. Unsweetened almond milk is the lowest in calories and sugar so if you want a simple, low calorie, low sugar chia pudding this is the best option to choose.

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 a low carb or keto diet.

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

Chia Pudding Troubleshooting

If you’re having trouble getting your chia pudding to set up 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 my 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 or monk fruit The vanilla is optional, but something I like to add for a little extra sweetness.

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.

How to 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.

More Chia Pudding Recipes

More Recipes with Chia Seeds

Love chia seeds? Be sure to check out all of my chia pudding recipes, as well as, all of the chia seed recipes here on EBF.

Easy Chia Pudding

4 from 357 votes
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. 
Chia pudding a mason jar topped with a strawberry and blueberries.
Prep Time 10 minutes
Soak Time 1 hour
Total Time 1 hour 10 minutes
Servings 2

Ingredients

Instructions
 

  • 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.
  • 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.
    Mason jar with chia seed pudding being mixed and a gold spoon, overhead shot
  • Chia pudding can be stored for up to 5-7 days in an airtight container in the refrigerator.

Video

Notes

  • Meal prep: 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.
  • Milk options: I like using almond milk, but whatever milk you have on hand will work. 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.
  • Low sugar: For a low-sugar version you can skip the sweetener or use a sugar substitute like monk fruit or stevia. 
  • Nutrition: Nutrition facts calculated with unsweetened almond milk and no toppings

Nutrition

Serving: 1serving Calories: 170kcal Carbohydrates: 16g Protein: 7g Fat: 9g Sodium: 91mg Potassium: 96mg Fiber: 13g Sugar: 3g
Course: Breakfast
Cuisine: American
Keyword: chia pudding

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    319 comments
    1. Stephanie
      May 12, 2022 AT 2:29 pm

      5 stars
      This was delicious. I used oat milk, homemade vanilla and maple syrup and it was fabulous. I can see how the texture might be off-putting to some, but I quite enjoyed it. Thanks for the recipe.

      1. Brittany Mullins
        May 13, 2022 AT 8:25 am

        Woo! I’m so glad this recipe is a hit, Stephanie! Thank you for taking the time to leave a review, I really appreciate it.

    2. Colleen Bursley
      April 24, 2022 AT 10:16 pm

      4 stars
      Just made this recipe for the first time. I didn’t add vanilla so that may be why it was just slightly bland. I think next time I’ll try the coconut milk and add the vanilla. I did like it though. Just need to experiment with it a little more.

      1. Brittany Mullins
        April 25, 2022 AT 7:38 am

        Hi, Colleen! The vanilla really does add so much to the flavor, definitely recommend including it next time! 🙂

    3. Earlene
      April 24, 2022 AT 12:11 pm

      I doubled the recipe and then put in jars. I used honey. The puddings stayed liquid overnight. We added mor chia seeds, let set in fridge another 4 hours. Still did not set. Still liquid.

      1. Brittany Mullins
        April 25, 2022 AT 7:56 am

        Oh no! I’m sorry it’s still liquid, did you change anything about the recipe?

    4. Freya
      March 30, 2022 AT 3:38 pm

      3 stars
      i’m not sure if it’s the recipe of if i didn’t leave it for long enough or maybe it’s just because it’s my first time making chia pudding and that’s how it’s supposed to turn out but the texture was really odd- sort of slimy. i added some cocoa powder, chopped chocolate and peanut butter and it tasted really nice but i couldn’t get over the texture- i’ll definitely try again though!

      1. Brittany Mullins
        March 31, 2022 AT 8:42 am

        Hi, Freya! Chia pudding definitely has a different texture. I’m not sure I would call it slimy though. Let me know if you try it again and how it turns out. If you don’t like the texture, you can try blending it all together into a mousse! Here’s an example: Easy Pumpkin Chia Mousse

    5. Patricia
      March 15, 2022 AT 10:04 am

      Why don’t you state the serving size????
      Thank you

      1. Brittany Mullins
        March 16, 2022 AT 8:44 am

        Hi, Patricia! This recipe makes two jars. One jar is a serving. I hope that helps!

Parchment paper lined with protein balls.

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