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

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. 


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. 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.

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
  • 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

Chia Seed Recipes:

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    197 comments
    1. Anaki Friend
      October 16, 2020 AT 8:51 am

      Hi!
      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! 🙂

    2. Kayla
      October 15, 2020 AT 2:45 am

      Made this and loved it! How many servings does this recipe make?

      1. Brittany Mullins
        October 16, 2020 AT 2:38 am

        The recipe is one serving. 🙂

    3. Melinda Muyargas
      September 17, 2020 AT 12:06 am

      I finally decided to try this! I do NOT like tapioca, so I’ve been avoiding trying something with the same texture. However, I needed something to help me get a little more “regular.” 😉 This was great! I think the maple syrup helped do it for me.
      I’ll try Amie’s Creamy Cashew Chia Pudding next!

    4. Luba
      September 8, 2020 AT 5:45 pm

      So easy and so good!!! I’m addicted! My kids also approved. I added to it to my açaí bowl and it was a perfect compliment. Thank you for another awesome recipe!

      1. Brittany Mullins
        September 9, 2020 AT 5:51 pm

        Ahh yay!! So glad this chia pudding is a hit with your kiddos, Luba. Thanks for making my recipe and for coming back to leave a comment + star rating. I appreciate it!

    5. novi
      August 16, 2020 AT 11:24 am

      hi, can i bring the chia seed pudding out (as afternoon snack for the children at school). How long does it last in room temperature? Thanks in advance for your reply. 🙂

      1. Brittany Mullins
        August 17, 2020 AT 3:23 pm

        Hey Novi – Yes! That should be just fine. 🙂

    6. Becca
      July 26, 2020 AT 9:59 pm

      I can’t even count how many times i have made this recipe! I love how easy, delicious, AND nutritious it is. I love topping mine with all kinds of fruit. My favorite combo (so far) is fresh pineapple and strawberries for a tropical start to the day!

      1. Brittany Mullins
        July 27, 2020 AT 9:36 pm

        Ahh yay!! So glad you’re a fan of this recipe, Becca! Thanks for taking the time to leave a comment + star rating. I really appreciate it. 🙂

    7. Jonny
      July 26, 2020 AT 9:58 am

      Thanks! Great recipe

    8. Sharon
      July 24, 2020 AT 1:40 pm

      I mixed in some goji berry powder, and it turned out great!

    9. Cindy
      July 17, 2020 AT 4:05 pm

      Love love this non dairy pudding. Thank you for healthy version. Delish….I love pudding but have milk allergy. I top with alittle mango and blue berrys with coconut shaving..coconut whip cream….Thank you

      1. Brittany Mullins
        July 17, 2020 AT 6:28 pm

        Yay!! So glad you enjoyed these chia pudding recipes, Cindy. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    10. Emma
      July 3, 2020 AT 4:59 pm

      I have been meaning to try a chia pudding recipe and finally did so with your recipe. Delicious! I’ve been browsing your other versions and can’t wait to try more!

      1. Brittany Mullins
        July 5, 2020 AT 6:44 pm

        The flavor combos are endless!! I’m so glad you enjoyed this recipe and I can’t wait to hear what you think of the other variations. 🙂

    11. taxformspointman
      June 17, 2020 AT 3:16 pm

      Glad I found this page. I made a batch, and it took me back to my trip to Hong Kong several years ago, where I first encountered this pudding. Will try variations/suggestions as well.

    12. Chinara Adhofer
      May 4, 2020 AT 4:26 pm

      I make this all the time as a delicious grab and go breakfast! I always add a bit of cinnamon, and sometimes make it extra special by subbing some milk with a bit of cream. Have made it with both oat milk and cow’s milk with great success.

      1. Brittany Mullins
        May 4, 2020 AT 11:25 pm

        I’m so glad you’re loving this chia pudding recipe, Chinara! 🙂 Thanks for taking the time to come back and leave a comment + star rating. I really appreciate it.

    13. Guma
      April 21, 2020 AT 1:40 am

      I make mine with homemade coconut oil and a mix of nut butter and fruit for toppings. Turns out perfect everytime!

    14. Marie
      April 5, 2020 AT 12:33 pm

      This is simple and delicious with just the right sweetness. Add two tablespoons dried fruit before soaking for extra goodness.

    15. Lifeisgood
      March 11, 2020 AT 9:29 am

      Absolutely delicious! Super easy to make. Convenient to make ahead for the week. Filling for breakfast and/or snacks… I used full-fat coconut milk for a creamy texture Plus Stevia and vanilla for tasty flavor. I appreciate the tips included with this recipe.… Best recipe I found after looking at several.😊

      1. Brittany Mullins
        March 12, 2020 AT 5:56 pm

        Ahh that makes me so happy to hear!! So glad you enjoyed this recipe. Thanks for taking the time to leave a comment and star rating. It means the world to me. <3

    16. Teri
      February 20, 2020 AT 3:18 am

      So easy to make! I like to make a batch to keep me going a few days.
      My favourite is with Sharon fruit (permisson) on top and a few walnuts or pomegranates. I choose whatever’s in season.

      1. Brittany Mullins
        February 20, 2020 AT 2:34 pm

        Yay!! So glad you’re enjoying this chia pudding recipe, Teri. Thanks for coming back to leave a comment + star rating. It means the world to me!

    17. Shilpa Register
      February 12, 2020 AT 8:25 pm

      I added cacao powder and coconut sugar. It was delicious.

      1. Brittany Mullins
        February 12, 2020 AT 9:33 pm

        Yay!! So glad you loved this recipe, Shilpa! Thanks for coming back to leave a comment + star rating. I so appreciate it!

    18. Celia
      February 4, 2020 AT 8:44 pm

      I love this recipe!! It is awesome for a quick breakfast before school and SO easy to prepare- and it tastes great! I would have it every single day.

    19. Sharlesha Kofa
      February 3, 2020 AT 7:21 am

      Super easy, inexpensive & convenient. Perfect for a mom of three boys that’s always on the go.

      1. Brittany Mullins
        February 3, 2020 AT 11:56 pm

        I’m so glad you’re loving the chia pudding, Sharlesha! 🙂

    20. Kat Wright
      February 2, 2020 AT 12:07 am

      Hi.Loved your video &information on chia seed puddings,especially the break down of the calorific values,as Im trying to lose weight.Ive been having them for breakfast most mornings,and I definately feel full til lunchtime.many thanks Kat.

      1. Brittany Mullins
        February 3, 2020 AT 1:13 am

        I’m so glad you’re enjoying these chia seed pudding recipes, Kat!! Thanks so much for coming back to leave a comment and star rating. I so appreciate it. <3

    21. becky
      December 18, 2019 AT 1:28 pm

      Hi there! I love match green tea chia pudding- any idea how much match powder I should add to your basic recipe?

      1. Brittany Mullins
        December 18, 2019 AT 4:59 pm

        Hey Becky – I would think your normal serving size that you use would be fine. Like 1-1 1/2 tsp!

    22. tamarque
      November 18, 2019 AT 8:53 am

      Good basic recipe. I love using chia seeds in my yogurt along with flax seeds. I grind them fresh to avoid having to wait for thickening. But did make a chia seed/ground cherry & sungold tomato jam this summer. Pretty much the way you present this recipe. My only complaint was that it didn’t hold up well in the refrig for any length of time. My thought is to ferment the jam when finished with some whey collected from making yogurt cheese. Any thoughts on how much whey to add to the jam to keep it thick?

    23. Nita Gorman
      October 29, 2019 AT 2:59 pm

      I loved it … came out perfect. Just threw a handful of blueberries in 🙂 Thank you!

      1. Brittany Mullins
        October 29, 2019 AT 6:42 pm

        Yay! I’m so glad you enjoyed this recipe, Nita. And thanks for coming back to leave a comment and star rating, I so appreciate it! <3

    24. Williams
      October 10, 2019 AT 10:43 pm

      I love to cook and I’m always looking for new recipes for my menu, which makes me always interested in my work. Today’s my lucky day, Chia pudding is great, just follow the instructions and everything is easy, I like it. Thanks for your sharing

    25. Romana
      September 22, 2019 AT 12:39 am

      Thank you so much for this detailed post. Answered some questions I had.
      I have one more. (For now 😛), would you say chia seeds are expensive or not so much? I understand it is subjective, relative (I’m forgetting the right word, sorry).
      I used to have them in India. (I’m in the U.S. now) We would mix it with a diluted Greek yogurt drink. Maybe mix in rose syrup or something. Sometimes my dad would give it to me with milk. But not with the pudding consistency. Just thick enough to be something different from the usual and thin enough to be drunk. Thanks again.

      1. Brittany Mullins
        September 22, 2019 AT 11:46 pm

        Hi Romana. So glad that this post about chia seeds and chia pudding was helpful. I don’t think chia seeds are too expensive and they’re easy to find now too. You can get a 12oz bag of chia seeds for $3-4 in the US. Hope this helps.

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