Easy Chia Pudding



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This chia seed pudding recipe is the perfect breakfast or snack to meal prep for the week. It’s creamy, satisfying and loaded with protein and fiber.

If you haven’t tried chia seed pudding before, now is the time! It’s the perfect healthy breakfast or snack to meal prep for the week and it’s super easy to make.

Three glass cups of chia pudding on a cutting board, topped with fresh berries.

There are a ton of chia seed recipes out there (and I have dozens posted here on EBF), but if you’re new to chia seeds, 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.

Ingredients measured out to make chia seed pudding: maple syrup, chia seeds, almond milk and vanilla.

Chia Seed Pudding Ingredients

To make chia seed pudding, you really only need two simple ingredients: chia seeds and milk, but there are some easy additions that will take the flavor up a notch.

  • chia seeds – you can’t make chia pudding without chia seeds. Feel free to use white or black chia seeds, whichever variety you have on hand.
  • milk – I like using non-dairy options like almond milk, oat milk or coconut milk, but any type of milk will work.
  • maple syrup – I’m a big fan of adding a touch of sweetness with maple syrup, but honey is another great option. If you need a sugar-free option, just skip the sweeteners all together or use a sugar substitute like stevia or monk fruit.
  • vanilla – this is optional, but I like adding a little vanilla for extra flavor.
Photo of milk being poured into a bowl of chia seeds. Another photo of the stirred milk and chia seeds.

How to Make Chia Pudding (2 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 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.

Watch How to Make Chia Pudding

Three glass cups with chia pudding on a cutting board.

Chia Seed to Liquid Ratio for Chia Pudding

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.

Three glass cups of chia pudding topped with fresh berries.

How to Store and Meal Prep

Chia pudding is an awesome meal prep option because it will stay good in the fridge for 5-7 days. For meal prep, just place the pudding in airtight jars or meal prep containers and store in the fridge.

Chia Seed 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.
Two glass cups with chia pudding on a table topped with yogurt and fresh berries.
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.

What is the Texture of Chia Seed Pudding?

The texture is similar to a thick, creamy tapioca pudding. 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 mousse and my pumpkin pie chia mousse recipes.

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.

Three glass cups of chia pudding topped with fresh berries.

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.

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4.42 from 594 votes

Easy Chia Seed Pudding

This chia seed pudding recipe is the perfect breakfast or snack to meal prep for the week. It's creamy, satisfying and loaded with protein and fiber.
Prep Time: 10 minutes
Soak Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 2



  • 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.
    A large bowl with milk and chia seeds.
  • 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.
    Chia seed pudding in a large bowl.
  • Chia pudding can be stored for up to 5-7 days in an airtight container in the refrigerator.



  • 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


Serving: 1serving | Calories: 170kcal | Carbohydrates: 16g | Protein: 7g | Fat: 9g | Sodium: 91mg | Potassium: 96mg | Fiber: 13g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: chia pudding, chia seed pudding
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


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    I guess I will just read your blog instead of watching those videos. I don’t have the patience or appreciation for it.

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    D. Sharon

  2. 5 stars
    What a tasty and easy dessert to make. Since I love tapioca pudding, it’s no wonder that this recipe is a winner in my book! I’ve made it several times using different milks and sweeteners; but my favorite is coconut milk and maple syrup. Thanks for sharing this recipe. RDM.

    1. I’m so glad you loved this recipe, Roger. Thanks for making it and for coming back to leave a review. I so appreciate it!

  3. I’ve had mixed success with chia pudding. The first one I made with coconut milk in a carton was so good. Then I tried the same recipe with canned coconut milk and I didn’t like the texture at all. I like your suggestion to stir again after 5 minutes. Does that help to make it more like tapioca and less crunchy?

    1. Hi Bethany – This is so interesting. I am curious, what part of the texture with the canned coconut milk didn’t you like? Stirring again after 5 minutes helps to eliminate any clumping and making sure everything settles properly.

  4. I bought my 1st bag of Chia seeds today and then happily found this recipe. I have it mixed up (used cocoa powder, vanilla extract, and maple syrup plus whole milk and heavy cream). Tasted it after stirring and it is already delicious (but I’ll wait til morning to give a final opinion). If I can wait…..

  5. 5 stars
    I enjoyed this very much, and it was so easy to put together. I actually liked it best on the 3rd day! I added blueberries one time and then both blueberries and strawberries the 2nd time and it’s better with 2 berries! Very enjoyable and an easy snack.

    1. Delicious! So glad you are loving this recipe and it turned out great for you. Thanks so much for coming back and sharing your review + star rating, I truly appreciate it!

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