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!

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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.

4.39 from 557 votes

Easy Chia Pudding

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. 
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.
    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.



  • 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


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
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!

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Recipe Rating


    1. 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…..

      1. 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.

        1. 5 stars
          YUM!! Going into the kitchen to make a big batch right now! Love your recipes Brittany, thank you!<3

        1. This makes my pudding turn liquified. Even after setting overnight. I want to add more chia seeds but don’t know how many spoon. Maybe I can experiment with 1tsp and see.
          Thanks Britney for suggesting something I can make again. I am serving this dessert at a upcoming Christmas party ?

  1. Yum, it’s been awhile since I’ve made chia seed pudding and this looks wonderful, thanks!

  2. Love me some chia seed pudding! All the different variations you can do with the mix-ins makes me one happy girl!

    1. ditto. I read the same thing and gasped. I have to be missing something. Someone enlighten us, please!!

      1. 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!! 🙂

    2. Nothing about low-cal is mentioned. However, it is keto friendly (low-carb, high fat), paleo friendly, vegan, and gluten-free! Very different things!

  3. 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 ☺

    1. 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.

    1. But please rather don’t <3. Look up "Dairy is Scary" on YouTube. Plant-based milks are healthier and cruelty-free!

      1. 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.

        1. 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.

        2. 5 stars
          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!

          1. 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!

            1. 5 stars
              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.

          2. I agree 100%. I don’t think the intent of the poster was to convert anyone to a dairy-free, vegan life-style. She was merely stating some well known facts, namely that plant-based milks are a healthier alternative, both from the consumer’s standpoint and the poor cow who had to endure the whole process. If Kati doesn’t like the “passive aggressive” message then she doesn’t like it.

        3. People need to stop with trying to “educate” everyone. Initial poster was right. If they want to use cow’s milk, don’t disagree. You don’t realize how annoying you sound. Just move on. That’s what you all need to learn.

        1. Cows don’t need to be milked, their calves drink it and when the calves wean themselves the cow stops producing milk

        2. Dang Angie, I didn’t know that cows lived in pens and were forced to remain continurally pregnant in nature. Thanks for the education.

  4. 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!!

  5. 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!!

  6. 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?

      1. 5 stars
        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.

  7. 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

      1. 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.

        1. If it’s still liquid after refrigerating, add more chia seeds and/or flavored powder. I use peanut butter powder 🙂

  8. 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!

  9. 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!

  10. 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 !

    1. 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.

  11. 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?

    1. 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.)

    1. I read through all the comments and wondered why so many people are having trouble with the consistency of the pudding. Then I made my own two batches today: the first batch I made with freshly blended cashew milk and it thickened immediately, the second batch I put the cashew milk in the fridge for a couple of hours before adding the chia and was surprozed to gind out it was very slow to expand. So, if you are using nut milks from the fridge, that might be the reason why it’s not thickening. My suggestion is to let it sit longer until the milk warms up and the Chia can expand before putting it in the refrigerator overnight. Hope this is helpful.

  12. 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?

  13. 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!

    1. 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

  14. 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!

  15. I’ve been wondering about trying this with heavy whipping cream. Do you think it would work?

  16. 5 stars
    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. 😉

  17. 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?

  18. 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?

    1. Hi Rachel! Nope, the mixture will gel up because the chia seeds. You don’t need any sweetener to make that happen.

  19. 5 stars
    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.

  20. 5 stars
    Praise the good green earth that gave us this bountiful seed to thicken our drinks into a tasty pudding. Amen!

  21. 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?

  22. This is my second time making this recipe. It turns out great. I used natural cane sugar for the sweetener.My family loves it?

  23. 5 stars
    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.

    1. 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. 🙂

  24. As with several of the other reviews, left overnight, mine is still runny. Precisely Followed the recipe. Help! Why?

  25. 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!

    1. 3 stars
      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

  26. 5 stars
    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!

  27. 1 star
    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.

    1. 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!

      1. My chia seed pudding was not thickening up fully either. I was eating it after 2 hours. I decided to try letting it sit overnight. I still did not get a thick pudding this morning I stirred it and put it back in the refrigerator for another hour. It was great. I really like it with unsweetened vanilla almond coconut milk. I added some coconut flakes and dried fruit too.

        1. Hi Kathleen – I have never frozen it, but I have had a few followers who have and they said it turns out great! Let me know how it turns out for you, enjoy!

  28. 1 star
    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?

    1. 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?

      1. 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.

        1. 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.

      2. I used homemade almond milk with Nature’s Intent chia seeds I bought at Costco. I followed the recipe and it turned out perfectly!

  29. 5 stars
    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.

  30. 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.

  31. 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.

  32. 5 stars
    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?

  33. 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?

    1. 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!

      1. I have been tracking the responses and most of the ones which mention “runny” are with almond milk. Does anyone have success with almond milk?
        I use boxed coconut milk and it’s perfect although sometimes needs to sit longer. Will try stirring it the full 5 next time.

  34. 1 star
    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.

    1. Hi Sarah,
      I am addicted to Ripple milk. I have tried to mix it in just about everything. And in just about everything it has been disgusting. It turns into something similar to wall paper paste. It’s best just to drink it as it comes. I think it is just at its point of maximum absorption, so adding anything pushes it to a solid state. I highly recommend trying the chia pudding with another milk alternative though. It is delicious with almond milk. I am not a fan of drinking almond milk though, but I really like it in chia pudding.

    2. 5 stars
      @Sarah- as Brittany says in the text of the post, this is definitely more chunky, like a tapioca or rice pudding. If you like it smoother, you could try blending the pudding in a blender, or grinding the seeds before you add them to the milk. I enjoy mine with oat or almond milk, cinnamon, cardamom and maple syrup. I love it.
      I have tried the Ripple milk in coffee and really didn’t care for it. Maybe the chia pudding would be better with a different milk and/or blended up?

  35. Hey Brittany,
    This recipe looks great. How long would a batch last in the fridge before going off?

  36. This looks pretty simple as an alternative to a different recipe I had that suggested boiling. Thanks!

    1. Oh yeah! There’s no need to boil the chia pudding. That’s so interesting that you found a recipe that recommended that!

  37. Can I add blueberries to the initial mixture before putting in the fridge? I just want to take it from the fridge in the morning to work.

    1. Those are healthy fats coming from chia seeds and coconut milk. It can decrease total cholesterol and have many health benefits

  38. Who thought that the thing I am missing in my life could be a chia seed pudding, ha-ha. I think I’ll try to make one today using your great recipe. This is going to be delicious 🙂

  39. 5 stars
    Perfect ratio. First time using full fat coconut milk and turned out fantastic. Tucking this up my sleeve! Thanks!

  40. If you wanted to make a fruity version, how much fruit would you incorporate into the blend? As opposed to cut up pieces added after its set?

  41. 5 stars
    I love this recipe, I recently learned about the seeds and its uses. I know it is good for health and cool. I will make this after reading your blog

  42. 5 stars
    Chia Seed Pudding is great! I like to combine them in the processing of food and drinks, they bring a very good source of nutrition for the health of my whole family. Thanks for your great sharing.

  43. 5 stars
    I have been having afternoon snack cravings lately. I used no sweetener, but used about a teaspoon of cinnamon to the 1c of milk. I divided it into 3 portions (because I thought it might be just too many chia seeds for someone who normally eats only a teaspoon in her muesli.) Perfect amount to keep me happy! And now I like chia pudding. Yay!

  44. 5 stars
    I need all the quick and easy recipes I can get right now and this dessert totally fits the bill! It looks FANTASTIC!!!!

  45. 5 stars
    Awesome recipe, and very delicious photos!!! Thanks for sharing and have a wonderful day!!!

  46. I thought I was losing my mind. I just followed the recipe earlier this week and it listed vanilla extract, but the one today doesn’t. I thought I also remembered it being I cup liquid to 3 tablespoons of chia. However it was at that time it came out perfect. I had never tried chia in general, so I was pleasantly surprised and satisfied. I would have wrote down the original recipe if I had known it was gonna change. I felt better when I saw in the video and re read the whole page to see and read the mention of vanilla extract. Confirmation I was not going crazy. If you could let me know what the original was including the vanilla I would appreciate it.

    Thank you

    1. So sorry for the confusion, Angela. There must have been a mix-up with the recipe. The original recipe calls for 1 cup of liquid to 3 Tablespoons of chia, but you can add an additional tablespoon if you want the pudding to be thicker and vanilla is there, but an optional add-in. Hope this helps and I’m so glad you enjoyed the chia pudding. If you’re able to leave a comment with the star rating and review of the recipe, that would be amazing. The star ratings are super helpful. Thank you so much. 🙂

  47. Chia seed pudding is great choice for breakfast, I make this sometime, but will try your recipe soon. Thanks a lot.

  48. Hi Brittany! Do you add fruits to the pudding and leave it in the fridge for the week? Or better to add the fruits when i decide to eat it? Do the fruits go bad if i keep them in the pudding for 4/5 days? Thank you! 🙂

    1. Some of my recipes do call for fruit and it’s usually fine 3-4 days, but it really depends on the freshness of your fruit and your personal preference.

  49. 5 stars
    I love the simplicity of these recipes and how tasty they are. This has become my favorite go to place for healthy cooking

  50. 5 stars
    Thank you for sharing this recipe! Two days ago I made it and it was the best pudding I’ve ever tried!

    1. Hi Haris! Thank you so much for coming back to comment (and leave the star rating) for this recipe. It means the world to me!

  51. Hi there, I’m about to make your chia pudding! I’m just not sure how much your recipe makes? 3-4 tablespoons to 1 cup liquid makes how much? Is that 1 jar? I want to make enough for 5, 8oz jars. Do I use 3-4 tbsp per jar?

    Thanks Brittney!


  52. 5 stars
    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. 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.

  53. 5 stars
    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

    1. 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

  54. 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?

  55. 5 stars
    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. 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

  56. 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.

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

  57. 5 stars
    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. 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!

  58. 5 stars
    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. 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

  59. 5 stars
    This is simple and delicious with just the right sweetness. Add two tablespoons dried fruit before soaking for extra goodness.

  60. 5 stars
    I make mine with homemade coconut oil and a mix of nut butter and fruit for toppings. Turns out perfect everytime!

  61. 5 stars
    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. 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.

  62. 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.

  63. 5 stars
    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. 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. 🙂

  64. 5 stars
    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. 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. 🙂

  65. 5 stars
    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. 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. 🙂

  66. 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. 🙂

  67. 5 stars
    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. 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!

  68. 5 stars
    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!

  69. 5 stars
    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.

  70. 5 stars
    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.

  71. 5 stars
    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. I’m so glad you enjoyed this recipe, Deven. Thanks for coming back to leave a review. I so appreciate it!

  72. 5 stars
    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. 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?

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

  74. 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.

  75. 5 stars
    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. So glad you loved the chia pudding, Nikki. Thanks for making it and for coming back to leave a review. I so appreciate it!

  76. 5 stars
    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!

  77. 5 stars
    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!

  78. 5 stars
    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:)

  79. 5 stars
    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.

  80. 1 star
    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…

  81. 5 stars
    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!

  82. 5 stars
    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. Thank you so much, Emily! You’re the best. So glad you’re loving this chia pudding recipe.

  83. 5 stars
    Made this for dessert. I used unsweetened vanilla almond milk and honey. I let it sit in the fridge for an hour and it was perfect. Great taste and consistency.
    This simple recipe is a keeper. Thanks so much!

    1. Yay!! I’m so glad this chia pudding was a hit, Pete! Thanks so much for the review. I really appreciate it!

  84. 5 stars
    I’ve been using this recipe for a while and I always come back to make sure after it’s been a while since I’ve made it. Chia pudding is the perfect healthy treat morning to night! I want to figure out how to make a southern banana pudding version. Maybe you already have one… lol

    1. I’m so glad you’ve been enjoying this chia pudding, Laurel! Yum, a southern banana pudding version sounds delish. Let me know if you create one and I’ll do the same. Thanks so much for the review!

  85. L O V E this recipe. So simple and so yummy! Exactly what I was looking for to switch up with my smoothies. I will be trying the Chocolate version next! Thanks so much Brittany!

  86. 5 stars
    I love this recipe for chia pudding! It’s so simple and so versatile. You can add almost anything to it to jazz it up a bit, but it also tastes great on its own. I am Filipino and I love to add halo halo toppings (red beans, coconuts strings, and coconut gels) to it. Tastes heavenly!

    1. Woo!! So glad you’ve been enjoying this chia pudding, Nikki! Love the toppings you use, so delish. Thanks for trying out this recipe and coming back to leave a review. I really appreciate it!

  87. 5 stars
    I make this frequently. My favorite variation is to use stevia as the sweetener, then I add a 1/2 tsp of fresh lemon juice and a pinch of lemon peel, 1/8 tsp of cardamon and 1/2 cup of fresh blueberries.

    1. Woo!! I’m so glad you’ve been enjoying this chia pudding, Debbie! Thanks so much for the review. I really appreciate it!

  88. 5 stars
    I just made this for tomorrow morning I did a taste taste so good! I used honey to sweeten instead of maple syrup!

    1. Yay!! So glad you enjoyed this chia pudding, Lisa! Thanks for the review. I really appreciate it!

  89. 5 stars
    This is one of my favorite things to make for breakfast, or a pre-run snack! The recipe is precise and the outcome is delicious, this could even be made for dessert!

    1. Woo!! So glad you enjoyed this chia pudding, Adelaide! Thanks so much for the review. I really appreciate it!

  90. 5 stars
    Super simple and super yummy. It’s definitely one of my go to chia pudding recipe since it is so versatile. Bonus: my 7 yo likes it too.

    1. I’ve actually never tried freezing chia pudding, but I think it should work fine! Let me know if you try it!

  91. 5 stars
    Unbelievably delicious!!! Glad the store had only the large container of chia seeds. Can’t wait to try the other versions of this delicious and healthy pudding! Thank you so much!

  92. 5 stars
    Awesome! Found this recipe while looking for sugar free snacks. I doubled it and it set just fine although I did stir it a few extra times at the beginning just to be sure 😉

    1. I’m so glad you enjoyed this chia pudding, Kenny! Thanks so much for trying it out and coming back to leave a review. I really appreciate it!

    1. Thanks, Martha! So glad you enjoyed this chia pudding. Thanks so much for the review and star rating!

  93. It doesnt set I made it the night before and it didnt set I tried with all your trouble shouting tips it still didnyt work

    1. Oh no!! So sorry to hear that. I’ve made this recipe hundreds of times and haven’t had any issues. Were your chia seeds older?

  94. 4 stars
    I really liked this. I came across your site yesterday, so I will be trying more recipes. Next time I make this, I will stir it during the setting time because it clumped some. It was still very good. I just wouldn’t call it low carb. At 26-30 carbs, that leaves few carbs for the rest of the day. I will still be eating this; it was that good.

  95. 5 stars
    I don’t usually like pudding. But this was delicious with berries and granola and nuts. I absolutely loved it and so does my husband. I just wonder what makes it have 26 g of carbs?

  96. 5 stars
    absolutely love it. have it for breakfast and dessert, I love the texture and enjoy the fact that it is so good for me. taste great.

    1. Yay! So happy to hear you’re loving this chia pudding, Anne! Thanks so much for trying it and for the review. I really appreciate it!

  97. made this tonight, hubby already asking for it again, fabulous and so simple, thank you for the recipe!!!! I am still full!!

    1. Woo!! So happy to hear this chia pudding was a hit. Thanks for the review, Jayme. It means so much to me!

  98. 4 stars
    I made it with both whole milk & almond milk, prefer the taste of whole milk, but now make it routinely with almond. I also add frozen berries, pulsed in the food processor til smooth & drizzle on honey just before eating. Yummy & healthy!

    1. So pumped to hear you’ve been enjoying this chia pudding recipe, Deb! Thanks so much for trying it out and coming back to leave a review. It means so much to me!

  99. 5 stars
    Thanks for this article. It’s really insightful. I use True Elements Chia Seeds which is healthy and is 100% natural. Had a doubt though: are chia seeds more healthy when we eat them raw?

  100. I use 2% milk to I change the measurement or to I follow what the recipe tells me on the quantity of the milk. I tried different kind of almond milk and I don’ like the taste.

  101. 5 stars
    thanks for sharing this Easy 4-Ingredient Chia Pudding, this one seems so amazing and easy to try this one . Love this one .

  102. 5 stars
    This is similar to my formula for chia pudding, except I give a good shake of vanilla powder instead of vanilla extract. I also wanted to make a comment about the almond milk: raising almonds requires a lot of water, but more than that, it’s very hard on bee populations. Almond milk seems to be the first non-dairy milk people mention, and I think folks should avoid mentioning almond milk when they can because some folks will follow almond milk recommendations if it’s mentioned. I have no problem with dairy and have consumed nut milks – are we “allowed” to call them milk? – with little prejudice, Please don’t feel picked on, it’s just an observation and this post inspired me to elaborate on it. Keep up the good work!

    1. 5 stars
      Agreed about almond milk! Dairy milk does not agree with me so I use oat milk instead. I’m trying Oatly’s full fat version in this recipe for tomorrow’s breakfast. Thank you for noting this about almond milk.

      1. This is a Godsend for those have been diagnosed with osteoporosis and want to watch their food calcium intake rather than supplements. Than you!

        1. Woo!! That makes me so happy to hear, Judy. Thanks for coming back to leave a review and star rating. It means the world to me.

  103. 5 stars
    I make this pudding with unsweetened pea milk in a 2-cup Pyrex measuring cup with lid then chill overnight. Easy to spoon desired amount into bowl and top with frozen dragonfruit, goji berries and acai powder. So filling and tasty!

    1. Pumped to hear you enjoyed these chia pudding, Anne! I love how you are making your. Sounds delish. Thanks for the review!

  104. I think the calorie intake is a lot higher than 120 calories. 1 tablespoon of chai seeds is around 70 calories. If one jar has 4 tablespoons in then before adding anything else that’s around 280 calories per jar. I love chai pudding but once all the extras are added in can become quite calorific so less chai and maybe add some Greek yoghurt to add thickness when ready to eat and less almond milk.

    1. Hi Carol! The recipe does serve 2, but you’re correct the nutrition facts were a little off. The recipe originally suggested 3-4 Tablespoons of chia seeds so the nutrition facts were calculated based on that. I’ve updated them! Thanks for catching that! I do like your idea for adding Greek yogurt to help thicken the chia pudding without additional chia seeds. It also adds protein, which is awesome. That said some people use chia pudding as a dairy-free option or as a replacement for yogurt.

  105. 3 stars
    I personally thought this was way too many chia seeds for just one cup of milk (I used 3.5tblsp), and that’s coming from someone that wanted a thicker pudding. The texture just seems off, so next time I’ll probably use 2 tablespoons instead.

    1. Hi, Savannah! Thanks for trying this recipe!. Let me know how it turns out for you with fewer chia seeds!

  106. 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. 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

  107. 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.

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

  109. 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. 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.

  110. 5 stars
    Came out nice and thick….added fresh chopped strawberries and blueberries and a dash of monk fruit and cinnamon. Delicious!!!

  111. 5 stars
    This is awesome! I’ve been looking for a way to use chia seeds, but my husband doesn’t usually like chia seeds…but he LOVED THIS!! I used oat milk and omitted the sweetener (the oat milk was plenty sweet already). The first time we tried it, we switched it around and used it as a topping for fruit salad. Looking forward to having and making more.

    1. Woo! I’m so happy to hear this recipe was a hit Becca! Thank you so much for taking the time to share your review, I really appreciate it.

  112. 5 stars
    Thanks this was great, I’m currently doing a histamine elimination so was having trouble finding an easy breakfast option. I used rice milk and loved that it was flavored with maple syrup and not nutmeg.

    1. Hi Natalie – so glad to hear this was a hit! Thank you for taking the time to leave a comment + review. : )

    1. Hi Debbie, glad that chocolate almond milk worked for you! Thank you for taking the time to come back and leave a comment. I appreciate it!

    1. So glad this one worked out for you, Maddy! Thank you for coming back to leave a star rating and review, I so appreciate it!

  113. 5 stars
    Absolutely fantastic!!! So simple, so delicious, what a great dessert for a family party, many no dairy, so this works beautifully, many can’t have a great deal of sugar, so this fits all and it really is like pudding!!! Thank you so much

    1. Woo! I am so happy that you and your family enjoyed this recipe! Thank you so much for your review + start rating, I really appreciate it!

  114. 5 stars
    This was my first time having chia pudding and I’m now hooked. Thanks to your super simple recipe, I was encouraged to give it a go. I have made it many times since them. Usually use cashew milk as I have that on hand more often than almond milk but still delish, tried it a couple time with almond extract instead of vanilla and just as good. Great easy dessert to have when you want something sweet and healthy. Thank you so much for this recipe and so many others I have found on your site. This is my go to website for inspiration when I want healthy recipes that taste delicious and are easy to make!

    1. Ah yay! I am SO happy that you have been enjoying the chia seed pudding, Gina. We have several different variations of chia pudding recipes on the blog. They are all so good! I am so happy that you are here, that you for coming back and leaving your review + star rating, I really appreciate it!

    2. Works fantastically as popsicles! And they don’t drip much either as the pudding consistency holds them together.

      My toddler loves them.

      1. Yay! I am so happy that this recipe is a hit, Sarah! Thank you for your review + star rating, I so appreciate you being here!

  115. 5 stars
    I made for the 1st time this chia pudding last night! Another 5 star recipe! I’m a pudding girl, so this is perfect. Thank you Brittany.

    1. Oh yay! So glad you enjoyed this recipe, Gabrielle. Thanks for making it and for coming back to leave a review. I so appreciate it!

    1. You can make chia pudding with ground chia seeds. I have this chocolate chia pudding recipe, which is blended and basically like using ground chia seeds. Let me know if you end up trying it and how it turns out for you.

  116. 5 stars
    I made it! It was awesome 👌 super easy I did use non-dairy milk(almond coconut unsweetened milk)and it’s so silky. It was great for breakfast in the Texas heat mornings. Thank you

    1. WOO! I am so happy that you are enjoying this recipe, Noemi! The almond coconut unsweetened milk sounds amazing. Thank you for your review & star rating, I so appreciate it!

    1. So glad you enjoyed this recipe, Lori. Thanks for making it and for coming back to leave a review. I so appreciate it!

    1. YAY! I am happy to hear that you are loving this recipe, Mariah! Thank you for sharing your review + star rating, I really appreciate it!

      1. Interesting…I have on my bag of chia seeds that 3 Tbsp equals 150 calories. So if there is 4 Tbsp it would be around 200 calories. Then add the 40 calories or so from the almond milk. May be more around 240 calories.

        1. 5 stars
          I added the ingredients to my fitness pal and 1/2 this recipe is 170 calories. I also saw the 2 jars in the picture so thought you meant this makes 2 servings per recipe batch.

          1. Yes, this recipe makes 2 servings. The total calories for both servings is 340kcal. One serving is 170 calories. I hope this answers your question.

  117. 3 stars
    Serving information isn’t helpful. How much is a serving? 1 cup? 1.5. Have to divide it up on own to figure out so inconvenient. Also, the ads in this page will keep me from ever visiting this blog again, despite that the recipe was actually good. The ads are so distracting.

    1. Hi Michelle – One serving is (1) 8oz jar (this recipe makes 2 jars). I am sorry that you ran into issues with the ads on our site. We will talk to our developer about this. Making our side user friendly is incredibly important to us. Hope you enjoy this recipe.

  118. 5 stars
    Gluten free and nut free here, so I use oat milk and top with blueberries and a little cinnamon. It’s chef’s kiss. Great recipe and so versatile! Thanks! 🙂

    1. This is awesome! I am so excited to hear you are loving this recipe, Kaylee. Thank you so much for sharing your review & star rating, I really appreciate it!

    1. Hi Hillary – I am sorry to hear this recipe did not work out as you had hoped. I would recommend adding more chia seeds to the mixture. What type of milk did you use??

      1. If the chia seeds are old it may stay soupy. It happened to me and once I bought a new batch it worked out fine.

    2. Great recipe! As others have mentioned, it would have been helpful to know the serving size (ie 1 cup) but I was able to figure it out. The omega-3 benefits are amazing! This will be a staple in our home. Thank you!

      1. Hi Renee – One serving is (1) 8oz jar (this recipe makes 2 jars). I am so glad that you are loving this recipe. Thank you so much for share your review + star rating, I really appreciate it!

  119. Question just to be sure: if using a mixture to blend the chia seed versus leaving them whole, do you blend before or after they have soaked overnight? Thank you.

    1. Hi Carol – You can blend them before putting them in the fridge to set. If you give this a try, I’d love to hear how it turns out.

  120. 5 stars
    Good Evening!!
    Just made a portion to have for breakfast tomorrow.
    I will add fresh fruit to it then.
    Good option for Diabetics as a snack or breakfast!!

    1. Yay! Fresh fruit is such a great topping. I hope you love this recipe, Kerstin. Thank you for sharing your review + star rating. I so appreciate it.

  121. 5 stars
    This was so easy to make! Prepped it the night before and threw some berries on top on my way out the door. Remembered to pack a toothbrush for the chia seed smile after!

    1. Yay! I am so glad that you found this recipe easy to make and delicious too! Thanks so much for your review & star rating, I appreciate it.

  122. 5 stars
    I love this recipe! Made it 2 nights ago & making it again tonight! I used 4T of Bob’s Red Mill chia seeds with Trader Joe’s Almond, Cashew & Macadamia Nut milk. The consistency is perfect. I used maple syrup & almond extract for extra flavor, but didn’t add any toppings later. It’s sweet & delicious! Tonight I’ll try coconut extract. Yum!

    1. Love hearing this! So glad you’re loving this recipe, Michelle. Thanks for making it and for coming back to leave a review. I so appreciate it!

    1. YAY! I am so glad you are loving this recipe, Michelle! Thanks so much for your review & star rating, I really appreciate it!

    1. Hi April – I am sorry to hear that this recipe did not work out for you. A few tips: 1) Make sure your chia seeds are fresh and not old. 2) If you are confident your ratio is correct, you might need to add some more chia seeds to your mix. I have all these tips + more listed above.

  123. 5 stars
    My first attempt at chia pudding after eating it several times at restaurants. I used almond milk and a little more honey that what was called for. It thickened up nicely and was quite delicious. I will add this to my regular menu!

    1. WOO! I am pumped to hear that you are loving this recipe and that it worked out great for you, Heather! Thank you so much for sharing your review + star rating, I so appreciate it.

  124. 5 stars
    Often in a hurry I find myself grabbing a protein shake meal replacement in the morning but shortly after feeling hungry. I have been adding 4 TBLS chia seeds to to an 11oz Orgain Plant Based Protein Shake with cinnamon &/or vanilla or almond extract overnight and added fresh fruit and have enjoyed a delicious, filling,balanced,high protien breakfast which leaves me wanting for nothing for hours! Thank you!

    1. Yum! This sounds delicious, Gina. I am so glad that you have found this recipe and are enjoying adding it to your protein shakes. Thank you so much for your review + star rating, I really appreciate it!

  125. LOVE this recipe! Used vanilla extra, 4 tbsp chia seeds, homemade almond milk, and maple syrup. Ate it with fresh raspberries and blueberries. YUM! Thank you!!

    1. YUM! Sounds absolutely delicious, Selina. I am excited to hear that you are loving this recipe. Thank you for coming back and sharing your review & star rating, I so appreciate it.

    1. Sure! You can double or even triple the recipe, just make sure all the ingredients are doubled or tripled. Enjoy!

  126. Tried the recipe and can definitely say that it is my go through recipe from now onwards. Thanks for sharing this simple yet delicious recipe.

    1. This is great! I am excited to hear that you are loving this recipe! Thank you for coming back and sharing your review + star rating, I really appreciate it!

  127. I’m looking for a chia seed pudding recipe that would work in an ice cream freezer to make ice cream. Would this work? I want to avoid eggs normally called for in ice cream recipes.

  128. 5 stars
    I actually use as dessert!! I have made with oat milk and coconut milk and it’s always good 👍
    The combo coconut milk and homemade prune preserve is awesome!!!
    My friends approved too 🤩

    1. YUM! Sounds absolutely delicious, Marta. Thank you for coming back and sharing your review + star rating, it means so much to me!

  129. Well I was looking forward to the video — but all that Jimmy Dean advertisements are frankly so annoying as are the other ads.

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

    Unless you have videos on Youtube without all the other stuff. And the ads are not in line with your healthy lifestyle advice.

    I mean – over and over again about psychiatry. And the noise. Not very asthetic.

    Just being honest
    D. Sharon

  130. 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!

  131. 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.