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.
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. (Source)
“This is such a delicious, simple make-ahead breakfast. I’ve made it three times in four days already.”
Table of Contents
- Why You’ll Love Chia Pudding
- What Is Chia Seed Pudding?
- Chia Seed Pudding Ingredients
- How to Make Chia Seed Pudding (2 Steps!)
- Watch How to Make Chia Pudding
- Chia Pudding Ratio
- How to Store and Meal Prep
- Chia Pudding Recipe Tips & Troubleshooting
- Chia Seed Pudding Recipe FAQs
- More Chia Pudding Recipes
- Chia Seed Pudding Recipe
Why You’ll Love Chia Pudding
- So easy to make: Just four simple ingredients and a quick stir before it chills. Truly the definition of low-effort, high-reward.
- Perfect for meal prep: Make a batch once and enjoy it for days. It’s a lifesaver on busy mornings or when you need a quick, nourishing snack.
- Nutritious: Chia seeds are loaded with fiber and healthy fats, which help keep you full and support smooth digestion.
- Customizable: This is a base recipe you can dress up however you like. Add cocoa, fruit, nut butter, spices… go wild.
- Great for all diets: Naturally gluten-free, vegan and dairy-free, so it fits into pretty much any lifestyle.
What Is Chia Seed Pudding?
Chia seed pudding is a simple, no-cook recipe made by stirring chia seeds with a liquid, usually milk, and letting the mixture sit until it thickens. As the seeds absorb the liquid, they swell and create a pudding like consistency that is creamy, spoonable and surprisingly satisfying.
It is one of those recipes where a few pantry staples transform into a nourishing breakfast, snack or dessert. Since chia seeds do not have a strong flavor on their own, the pudding takes on whatever flavors you mix in, which makes it incredibly versatile. You can keep it plain and lightly sweetened or dress it up with cocoa, fruit, nut butter or spices to make it your own.
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.
How to Make Chia Seed Pudding (2 Steps!)
The process of making chia pudding is so easy!
Step 1: 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.
Step 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
Chia Pudding 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.
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 Pudding Recipe Tips & 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!
- 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.
- 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.
- 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.
- Let it chill long enough. Chia pudding really needs several hours in the fridge to reach that pudding-like texture. If it seems thin after 1 hour, don’t panic. Check back after a few more hours or overnight.
Chia Seed Pudding Recipe FAQs
Chia pudding has a mild flavor and a pudding like texture once it has fully thickened. Since chia seeds absorb whatever they are mixed with, the flavor really comes from the milk, sweetener and add-ins you choose.
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.
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.
Yes. Chia seeds contain plant-based protein, and the overall protein content will increase depending on the milk you use. Using a higher protein milk like soy milk or adding Greek yogurt or protein powder will boost it even more. You can try my protein chia pudding for an added protein boost!
Yes, chia seed pudding is highly nutritious and an excellent option for breakfast or a snack. Chia seeds themselves are rich in fiber, healthy omega-3 fatty acids and plant-based protein, which can help keep you full and help with blood sugar balance. (Source) Of course, the nutrition content for chia pudding can vary based on the type of liquid, how much sweetener is added and what toppings are used.
More Chia Pudding Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Chia Seed Pudding
Ingredients
- 4 Tablespoons chia seeds
- 1 cup almond milk
- ½ Tablespoon maple syrup, honey or sweetener of choice*
- ¼ teaspoon vanilla, optional
- Toppings of choice: fresh berries or other fruit, granola, nut butter, etc
Instructions
- In a bowl or mason jar, stir together chia seeds, milk, maple syrup and vanilla, if using. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
- 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 pudding can be stored for up to 5-7 days in an airtight container in the refrigerator.
Video
Notes
- Milk options: I like using almond milk, but whatever milk you have on hand will work. Dairy milk, almond milk or cashew milk will make a light, creamy chia pudding. Canned coconut milk will make for a rich and thick pudding.
- Low sugar: For a low-sugar version you can skip the sweetener or use a sugar substitute like monk fruit or stevia.
- Nutrition: Nutrition facts calculated with unsweetened almond milk and no toppings
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
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!
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!
Hi, I made this last night and left it in the fridge overnight and it is still a liquid, not pudding consistency. I used 2 cups nonsweeted almond milk plus the other ingredients. Do you have any ideas why it did not harden? Thanks
I think the recipe is 1c liquid to 3tblsp chia seeds. Could that be the problem?
Thank you for the reply! Barb is correct, you should use 1 cup of liquid to 3 Tablespoons of chia seeds.
I followed directions to the T. 2cups unsweetened almond milk 6 Tblsp chia 1/2 tsp vanilla and Birch syrup. Left overnight but not pudding still liquid.
Me too ended up with liquidiser and a shake. Had the cacao nibs in it but did not like the bitterness.
If it’s still liquid after refrigerating, add more chia seeds and/or flavored powder. I use peanut butter powder 🙂
Made this last night and omg it was yummy. Thank you for the recipe.
Hi! If I use to meal prep, how long can I leave in fridge before it goes bad?
It should keep for about 5 days in the fridge!
I also meal prep, so knowing it will keep for several days is great! I haven’t tried it yet, but I’m going to make a single serving tonight to see if I like it.
Hello, I bought ththe Badia Chia seeds from Walmart and they are black and white. Is this ok? Your pictures show white seeds. Is there a difference?
Yup! Those will work just fine, Sania! Enjoy.
Yes! Cow’s milk works great too.
( https://www.thetaylorsauce.com/french-riviera-part-one/ )
Hi!
I’d love to make your chia pudding but I am based in the U.K. So please could you tell me what one cup is?
I would like to try just making one serve with 3 tablespoons first.
Thank you!!
Sure. 1 cup is 8 ounces or 240ml . 🙂
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!!
Could you use cow’s milk for this as well??
Yes! Cow’s milk works great too.
But please rather don’t <3. Look up "Dairy is Scary" on YouTube. Plant-based milks are healthier and cruelty-free!
Oh seriously! Let her have cows milk if that’s what she wants. I’m all for almond milk and make my own but all these attempts at converting people to the vegan lifestyle through the passive aggressive messages are ridiculous and exactly why nobody wants to listen anymore.
Asking someone to look at an educational piece is not passive aggressive. It was a polite message. Giving up dairy does not absolutely mean someone is vegan.
What is passive aggressive about her comment? Why so defensive when someone offers free nutritional advice? You can politely decline it, or you can look it up, but you don’t need to get offended. If we find nutritional information that has added value to our health and lives, wouldn’t it be nasty to withhold it from others? Why are people so offended by *everything* these days. Her comment was kind and thoughtful, not pushy or passive aggressive. Chill out!
So true!! I think Kati has a conscience issue going on…..
No need at all to use dairy for what is a fantastic, nutritious and cruelty free/ planet friendly recipe!
Dairy can be cruel, when they are raised CAFO style, but cows can live a great life on some organic and/or pasture raised farms. I’ve been to hundreds of them in my work and they vary a lot. Dairy is healthier from these farms (see research on õ3FA), workers are better treated and cows are better. I see both sides of the argument, but if you’re going to eat dairy, pay a bit more for quality and health.
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.
???
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.
Cruelty free?! Do you realize how “CRUEL” it is to NOT milk a cow?!
Cows don’t need to be milked, their calves drink it and when the calves wean themselves the cow stops producing milk
Dang Angie, I didn’t know that cows lived in pens and were forced to remain continurally pregnant in nature. Thanks for the education.