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
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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!
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.
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?
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?
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.
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.
I used homemade almond milk with Nature’s Intent chia seeds I bought at Costco. I followed the recipe and it turned out perfectly!
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.
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!
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.
hi is it ok to freeze the chocolate chia pudding recipe?
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!
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!
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!
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
As with several of the other reviews, left overnight, mine is still runny. Precisely Followed the recipe. Help! Why?
How much does this recipe yield?
How is this Leto friendly at 18g carbs?
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. 🙂
U have to minus the fiber. ..17g.
These are the best chia recipe I have seen. I liked all of them.
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.
Yay! Love the pumpkin pie spice in there. So glad you liked it.