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!
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.
Totally!!
You’re right! It’s too easy to make. Thanks for sharing
This looks pretty simple as an alternative to a different recipe I had that suggested boiling. Thanks!
Oh yeah! There’s no need to boil the chia pudding. That’s so interesting that you found a recipe that recommended that!
Hey Brittany,
This recipe looks great. How long would a batch last in the fridge before going off?
Thanks
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.
Hi Sarah,
I am in love with 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.
@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?
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?
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!
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.
I agree, I think coconut milk makes for a thicker chia pudding!
I made it with Flax Milk and added zest of 1 lemon to the basic recipe – it was awesome
Oh yum! I love the idea of a lemon chia pudding. Sounds so good!
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?
Hi Star! Are you 100% sure you used chia seeds? If so, what brand?
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.
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.