How to Make Chia Pudding
Make chia seed pudding for a healthy breakfast or snack right at your fingertips. Bonus — it’s super easy to make!
Many of you know that I’m a big fan of overnight oats when it comes to breakfast. But, there’s no denying that chia pudding will always remain my number one healthy breakfast option. I’ve been making chia pudding for over a decade (which you can see in my Youtube video below) and I keep the recipe interesting by constantly changing up the toppings and flavors.
Chia pudding is perfect for when you need a light meal or on-the-go option that’s surprisingly filling. Plus, it highlights my favorite powerful and nutrient-dense little chia seeds – and who can resist those?
There’s no denying that chia seed benefits are significant. But to sum it up — they pack a hefty nutrient punch with Omega-3’s, antioxidants, fiber, and healthy fats. That means they’re great for digestion (and keep things moving), they’re great for heart health, they help balance blood sugar and they’re great for bone health. Long story short, they’re good for you!
Chia Seed Pudding Ingredients
Just 2 easy ingredients are all you need, plus a little sweetener if you’d like. Chia pudding is astoundingly easy to make!
- Chia Seeds: While black chia seeds are the ones you’ll find most often at the market, you can use either black or white chia seeds. Both offer similar nutritional benefits!
- Milk: You can use your favorite milk, whether that’s dairy or dairy-free. I personally like to use my homemade cashew milk, almond milk, or oat milk.
- Sweetener: A splash of maple syrup (or honey) and vanilla extract gives the chia pudding base a lightly sweet flavor.
Find the complete recipe with measurements below
How To Make Chia Pudding
I wasn’t kidding when I said this is the easiest recipe to make. Just make sure to have some jars on hand if you plan on meal prepping chia pudding for the week! Here’s how to make it.
Stir the pudding. Stir together the chia seeds, milk, maple syrup, and vanilla extract either in a large bowl (for one large batch) or individually in jars. Let it sit for 10 minutes, so it can start to gel. Then give it another stir.
Let the pudding chill and thicken. Cover the bowl or jars and allow the pudding to thicken for at least a few hours (or overnight) in the fridge. When you’re ready to serve it up, top it with your favorite fruits and nuts, or even layer a fruit puree at the bottom (like I did in the video below!).
Chia Pudding Tips
- Watch the portion size. It’s easy to go overboard on chia pudding and make it “Instagram-worth” (I’m guilty with these pics as well). But in doing so, you’re likely consuming a much larger portion. Try to stick to 1/2 cup milk to 2 tablespoons chia seeds.
- Adjust the ratios to suit you. Some people like a thicker chia seed pudding and some like a thinner version. Feel free to add more milk to make a thinner version.
- Get creative with toppings. Add a sprinkle of cinnamon, cardamom (chai spices) or cacao powder (for chocolate chia pudding). Use seasonal fruit both in whole pieces and in purees and don’t forget nuts and seeds. See more ideas below!
How to Store & Meal Prep
If you follow me on Instagram you’ll frequently see me meal prep chia pudding for the week. I’ll make the exact ratio in the recipe below, stir it all together in individual 1/4 liter Weck Jars, top with frozen berries and then freeze.
It will last for several weeks (if not longer) in the freezer. Then, when I want a healthy breakfast I’ll just thaw it in the fridge the night before. So easy!
Chia Pudding Variations
As you might expect, the first few times I made chia pudding it was just the basic recipe – chia seeds, milk, maple syrup, and vanilla extract – soaked overnight. And not that there’s anything wrong with that, I still make it plain all the time.
But chia seed pudding can be an amazing and creative piece of breakfast artwork. It’s like an adult coloring book. Except there are no lines and the flavor combinations are endless! Here are few delicious ways to jazz it up.
- Blueberry Chia Pudding
- Chocolate Chia Pudding (or this mousse version!)
- Peanut Butter and Jelly Chia Pudding
- Eggnog Chia Pudding
- Pumpkin Pie Chia Pudding Mousse
- Pomegranate Chia Pudding Parfait
Helpful tip: Chia pudding has the texture of tapioca pudding. But if you don’t love that texture, you can blend up all the ingredients in a high-powered blender for a smooth texture. Check out the chia pudding mousse recipes listed above!
Chia Pudding Recipe Video
It’s really easy to make chia pudding! But if it’s your first time, make sure to watch my quick video below.
More Chia Seed Recipes You’ll Love
A bag of chia seeds really does go a long way! Here’s what else you can make with them.
- Chia Seed Jam – a much healthier alternative to store-bought jam
- Chia Seed Water – give your daily water a nutritional boost
- Ultimate Seed Crackers – the best homemade crackers with a variety of seeds
- Mango Date Energy Balls – the best bite-sized healthy snack
If you haven’t hopped on the chia pudding wagon, now’s the time to do so. Once you give it a try, let me know your thoughts in a comment below!
How to Make Chia Pudding
Recipe Video
Ingredients
Individual Serving
- ½ cup dairy or dairy-free milk (or more for a thinner texture)
- 2 tablespoons chia seeds
- 1 teaspoon maple syrup
- ½ teaspoon vanilla extract
- Optional toppings: fresh fruit, nuts and seeds.
Larger Bowl (4 servings)
- 2 cups dairy or dairy-free milk (or more for a thinner texture)
- ½ cup chia seeds
- 1 to 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Optional toppings: fresh fruit, nuts and seeds.
Instructions
- Add the chia seeds, milk, maple syrup, and vanilla to a bowl or jar and stir together. Let sit for 10 minutes, then stir again once the seeds have started to gel.
- Cover the bowl or jar and place in the refrigerator for at least one hour. Chia seeds can also be made overnight for breakfast the next morning.
- Stir the chia pudding before serving and add your favorite fruit, nuts, seeds and spices.
Lisa’s Tips
- The nutritional information is for an individual serving.
- If you notice your chia seeds aren’t starting to gel and thicken after 15 minutes, you may have dud chia seeds. This can happen in they’ve been sitting in your pantry a while. Just grab a new bag of chia seeds.
- I layered my chia pudding on top of a strawberry fruit puree, which was simply fresh strawberries pureed in my food processor. That’s it!
Nutrition
Recipe originally posted August 2016, but updated to include new information.
Great recipe. Simple and delicious. You need to try. I’ve made it many times, but this last time I found myself needing a lot more chia seeds than the recipe called for. I think because they are older and didn’t thicken as fast. Nonetheless, give it a go
Would like more
This recipe is refreshing and delicious for breakfast. I have been following the recipes on this site for 3 weeks and food is quite delicious.
Happy to hear you’re loving all the recipes so far!
Chia pudding is a great way to make morning time easier. Such a healthy and tasty recipe that sticks with you. This recipe can be customized from the type of milk you use to the amount of maple syrup to the toppings.
This recipe is soooo good!!! I make a large batch and eat a portion with some Okios high protein vanilla yogurt (or plain yogurt) and top with pumpkin seeds, Goji berries and some fresh or frozen berries! I love it!!!
Glad you enjoyed this chia pudding recipe Cindy!
Can I add lemon extract or will it make the almond milk curdle?
Made this without the maple syrup and topped with coconut smiles for a little sweetness in each delicious spoonful. Love your recipes.
Glad you enjoyed this chia pudding recipe Ann!
Freezing chia pudding is so convenient because i can make a massive batch and eat it over the course of a few weeks. One thing that I don’t like as much is the fact that the berries thaw at different rates to the chia pudding. I’ve making just the chia seed pudding and adding fresh berries only when i’m about to eat it.
The photograph shows a bottom layer of orange and am having a hard time rationalizing where in the recipe this comes from. Was there an omission?
That is just a berry puree, where you blend raspberry or strawberry in a food processor! I show it in the video :)
Looks very good – do you think you could use Basil seeds instead of chia seeds?
I haven’t tested making basil seed pudding yet, but will note down to do so!
I just love your recipes. I tried this, and it was so delicious and easy to put together.
I am using Mason jars. Any idea what size would work best for individual pudding servings?
Hi Trishe – I like to use my 1/4 Liter Weck Jars for perfect individual servings. You can reference that in my “Meal prep chia pudding” post!
Hi, where can I find the jars you are using? The jars listed are not the same ones….Thanks:) Love the recipe!!!
You can find those jars on my Shop page!
This was delicious and turned out perfect the first time!
can I use frozen mixed fruit with overnight chia pudding if so would putting it at the bottom of container better than on top of chia pudding
Yes, you can use frozen fruit! I normally just pile it on top.
Love a good Chia Seed pudding! This looks delish! I have a question: where did you get that wall hanging with the herb buckets? I love it!
I actually made that myself with a few things I bought from Ikea so long ago!
CHIA PUDDING is a snack my kids love, Thank you for this recipe.
You’re welcome! I’m so happy you all enjoy it.
Many times before, I had chai pudding but didn’t care for it because I felt it tasted like dirt. Lisa, you’ve won me over! This was incredible! I used 2 tablespoons of chia seeds, 1/2 cup of vanilla almond milk, and 1 teaspoon of pure maple syrup to make the base. I added 1/2 tbsp of almond butter and 1/3 cup of fresh blueberries after it had had time to set, which for me took two days. This will undoubtedly be incorporated into my routine meal preparation schedule! I’m grateful.
I’m so glad you’ve found a winning recipe for chia pudding!
I tried chai pudding so many other times, and disliked it because I thought it tasted like dirt. Lisa, you have converted me!!! This was amazing! I made the base using 1/2 cup of vanilla almond milk, 2 tbsps chia seeds and 1 tsp pure maple syrup. After it set (which took 2 days for me) I added 1/3 cup fresh blueberries and 1/2 tbsp of almond butter. This will definitely be a part of my regular meal prep rotation!! Thank you!
I am doing this a whole30 breakfast eliminating the maple syrup. I hope it’s good with out it.
Let me know how it tastes without the maple syrup!
HI!
I was incorrect in my previous comment and misheard the video. However, I did follow the basic recipe of 1/2 cup almond milk and 2 tbsps chia seeds. I stirred really well, then again after the 10 minutes and then refrigerated it overnight. However, my pudding isn’t nearly as thick as yours. I just bought the seeds 2 weeks ago, so they are new and I am not sure what went wrong.
Interesting! The seeds should gel up after a few hours in the fridge. This may be because you bought a bad batch of seeds.
Terrific. Thank you. So easy. Going to make cashew milk & use that instead. You don’t find the Weck jars to be annoying? The 2 pieces you have to put in & remove annoy me so I don’t use them. Mason jars are easier for me. Thank you!
Can I use dairy milk for recipes which list coconut/almond milks?
Yes, you can!
do i use Black Chia Seeds or White Chia seeds for chia pudding
I normally will use black chia seeds for this recipe.