Easy Chia Pudding
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Published Jan 30, 2024, Updated Jun 28, 2024
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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.
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 Pudding (2 Steps)
- 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.
- 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 Seed to Liquid Ratio for Chia Pudding
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 Seed 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!
- 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.
- 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 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.
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.
Everything You Need to Make Easy Chia Pudding
Mini Tulip Jelly Jar with Glass Lids, 6 Count (Pack of 1)
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Navitas Organics Chia Seeds (8oz)
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Spring Chef Stainless Steel Measuring Spoons Set of 7
Buy Now →More Chia Pudding Recipes
- Chocolate Chia Pudding
- Strawberry Chia Pudding
- Pumpkin Chia Pudding
- Blueberry Chia Pudding
- Vanilla Chia Pudding
- Banana Chia Pudding
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.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Easy Chia Seed Pudding
Ingredients
- 4 Tablespoons chia seeds
- 1 cup almond milk
- ½ Tablespoon maple syrup, honey or sweetener of choice*
- ¼ teaspoon vanilla extract, 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.
I like to sub some chia with quick or regular rolled oats. Subtle nutty, smooth flavor.
Oh great idea! Sounds delicious. Thanks for coming back to leave a review. I appreciate it!
making this now! 4 tbs chia and 1 cup milk is 1 serving?
Hi Sara – This makes 2 servings!
love love live chia seed recipes thank you so very much
Yay! So glad you loved this recipe, Audrey. Thanks so much for making it and for coming back to leave a review. I really appreciate it.
such an easy delicious recipe!.
So glad you loved this recipe, Lea! Thanks for the review!
How do you keep the bananas from browning? This sounds delicious!
What bananas? For the topping?
I’ve been making chia pudding for many years. I use the 1C fluid to 1/4C chia ratio and that is perfect. My liquid used to be plant milk but several years ago I had an epiphany to make the fluid as healthy as possible, so I use a puree of either red/green grapes or watermelon (with pits) or both. Throw in the Vitamix along with frozen bananas and whatever else such as frozen kiwi, DIY apple sauce, gogi berries, frozen blueberries. whatever berry I have. I add 6C of this puree to a metal bowl and slowly add 1.5C black chia seeds and stir like crazy, scraping down the sides constantly. The next day (or 4-5 hours later), I scoop a large amount into a cereal bowl and top it with a lot of toasted chopped walnuts. If it’s not sweet enough, I add more banana. It’s super healthy and delicious + very filling. (walnuts: fill a large sheet pan with Costco walnuts, spread them apart so no overlapping, bake at 250 degrees for 1 hour and maybe more if it’s not burnt. Chop while in the warm baking pan and store in a 32z glass jar. The texture and taste of toasted walnuts is good not only the day you cook them but every day you take some out of the refrigerated jar.
This is just for me so to avoid any potential spoilage, I help myself to the metal container for 4 days and then store the rest in individual glass containers. It freezes PERFECTLY and after thawing in the fridge, it’s just as good as fresh.
If I have made more than 6C of puree, I store the rest in souper cubes.
Sounds amazing, Marge. Love your toppings too!
2C fluid = ½C chia seeds
1/2C = 8T
You did 6T of flax and chia seed blend, so not nearly enough chia.
I make a Tofu Chocolate mousse very similar to this. Tofu is so nutritious but bland—this flavors it nicely. To use in this recipe break up a drained block of tofu into blender or food processor. Add a few squares of dark chocolate— and nuts if you like. Process till smooth then add remaining ingredients. Sometimes I even add about 1 cup ricotta or flavored yogurt. I consider it a nutritious dessert.
Sounds great, Maria!