Easiest Chia Pudding

This simple chia pudding recipe is one of my favorite make-ahead breakfasts. Creamy & lightly sweet, it's a healthy way to start the day!

Easiest Chia Pudding

I have to admit, I can’t wait to see some food trends, even the healthy ones, come to an end. I felt this way about chia pudding for, oh, about three years… but it’s all over now. I’ve joined the chia seed pudding club, and I’m in love.

My chia relationship was an unfair one from the start. At first, I judged chia seeds because I thought those little gray balls just looked funny. Then came all of those gorgeous chia bowls floating around the internet, and they made me almost want to try chia, but not quite. Earlier this year I gave in, but I still didn’t “get” it.

Fast forward to now – I’m a better, wiser chia maker – and I’m here to share a few simple tips, in case you’ve been on the fence about it like I have. Of course if you’re already a believer, you can just scroll down to the recipe!

Easiest Chia Pudding

Chia pudding tips:

  1. First things first – the milk. I used Almond Breeze’s Cashewmilk but you can use regular almond milk or coconut milk if you like.
  2. It doesn’t set like actual pudding. I make mine in a big jar and then scoop it into bowls as I’m ready to eat. Err on the side of too many chia seeds, because you can always thin it out as you serve it up.
  3. Mix everything together, let it chill for about 30 minutes, mix it again, and let it chill for the remaining time (overnight for best results).
  4. Add flavor and texture until it tastes good to you. At the bare minimum, I stir in maple syrup, a pinch of cinnamon, and a pinch of salt. After it sets, I pile on the toppings (and more maple syrup – yum). It’s citrus season, so this time I mixed in Meyer lemon juice and topped my bowl with clementine slices.

Sunshine Citrus Chia Bowls

Chia Pudding Variations

Chia pudding is a blank canvas, here are some ways you could change it up!

  • Vary your fruit topping by season. In the spring, use macerated strawberries. In the summer try cherries or peaches. In the fall, stewed apples (from this recipe) would be delicious, and in the winter, top your chia pudding with ripe pear.
  • Use a variety of nuts or seeds, or sprinkle granola on top.
  • Add a scoop of nut butter and a few chocolate chips to make a more decadent chia pudding.

If you love this bowl, be sure to try these overnight oats or this breakfast quinoa!


4.8 from 6 reviews

Easiest Chia Pudding

 
Prep time
Total time
 
This easy, healthy chia pudding recipe a great make-ahead breakfast. Top it with your favorite seasonal fruit! Vegan and gluten-free.
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • ¼ cup chia seeds
  • 1½ cups cashew milk, almond milk, or coconut milk
  • 1 tablespoon maple syrup, more for serving
  • ¼ teaspoon cinnamon
  • pinch of sea salt
  • ½ tablespoon Meyer lemon juice or orange juice, optional
  • lemon zest or a few drops of lemon oil, optional
  • seasonal fruit and/or chopped nuts, for topping
Instructions
  1. In a large jar or bowl, stir together the chia seeds, milk, maple syrup, cinnamon, salt, lemon juice, and lemon zest, if using.
  2. Chill covered for 30 minutes, then stir again, incorporating the chia seeds that have sunk to the bottom. Chill for about 6 hours, or overnight, until the chia pudding is thick. If it gets too thick, stir in a little more milk to reach your desired consistency.
  3. To serve, scoop chia pudding into bowls and top with fruit, nuts, and maple syrup, as desired.

footer

35 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. Teri
    06.28.2021

    This is so delish. My husband even likes it. And it couldn’t be any easier. This is a regular breakfast meal for me now!

    • Jeanine Donofrio
      06.28.2021

      I’m so glad you both have loved it!

  2. Joanna
    01.12.2017

    My daughter is allergic to tree nuts so I don’t use any nut products in the house. And I don’t eat dairy. What can I substitute for the almond milk? You said you experimented with other milks…thanks! BTW just found your blog and I’m loving it – so many great recipes!

    • Jeanine Donofrio
      01.12.2017

      Hi Joanna, welcome! You could use light coconut milk instead.

      • Arlene
        10.01.2019

        Lovely. So gogoofor you.
        I’ve made it with 3tbs chia seeds
        1/4 cup almond milk
        1 tbsp organic cocoa powder
        1tbs organic maple syrup
        1/2 cup plain yogurt 6% mix well
        Thick every time.

  3. Kristin
    02.16.2016

    I made this and stuck it in the fridge overnight but the next morning it was still really soupy, not set up at all. Should I just add more chia seeds?

    • Jeanine Donofrio
      02.16.2016

      yes, add more chia seeds, stir, and let it sit longer. It took me a little while to figure out my preferred ratio (also, the type of milk does make a difference – ie, regular almond milk didn’t work as well for me as the cashew blend).

      • Kristin
        02.16.2016

        Ok, that makes sense! I used the Blue Diamond Almond Coconut milk blend so that may have caused it to be looser. Thanks so much for your quick response!!!

  4. eliza
    02.09.2016

    These look delicious! Totally inspiring me to try out a chia bowl for myself. If I might ask, where are your cute glass jar/bowls from? Please let me know. Thank you so much! Keep up the great blog!

  5. I am SOOOO excited I can hardly contain it all!! Love the fonts and simplicity of it all!!!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.