Chia Seed Pudding

This easy chia seed pudding recipe is a perfect healthy breakfast or snack! It tastes like dessert, but it's filled with fiber, protein, and healthy fats.

Chia Seed Pudding

Now that the weather’s warming up, this chia seed pudding recipe has become my go-to breakfast/afternoon snack. It’s cool, creamy, and lightly sweet, with warm depth of flavor from a pinch of cinnamon. Topped off with fresh fruit, homemade granola, and a drizzle of maple syrup, it tastes like dessert, but it’s packed with fiber, protein, and healthy fats.

Another reason I love this chia pudding? It’s super easy to make, and it keeps in the fridge for about 5 days. So if you’re a big fan of meal prepping, this recipe is for you. Make a batch of chia seed pudding on the weekend, and portion it into individual jars or containers. You’ll have a quick, healthy breakfast ready for every day of the week!

Almond milk, chia seeds, maple syrup, cinnamon, and salt

Chia Pudding Recipe Ingredients

Here’s what you’ll need to make this chia pudding recipe:

  • Chia seeds, of course! I used white chia seeds on the day I took these photos, but black chia seeds will work here too.
  • Coconut milk or almond milk – I like to use light coconut milk in this recipe because it makes the pudding extra-rich and creamy, but if you don’t have any on hand, don’t worry! Almond milk is also a great choice.
  • Maple syrup – I mix some into the chia seed pudding to sweeten it naturally. When I eat, I drizzle more maple syrup on top!
  • Cinnamon – For warm depth of flavor.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Chia seed pudding in a large Mason jar

How to Make Chia Pudding

This chia pudding recipe couldn’t be simpler to make! Here’s how it goes:

  • First, combine the ingredients in lidded Mason jar. It should be fairly large; look for one with a volume of 3 to 4 cups.
  • Next, shake! Secure the lid on the top of the jar, and vigorously shake to combine the ingredients.
  • Then, chill. Pop the pudding in the fridge for a few hours.
  • An hour or two later, stir. This step is crucial for breaking up any seed clumps within the pudding. If the chia seeds stay bunched together, they won’t absorb the liquid in the jar, making for a lumpy, crunchy chia seed pudding. No, thanks!
  • Then, chill again. After stirring, cover the jar, and refrigerate overnight.

In the morning, your chia seed pudding will be ready to eat!

Chia pudding topped with berries and cherries

Chia Seed Pudding Serving Suggestions

On its own, chia pudding is creamy, rich, and lightly sweet. But let’s be honest: the best part of any chia seed pudding recipe is the toppings! Here are some of my favorites:

  • Fresh fruit. I love piling berries and tart cherries on chia seed pudding. Use fresh ones in the summer and thawed frozen ones for the rest of the year.
  • Something crunchy, like coconut flakes, chopped nuts, or homemade granola.
  • Something sweet. Add an extra drizzle of maple syrup. Honey works too!

Load up your chia seed pudding for a healthy breakfast or snack! Store any leftovers in the covered jar or an airtight container for up to 5 days. If the pudding becomes too thick, loosen it with a little extra milk. Wait to add the toppings until right before you eat.

Chia seed pudding recipe

More Favorite Breakfast and Snack Recipes

If you love this chia pudding recipe, try one of these yummy breakfasts or snacks next:

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Chia Seed Pudding

rate this recipe:
4.85 from 155 votes
Prep Time: 15 minutes
Chilling Time: 8 hours
Total Time: 8 hours 15 minutes
Serves 3 to 4
This easy chia seed pudding recipe is a perfect healthy breakfast or snack! Store it in a lidded jar or airtight container in the fridge for up to 5 days. Vegan, gluten-free.


  • 2 cups light coconut milk or homemade almond milk
  • 6 tablespoons chia seeds
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon
  • teaspoon sea salt

Optional toppings

  • Tart cherries
  • Blueberries
  • Chopped nuts or granola
  • Coconut flakes
  • Maple syrup


  • In a lidded 3- to 4-cup jar, combine the milk, chia seeds, maple syrup, cinnamon, and salt. Cover and shake to combine. Chill for a few hours, then give it a good stir to loosen any clumps. Continue chilling for 12 to 18 hours for the pudding to set.
  • Serve with fruit, nuts, coconut flakes, and maple syrup as desired.


4.85 from 155 votes (123 ratings without comment)

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Rate this recipe (after making it)

  1. Chia seeds are full of nutrients, which is beneficial for both men and women. For further nutritional facts, you can reach out to

  2. Karen C

    1 star
    There is something wrong with this recipe. I accidentally made this recipe, which is not my normal go to. This one is way too runny. The measurements are incorrect. Boo. Waste of ingredients.

  3. Caroline

    2 stars
    Like others have said, there is an error in the recipe. It doesn’t set properly, as the ratio of chia seeds to liquid is wrong. The taste is nice though, if you can fix the ratio issue!

  4. Katelyn

    would oat milk work?

  5. Ruthann

    Can regular while milk be used in place of the coconut/ almond?

  6. Kristin Roberts

    I LOVE this and have made it a few times now, thank you! Perfect summer breakfast!

  7. Mary

    1 star
    There is an error in the recipe. It should only be 1.5 cups of coconut milk/almond milk. Because there is too much milk it didn’t set properly.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Mary, sorry to hear you weren’t happy with the pudding consistency! We’ve never had an issue with it not setting up using these ratios, but if you’d like to make yours thicker at this point, you could stir in more chia seeds and let it chill longer. Hope this helps!

  8. Yvette

    5 stars
    Absolutely divine and simple to make.

    • Phoebe Moore (L&L Recipe Developer)

      So glad you loved it, Yvette!

  9. Haley

    Can’t wait to try this recipe. I have made your brownies 3 or 4 times now and I won’t be going and to boxed anytime soon

    • Jeanine Donofrio

      Ha, I’m so glad you’ve loved the brownies!

  10. Adrienne

    5 stars
    It sounds interesting. I’m gonna try it!

    • Jen

      1 star
      For me either. Any tips, anyone? It’s just basically milk with chia seeds in it. Not what I was going for.

  11. Catherine

    The photo and equipment list indicates individual serving jars but your recipe calls for preparing in a large jar. Do you transfer to individual jars after setting or can you divide before the setting process?

    • Jeanine Donofrio

      Hi Catherine, I transfer into smaller jars after setting – it’s easiest to do the second stir in a large batch.

      • Catherine

        Thank you for the quick response! Can’t wait to try your recipe.

  12. Ann Marie Phillips

    I’ve got a dumb question. Are you using canned light coconut milk or in a carton?

    • Jeanine Donofrio

      Canned light coconut milk – but coconut milk in a carton will work fine too.

  13. Kristen

    Excited to try this! Can I use full fat coconut milk?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kristen, I’ve never tried this recipe with full-fat coconut milk, but I think it would work! You may want to thin the milk with a little water so that it doesn’t get too thick as it chills.

  14. Diane Vigilante

    While the flavour was amazing, ours was runny still in the morning? We used unsweetened coconut milk. Did everything as instructed. Not sure why it’s not the pudding thickness we’re used to?

    • Jeanine Donofrio

      Hi Diane, hmm, maybe our milk was thicker. If you stir in a little more chia (and let it sit), it’ll thicken up.

    • Maria Marinelli

      I make a recipe similar to this using a block of drained tofu and adding a few squares of melted dark chocolate. I process it till smooth. That should thicken it for you and it makes bland but nutritious tofu taste good. You can still add the ingredients from this recipe.

  15. Addie

    I see that this recipe has 3-4 servings, what is the serving size measurement? 1/4 cup, 1/2 cup?

    • Jeanine Donofrio

      Hi Addie, it’s roughly 1/2 cup if 4 servings.

  16. Jacqueline

    5 stars
    This is my new go-to recipe. It’s unbelievable!! Topped with a rhubarb & berry compote I made – highly recommend

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jacqueline, I’m so glad you love the recipe! It would be SO good with the rhubarb compote.

  17. Donna

    5 stars
    This is my go-to recipe. After sitting overnight, it is the perfect consistency…just trust the process… don’t forget to stir after a couple of hours. I make after dinner, then stir before bed, and it’s ready for breakfast.

  18. Lia

    4 stars
    Its my opinion that you need 8 tablespoons of chia seeds to achieve a thick enough consistency. I accidentally used this recipe and realized later that I had been using a different one. I adjusted the amount of chia seeds accordingly. I appreciate that this recipe includes salt, which many others don’t. I also like to add vanilla extract as well.

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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.