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:

Chia Seed Pudding

rate this recipe:
5 from 14 votes
Prep Time: 15 mins
Chilling Time: 8 hrs
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, (I usually get them frozen)
  • 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.


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Rate this recipe (after making it)

  1. Shelly

    For some reason, Chia Seed pudding used to kind of gross me out until I tried it. OMG, I absolutely love chia seed pudding!

    Great recipe! I really like the addition of berries and will have to try that.

  2. Mackenziee

    Can i use oat milk ?

  3. Natalie

    5 stars
    Loved it! I used store bought almond milk and found it to be not quite set after overnight chilling so after seeing the other comments I added another tablespoon of seeds and waited another hour and the consistency was good. Topped with berries and honey and it was delicious! Thank you for this recipe!

  4. Kim

    5 stars
    So yummy and so easy! I just had a bowl for breakfast with fresh strawberries and almond granola….I could eat another! Lol…mmmmm

    • Kim

      5 stars
      Oh, and I used a can of regular coconut milk cuz it’s what I had and some vanilla creamer. Set up fine

  5. Nancy

    I often make Chia pudding with regular plain yogurt. With yogurt it always has a putting thickness.

  6. PBarb

    Can you use organic whole milk?

    • Jeanine Donofrio

      that should be fine!

  7. Maura

    I made this with store-bought almond milk (not homemade), but after 24 hours it hasn’t set. Still chia seeds in liquid. Should I have used less almond milk? Assuming it may be a bit thinner than the light coconut milk?

    • Jeanine Donofrio

      Hi Maura, homemade almond and/or coconut milks are both a bit thicker. I’d stir in a bit more chia and let it sit again to thicken. Hope that helps!

    • Lauren

      I made this last night with the lite coconut milk exactly as written and mine never set either! I used black chia seeds but didn’t think it’d make a difference. Weird.

      • Jeanine Donofrio

        Hi Lauren, that shouldn’t make a difference, I’ve used black and white chia seeds interchangeably. We just increased the amount of chia – it’s possible that the milk I use is just thicker.

        • Lauren

          Thanks for responding Jeanine! I ended up adding more chia seeds and let it sit again overnight. It’s a much better consistency today. I think I ended up using about 8 tbsp of chia seeds. Just tried it though and it’s very good!

  8. Anon

    5 stars
    Love this recipe! Do you have the calories/ protein for this?

    • Jeanine Donofrio

      I’m sorry we don’t calculate nutritional info. Sites like myfitnesspal let you plug in the ingredients.

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.