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:
4.96 from 103 votes
Prep Time: 15 minutes
Chilling Time: 8 hours
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.

Ingredients

  • 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

Instructions

  • 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.

77 comments

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Rate this recipe (after making it)




  1. Marilyn
    03.25.2024

    This was not thick the next morning at all
    I did use the correct amount of ingredients
    What do you suggest

  2. Dena
    03.24.2024

    How many servings does this recipe make?

    • Jeanine Donofrio
      03.25.2024

      Hi Dena – it serves 3 to 4.

  3. Trishika
    03.13.2024

    5 stars
    Hi, I made this yesterday and left the pudding in the fridge overnight, but when I checked back today, the chia seeds hadn’t soaked in any of the milk. Right now the pudding is not exactly a pudding and more of a drink. I am going to leave this for another night. I thought it might be the ratio but I did what your recipe told me. I used black chia seeds so I don’t know if that’s affected it. Any suggestions or how to make my pudding more of a “pudding texture”????

    • Jeanine Donofrio
      03.13.2024

      Hi Trishika, what type of milk did you use? A thick type of milk works best, but either way, I’d stir in 1-2 more tablespoons chia seeds and it should thicken overnight.

      • Trishika
        03.13.2024

        I used A2 organic whole milk. I’ll add some more chia seeds and see how it turns out tomorrow. Thanks for the suggestion.

  4. Robyn
    03.12.2024

    After the pudding is set then scoop it into the little jars? Is that right?

    • Penny
      03.13.2024

      I pour mine into separate bowls/jars as soon as it is mixed

    • Phoebe Moore (L&L Recipe Developer)
      03.15.2024

      Hi Robyn, either way works!

  5. Wendy L Reilly
    03.11.2024

    Could I use Silk Dark Chocolate Almond Milk to make Chocolate pudding?

  6. JOANNE ELLIOTT
    03.09.2024

    Would this recipe work with regular milk too?

  7. Gabby
    03.04.2024

    5 stars
    Hi! Where did you get these jars? Trying your recipe tomorrow so excited! (Need good jars with lids) Rating 5 star as I already know it is

    • Phoebe Moore (L&L Recipe Developer)
      03.08.2024

      Hi Gabby, I hope you loved the pudding! The little jars are Weck mini tulip jars. You can get them from Amazon or directly from Weck online.

  8. AleyaR
    02.28.2024

    5 stars
    I never leave recipe reviews but had to for this one because I have had a lot of store bought chia pudding in my time and this one is better than any I’ve had. I used unsweetened vanilla almond malk and it was delicious! Topped with some strawberries and I candied some pecans in maple syrup it’s my new fave snack / breakfast.

    • Phoebe Moore (L&L Recipe Developer)
      03.01.2024

      Hi Aleya, thanks for your comment! I’m so glad you loved the chia pudding.

  9. Lisa
    02.19.2024

    I was hesitant but this pudding is delicious! I used black chia seeds and they were plump and soft. I topped with a drizzle of honey, banana, and almonds. Will definitely make more!

  10. Heidi
    02.10.2024

    4 stars
    My chia was crunchy. I wonder if it’s because I made it in a plastic jar instead of glass? It was a spur of the moment decision to make the pudding and I thought I had a mason jar but didn’t and didn’t want to go back out. I used black seeds and coconut milk. The flavors are good though.

    • Jeanine Donofrio
      02.10.2024

      Hi Heidi, the type of jar shouldn’t matter – it sounds it could use more time and/or more liquid.

  11. Gloria
    02.06.2024

    5 stars
    Very good. Used black Chia seeds..Used SILK Unsweetened Organic coconut milk. Very easy to make.Its not very thick, is it suppose be. Nice taste.

    • Phoebe Moore (L&L Recipe Developer)
      02.09.2024

      Hi Gloria, the pudding is supposed to be creamy, but not extremely thick. So glad you enjoyed it!

  12. Ann
    01.10.2024

    Delicious. So easy to make and wonderful to eat. I uses the black organic Chia seeds.

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Ann, I’m so glad you loved it!

  13. Eliza
    09.18.2023

    4 stars
    This is easy and delish, but I miss having nutrition information. We’re trying to up our protein intake, and heard chia seeds were a great way to start the day, This seems like a recipe with more nutrition from coconut milk and maple syrup, though.

  14. Pam
    08.31.2023

    4 stars
    I was looking forward to this. I used almond milk and could only find black chia seeds. It never congealed to the pudding texture. Glad I cut the recipe in half.

    • Michelle
      11.17.2023

      4 stars
      I did the exact same thing and it never set up, still tasty, just not a “pudding” exactly.

      • Mel_Fol
        12.28.2023

        The recipe I’ve used in the past has a ratio of 1/2 cup of chia seeds for every 2 cups of milk. It might work better for black chia seeds (I’ve never used white).

  15. Heather King
    08.21.2023

    5 stars
    These is a coffee shop near me that sells chia seed pudding cups for $8. This recipe tastes just like them—really, better! I used the coconut milk in a can, not the kind in the fresh packs. I’m not sure which kind is meant to be used, but I love the creamy and thick coconut milk (like you’d use in a curry). I put slightly thawed frozen tart cherries, coconut flakes, and granola on top. I cannot wait for breakfast again tomorrow!

    • Jeanine Donofrio
      08.22.2023

      yum! I’m so glad you enjoyed them!

  16. Hilary
    08.17.2023

    5 stars
    Wow! I love this! It’s so easy since it’s only in one jar and shaking rather than stirring is a plus. I definitely measure the maple syrup with my heart, but otherwise I follow the recipe exactly and it’s perfect. My favorite mix ins are blueberries or blueberries with a spoonful of peanut butter. Yum!

    • Jeanine Donofrio
      08.22.2023

      I’m so glad you’ve loved it!

  17. Jennifer
    03.31.2023

    Could you pour this into 3-4 8oz mason jars instead of one large one to start?

    • Phoebe Moore (L&L Recipe Developer)
      03.31.2023

      Hi Jennifer, totally!

  18. Tasha
    01.13.2023

    5 stars
    Came out perfect! Thank you! 🙌

    • Phoebe Moore (L&L Recipe Developer)
      01.13.2023

      Hi Tasha, I’m so glad you enjoyed it!

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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.