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.
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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!
Chia Pudding Recipe Ingredients
Here’s what you’ll need to make this easy 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.
- Almond milk – Or any milk you like! If I don’t have almond milk on hand, I often make this recipe with other non-dairy milks. Light coconut milk and oat milk are both great. Regular milk also works.
- Maple syrup – I mix some into the chia seed pudding to sweeten it naturally. When I eat, I drizzle more maple syrup on top!
- And cinnamon – For warm depth of flavor.
Optional, but delicious: Add a pinch of salt to make all the flavors pop!
Find the complete recipe with measurements below.
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. If you don’t have a jar, use another small airtight container, or whisk together the ingredients in a bowl.
- 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 for 8 hours or overnight.
Your chia seed pudding is ready to eat when it has a creamy, pudding-like texture. Just add your favorite toppings and enjoy!
Troubleshooting
I find that a ratio of 2 tablespoons chia seeds to 1/2 cup almond milk yields a creamy texture that I love.
But on occasion, I hear from readers whose pudding hasn’t set up properly. Here are my best tips for making perfect chia seed pudding every time:
It’s important that you stir the chia pudding after it’s chilled for a few hours. By stirring it, you’ll break up any clumps of chia seeds in the milk or at the bottom of the jar. If the chia seeds are clumped, they won’t absorb as much liquid, which will result in a thinner pudding.
If your chia pudding is too thin after it chills overnight, add more chia seeds, stir well, and chill it for another few hours. The extra chia seeds will absorb the excess liquid.
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 or honey. Chocolate chips are delicious too!
Load up your chia seed pudding for a healthy breakfast or snack! If you’re meal prepping this chia pudding recipe, wait to add the toppings until right before you eat.
How to Store
Store chia pudding in a covered jar or other airtight container in the fridge for up to 5 days.
If the pudding becomes too thick, loosen it with a little extra milk before adding your desired toppings and digging in.
Tip:Â Scale up this recipe if you’re making it for meal prep!
What are the best chia pudding jars?
I love using these small clear jars from Le Parfait for chilling and storing chia seed pudding. They come in a pack of 6 and have a cute and minimalist design. The airtight jars have an 11-ounce capacity, which leaves plenty of space for toppings like granola and fresh fruit.
More Favorite Breakfast and Snack Recipes
If you love this chia pudding recipe, try one of these yummy breakfasts or snacks next:
- Overnight Oats
- Strawberry Muffins
- Healthy Banana Muffins
- Carrot Cake Cookies
- Oatmeal Breakfast Cookies
- Or any of these 60 Healthy Breakfast Ideas or 49 Best Healthy Snacks!
Chia Seed Pudding
Equipment
Ingredients
- ½ cup unsweetened almond milk
- 2 tablespoons chia seeds
- ½ teaspoon maple syrup
- â…› teaspoon cinnamon
Optional toppings
- Tart cherries
- Blueberries
- Chopped nuts or granola
- Coconut flakes
- Maple syrup
Instructions
- In a lidded jar, combine the almond milk, chia seeds, maple syrup, and cinnamon. Cover and shake to combine. Chill for a few hours, then give it a good stir to loosen any clumps. Continue chilling for 8 hours or overnight for the pudding to set.
- Serve with toppings like fruit, nuts, coconut flakes, and maple syrup as desired.
Can I substitute plain Greek yogurt for almond milk?
Yum! Easy to follow no fail recipe.
So glad you love it, Liz!
I am shocked that you don’t have a nice amount of vanilla in this! I’m putting a tablespoon in mine!!
I love this recipe! It works great as a work snack when I’m running around doing multiple things. I actually used soy milk in mine as I prefer the flavour and I topped with coconut yoghurt and chopped fruit, plus a little extra drizzle of maple syrup and it was delicious!
My only question is: what are the macros? I couldn’t find them anywhere on this page
Hi Michelle, I’m so glad you love the recipe! We’re working on adding nutrition facts to all the recipes in our site but haven’t gotten here yet. They should be coming soon!
I also like this pudding as it has nutritious ingredients. I also like to add some oats in it and different toppings
Hi ! It looks delicious I will try
But I wonder if have enough protein for a complete meal? Please help me
This is that rare dessert that is a combination of extremely simple, healthy, and tasty, with blueberries and the homemade granola (also simple and absolutely delicious). We ate it for the first time last night and I’ll be making more already this morning as my son proclaimed I should make it again. I may even take it to a family cookout next weekend.
I’m so glad you loved it, Sara!
So simple! I love it because I struggle to get enough protein in my diet, this really helps. I like the texture too, kind of tapioca-like. I didn’t sweeten it at all. Almond milk comes across sort of sweet anyway. Just adding a smidge of cinnamon and nutmeg did the trick for me. I may go for a full “pumpkin spice” flavor since fall is right around the corner
So glad you loved it, Jennifer! A pumpkin spice version would be delicious.
my chia seed pudding didnt set overnight even when i stirred it after two hours💔💔 it tasted good tho
Hi Emily, I’m so sorry to hear that! Just so I can help troubleshoot, did you change anything about the recipe? What brand of chia seeds did you use?
Same! 😢
I’ve had to leave mine for up to 2 days before. No clue why. I just plan ahead a bit now.
Sooo yummy! I love it!
So glad you love it, Zara!
I like this Chia seed pudding because some Chia seed puddings aren’t even thick really they’re very like slimy and watery so this one’s like perfect for me
I’m so glad you love it, Anna!
I like that it’s kind of thick because San Chia seed puddings are like so like they’re like slimy and they aren’t really thick. They’re more like watery so I really like this one.
Yummy and delicious definitely trying again!
Great
I just want to check the size of your Tablespoons. Australian T are 20ml, whereas elsewhere it’s 15ml.
This is a very simple and easy to make recipe. We thought it was delicious.
This was delicious! My 6 year old loved it, too! Adding this to our breakfast rotation 🙂
Aww, love that, Elizabeth!
Amazing way to eat protein.
Easy to add to oats etc. I have mine without adding sugar they are still tasty.
So glad you love the recipe!
10/10 first time last week making it. And made it again so easy to have a spoon full or add onto yogurt ect.
I’m glad you loved it!
The pudding didn’t set, evern after 11 hours chilling. I did a bit of research and learned that stirring the pudding after “a few hours” (as advised here) breaks up the gelatin and can prevent setting. Most recipes therefore recommend stirring 15 minutes after combining ingredients and then leaving alone. Other reviewers may be either bogus or perhaps didn’t actually wait a few hours before stirring.
Hi GN, this is the method we use and have great success with it! I’m sorry to hear you had disappointing results. Just so I can help troubleshoot, did you change anything about the recipe?