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!
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!
Chia pudding tips:
- First things first – the milk. I used Almond Breeze’s Cashewmilk but you can use regular almond milk or coconut milk if you like.
- 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.
- 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).
- 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.
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!
Easiest Chia Pudding
- 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
- In a large jar or bowl, stir together the chia seeds, milk, maple syrup, cinnamon, salt, lemon juice, and lemon zest, if using.
- 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.
- To serve, scoop chia pudding into bowls and top with fruit, nuts, and maple syrup, as desired.
Turned out great! First time trying chia pudding but I’ve had chia seeds in smoothies. Topped it with peaches and coconut cacao granola & lots of Cinnamon. Next will try overnight oats with these same toppings & ingredients.
Hi Lea, I’m so glad you loved the recipe. Those toppings sound sooo good—would be great on overnight oats too!
Do you have the nutritional breakdown per serving on this and your other recipes?
I am watching my calorie intake
Hi Sherry, we don’t calculate nutrition info for our recipes unfortunately. The best way to get an estimate for one is to use an online nutrition calculator such as MyFitnessPal. Hope this helps!
This is really yummy!! I never had an aversion to chia pudding, but I never made one that really sold me on it, until this one! I followed the recipe exactly, including lemon zest, clementines, toasted sliced almonds, and I added some toasted coconut flakes. I used homemade cashew milk which definitely added to the creaminess. I didn’t need to add more milk or maple syrup, but next time I might add some vanilla to the mix. Great recipe!!
I’m so glad you enjoyed it!
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!
I’m so glad you both have loved it!
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!
Hi Joanna, welcome! You could use light coconut milk instead.
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.
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?
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).
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!!!
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!
I am SOOOO excited I can hardly contain it all!! Love the fonts and simplicity of it all!!!