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.

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!

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.

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!

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Chia Seed Pudding

rate this recipe:

4.84 from 166 votes

Prep Time: 15 minutes mins

Chilling Time: 8 hours hrs

Total Time: 8 hours hrs 15 minutes mins

Serves 1

Save Recipe Print Recipe

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.

Equipment

• Weck Mini Tulip Jars

Ingredients

• ½ cup unsweetened almond milk
• 2 tablespoons chia seeds
• ½ teaspoon maple syrup
• ⅛ teaspoon cinnamon

Optional toppings

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

Cook ModePrevent your screen from going dark

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.