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!
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: 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
- ⅛ 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.
Very easy to make and they taste amazing. I used unsweetened almond milk and tipped with granola and raspberries. Just wondering how many days should it be consumed within.
It says up to 5 days in the instructions
Hi Charlotte, I’m so glad you loved it!
How many carbs are in a serving of this?
This was not thick the next morning at all
I did use the correct amount of ingredients
What do you suggest
How many servings does this recipe make?
Hi Dena – it serves 3 to 4.
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”????
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.
I used A2 organic whole milk. I’ll add some more chia seeds and see how it turns out tomorrow. Thanks for the suggestion.
After the pudding is set then scoop it into the little jars? Is that right?
I pour mine into separate bowls/jars as soon as it is mixed
Hi Robyn, either way works!
Could I use Silk Dark Chocolate Almond Milk to make Chocolate pudding?
yep!
Would this recipe work with regular milk too?
yep!
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
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.
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.
Hi Aleya, thanks for your comment! I’m so glad you loved the chia pudding.
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!
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.
Hi Heidi, the type of jar shouldn’t matter – it sounds it could use more time and/or more liquid.
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.
Hi Gloria, the pudding is supposed to be creamy, but not extremely thick. So glad you enjoyed it!
Delicious. So easy to make and wonderful to eat. I uses the black organic Chia seeds.
Hi Ann, I’m so glad you loved it!
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.
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.
I did the exact same thing and it never set up, still tasty, just not a “pudding” exactly.
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).
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!
yum! I’m so glad you enjoyed them!
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!
I’m so glad you’ve loved it!
Could you pour this into 3-4 8oz mason jars instead of one large one to start?
Hi Jennifer, totally!
Came out perfect! Thank you! ?
Hi Tasha, I’m so glad you enjoyed it!