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Chia Seed Pudding

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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. fresh, zesty recipes.

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B R E A K FA S T / MAIN-DISH / DESSERT
VEGAN / GLUTEN FREE

A LL REC IP ES > >

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.

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!

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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!

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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. 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
Replay
combine the ingredients.

Then, chill. Pop the pudding in the fridge for a few hours. Learn More

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
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In the morning, your chia seed pudding will be ready to eat!

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.

More Favorite Breakfast and Snack Recipes

If you love this chia pudding recipe, try one of these yummy breakfasts or
snacks next:

Overnight Oats

Berry Superfood Smoothie Bowl

Strawberry Muffins

Healthy Banana Muffins

Carrot Cake Cookies

Oatmeal Breakfast Cookies

Mini Frittata Muffins

Or any of these 60 Healthy Breakfast Ideas or 47 Best Healthy Snacks!

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Chia Seed Pudding

rate this recipe:

4.95 from 92 votes

Prep Time: 15 mins Chilling Time: 8 hrs

Serves 3 to 4

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

2 cups light coconut milk or homemade almond milk

6 tablespoons chia seeds
1 tablespoon maple syrup
¼ teaspoon cinnamon
⅛ teaspoon sea salt

Optional toppings
Tart cherries, (I usually get them frozen)
Blueberries
Chopped nuts or granola
Coconut flakes
Maple syrup

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Instructions

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P r i v a t e Va c a t i o n R e n t a l s

1. 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.

2. Serve with fruit, nuts, coconut flakes, and maple syrup

as desired.

Did you make the recipe? I want to see!

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63 comments
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PPOOSSTT

Gabby
03.04.2024

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

REPLY ↓

AleyaR
02.28.2024

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.

REPLY ↓

Phoebe Moore (L&L Recipe Developer)

03.01.2024

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

REPLY ↓

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!

REPLY ↓

Heidi
02.10.2024

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.

REPLY ↓

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.

REPLY ↓
Gloria
02.06.2024

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.

REPLY ↓

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!

REPLY ↓

Ann
01.10.2024

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

REPLY ↓

Phoebe Moore (L&L Recipe Developer)

01.12.2024

Hi Ann, I’m so glad you loved it!

REPLY ↓

Eliza
09.18.2023

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.

REPLY ↓

Pam
08.31.2023

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.

REPLY ↓

Michelle
11.17.2023

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

REPLY ↓

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).

REPLY ↓

Heather King
08.21.2023

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!

REPLY ↓

Jeanine Donofrio
08.22.2023

yum! I’m so glad you enjoyed them!

REPLY ↓

Hilary
08.17.2023

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!

REPLY ↓

Jeanine Donofrio
08.22.2023

I’m so glad you’ve loved it!

REPLY ↓

Jennifer
03.31.2023

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

REPLY ↓

Phoebe Moore (L&L Recipe Developer)

03.31.2023

Hi Jennifer, totally!

REPLY ↓

Tasha
01.13.2023

Came out perfect! Thank you!

REPLY ↓

Phoebe Moore (L&L Recipe Developer)

01.13.2023

Hi Tasha, I’m so glad you enjoyed it!

REPLY ↓

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