Chia pudding is the perfect breakfast or light dessert. The cold and creamy pudding serves as a yummy base to top with your favorite nuts & fruits! It can be vegan and is naturally gluten-free. If you’ve never had chia pudding, I would compare the consistency to the chewy texture of tapioca pudding. Chia seeds are touted for many nutritious benefits as well as aiding in weight loss by making you feel full.
I wish I would have known years ago how quick and easy it is to make creamy, delicious chia pudding. Additionally, there are minimal dishes involved. Woohoo! Put all ingredients together in a mason jar and store it in the fridge with a lid. I use this handy little silicone scraper to mix it up quickly.
This versatile recipe includes my two favorite flavor bases of vanilla and chocolate. From here, let your creativity go wild and build a delicious bowl! I’ve added protein powder to my chia pudding as well as a variety of fruits, nuts, granola, and more! Try this in lieu of oatmeal, yogurt parfaits, or regular pudding.
5 ingredients in chia pudding
- Chia seeds: “Chia seeds contain antioxidants, minerals, fiber, and omega-3 fatty acids. These nutrients play a role in supporting multiple body functions and systems,” according to healthline.com. Surprisingly, they are virtually flavorless and instead take on the flavor of the liquid they absorb.
- Sweetener: Use your go-to sweetener of choice. Options include real maple syrup, honey, agave, monk fruit, regular sugar, maple sugar, and coconut sugar. I prefer honey or real maple syrup.
- Vanilla: Use your favorite vanilla extract, vanilla bean paste, or scrape vanilla beans from whole pods if you have them on hand.
- Flavorings/Mix-ins: Change the flavor of your pudding by adding a variety of foods and/or spices. Options include fresh fruit, pureed fruit or mashed banana, protein powder, cinnamon, cardamom, chocolate, nuts or nut butter: almond, peanut, cashew, macadamia, walnut, pistachio, chocolate hazelnut spread (nutella), or sunflower butter.
- Milk: Choose based on your dietary needs and preferences. Options include dairy milk, coconut milk, almond milk, oat milk, macadamia nut creamer, cashew milk, soy milk, half and half, and heavy cream.
How to make chia pudding
Pour your chia seeds into a 12 oz mason jar. Add sugar/sweetener (maple, agave honey, etc), flavorings (vanilla & cinnamon or chocolate), any optional mix-ins, milk, and stir thoroughly. Let the mixture rest in the fridge for about 10 minutes and then give it another good stir to break up the clumps. For best results, let the pudding sit for four hours in the fridge or overnight (my favorite!) before consuming. Add your favorite toppings, serve chilled, and enjoy!
Recipe tips for best results
- Pudding is too thick? In that case, add more milk. Sometimes I stir a little extra sweetener in with my milk before adding. Often, pudding will get too thick if you add lots of powder which also absorbs water.
- Pudding is too runny? In that case, add more chia seeds and let it sit for 10 minutes. Chia seeds will absorb moisture well.
- Use a glass container with a lid to keep your pudding stored properly in the refrigerator up to a week.
- Add your favorite toppings right before eating. This ensures your fruit stays fresh and crisp and your dry mix-ins like nuts and granola stay crunchy.
More pudding recipes we love
Banana Cream Pudding: This homemade banana pudding from the famous Magnolia Bakery is so good yet simple to make, and can be served in either a large trifle bowl or individual dishes.
Chocolate Pudding: This nostalgic dessert is made both from cocoa and dark chocolate, which makes it rich, luxurious, and delicious.
Bread Pudding: My dad’s favorite dessert! This classic bread pudding recipe is made by soaking white bread in creamy, rich vanilla custard. And the best part? It’s so easy to make!
This post may contain affiliate links for products I love and use daily.
Cool and creamy chia seed pudding is great with a variety of mix-ins and toppings. Use as a healthy breakfast or refreshingly light dessert.
- 5 Tablespoons chia seeds
- 1 Tablespoon maple syrup, agave, or honey
- 1/4 teaspoon vanilla
- 1/8 teaspoon ground cinnamon
- 1 1/2 cups milk *see notes
- 4 Tablespoons chia seeds
- 2 Tablespoons maple syrup, agave, or honey
- 1/4 teaspoon vanilla
- 3 Tablespoons raw cacao or unsweetened cocoa
- 1 1/2 cups milk *see notes
-
Pour your chia seeds into a 12 oz mason jar. Add sugar/sweetener (maple, agave honey, etc), flavorings (vanilla & cinnamon or chocolate), any optional mix-ins, milk, and stir thoroughly.
-
Let the mixture rest in the fridge for about 10 minutes and then give it another good stir to break up the clumps.
-
For best results, let the pudding sit for four hours in the fridge or overnight (my favorite!) before consuming.
-
Add your favorite toppings and enjoy!
-
Fresh fruit, pureed fruit or mashed banana, protein powder, nuts or nut butter: almond, peanut, cashew, macadamia, walnut, pistachio, chocolate hazelnut spread (nutella), or sunflower butter can all be added to the pudding mixture.
-
Yogurt, whipped cream or coconut cream, cacao nibs, chocolate chips, granola, pepitas, flax, coconut, fresh fruit, jams or jellies, nuts: almond, peanut, cashew, macadamia, walnut, pistachio, or sunflower seeds.
Drizzle of maple, honey, or agave over the top for a little extra sweetness.
Milk: Choose based on your dietary needs and preferences. Options include dairy milk, coconut milk, almond milk, oat milk, macadamia nut creamer, cashew milk, soy milk, half and half, and heavy cream. I use unsweetened vanilla coconut milk as my preferred milk. I also sometimes reduce the amount of milk by 1/4 cup and add in 1/4 cup of heavy cream or half and half for extra creaminess.
Chia pudding is best served cold. I like to put the toppings on right before I eat it so the fruit doesn’t get soggy or brown. It keeps for up to 7 days in the refrigerator, so it’s an awesome breakfast meal to prep at the beginning of the week.
No Comments