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How to Make Chia Seed Pudding

Chia seed pudding might just be the easiest healthy breakfast you can make. All you have to do is stir chia seeds and milk together along with any sweetener of choice and a couple of hours later you’ve got the most delicious chia pudding.

You can use coconut milk, almond milk or my favorite cashew milk for a delicious dairy-free and vegan option. Then top it with your favorite berries!

Chia seed pudding with berries

I remember the first time I ever made chia seed pudding and I was like, “That’s it? You just let them soak?” I couldn’t believe that a healthy meal could be so easy and not require at least a handful of kitchen appliances or gadgets.

In fact, if you make this in a mason jar or Weck jar and shake it like you mean it, you won’t even have to clean up a mixing bowl. Brilliant, isn’t it?

As you might expect, my first few chia puddings were just the basic, run of the mill variety – chia seeds, coconut milk, maple syrup and vanilla extract – soaked overnight. And not that there’s anything wrong with that. I still make it plain all the time.

But now I’ve realized that chia seed pudding can be an amazing and creative piece of breakfast artwork. It’s like an adult coloring book. Except there are no lines and the flavor combinations are endless!

Watch How I Make Chia Pudding

It’s really easy to make chia pudding. But if it’s your first time, make sure to watch my quick tutorial video!

Health Benefits of Chia Seeds

Chia seed benefits are quite significant. They’re packed with antioxidants, fiber, calcium, manganese and healthy fats, like Omega 3’s. This means they’re great for digestion (and keep things moving), they’re great for heart health, they help balance blood sugar and they’re great for bone health.

These tiny little seeds pack a hefty nutrient punch and are all around good for your body and brain.

How to make chia seed pudding. Use dairy-free nut milk and chia seeds for a healthy vegan chia pudding recipe.

How to Make Chia Seed Pudding

Once you realize how easy it is to make chia seed pudding you’ll find yourself making it weekly. Here’s how to make your basic chia pudding in 3 simple steps:

  • Step 1: Add 1/2 cup nut milk and 2 tablespoons chia seeds to a jar.
  • Step 2: Stir in any optional sweeteners, like maple syrup and vanilla extract.
  • Step 3: Let sit for a couple of hours or overnight, then stir again before serving.

In the video above you’ll see that I quadrupled this recipe to make a large batch for the week. Then, I layered the basic chia seed pudding recipe with strawberry puree. How did I make the strawberry puree? I tossed two cups of strawberries into my food processor and blitzed for 10 seconds. No other ingredients added.

Lastly, I just topped the chia pudding with fresh fruit and almond slices. It’s a breakfast that looks dazzling (if I do say so myself) and if you have guests over, they’ll think you went to heaps of effort when you barely lifted a finger.

Chia seed pudding is easy to make. Use dairy-free nut milk for a healthy vegan option.

Chia Pudding Tips

  • Watch the portion size. It’s easy to go overboard on chia pudding and make it “Instagram-worth” (I’m guilty with these pics as well). But in doing so, you’re likely consuming a much larger portion. Try to stick to 1/2 cup milk to 2 tbsp chia seeds.
  • Adjust the ratios to suit you. Some people like a thicker chia seed pudding and some like a thinner version. Feel free to add more milk to make a thinner version.
  • Get creative with toppings. Add a sprinkle of cinnamon, cardamom (chai spices) or cacao powder (for chocolate chia pudding). Use seasonal fruit both in whole pieces and in purees and don’t forget nuts and seeds.
  • Meal prep the chia pudding. If you follow me on Instagram stories you’ll frequently see me meal prep the pudding. I’ll make the exact ratio in the recipe below, stir it all together in individual 1/4 liter Weck Jars, top with frozen berries and then freeze. It will last for several weeks (if not longer) in the freezer. Then, when I want a healthy breakfast I’ll just thaw it in the fridge the night before. So easy!

Chia seed pudding with berries.

More Chia Seed Recipes You’ll Love

I’m always creating new flavor combinations with chia seeds, but some of my favorites are:

Chia seed pudding is easy to make. Use dairy-free nut milk for a healthy vegan option.
4.94 from 16 votes

How to Make Chia Seed Pudding (vegan, paleo)

Prep Time: 5 mins
Total Time: 5 mins
Servings: 1 serving
Author: Lisa Bryan
Print Recipe Pin Recipe
Chia seed pudding can't be beat for an easy and healthy breakfast. Use coconut milk or nut milk for a delicious dairy-free, vegan option. This recipe can easily be doubled or tripled, depending on the number of people. Watch the quick video above to see how easily it comes together!

Ingredients

  • 1/2 cup almond milk, cashew milk or coconut milk, (or more for thinner texture)
  • 2 tbsp chia seeds

Optional

  • 1 tsp maple syrup
  • 1/2 tsp vanilla extract
  • fresh fruit, nuts and seeds

Instructions

  • Add the chia seeds and milk to a bowl or jar and stir together. Let sit for 10 minutes, then stir again once the seeds have started to gel. 
  • Cover the bowl or jar and place in the refrigerator for at least one hour. Chia seeds can also be made overnight for breakfast the next morning.
  • Stir the chia pudding before serving and add your favorite fruit, nuts, seeds and spices.

Lisa's Tips

  • If you notice your chia seeds aren't starting to gel and thicken after 10 minutes, you may have dud chia seeds. This can happen in they've been sitting in your pantry a while. Just grab a new bag of chia seeds

Nutrition

Calories: 134kcal, Carbohydrates: 10g, Protein: 4g, Fat: 8g, Sodium: 166mg, Potassium: 97mg, Fiber: 8g, Calcium: 301mg, Iron: 1.9mg
Course: Breakfast
Cuisine: American
Keyword: chia pudding, chia pudding recipe, Chia Seed Pudding
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Recipe originally posted August 2016, but updated to include new information. 

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75 comments on “How to Make Chia Seed Pudding”

  1. I tried it and it took a couple of spoons to get used to the gelly consistency but I have to say it tasted very good!! I had mine with mixed berries, almonds and a bit of honey. I look forward to try your chocolate recipe =D
    Do you think you can warm the pudding base like you do oatmeal?

    • Hi Giulia – The consistency may seem strange at first, but you’ll definitely get used to it and end up loving it! Can’t wait for you to try the chocolate version. I also have a blended mousse version if you want to try a smoother consistency. As for warming it up – I haven’t tried it yet, but I’m testing it out :)

  2. Recipe comes out perfect every time. Great alternative to oatmeal in the morning. 

  3. tried chocolat chia pudding and I am in love !

  4. I made the chia seed pudding and topped it with some thawed frozen peaches. Very tasty. I think I’ll try it “mousse” style next time by puréeing the seeds and milk; the original was a little crunchier than I care for but the taste was great. I love the versatility of Lisa’s recipes. 

    • Hi Linda – Frozen peaches sound great :) And yes, you will definitely need to try my chia mousses when you get the chance!

  5. Hi, what type of coconut milk do you recommend? The kind in the can or the one in the refrigerator?

  6. While berries are still around I plan to make these once my Weck jars arrive!

    • Hi Genevieve – can’t wait for you to make the chia pudding using the Weck Jars! Let me know how you like it :)

  7. Thanks for all the amazing recipes. I haven’t been disappointed once. I have a tendency to scroll to the bottom of recipe posts just to get to the ingredients and directions, but not with yours. I learn something new every time and I am so appreciative of the teaching quality of your posts.

    I wanted to ask about freezing them. Do you let the pudding sit in the fridge for the hour before you add the frozen fruit and freeze them?

    Thanks again!

    • Hi Rebecca – That makes me so happy that you enjoy the story/information I have to share within each recipe :) As for the pudding, I usually let it gel either in the fridge or not in the fridge for about an hour before freezing them.

  8. Is there a recipe for the red stuff you put in the bottom?

    • Hi Bethany – it is a simple strawberry puree where I blended the strawberries in the food processor :)

  9. Chocolate chia seed pudding with banana and chocolate chips. The yummiest! Used oat milk which worked perfectly. This will become a regular in the recipe rotation. Thanks, Lisa I love your recipes and videos!

  10. Sorry if Im posting twice- I love the jars you used and I dont think they are weck bc they have threads on them for a screw cap. Can you post a link for these? They look like the perfect size and not too deep. I love all of your videos and would love it if you’d post a falafel video from what you learned when you were in the middle east. I started making my own last summer and the meat grinder makes such a mess all over my kitchen I’m hoping you have a better way! Thank you!

    • Hi Dana – Thank you for the kind words! These are Le Parfait jars and you can find them in my shop under the “meal prep/storage”. They have a couple different sizes which is nice.

      I’m working on the falafel recipe and video, I’m hoping to have it up in a couple weeks. :)

  11. Incredibly delicious and so easy to make! I prefer a slightly thicker pudding so I use a 1/3 cup of chia seeds to 1 cup of unsweetened vanilla almond milk ratio.

  12. Can you use regular milk?

  13. I tried this recipe but the pudding consistency was not soft, it had a crunchy, gritty consistency that was unpleasant and unappetizing. Is there any way to really soften the chia to avoid this grittiness?

    • Hi Edwin – it sounds like your seeds were old/bad. If they don’t start to gel within the first 5 minutes, that’s usually the case. I’d give this recipe a try again with fresh chia seeds. :)

  14. Thanks for the inspirational recipe.  It was the end of the week and all I had in the way of fruit was a browning banana.  I smashed it up and added to the milk.  Topped it off with walnuts and it was delicious.  Any suggestions on how to meal prep this, to prevent the mixture from browning, due to the banana?

    • Hi Jennifer – I actually freeze my chia puddings all the time! The night before I want to eat it, I just place it in the fridge.

  15. Lisa,
    I made the chia pudding and added almond butter and blueberries. The flavor was delicious, but if I had to look at what I was eating, it was not appetizing. I used black whole chia seeds. As a chia newbie, are there different types of chia seeds? Could a grind up the seeds first to avoid that weird look and funky texture? Thanks and I love your videos too!

    • Hi Mary – You can buy ground chia seeds, but the gelatinous properties of the chia seeds would stay the same. And yes, if its your first time having chia seeds, their texture can be a bit surprising but obviously delicious. Since you are new, I would recommend putting a spoonful or two in a smoothie in order to get use to the texture. :) I’m glad you enjoyed the pudding overall and thanks for supporting my YouTube channel!

  16. I love this recipe for chia pudding.  I made mine with Oat Milk and it was delicious.  I have it with some raspberry sauce. 

  17. Thanks for sharing! Do they keep long?

    • Hi Vanessa – In the fridge it will last 3 – 4 days. But you can also freeze these and they will last 3 weeks or more. Then I usually move them from the freezer to the fridge the night before I want to eat them.

  18. This looks so good! It is hard to find a recipe that is simple but gets the texture right!

  19. Chia seed pudding where have you been all my life. Lisa this recipe is delicious. Thanks

  20. Oh my gosh this looks AMAZING. I’ve never had chia pudding, but like to add it to my oatmeal. I think I need to try this :)

  21. I just love all of your videos.?

  22. Hi Lisa,
    I was wondering if chiapudding (with almond milk and no sugar of course) is whole30 compliant?
    I’m at day 2 for the moment and I’m looking for some breakfast inspiration.
    I thought I could make chiapudding with fresh fruit to take with me to work, but now i’m not sure..
    The recipe isn’t listed when clicked “whole30” by “dietary”.

    Thank you again for your wonderful youtubechannel and website.

    • Hi Livana – I’d say it’s a grey area. It’s technically Whole30 compliant if you keep the ingredients Whole30, but it shouldn’t be used as a meal replacement, because it’s not veggie-heavy or aligned with the intent of Whole30. But as a small mid-morning snack, I’d say it’s fine. :)

  23. This chia seed pudding looks so creamy and delicious. Perfect for breakfast or an afternoon treat.

  24. I have a big bag of chia seeds in my cupboard, yet no idea what to do with them – I’m so glad I found your post :D

    • Awesome! Definitely put those chia seeds to good use (because they will go off). I have several chia pudding recipes on my website that you should check out. :)

  25. Where have I been? I had no idea this was so super easy to make!
    I think I’ll be stocking up on ingredients – chia pudding can be my spring / summer breakfast!

  26. I love love loved this video! Will make this pudding later on tonight.

  27. This looks delicious! What a great way to start your day.

  28. Great recipe! I loved it just wondering how to work out the calorie content of this?

    Sian

  29. Hi, Lisa
    I’ve recently been watching a lot of your videos and I love them all, especially the meal prep ones :)
    I am about to try the Chia pudding recipe and I was wondering how long I can keep it in the fridge for, just in case I don’t finish it all in one day.
    Thanks, 
    Meriam

    • Hi Meriam! Thanks so much! I’m glad you’re enjoying all my recipes and videos. You can keep the chia pudding for about 5 days in the fridge. But you can freeze it as well! I frequently make a large batch and freeze half of it, so I can enjoy it several weeks later. :)

  30. Hi Lisa,

    I was wondering- what is the texture of chia pudding? Is it crunchy? If so, it wouldn’t appeal to me!:)

  31. Hello, Lisa i love your you tube, your are an amazing Thank you for all your recipes, how did you make fresh strawberry pure

  32. Such a delicious recipe! I have a question, what is the recipe for the strawberry puree? Is it frozen? Thank you very much in advance

  33. I love your content, you have beautiful work and your recipes are to die for!

    I am going to make this, I think I’d be on your page more if you had the Nutrition Facts for each recipe you make, I know for people like me who are needing to meet certain caloric needs would really benefit/save a lot of time if you provided the nutritional facts like others do!

    Much love,
    Andrea

    • Aww, thanks so much Drealina! I’m happy you love my recipes! And good news, I’m slowly adding nutrition info to all recipes. You’ll notice my recent recipes have them….and I’m working backwards through all my recipes. Fingers crossed it will be done in the next few weeks. :) x

  34. Yummy! Thank-you! It was a hit for the whole fam!

  35. Awesome video!!! I really love chia seed pudding ( I had it today actually ;) ) and your recipe (the one with the pomegranate) was one of the first I tried!!! <3

  36. Another awesome video and delicious chia pudding recipe!