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How to Make Chia Seed Pudding (vegan, paleo)

When it comes to easy and healthy breakfast recipes, chia seed pudding can’t be beat. Use coconut milk or nut milk for a delicious dairy-free, vegan option.

How to Make Chia Seed Pudding (vegan, paleo). A quick step-by-step video tutorial.

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 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 in the last year as I’ve become interested in food photography (and sucked into the deep and spiraling Pinterest vortex), I’ve realized that chia seed pudding can be an amazing and creative piece of breakfast artwork. It’s like an adult coloring book. But there are no lines and the flavor combinations are endless!

Watch the video and learn how to make chia seed pudding:


You’ll see in the video above that I layered a basic chia seed pudding recipe with strawberry puree, which was literally two cups of strawberries thrown into my food processor. No other ingredients added.

Then, I just topped it with fresh fruit and almond slices. But it 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. Just ask my dad. He was beyond impressed and you should’ve seen the size of his eyes when he saw me walking up the stairs with one of those puddings in each hand. It was pure comedy. Let’s just say he likes days where I create and shoot new recipes!

But as today’s post is all about “healthy basics” – make sure to give this healthy and nutrient-packed breakfast a try. If you use homemade or store-bought (in a carton) almond milk, cashew milk or coconut milk, just remember the ratio is 1/4 cup of chia seeds to every 1 cup of liquid. But if you use a can of full-fat coconut milk, the extra fat automatically thickens the pudding, so use slightly less chia seeds for the same thickness.

Once your chia seed pudding is done, get creative. 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. One of my favorite chia pudding recipes is still this one: Blueberry Chia Pudding with Figs, Hazelnuts and Maple Syrup. So easy, so pretty and so delicious.


How to Make Chia Seed Pudding (vegan, paleo). A quick step-by-step video tutorial.

How to Make Chia Seed Pudding (vegan, paleo)
Prep time
Total time
When it comes to easy and healthy breakfast recipes, chia seed pudding can't be beat. 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.
Serves: 1 serving
  1. Add all ingredients to a mixing bowl and whisk together. Cover the bowl and place in the refrigerator for at least one hour or overnight.
  2. Stir the chia pudding before serving and add your favorite fruit, nuts, seeds and spices.

Don’t forget to subscribe to my YouTube channel for more healthy cooking videos!

You might also like these healthy cooking videos:

How to Make Chia Seed Jam

How to Make Homemade Nutella

How to Make Cashew Milk

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20 comments on “How to Make Chia Seed Pudding (vegan, paleo)”

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


  2. 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.

    • 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. :)

  3. Hi Lisa,

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

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

  5. 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

  6. 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,

    • 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

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

  8. 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

  9. Another awesome video and delicious chia pudding recipe!