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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!

Chia Pudding Recipe Video

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

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 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 chia 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 pudding layered with strawberry puree and berries.
4.98 from 34 votes

How to Make Chia Seed Pudding - Easy Recipe!

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 (along with optional sweeteners) 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 15 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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134 comments on “How to Make Chia Seed Pudding”

  1. This recipe is wonderful! The possibilities of toppings are endless. Fresh or as a frozen meal prep option – You are set for a healthy filling breakfast that fast and easy for several days!

  2. Wasn’t sure I would like this. Made cashew milk then added chia seeds. Next morning added blueberries. So delicious have made several times since. Thank you.

  3. Hi! Your recipe looks great! My 5 year old daughter just tried chia pudding for the first time and LOVED it! Just wondering which size mason jar you used? Thanks very much! Can’t wait to try this!

    • Hi Jessica- I’m so glad your daughter is now a lover of chia pudding! You can find the link to the jars written in the post :)

  4. I finally feel like I have mastered chia pudding at last!!!! This is so delicious and easy and nutritious! Thank you for a great recipe!!

  5. Hi Lisa, I am not found of sweet things, including fruits, is there anyway I can include superfood chia in some savory items?

  6. This was delicious! I added strawberries, banana, and some almonds. I will be making this several times a week. Can’t wait to try your other combinations. Thanks again for another great recipe! 

  7. This looks amazing and I can’t wait to make it. For children, do you recommend unsweetened almond or coconut milk? No flavoring, correct? Also, do you prefer one over the other? I have never had unsweetened coconut or almond milk, so am unfamiliar with them. Thanks!

    • Hi Dorena- You can use either sweetened or unsweetened! But if you use sweetened, then you can omit the extra maple syrup in this recipe. Also, I normally use either almond milk or cashew milk! But any nut milks taste great with this.

  8. Thank you so much for this recipe and for your amazing website! This recipe is a perfect example as to why Downshiftology has become my go-to website for weekly meal planning and recipe ideas. It’s SO simple and basic yet has a million variations to the ways you can twist it so you don’t get bored with the flavor profile. I am just learning to eat this way and finding fast and simple but healthy recipes like this that are also DELICIOUS is just so life changing. And OMG Cashew Milk- who knew??? The absolute easiest non-dairy item in the world to make. My husband saw it in the fridge and said “when I see that you are milking your nuts, now I know you’re serious.” Lol, it sounds so much more intense than it is, if he only knew. I am so grateful for the hard work you have done on this site for meal prep and truly teaching me a new way of eating. Thank you so much Lisa!

    • Hi Tiffany – Thrilled to hear you’re learning so many new things here at Downshiftology! As well as enjoying tons of my recipes. I’m happy to have you as part of this community and can’t wait to share tons more new recipes and exciting things coming your way in the upcoming years :)

  9. I know I’m in the minority but I’ve been looking for a chia seed pudding to make with whole milk. (Old-school lover of tapioca.) I had a specific lighter result in mind and your ratio nailed it. I enjoyed it w berries. Thank you! 

  10. Sooo Good!!!! Thank you!

  11. Giving it a try for breakfast tomorrow will let you know how it turns out

  12. I love this recipe!! This has saved me so many times in the mornings, especially working from home now. I tend to need something really quick in the mornings, and this does the trick. I make it using milk I’ve made using your homemade almond or cashew milk recipes! I’ve added matcha and maca powder to mix it up a bit – I like the matcha better than the maca mix. I haven’t tried the meal prep yet – I just make a big batch and leave it in the refrigerator since I’m typically going to eat it all within a few days. Thanks for sharing!

    • Hi Darlina – This is also one of my favorite breakfast meals to make with my cashew milk. I’ll definitely need to try it with matcha next time. But, if you eat this a lot, you can also freeze chia pudding! I always have a batch in there incase I don’t have time to make any :)

  13. I made the chia pudding, but mine did not set up, even after adding a bit more chia. Any idea why☹

    • Hi Anita – Sometimes, it can be the chia seeds you have unfortunately. If they are too old, they might not gel up as well or it could be a bad batch.