How to Make Chia Pudding
281 Comments
Updated May 23, 2024
This post may contain affiliate links. See my disclosure policy.
Chia pudding is a creamy, delicious, and healthy breakfast or snack right at your fingertips. Not only is it super easy to make, but it’s also endlessly customizable with a variety of fruit flavors!
Many of you know that I’m a big fan of overnight oats when it comes to breakfast. But, there’s no denying that chia pudding will always remain my number one healthy breakfast option. I’ve been making chia pudding for over a decade (which you can see in my Youtube video below) and I keep the recipe interesting by constantly changing up the toppings and flavors.
Chia pudding is perfect for when you need a light meal or on-the-go option that’s surprisingly filling. Plus, it highlights my favorite powerful and nutrient-dense little chia seeds – and who can resist those?
There’s no denying that chia seed benefits are significant. But to sum it up — they pack a hefty nutrient punch with Omega-3’s, antioxidants, fiber, and healthy fats. That 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. Long story short, they’re good for you!
Chia Pudding Ingredients
Just two easy ingredients are all you need, plus a little sweetener if you’d like. Chia pudding is astoundingly easy to make!
- Chia Seeds: While black chia seeds are the ones you’ll find most often at the market, you can use either black or white chia seeds. Both offer similar nutritional benefits!
- Milk: You can use your favorite milk, whether that’s dairy or dairy-free. I personally like to use my homemade cashew milk, almond milk, or oat milk.
- Sweetener: A splash of maple syrup (or honey) and vanilla extract gives the chia pudding base a lightly sweet flavor.
Find the complete recipe with measurements below
How To Make Chia Pudding
I wasn’t kidding when I said this is the easiest recipe to make. Just make sure to have some jars on hand if you plan on meal prepping chia pudding for the week! Here’s how to make it.
Stir the pudding. Stir together the chia seeds, milk, maple syrup, and vanilla extract either in a large bowl (for one large batch) or individually in jars. Let it sit for 10 minutes, so it can start to gel. Then give it another stir.
Let the pudding chill and thicken. Cover the bowl or jars and allow the pudding to thicken for at least a few hours (or overnight) in the fridge. When you’re ready to serve it up, top it with your favorite fruits and nuts, or even layer a fruit puree at the bottom (like I did in the video below!).
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 tablespoons 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. See more ideas below!
How to Store & Meal Prep
If you follow me on Instagram you’ll frequently see me meal prep chia pudding for the week. I’ll make the exact ratio in the recipe below, stir it all together in individual 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 Pudding Variations
As you might expect, the first few times I made chia pudding it was just the basic recipe – chia seeds, 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 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! Here are few delicious ways to jazz it up.
- Blueberry Chia Pudding
- Chocolate Chia Pudding (or this mousse version!)
- Peanut Butter and Jelly Chia Pudding
- Eggnog Chia Pudding
- Pumpkin Pie Chia Pudding Mousse
- Pomegranate Chia Pudding Parfait
Helpful tip: Chia pudding has the texture of tapioca pudding. But if you don’t love that texture, you can blend up all the ingredients in a high-powered blender for a smooth texture. Check out the chia pudding mousse recipes listed above!
More Chia Seed Recipes You’ll Love
A bag of chia seeds really does go a long way! Here’s what else you can make with them.
- Chia Seed Jam – a much healthier alternative to store-bought jam
- Chia Seed Water – give your daily water a nutritional boost
- Ultimate Seed Crackers – the best homemade crackers with a variety of seeds
- Mango Date Energy Balls – the best bite-sized healthy snack
If you haven’t hopped on the chia pudding wagon, now’s the time to do so. Once you give it a try, let me know your thoughts in a comment below!
How to Make Chia Pudding
Description
Video
Ingredients
Individual Serving
- ½ cup milk (dairy or dairy-free)
- 2 tablespoons chia seeds
- 1 teaspoon maple syrup
- ½ teaspoon vanilla extract
- Optional toppings: fresh fruit, nuts and seeds.
Larger Bowl (4 servings)
- 2 cups milk (dairy or dairy-free)
- ½ cup chia seeds
- 1 to 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Optional toppings: fresh fruit, nuts and seeds.
Instructions
- Add the chia seeds, milk, maple syrup, and vanilla 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
- The nutritional information is for an individual serving.
- 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.
- You can always add more milk for a thinner texture, if you feel your chia pudding is a bit too thick.
- I layered my chia pudding on top of a strawberry fruit puree, which was simply fresh strawberries pureed in my food processor. That’s it!
Nutrition
©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.
Recipe originally posted August 2016, but updated to include new information.
I am on your email. But can you resend the chia pdf. I just don’t know if I ever got it.
Thank you
Hi Nora- We just sent you an email :)
I’m going to try this with oatmilk – thanks for the inspiration!
Hi Nichol – Great! Enjoy the recipe :)
Your recipes are great. Thanks, for all the tips.
Hi Jenn- Thanks so much! I hope you continue to find all my tips helpful :)
Lisa, thank you! Love your recipes I learned a lot from you. I always learned new ideas from you.
Hi Patricia – Thrilled to hear you’re learning tons of new things here at Downshiftology :)
Dear Lisa,
I found your channel recently and have really been enjoying all of your healthy recipes. I made your chia seed pudding recipe with strawberries and blueberries for breakfast recently for my son and his girlfriend. I placed the dishes on a pretty cake plate and offered some sprouted pumpkin seeds and organic walnuts as an additional topper. They said the presentation of the pudding was so gorgeous that they wanted to take a picture before digging in. It tasted even better than it looked! Thank you so much for all you do – I’m thankful that I found you and enjoy following you on Instagram too. Keep up the fantastic work!
Best,
Candice
Hi Candice – So thrilled to hear you’ve been enjoying all my recipes so far, and that your family has too! Thanks so much for your support and I can’t wait to show you tons more great recipes and tips coming your way this year.
Hi Lisa,
I make your pumpkin chia seed mousse all the time, it is delicious!! My question is can I put this in the mixer and blitz for the same mousse type consistency.
Thank you
Kim
Hi Kim – I’m happy you’re loving my chia pudding recipes. Yes, you can absolutely blend this one as well. :)
I’ve tried chia seed pudding several different times for breakfast and find that I get really hungry mid-morning. I’m wondering if the almond butter recipe, having more protein, would tide me over better.
Hi Sara – Chia pudding isn’t exactly the most filling, as it can also act as a healthy snack too. But, I would suggest to add some almond butter, sprinkled granola or chopped nuts to keep you full in the morning :)
How do you think it would be with chocolate orange balsamic vinegar?
Hi there – I have not tried that flavor yet, but do give it a go and let me know how it goes!
This looks delicious, nutritious, and easy! Will definitely add this to my recipes to try.
Oh, where did you get your herb planter that is on the wall in the background? It looks super handy.
Hi Lori – I hope you enjoy the recipe! And that herb planter is from IKEA. :)
Love this recipe. I feel like I’ve tried similar chia pudding recipes in the past and didn’t like them; once again your magic in just the right combination of ingredients shines through! Keep these great recipes and meal prep videos coming, you are empowering me to change my life for the better, I am deeply grateful, thank you!
Hi Kristin – I’m so glad you loved this specific recipe and that I’m able to help you when it comes to healthy eating :)
This recipe is as simple and as straight forward as it gets. I made it last night for the first time with the intent of enjoying it for breakfast. I am working on making breakfast more of a priority as I normally go without it most days. Having this with fruit made for quick and easy breakfast that started me day off right. I followed the recipe to a T and had no issues whatsoever. My next chia seed adventure will be to make the chocolate chia seed pudding mousse recipe. If you are on the fence, I’d say you should definitely give this one a try.
Hi Kyle – Breakfast is definitely one of the most important meals of the day :) I’m glad you enjoyed this recipe and can’t wait for you to try the mousse next!
Where did you buy the jars?
Hi Nima – You can find these jars in the Shop page on my website :)
I will try this recipe! Sometimes my pudding is too thick after a day in the fridge. Would a lite coconut milk (I was using full fat, canned) help?
You could use a light coconut milk, or just add more milk in general.
L O V E this recipe!! Perfect texture, I also added a tablespoon of nonfat greek yogurt which made my pudding creamier!
Hi Ana – Amazing! I love the small addition of greek yogurt :)
Hi Lisa,
I would have a question about chia seed. I have made this recipe many times but lately I have a big issue with chia seed. Basically it smells so bad that it gives a very unpleasant taste to the pudding and it has not been that way before. It is not expired in the meaning that it works because it starts to gel. I’ve tried different brands but I’m experiencing with all of them the same lately. Thank you! :)
Hi Niki – if you’ve tried several brands then I’d say there’s probably nothing wrong with the chia seeds. Maybe it’s the milk or how you’re storing them? Are you keeping the pudding in a sealed container in the fridge?
Hi Lisa!
I really love this chia pudding recipe, for the last week I’m having it almost every morning. The texture is sooo good, and I literally hear my stomach tells me “thank you!”. I’m feeling so much better after such a breakfast.
I just noticed that metric measurements are doubled. It’s a bit inconvenient, because, for example, I can measure 2 tbsp, but I don’t have measure cups, so I have to rely on metric measure of milk which would be for 4 tbsp :)
P.S. I measured 1/cup of milk, it’s about 110-120 g ;)
Sorry, I meant 1/2 cup
Hi Oksana – I’m glad you’re loving this chia pudding! And I have the metric measurement noted. Will try to adapt next time I make a recipe :)
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 :)
Recipe comes out perfect every time. Great alternative to oatmeal in the morning.
Hi Velena – I’m glad you’re enjoying chia pudding! It really is the perfect alternative to oatmeal :)
tried chocolat chia pudding and I am in love !
Hi Véronique- So glad to hear you loved the chocolate version!
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!
Hi, what type of coconut milk do you recommend? The kind in the can or the one in the refrigerator?
Hi Viviana – you can use either for this recipe. I usually prefer the can as it has less additives and gums. :)
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 :)
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.
Thank you!
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 :)
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!
You’re more than welcome Bambi! So happy you loved the chocolate chia seed pudding. Sounds delish with the banana and chocolate chips. :)
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. :)
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.
I’m happy you enjoyed the recipe Kevin! And yes, you can definitely modify the ratio for a thicker or thinner chia pudding. Enjoy!
Can you use regular milk?
Yes, regular dairy milk would work great for this recipe. :)
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. :)
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.
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!
I love this recipe for chia pudding. I made mine with Oat Milk and it was delicious. I have it with some raspberry sauce.
Mmmm, sounds delicious, Susan. So glad you love the recipe as much as I do! :)
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.
This looks so good! It is hard to find a recipe that is simple but gets the texture right!
Thanks for the kind comment, Suzanne!
Chia seed pudding where have you been all my life. Lisa this recipe is delicious. Thanks
Thanks Amber, I’m so glad you loved the recipe :)
So easy! Your instructions are so clear! Looking forward to a delicious home-made pudding!!!!
Hi Olga – Glad you found the instructions clear and simple! Can’t wait for you to try it now.
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 :)
Thanks Mary! Chia is a great anti-inflammatory and great for puddings and smoothie. :)
I just love all of your videos.?
Aww, thanks so much Rochelle! I really appreciate that. :) x
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. :)
This chia seed pudding looks so creamy and delicious. Perfect for breakfast or an afternoon treat.
Yes! Chia pudding is so versatile it would be great for either meal.
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. :)
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!
Yes, chia pudding is super easy to make! And it’s great for a quick and easy breakfast as the weather warms up. Enjoy!
I love love loved this video! Will make this pudding later on tonight.
Thanks so much Emily! I hope you enjoy the chia pudding. :)
This looks delicious! What a great way to start your day.
Thanks Andrea! And it sure is. :)
Great recipe! I loved it just wondering how to work out the calorie content of this?
Sian
You can enter it into any online nutrition calculator. :)
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. :)
Hi Lisa,
I was wondering- what is the texture of chia pudding? Is it crunchy? If so, it wouldn’t appeal to me!:)
Hi Hannah – no it’s not crunchy at all. It’s soft, like tapioca pudding. :)
Hello, Lisa i love your you tube, your are an amazing Thank you for all your recipes, how did you make fresh strawberry pure
Thanks so much! And that was simply blended strawberries in my food processor. :)
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
That was simply a bunch of strawberries blended in a food processor. That’s it. :)
Oh, ok. I tried to do the same by putting the base of mashed strawberries down and then the chia pudding on top, but the chia was mixed with the mash and it did not look the same as in your photos … So I was wondering if maybe the puree was frozen. Thanks
Oh, gotcha. Yeah, if the pudding is thick and heavy that can happen sometimes. But hopefully it still tasted delicious. ;)
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
Yummy! Thank-you! It was a hit for the whole fam!
Wonderful to hear Amy! :) x
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
Yay! Love that pomegranate version…but I’m thinking I need to add a chocolate chia pudding recipe next! ;) x
Another awesome video and delicious chia pudding recipe!
Thanks Liz! Chia pudding is such an easy, healthy meal. And it’s fun to make pretty! ;) x