This 3-ingredient Chia Seed Pudding recipe is the best for creating a simple base. Chia seeds, milk, and a sweetener are mixed together and sit overnight for an easy breakfast! Create different flavors like vanilla, chocolate raspberry, banana nut, lemon blueberry, or even peanut butter and jelly.
Chia Seed Pudding make the best grab-and-go breakfast, afternoon snack, or healthy after dinner dessert.
With only 3 simple ingredients, and an optional fourth, you can quickly meal prep it in less than 10 minutes.
Serve it up as is, or top it with an assortment of flavors!
From chocolate and raspberries, to a banana nut combo, there’s something here the kiddos AND adults will all love!
Not only is this treat a breeze to make, but it’s also super customizable.
While it’s already naturally gluten-free and vegetarian, you can easily make it vegan, Paleo, keto, and Whole30 compliant with a few simple ingredient swaps. (Don’t worry, I’ll be sure to go over ALL of those with you below!)
And once you’ve mastered the basic formula, feel free to switch it up and try out different toppings and add-ins.
If you do, be sure to let me know your favorite combo in the comments below!
The simple ingredients you need to make a chia seed pudding include:
- Chia Seeds. Find regular, not ground, black or white chia seeds. The black have a little more protein and anthocyanins, while the white have a bit more Omega-3s. Both are negligible amounts so just pick whatever you can easily find!
- Liquid. Either regular or a non-dairy milk may be used. Oat milk, cashew milk, soy milk, almond milk, and coconut milk all taste great! You can even mix things up with orange juice for a completely different spin!
- Sweetener. You don’t need much. Choose honey, agave nectar, or pure maple syrup. If you are on a keto diet substitute it for monk fruit or stevia leaf extract.
How to Make Chia Seed Pudding
The basic steps for making chia seed pudding are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Whisk together the milk, sweetener, and vanilla extract in a large bowl with a spout or a large measuring cup. You want to make sure the sweetener is evenly distributed throughout the liquid before mixing in the chia seeds.
Pour in the chia seeds and mix until well combined. Keep the ratio at 1 part chia seeds to 4 parts milk or another liquid.
If you are including powdered add-ins such as cocoa powder or spices, now is the time to stir them in.
The chia seeds will start to form a gel and begin clumping together if you don’t mix them a few times. You want to do this after 5 minutes and then again after about 10-15 minutes of sitting.
Store in Fridge
Transfer the chia seed pudding to four 6-oz glass jars or mason jars. (See! This is where that spout really comes in handy!)
Refrigerate for at least 2 hours or up to overnight.
Serve with Toppings
Enjoy this as is or serve with tons of different flavor options.
Some popular add-ins include fruit, granola, nut butters, and coconut or ground spices like ginger, cloves, chai, cinnamon, and cardamom.
It’s also great with the combinations detailed below.
Mix in cocoa or cacao powder with the chia seeds and then top with fresh raspberries and a sprinkle of shredded coconut.
Add some lemon zest and fresh or previously frozen blueberries.
Microwave the fresh blueberries for 30 seconds, or 1 minute for frozen. Mash them with a spoon or fork to create a jam-like consistency.
Stir cinnamon into the pudding and top with sliced bananas and toasted pecans. You can also use toasted walnuts or other nuts.
Peanut Butter & Jelly
Add a bit of peanut butter and either grape or strawberry jelly to the top bottom of the jar. (Or both if you want a TON of yummy PB&J flavor!
Meal Prep and Storage
- To Prep-Ahead: Completely make the pudding but wait to add any fresh or crunchy toppings until you are ready to serve.
- To Store: Seal in an airtight container and refrigerate for up to 3-5 days. Stir just before serving.
- To Freeze: Place in a freezer-safe airtight container for up to 2 weeks.
The recipe you’ll find below is already vegetarian and gluten-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Dairy-Free – Choose oat milk, cashew milk, soy milk, almond milk, or coconut milk.
- Vegan – Use a plant-based milk and sweeten with maple syrup or sugar.
- Paleo, Keto and Low-Carb – Select monk fruit or stevia leaf extract as a sweetener.
- Whole30 – Mix in unsweetened plant-based milk and omit the sweetener.
One tablespoon of chia seeds has 58 calories, 2g protein, 4.1g fiber, 5.1g carbohydrates, and 3.7g fats. They are a good source of omega-3 fatty acids, calcium, iron, potassium, Vitamin A, Vitamin C, and antioxidants.
The best ratio for chia seed pudding is 1 part chia seeds for every 4 parts of liquid.
Yes! The omega-3 fatty acid and fiber content of the chia seeds is great for blood sugar management.
If you’re not the biggest fan of the texture, which is similar to tapioca pudding, you can add the ingredients to a blender and process until smooth.
Expert Tips and Tricks
- Stir a few times. While the pudding is setting, continue to mix it up to avoid clumping.
- Mix in cocoa and spices. Powders should be blended with the liquid so it can evenly disperse throughout the pudding.
- Let it rest. You can eat chia pudding after only 2 hours, but allowing it to set for at least 4 hours is ideal.
- Wait for toppings. Fresh fruit and crunchy food like nuts and granola are best when added just before serving.
- Change the texture. Make it smooth by processing in a blender.
More Chia Pudding Recipes
The flavor possibilities are endless! Try these other tasty chia seed combinations:
Blueberry Lemon Chia Seed Pudding
Peanut Butter & Jelly Chia Pudding
Almond Strawberry Chia Seed Pudding
Chia Seed Pudding Recipe
This 3-ingredient Chia Seed Pudding recipe is the best for creating a simple base. Create different flavors like vanilla, chocolate raspberry, banana nut, lemon blueberry, or peanut butter and jelly.
- ½ cup chia seeds
- 2 cups milk oat, almond, cashew, or coconut
- 2-4 Tbsp. sweetener* honey, pure maple syrup, or monk fruit
- 1 tsp. vanilla optional
- See Recipe Notes for ingredient amounts
Whisk together milk, sweetener, and vanilla in a large bowl. If making the chocolate or banana pudding, mix in the cocoa powder or cinnamon as well.
Stir in the chia seeds by hand and then let it sit. Give it a stir after 5 minutes and then again after 10 minutes.
Transfer the chia seed pudding to four 6-ounce glass jars and refrigerate for at least 2 hours or up to overnight.
Give the pudding another good stir and then serve with additional toppings. Enjoy!
Nutritional Information is calculated without any optional toppings.
Optional Toppings: The amounts listed below are for an entire batch of 4 chia seed puddings:
- Chocolate. ¼ cup cocoa powder mixed into the pudding, and ½ cup raspberries and shredded coconut on top. Also, be sure to use 4 tablespoons of sweetener to counteract the bitterness from the cocoa powder.
- Lemon Blueberry. 1 cup blueberries that has been microwaved for 30-60 seconds, and 1 tsp. lemon zest.
- Banana Nut. 1 tsp. cinnamon mixed into the pudding, and 2 sliced bananas and ¼ cup toasted pecans on top.
- Peanut Butter & Jelly. ¼ cup peanut butter, and ¼ cup grape jelly.
Meal Prep and Storage:
- To Store: Seal in an airtight container and refrigerate for up to 3-5 days. Stir before serving.
- To Freeze: Place in a freezer-safe airtight container for up to 2 weeks.
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