Chia Seed Pudding is a perfectly creamy and nutritious make-ahead breakfast or afternoon snack that’s made with just three simple ingredients – chia seeds, milk, and your favorite sweetener. So delicious and filled with protein, healthy fats, and fiber and is completely gluten-free and vegan!
Easy Chia Seed Pudding Recipe
There are tons of different ways to flavor and top chia seed pudding and depending on how you make it will determine if your own creamy chia creation is, or is not, gluten-free, vegan, sweet, or savory.
For this recipe, I’m sharing how to make simple, starter-level chia seed pudding. It only needs three ingredients, but still comes with ample opportunities for simple modifications.
Just like overnight oats, it’s a good idea to meal prep and make a big batch before bedtime as it takes at least 3-4 hours for the chia seeds to absorb and swell with whatever liquid was added (usually milk). Enjoy for breakfast or as a healthy mid-afternoon snack or light dessert.
What are chia seeds?
Chia seeds are the edible seeds of the flowering plant Salvia hispanica. Approximately 2mm in length and oval in shape, they’re dark grey with black and white spots. Chia seeds absorb up to 12 times their weight in liquid and develop a unique gel-like coating when soaked in liquids and beverages.
A rich source of omega 3 fatty acids, calcium, manganese, protein, antioxidants, and soluble fiber, chia seeds help aid in digestion (by keeping things moving), help balance blood sugar, and are great for heart and bone health.
Is Chia Seed Pudding Keto
1 ounce of chia seeds contains 12 grams of carbs, 10 grams of fiber, 9 grams of fat, and 4.7 grams of protein! Traditional keto diets allow for around 20-50 grams of carbs per day, so depending on what your daily keto meal plan looks like, there is absolutely room for chia seeds, and chia pudding, for anyone following the keto diet.
How to Make Chia Pudding
- Combine the milk, chia seeds, and sweetener: Mix the milk, chia seeds, and sweetener in a bowl or mason jar and give it a good stir. If you’re using a jar with a tight-fitting lid, feel free to give it a shake, making sure to dislodge any chia seeds stuck to the bottom. Wait a few minutes and then stir again.
- Refrigerate: Cover with plastic wrap or a lid and transfer to the refrigerator. Enjoy in as little as 2-4 hours, however for the creamiest results, allow the chia pudding to set for at least 8-12 hours.
- Stir and serve: Remove from the refrigerator and stir before mixing with all of your favorite toppings.
How long does chia pudding last?
About 4-5 days. Always keep your chia pudding in a sealed container in the refrigerator and stir before serving to break up any small clumps of chia seeds that may have formed.
Chia Seed Pudding Flavors and Toppings
Add some flavor to this easy recipe:
- Cinnamon, nutmeg, or cardamom: add just a pinch or so at the same time that you mix the chia seeds with the milk and sweetener, or sprinkle over individual servings.
- Vanilla extract
- Cocoa powder
Favorite toppings include,
- Fresh fruit: strawberries, raspberries, banana, blueberries, mango
- Nuts and seeds
- Jams or Jellys: like the raspberry jam shown in the images
- Chocolate chips or cocoa nibs
- Nut butter: peanut butter or almond butter
Have you tried making this Chia Seed Pudding Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Chia Seed Pudding
- 1¼ cup milk - see notes
- ¼ cup chia seeds
- 2 teaspoon maple syrup - or another sweetener of choice, see notes
- toppings - nuts, seeds, jam, fresh fruit, granola, etc., optional
- Add the milk, chia seeds, and maple syrup (or another sweetener), to a bowl or jar and mix well to combine. Some chia seeds will clump together – that's normal. Allow the mixture to sit at room temperature for about 5 minutes and mix again. Continue to mix until there are no longer any large clumps of chia seeds.
- Cover the bowl or jar and transfer it to the refrigerator. Refrigerate for at least 2 hours (a minimum of 4 hours is even better).
- Remove from the refrigerator and mix well before topping with all of your favorite fruits, nuts, seeds, granola, nut butter, or jam.
- Milk: I used oat milk to keep my chia pudding dairy-free and vegan. Other delicious plant-based non-dairy milk options include almond milk, cashew milk, soy milk, or coconut milk. For extra creamy pudding taste, use full-fat milk, canned coconut cream or coconut milk, or condensed milk.
- Sweetener: Optional, but a little something is recommended. Without a little sweetness (or flavor from toppings), chia pudding is pretty bland tasting. Start with less (about 1 teaspoon per serving) and add more to taste.
- Storage: Keep leftovers stored in a sealed airtight container in the refrigerator for up to 4 days. For best results, wait to mix in any toppings until just before serving.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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