• Search
  • Saved Recipes
  • About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About
  • Saved Recipes

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Breakfast » Chia Seed Pudding

Chia Seed Pudding

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
May 10, 2022
4.77 from 13 votes


Last Updated May 10, 2022 | 0 Comments

This post may contain affiliate links. Read my disclosure policy.

94 shares
jump to recipe
Chia Seed Pudding Pinterest Pin
Chia Seed Pudding Pinterest Pin

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!

Small glass jars filled with chia seed pudding layered with granola and raspberry jam.

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.

Small white bowl filled with chia seeds.

How to Make Chia Pudding

  1. 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.
  2. 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.
  3. 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
  • Granola
  • Jams or Jellys: like the raspberry jam shown in the images
  • Chocolate chips or cocoa nibs
  • Nut butter: peanut butter or almond butter
Image of a glass jar filled with vanilla chia seed pudding flavored with raspberry jam and granola.

More Chia Seed Recipes

  • Spiced Butternut Squash Chia Pudding (my favorite)
  • Matcha Chia Pudding Fruit Bowl
  • Autumn Granola Breakfast Cookies
  • DIY Healthy Instant Oatmeal Recipe
  • Triple Layer Chia Pudding Cups
Small glass jars filled with chia seed pudding layered with granola and raspberry jam.

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.

Small glass jars filled with chia seed pudding layered with granola and raspberry jam.

Chia Seed Pudding

4.77 from 13 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
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!
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 5 mins
Cook Time 4 hrs
Total Time 4 hrs 5 mins
Course Breakfast, Snack
Cuisine American
Servings 2 servings
Calories 177 kcal

Ingredients
 
 

  • 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
Prevent your screen from going dark

Instructions
 

  • 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.

Jessica’s Notes

  • 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.

Nutritional Information

Calories: 177kcal | Carbohydrates: 22g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 66mg | Potassium: 346mg | Fiber: 7g | Sugar: 13g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 337mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Chia Pudding, Chia Seed Pudding, Chia Seed Pudding Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

94 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Baked Buffalo Chicken Dip Cheese Pull with a tortilla chip. The Best Buffalo Chicken Dip Recipe (+ Video)
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure