Chia Pudding

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What’s one thing that is always in your fridge? I almost always have a batch of chia pudding in my fridge as it is so easy to make, and I always have the ingredients on hand! While it’s perfect for breakfast, I also enjoy it as a snack and even as a dessert. Simple but filling, this healthy pudding only requires you to stir a couple of ingredients together and allow it to set in the fridge.

Did you know that chia seeds expand up to 10 times their size as they gel up? So, my go-to ratio for chia seed pudding is 4 parts liquid to 1 part chia seeds. And once you’ve got that ratio memorized, then you’ll be able to make pudding in seconds! Another breakfast recipe I love that comes together in seconds is my Easy Avocado Toast. They pair so well together and make breakfast time a breeze!

Key Ingredients You Need

Ingredients needed to make chia pudding.

Chia seeds — There is next to no nutritional difference between white chia seeds and black chia seeds, so you can use whichever one is available.
Almond milk — You can use any milk for this recipe. Keep in mind that chia seeds don’t have any specific flavor but instead take on the flavoring of the milk used. If you chose to swap for cashew milk, coconut milk, or cow’s milk, the pudding would taste as such.

How to Make Chia Pudding

Set of two photos showing chia seeds added to a bowl and almond milk poured in after.

Step 1: To a bowl, add the chia seeds.

Step 2: Add the almond milk or milk of your choice to the chia seeds.

Set of two photos showing honey and then vanilla extract added to the bowl.

Step 3: Add honey to the bowl.

Step 4: Add the vanilla extract to the bowl.

Set of two photos showing the mixture in the bowl being whisked together and then topped with fruit in a bowl once it has set.

Step 5: Whisk until well combined. Cover and refrigerate for at least 1 hour, up to overnight.

Step 6: Serve with your favorite toppings before enjoying.

Two small bowls of chia pudding with granola and fresh fruit. A spoon is lying in the front.

Tips For This Recipe

Since the ingredient list is so short, I highly recommend using real vanilla extract for the best-tasting pudding. You will be able to taste the difference between real vanilla extract and artificial extract.
If you’re not a fan of the tapioca-like texture, you can blend the ingredients in a blender. By using a blender, the pudding takes on a mousse-like texture instead.
Feel free to adjust the ratio of milk to chia to your liking. If you prefer a thinner pudding, you can add more liquid. If you’d like a thicker pudding, you can use less liquid.
If your chia seed pudding is lumpy, simply grab a fork, stir the pudding, and allow the pudding to set for another 10 minutes before enjoying.
If your chia seeds are old, they might not absorb the milk that well and not gel up. So make sure your chia seeds are not expired and are stored in a cool, dark, and dry place.

Close up image of a bowl of chia pudding with blueberries, granola, and mint on top.

Frequently Asked Questions

Can I make this vegan?

You can make this chia seed pudding vegan by swapping the honey for maple syrup or agave.

How healthy is chia seed pudding?

Chia seeds are super nutrient-dense as these tiny seeds are loaded with protein, fat, and fiber, as well as all of the omegas (3, 6, and 9). Almond milk is also rich in vitamin E too! Overall, these chia puddings are pretty healthy!

How long does chia pudding keep?

You can store the chia seed pudding in the fridge, without toppings, for up to a week. You can also freeze it for up to 3 months. If you plan on freezing the chia seed pudding, I recommend using small containers so you can thaw a serving at a time!

Is chia pudding eaten hot or cold?

There is no need to heat the pudding before you eat it. Simply enjoy it straight out of the fridge!

IF YOU LOVE THIS RECIPE TRY THESE OUT!

If you’ve tried this Chia Pudding Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!

A serving of chia pudding in a bowl with fresh fruits, granola, and mint.

Print Recipe

5 from 1 vote

Chia Pudding

Made with only four ingredients and your toppings of choice, this Chia Pudding takes next to no time to put together. It’s the perfect grab-and-go healthy recipe that tastes like dessert for breakfast! Chia seed pudding is so easy to make, gluten-free, and dairy-free!

Prep Time5

Cook Time0

Resting Time1

Total Time1 5

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 148kcal

Author: Justin Coit

Ingredients

▢ 4 tbsp chia seeds
▢ 1 cup almond milk or milk of your choosing
▢ 1 tsp honey
▢ ½ tsp vanilla extract
▢ strawberries or the topping of your choosing

Instructions

In a bowl add chia seeds, milk, honey, and vanilla extract. Whisk until well combined.
Cover and refrigerate for at least 1 hour, up to overnight.
Serving with your favorite toppings.

Video

Notes

Since the ingredient list is so short, I highly recommend using real vanilla extract for the best-tasting chia pudding. You will be able to taste the difference between real vanilla extract and artificial extract.
If you’re not a fan of the tapioca-like texture, you can blend the ingredients in a blender. By using a blender, the pudding takes on a mousse-like texture instead.
Feel free to adjust the ratio of milk to chia to your liking. If you prefer a thinner pudding, you can add more liquid. If you’d like a thicker pudding, you can use less liquid.
If your chia seed pudding is lumpy, simply grab a fork, stir the pudding, and allow the pudding to set for another 10 minutes before enjoying.
If your chia seeds are old, they might not absorb the milk that well and not gel up. So make sure your chia seeds are not expired and are stored in a cool, dark, and dry place.