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This easy Chia Seed Pudding recipe is perfect for healthy breakfasts or snacks. Made with just 2 ingredients overnight, it’s creamy, low calorie, and ideal for meal prep.
I’ve been making chia pudding for over 10 years now. Together with overnight oats, it was already a staple when I was in high school and needed a quick pre workout snack. I’d usually top mine with bananas and a dollop of Greek yogurt for more protein.
There are so many reasons to love chia seed pudding. First, it’s incredibly easy to make ahead for grab-and-go breakfasts or snacks. You can prep a big batch in minutes and store it in the fridge for up to 5 days. The texture is creamy and dessert-like, yet it’s packed with benefits. As a nutrition coach, I love that chia seeds are rich in fiber, plant-based protein, omega-3 fatty acids, antioxidants, and essential minerals. And let’s be honest—the toppings are half the fun! Whether you’re in the mood for fresh berries, nut butter, or a swirl of coconut cream, it’s so easy to customize based on your cravings.
Ingredients
My simple chia pudding recipe requires just 2 ingredients, chia seeds and milk of choice. For more flavor, you can add a touch of sweetener like maple syrup and a pinch of salt. Here are all details, precise quantities can be found in the printable recipe card at the bottom.
- Chia seeds – You can use either brown or white chia seeds, both have the same nutritional values and both will form a gel-like consistency. To ensure the pudding thickens, start with fresh chia seeds from a good brand.
- Milk of choice – Unsweetened almond milk, coconut milk, oat milk and soy milk will keep it dairy-free and vegan. If dairy is not an issue, use semi-skimmed or whole milk for more richness and protein.
- Sweetener of choice – Optionally, you can add 2 teaspoons of maple syrup, honey, agave or keto sweeteners like stevia or monk fruit. Another option is stirring in half mashed banana, 2 mashed dates, or 1 tablespoon of fruit compote.
- Optionals – Half teaspoon of vanilla extract, a touch of ground cinnamon and a pinch of salt will further enhance its flavors. Read further for mix-ins and topping ideas.
How to make chia seed pudding
Making pudding with chia is very simple, but it’s important that you follow the correct ratio. For one serving, you’ll need to mix 2 tablespoons of chia seeds and half a cup of milk. Here’s the step-by-step recipe along with pictures.
Step 1 – Combine the ingredients. In a bowl or in a mason jar, combine chia seeds with milk, a pinch of salt, and optionally maple syrup. Give it a good mix with a spoon, or close the jar and shake well. Let the mixture rest for 5-10 minutes, preferably in the refrigerator.
Step 2 – Mix again. Use a spoon or fork to stir the pudding from bottom up. This step is necessary to break any clump of chia seeds that may have formed at the bottom.
Step 3 – Refrigerate. Close the jar with lid or cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight, until the chia seeds have thickened into a pudding. Give it a good stir, then serve with your favorite toppings.
Chia seed to milk ratio
These are the recommended ratios for the best chia pudding. If you’d like a thinner consistency, mix in an extra splash of milk. If you realize that it is still liquidy after refrigeration, stir in 1 to 2 extra teaspoons of chia seeds and refrigerate for 1 hour.
- 2 tablespoons of chia seeds for ½ cup (120 ml) of milk
- 4 tablespoons of chia seeds for 1 cup (240 ml) of milk
Toppings and variations
- Chia pudding with yogurt – For more protein and creaminess, replace ¼ cup (60 ml) of milk with yogurt. My favorite options include soy yogurt, coconut yogurt, kefir and Greek yogurt. Coconut cream is delicious too. If using Greek yogurt, you may need 1 to 2 tablespoons of extra milk for the perfect consistency.
- Overnight chia oats – Before refrigerating, mix in 3 tablespoons of old-fashioned rolled oats and 3 extra tablespoons of milk. The added grains make for a more complete breakfast.
- Chocolate chia pudding – Mix in 1 tablespoon of cocoa powder and 1 extra teaspoon of milk. It tastes delicious served with chocolate chips or cocoa nibs, sliced banana or strawberries, and creamy peanut butter.
- Warm chia pudding – If you’d like a cozy breakfast or snack, I recommend serving chia pudding hot. It can be reheated either on the stove over low/medium heat or in the microwave for 30 seconds to 1 minute. I wouldn’t warm it up, if you added yogurt.
- Protein powder – For a protein chia pudding, add 3 tablespoons of your favorite protein powder and 2 to 3 extra tablespoons of milk. I like mine with vanilla whey.
- Mix-in ideas – Cocoa powder, matcha powder, and maca powder are great. For added texture and nutrients, stir in chopped walnuts or pecans, almonds, pumpkin seeds, flaxseeds, hemp seeds (great source of plant protein), cocoa nibs, shredded coconut or sugar-free peanut butter. Make sure to add mix-ins only before serving, or they’ll get soft.
- Fruity toppings – I’m a big fan of sliced bananas, fresh blueberries, strawberries, and raspberries. But feel free to choose your favorite fruit like diced mango, apple, pear or pineapple. For freshness, add toppings only before serving.
You don’t like the texture of chia seeds? Blend it!
To make blended chia seed pudding, refrigerate it first. Once creamy, add it to a food processor or blender such as a Vitamix and blend it up until smooth and creamy—no seedy texture.
Tips and troubleshooting
- Use fresh chia seeds – Brown or white chia seeds are both okay, what’s important is that the seeds are fresh. If old or expired, they won’t form a gel-like consistency and the pudding won’t set. Another tip is to purchase them from a respectable brand you trust.
- Stick to the ratio – Start with 2 tablespoons of chia seeds for ½ cup (120 ml) of milk (if making chia pudding for one), or double quantities if meal prepping. This ratio serves as a reference, and you can always adjust the consistency before serving (if too thick or runny).
- Mix twice before refrigeration – Stirring the pudding twice is key, as it helps dissolve any clump of chia seeds left. It is very common for the seeds to deposit and form chunks at the bottom of the jar.
- Adjust to taste – Use your favorite milk, add peanut butter or chocolate chips and sweeten to your likings. It tastes delicious with fruity toppings like bananas and fresh berries.
How to meal prep and store
You can easily double or triple the quantities (preserving the recommended ratio) and meal prep chia seed pudding for the week. If refrigerated in mason jars, it stays fresh for up to 5 days. For a longer storage, place in freezer-safe jars and freeze for up to 1 month. Let it thaw overnight in the fridge, before serving.
Here’s a quick guide on how to meal prep it, to preserve freshness and flavor.
- Increase the quantities as needed while preserving the ratio. This recipe makes 1 serving, so you’ll need to multiply all ingredients by 5 if meal prepping for weekdays.
- Mix the ingredients in a large bowl or in individual mason jars. Ensure you mix twice, as described in the recipe below.
- Portion out the mixture into individual mason jars or weck jars and seal with lid. Reserve toppings and mix-ins for serving.
- Refrigerate in individual jars. I suggest storing them on a shelf rather than the fridge door to avoid frequent changes of temperature.
- Before serving, stir, then add mix-ins and topping. If too thick, add an extra splash of milk. If too runny, add 1 to 2 teaspoons of chia and refrigerate for 1 hour.
What are the benefits and nutritional values of chia pudding?
Chia seeds are a great source of fiber, omega-3 fatty acids, antioxidants and minerals like magnesium, phosphorus and zinc. Additionally, they contain plant protein (4.7 g of protein per 2 tablespoons). Since they are low in carbs and low in calories, they’re also suitable for weight loss and keto diets.
One serving of my chia seed pudding (prepared with unsweetened almond milk and no sweeteners) provides approximately 142 calories, 4.7 g of protein, 10.6 g of carbohydrates and 8.9 g of fats.
Frequently asked questions
By themselves, chia seeds do not have plenty of taste. As a consequence, its taste is determined by milk used, extra sweeteners, mix-ins and toppings. To keep it added sugar-free, I like serving mine with sweet fruits like banana and mango.
A good chia seed pudding has a texture similar to a thick tapioca pudding, seedy and slightly creamy. For added crunchiness, try mixing in nuts or seeds. And if you are not a fan of its seedy texture, I suggest blending it before serving.
The choice is up to you. While unsweetened almond milk is low in calories and fats, soy milk and cow milk are high in protein. For a creamier dessert-like texture, use whole milk or full fat coconut milk from the can.
The 2 most common reasons are wrong chia to milk ratio and using old seeds. For one serving, you’ll need 2 tablespoons of chia seeds and ½ cup (120 ml) of milk. After following this ratio, choose fresh chia seeds and switch brand if needed. I’ve heard that Trader Joe’s chia seeds do not set as needed, so try other options.
More easy healthy breakfasts
- Chocolate chia pudding
- Cheesecake protein chia pudding
- Overnight oats
- Overnight oats with yogurt
- Blueberry smoothie
- Protein oatmeal
- Oatmeal breakfast bars
- Microwave oatmeal
- Peanut butter banana smoothie
Chia Seed Pudding
Equipment
Ingredients
- 2 tbsp chia seeds, brown or white
- ½ cup (120 ml) milk of choice, I used unsweetened almond milk
- 2 tsp sweetener of choice, maple syrup or honey, optional to taste
- a pinch of salt, optional
Instructions
- In a bowl or in a mason jar, combine chia seeds with milk, a pinch of salt, and optionally maple syrup. Give it a good mix with a spoon, or close the jar and shake well.
- Let the mixture rest for 5-10 minutes, preferably in the refrigerator.
- Use a spoon or fork to stir the pudding from bottom up. This step is necessary to break any clump of chia seeds that may have formed at the bottom.
- Close the jar with lid or cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight, until the chia seeds have thickened into a pudding.
- Give it a stir, the serve with your favorite toppings.
Notes
- Use 2 tablespoons chia seeds per ½ cup (120 ml) milk. Scale as needed.
- Before serving, adjust with more milk if too thick, or more seeds if too runny.
- Almond milk for a low-calorie option. For creaminess, use soy milk, whole milk, oat milk, or coconut milk.
- Greek yogurt or plant-based yogurt can replace part of the milk for extra creaminess.
- Refrigerate in sealed jars for up to 5 days.
- Freeze for up to 1 month in freezer-safe containers and thaw overnight in the fridge before serving.
- Add toppings and mix-ins only before serving.
- Nutritional values are estimates based on almond milk with no sweeteners or mix-ins. Please note that actual values vary depending on ingredients used. For accuracy, I recommend calculating your own (if needed).
