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.
Table of Contents
Chia Seed Pudding make the best grab-and-go breakfast, afternoon snack, or tasty 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!
Ingredients
- 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.
For the exact measurements and detailed instructions, please see the recipe card below.
How to Make Chia Seed Pudding
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
- Mix everything together. 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.
- Let it sit. 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 the 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.
Chocolate Raspberry
Mix in cocoa or cacao powder with the chia seeds and then top with fresh raspberries and a sprinkle of shredded coconut.
Lemon Blueberry
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.
Banana Nut
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!
FAQs
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.
More Chia Pudding Recipes
The flavor possibilities are endless! Try these other tasty chia seed combinations:
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Chia Seed Pudding Recipe
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Ingredients
- ½ cup chia seeds
- 2 cups milk oat, almond, cashew, or coconut
- 2-4 tablespoons sweetener* honey, pure maple syrup, or monk fruit
- 1 teaspoon vanilla optional
Optional Toppings:
- See Recipe Notes for ingredient amounts
Instructions
- 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.2 cups milk, 2-4 tablespoons sweetener*, 1 teaspoon vanilla
- 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.½ cup chia seeds
- 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!
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Notes
- Nutrition: Nutritional Information is calculated without any optional toppings.
- Storage: Seal in an airtight container and refrigerate for up to 3-5 days. Stir just before serving.
- Freezing: Place in a freezer-safe airtight container for up to 2 weeks.
- Dairy: Choose oat milk, cashew milk, soy milk, almond milk, or coconut milk if needed.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
