by Olena

Chia Pudding (Video)

by Olena

4.9 from 35 reviews

Chia Pudding with perfect consistency and only 4 ingredients. Easy, healthy and tasty breakfast or snack for a busy week.

Chia Pudding

Chia Seed Pudding

This chia pudding is so easy and simple. It takes 2 minutes to prep and then “cooks” itself overnight in the fridge. You can make a few chia seed pudding at a time. I like to make 5 for Monday till Friday.

Then in the morning, grab a jar, top with your favorite toppings like nuts, berries, fruit or coconut flakes and you are good to go. Literally out of the door with your chia seed pudding in hand. It’s genius!

What Is Chia Pudding?

Chia pudding is a mix of chia seeds with liquid, usually any kind of milk. Chia seeds are tiny black seeds that expand up to 9 times their original size.

Once you let mixed ingredients sit overnight, they form tapioca like pudding. Overnight chia pudding has similar consistency to a rice pudding, hence the name.

Chia Seed Pudding in glass jar

Is Chia Pudding Healthy?

  • Chia seeds are high in healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium.
  • Chia contains more antioxidants than any other whole food, even blueberries.
  • It is also low sugar and low calorie.

What Is the Perfect Ratio?

The most important part for best chia pudding is the ratio of chia seeds : liquid. Most people like chia pudding neither soupy nor so thick that it’s dry. We all want “normal” pudding.

I find the best ratio is 3/4 cup milk : 3 tbsp chia seeds.

It does matter what kind of milk to use. Most popular is almond milk, sweetened or unsweetened. You can use any other plant-based milk from a carton like rice, coconut, soy, hemp etc. You can also use sweetened milk, just add less sweetener. As long as milk has watery consistency.

chia pudding on a spoon

How to Make Chia Pudding

  1. Add ingredients in this particular order: milk, maple syrup, vanilla and chia seeds. This order is easy to mix, no mess and quick. Any glass container works and I prefer it to plastic for health and taste reasons. I have to say if you like toppings, use bigger Mason jars.
  2. Stir well with a fork or small whisk, let sit for 1 minute and stir again. Stirring a few times will prevent lumps. If you don’t, not all chia seeds will expand and lump at the bottom with extra milk on top. You can stir once again or until you see chia floats evenly. Make sure to stir maple syrup on the bottom – it settles fast.
  3. Then refrigerate overnight. Technically, your chia pudding is ready in 6 hours. But I find consistency is more smooth after 12 hours.

chia seeds, milk, maple syrup, vanilla extract and glass jars

how to make chia pudding

how to make chia pudding

Chia Pudding topped with goji berries, coconut flakes and chocolate chips

How Long Does It Last?

Healthy chia seed pudding stays fresh in the fridge for up to 5 days. It will not go bad after 5 days, just will not be as fresh.

Tips for Best Overnight Chia Pudding

  • It is important to add liquids first and then chia seeds for easy mixing.
  • Both maple syrup and honey work. I prefer maple syrup because unlike thick honey it dissolves better in cold milk. But honey works too as you can tell from my video (Costco run was overdue).
  • If your chia pudding is lumpy in the morning, stir well with a fork. It happens.
  • If pudding is too thick in the morning, add a little bit of milk and stir. Common sense.:)
  • Make warm chia pudding by heating it up in a microwave or on a stove with a splash of milk.
  • I do not like the taste of canned coconut milk after a few days in the fridge. It tastes “soapy”. Therefore, carton plant-based milk is the best IMHO.

Chia seed Pudding in a glass with toppings and spoon

Toppings Ideas

When ready to eat stir and top with favorite toppings: nuts, berries, fruit, coconut flakes etc. Sky is the limit.

  • I like to add fresh or frozen fruit and berries. Who am I kidding?! It’s frozen fruit 95% of time because money.
  • Nuts. Toasted are even better although they lose a bit of their nutritional value.
  • And coconut flakes. Again toasted are yum but I think we are getting very fancy. Working mom here…

More Chia Pudding Recipes

Chia Seed Pudding

Print

Chia Pudding

4.9 from 35 reviews

Chia Pudding with perfect consistency and only 4 ingredients. Easy, healthy and tasty breakfast or snack for a busy week.

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving (8 oz jar) 1x
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: North American
Scale

Ingredients

  • 3/4 cup almond milk, unsweetened
  • 1 tbsp maple syrup or honey*
  • 1 tsp pure vanilla extract
  • 3 tbsp chia seeds
  • Nuts, berries, fruit, coconut flakes for topping (optional)

Instructions

  1. In any glass container with a tight seal lid, add ingredients in the following order: milk, maple syrup, vanilla and chia seeds. If you would like to add toppings in the morning, use bigger jars, otherwise use smaller jars (pictured).
  2. Stir well with a spoon or fork, let sit for 1 minute and stir again. This will prevent lumps. Then refrigerate overnight.
  3. When ready to eat, stir well and top with favourite toppings: nuts, berries, fruit, coconut flakes etc.

Store: Refrigerate for up to 5 days.

Notes

*Maple syrup dissolves better but honey works too.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

161 comments on “Chia Pudding (Video)

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  1. Hello,

    This recipe sounds delicious and I’m so excited to try it. I’m just wondering if this recipe is for one mason jar or if it’s for the 5 full days/5 mason jars? If it is for the 5 full days should I make it in separate bowl and divide Or divide as I pour?

  2. Yummy! I’m a huge fan of overnight oats, but wanted a keto option. I added a scoop of collagen peptide, cuz why not? Topped with raspberries and walnuts. Great recipe with readily available ingredients.
    Thank you!

  3. I probably should’ve asked before hand if you can make this with the trilogy seeds..hemp, chia & flax. I just made it so I won’t know if the other seeds expand the way chia does until the morning. I bought this trilogy because I was told all of these are good for you. But I hadn’t used it yet. So here goes nothing. ??

  4. Hi! I tried tripling the recipe and put it all in one jar as I don’t have mini glass containers (at least none that are clean right now, haha!). It came out pretty soupy but the flavor was great. Is it a bad idea to try to make this in large batches? Thanks!

    1. When making chia pudding it all comes down to exact measurements of dry vs. wet. No, it’s not a bad idea to batch prep chia pudding. Add a bit mroe chia and let it sit.

  5. I make this often! It is so easy and so perfectly yummy by itself. I usually just eat it right out of the jar with nothing else added. Love, love, love it! Thank you so much!!

  6. I am absolutely blown away by this recipe. I used to eat porridge for breakfast, but decided the Chia seeds in the pantry needed using up and so I looked up how I could use them. I came across your recipe and decided to give it a go. I only had light cows milk and Hershey chocolate syrup to sweeten, until I go shopping. I went with that and today is my 4th day. This is what I have found, by lunchtime I am famished, luckily that is when I eat my main meal. I always eat a well balanced main meal, then afternoon tea and usually soup then fruit for my evening meal. The first day I ate my evening meal but felt very uncomfortable, like I had totally overeaten! So from then until today I have only eaten breakfast (Chia pudding) and a good balanced meal at lunchtime, nothing more except 2 coffee’s and water, thus cutting out 250-300 calories a day! I can’t wait to weigh myself next week. I need to lose at least 5 kilos, so here’s hoping.
    Thank you so much for your recipe❤️

      1. Just a little update, it is important to drink lots of water during the day as it will help with bowel movements, I wasn’t drinking enough and today I have a problem?

  7. I won’t lie, I was fully expecting to hate this (had a bad initial chia seed experience), but I made this recipe over night and WOW! I’m eating it right now and I’m sold. I made strawberry puree to add to it and it’s so delicious!

    1. By my calculations, the carb count is high – the chia seeds, vanilla and almond milk are very low net carbs, only the maple syrup has carbs.

  8. This is delicious!! First recipe used with chia seeds. Used gingerbread local to our area honey. My daughter requested I make more! Thank you

  9. Love this recipe!!!! So easy and healthy. I top it up with fruit and seeds for a healthy breakfast.

  10. Haven’t tried yet but looking forward to making it in the next couple of days. I’m 76…you are never too mature to learn!

    Sandy

  11. I now make this all the time and have turned others on to it also. I usually use a little honey. But want to try Stevia. Took it with me out of town for a lunch time snack. Yummo!

  12. This is a great recipe and I love it. I found it a month ago or so and have made it a handful of times. I put fresh fruit in it and it is just ridiculously delicious! You have the perfect recipe. Thank you!

  13. Yum!!! Super easy and delicious!! I have also made mine with coconut milk and added shredded coconut. Truly delicious!!

  14. Absolutely easy to make, and so delicious!! My first time making any kind of Chia pudding. I used the maple syrup, and added a banana for a quick breakfast! Thanks for posting! Your website is my go-to for recipes!

  15. I love adding hemp hearts for a nutty taste. I also like to replace the maple syrup or honey with flavored skinny syrup for different flavors

  16. Yummy Chia Pudding! This was easy to make and my vegetarian daughter and I loved it for breakfast with some coconut flakes and halved grapes on top. Thank you for the recipe.

  17. I discovered chia puddings on your channel and always use your recipes. I also love the chocolate one!

  18. I have recently discovered chia pudding. I tried it with coconut milk and I have to agree with you about the taste. I was not a fan. I usually have almond milk on hand so I will definitely have to try this recipe. And I absolutely love the idea of making a week’s worth and having breakfast ready every morning.

  19. Worked perfectly for me, thanks!!! 1st time making chia pudding. My husband and I ate the whole thing. And we used fresh strawberries and banana cut up on top. Yummmmm.

  20. Very good! Light, fresh and tastes wonderful with blueberries, almonds and non sweetened coconut on top. Consistency was perfect. Thanks!

  21. Thanks for the recipe! Made yesterday and tried today, very good and glad I made it. I used cow milk. Will likely become a staple in my diet. Thanks again!

  22. Thanks for sharing the recipe Olena.I tried Banana Chai for Breakfast. But haven’t tried Vanilla Chai Puddin. I will try this must and let you know the output.

  23. Hello. I have used chia seeds a little bit. I have a qustion. I am hoping you will answer for me. If I make a chia pudding. Can I freeze it? Thank you for the yummy sounding recipes. I am hoping to try many of them.

  24. Wow! I really didn’t expect to like this as much as I did … I thought it would be tolerable and I would eat it because it’s good for me, but that was it. Wrong! Loved it, loved it, loved it! I picked up sweetened vanilla almond milk by mistake so I didn’t add the maple syrup, and because I’m not a huge fan of too-strong vanilla, I also left out the vanilla extract. It was literally just the chia seeds and vanilla almond milk and fresh blueberries thrown on top right before I ate it. Can’t wait to try it with unsweetened milk to see what the maple syrup adds to the flavor, but this was super simple and delicious! I’m heading to Costco to buy the big bag of chia seeds!

  25. Most nights I make overnight oatmeal using chia seeds. Tonight I also made the vanilla chai pudding! I’m looking forward to tomorrow morning 🙂 I’d love to find a filling and delicious snack I can put in my classroom refrigerator. School starts soon!

    1. Ah, you are a teacher…School…I still don’t miss it aka packing lunches. I am still loving time with my boys and sleeping in. A whole month to go though haha. I hope you like your pudding.:)

  26. My lil cousin made this and posted it on snap chat. I LOOOVE chia pudding so I had her send me this link and I got up and made it after I saw it had all the ingredients already. It’s 1 am and I just got up and made it lol I can’t wait until I wake up for breakfast.

  27. I would love to try the recipe but I am afraid my diverticulitis would kick in. Since you cannot chew the seeds like nuts and they have to be swallowed whole. I can eat a few nuts if I chew them up good but chia seeds are different.

  28. Hi there! I see in most recepies is measured in cups, here you say 3/4 cup but how much is a cup you use in ml or oz whatever? I don’t want to mess up my first attempt at your amazing recipe!

    1. Hi Tsveti. In America we use measuring cups and that is what cups I lost in my recipes. So, 1 cup=8 oz, 3/4 cup=6 oz etc. I remember in Ukraine we just used whatever mugs and glasses lol. You must be in Europe?!

  29. I read that you’re not supposed to eat more than 15g of Chia seeds per day. If tbsp equals around 10g, it’s already over the daily limit. Any thoughts on that?

    1. Hi Cindy. I have never heard of that. Did it say what would happen? What are the side effects? Considering no one I know eats chia every day I do not think that should be of a concern. Everything in moderation.:)

  30. How long will this last in the fridge? Could I make a few days worth of mason jars? Or should I make a fresh batch every night? Thanks!

  31. Im sooo happy I found your recipe today. Ive had chai seeds for a month already and didnt attempt to do anything with it yet. What a shame huh?!)) well, today I must try! By the way, I’m ukrainian but living in Florida now.

    1. I thought someone was playing a joke on me with my name.:) Pudding is the best use for chia seeds.:) Let me know how you like it. Florida ?! I wouldn’t mind right now.:)

  32. I made this yesterday, the first time I’ve ever made or had chia pudding! The only other time I’ve even used the seeds was in a fruit cobbler. Couldn’t find unsweetened vanilla non-milk of any variety (I’ll have to check other stores next time), so I ended up using vanilla soy milk with only 6g of sugar per serving. And then I proceeded to accidentally put too much milk in for the pudding (didn’t even realize the mistake until my second batch). I used 1 3/4 c. instead of just 3/4, ’cause that was the first 3/4 marking I saw on my graduated cup… lol That turned into a very tapioca-like mixture, which I was expecting and hoping for. I have my second attempt in the fridge now, with the proper amount of milk, and I’ll see how that turned out tonight after work. 🙂 Also, I used Tahitian vanilla, as that’s what was in the cupboard. Tasty in spite of my mistake! I look forward to trying more chia puddings now.

  33. Wow this recipe sounds amazing and I can’t wait to try it! I was just wondering what the calorie breakdown was for the total you have because I found my total to be much lower. Thank you and I can’t wait to try the recipe!

  34. I made it and it tasted amazing!! I put some nice cream (banana ice cream) on top and I loved it so much!! Thank you for the amazing recipe

  35. This has become my breakfast staple! After trial and error, 1c milk with 3Tbs of seeds is my favorite. I like the idea of heating up since it’s 17 degrees outside right now. :/ Can’t wait to try that in the morning! Thanks for a great recipe!

  36. I just tried out his recipe today, and it was fantastic. Thank you for sharing! I love to stock up on blueberries from farmers markets during the summer, as well. I still have two big bags in the freezer!

    1. Haha, Connie, whenever you see them at your supermarket at a reasonable price LOL. Usually in winter. I make sure I get the ones from Mexico as I have heard the ones from Hawaii are mostly GMO.

  37. when I use the seeds I add hot water, mix it and then milk, yogurts etc. This way you don’t have to wait 6h. just don’t add too much water.

  38. It’s in the fridge for tomorrow morning! I used almond milk, honey, and 4 tbsp of seeds. My only substitution was a dollop of sugar free chocolate syrup instead of vanilla! Can’t wait to try it!

  39. I tried this today for breakfast and was blown away at how amazingly delicious it was. I figured it looked good but wouldn’t taste as good, but it is amazing! I used nonfat milk and raw sugar (that’s what I had in my house) in place of almond milk and honey. I put fresh sliced strawberries on top. It’s like super tapioca pudding!!! Craving it, going to make more for tomorrow, I’m glad I bought a whole bag of chia seeds!

  40. this is really good! I tried it for the first time this morning and I made another serving for tomorrow too! Is there a recipe that incorporate lemon? I love lemon 🙂

  41. Could this be made into a warm pudding? I tried it cold and I think I’d prefer it if it were warm, but not sure how chia does heated. This was my first time using chia.

    1. You can definitely warm up chia pudding in a microwave in the morning. Steer in between and just keep an eye on it. Or in a pot on low heat with a bit more milk. I cook with chia all the time.

  42. Was going through my bookmarked GF recipes looking for a Citrus Vinaigrette for a Quinoa Salad tomorrow. Didn’t find it, but did find this & it’s now chilling in the Fridge. I love Chia Puddings, but never thought of one for Breakfast. Can’t wait to try it in the Morning!!

  43. Threw some of this together last night and took it to work for breakfast. It kept me more than satisfied until my late lunch! It was a tad bit sweet, but that’s easily fixed (which I did for tomorrow’s batch!). Thank you for sharing. I love when I can start my day with a virtuous and tasty breakfast like this.

    1. You are welcome!I wonder how much maple syrup was too sweet for you. Just curious. For me 3 tsp is too sweet but 2 is perfect. Tried adding 1 tsp and nah, not good enough.:)

  44. I have chia seeds in my oats every morning! I have never made chow pudding but it’s been on my list to try. I think I’ve been avoiding it because of texture, but if I add fruit & nuts that should help :)!This looks great!

        1. You are welcome.:) Did you have to adjust the thickness with more milk? Last time I made it and somehow it was thicker but I guess it’s a personal preference. Strawberries in chia pudding and overnight oats are amazing.

  45. I still haven’t tried chia seeds… I’m so behind the times! But you make them look so tasty in your breakfast pudding. (And pudding for breakfast? I’d practically feel like I was eating dessert — yum!) The mason jars must look really cute too; they always make anything seem more sophisticated. 🙂

  46. I’ve heard of chia, of course, and that it’s very healthy, but today I’ve seen a couple of chia seed puddings on blogs and realised just how easy it is! Brilliant brekky food, as you say! I will definitely have to look into this.

    1. It is really brilliant, Helen! I can’t imagine anything easier than chia pudding and overnight oats. People just don’t realize how easy and tasty it is!!! Well, we start to realize now… I really do not like to cook for breakfast so I end up eating the same PB toast every morning. Tired of it, so this is a great alternative.

    1. Made coco chia pudding following your vanilla idea. 3 tablespoons and 1 cup almond milk sweetened to taste. Great treat.

      1. Used 3 tablespoons chia seeds. Mixed in about 2 tablespoons coco powder 1 cup almond milk. Made this morning. Checked this evening. Added two more tablespoons milk as not all seeds soft enough. Taste great

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