by Olena

Chia Pudding

This post contains affiliate links. Please see our disclosure policy.

Olena's image
Olena Osipov
5 from 106 votes

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

Love to meal prep? Make banana muffins, waffles or banana bread on Sunday and enjoy all week.

Chia Pudding

Chia Pudding Recipe

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 puddings at a time. I like to make five for Monday till Friday for easy grab-and-go breakfast or snack.

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!

And what about protein cookies or gluten free banana muffins? See, not only lemon water is good for you first thing in the morning.

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

Ingredients for Chia Pudding

Chia pudding recipe consists of a mix of chia seeds with liquid, usually any kind of milk, and sweetener.

  • Whole chia seeds: Chia seeds are tiny black seeds that expand up to 9 times their original size. You want to use whole and not ground chia seeds to avoid bitter taste and unpleasant texture.
  • Milk: Best and popular choice is plant-based milk from a carton like almond, rice, coconut, soy, hemp etc. Adjust sweetener depending if you use unsweetened or sweetened milk. Dairy milk works too, as long as milk has watery consistency. I do not recommend to use canned coconut milk because after a few days in the fridge pudding will taste “soapy”. Save it for chicken curry.
  • Liquid sweetener: 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).

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

How to Make Chia Pudding

  • 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. how to make chia pudding
  • Stir well with a fork or small whisk and it let sit for 1 minute: Chia will start expanding immediately. You will see it settling at the bottom.
  • Stir 2 more times after 1 minute: Stirring a few times will prevent lumps. If you don’t, not all chia seeds will expand and many will lump at the bottom. Make sure to stir maple syrup on the bottom – it settles fast. how to make chia pudding
  • Then refrigerate overnight: Technically, your chia pudding is ready in 6 hours. But I find consistency is more smooth after 12 hours.

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.

chia pudding on a spoon

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, Troubleshooting and Variations

  • Best order of ingredients: It is important to add liquids first and then chia seeds for easy mixing.
  • If your chia pudding is lumpy in the morning: Stir it well with a fork. It happens.
  • Too thick: Add a little bit of milk and stir.
  • Too runny: Next time, use 4 tbsp chia seeds with 3/4 cup milk. It could be the type of chia seeds or milk that causes this issue.
  • Dairy milk: I personally have not tried but a few readers have reported successfully making chia pudding with dairy milk. And I don’t see a reason why not?! You might have to add a bit more milk in the morning as dairy milk is a tad more thicker than plant-based.
  • Warm it up: By heating it up in a microwave or on a stove with a splash of milk.
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.

  • Fruit: 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 nuts are tastier although they lose a bit of their nutritional value.
  • Coconut flakes: Again toasted are yum but I think we are getting very fancy. Working mom here surviving off of Instant Pot recipes for dinner.

Is Chia Pudding Healthy?

  • Nutrients: Chia seeds are high in healthy omega-3 fatty acids equivalent to tuna and salmon. Also high in complex carbohydrates, protein, fiber, antioxidants, and calcium.
  • Antioxidants: Chia contains more antioxidants than any other whole food, even blueberries.
  • Low-low-low: It is also low sugar and low calorie.

More Healthy Breakfast Recipes

Chia Seed Pudding
Chia Pudding

Chia Pudding {Perfect Consistency}

Chia Pudding recipe made with almond milk, chia seeds and liquid sweetener is the perfect creamy consistency and only 4 ingredients. Eat as is, or top with chocolate chips, coconut shreds, granola or dried fruit. It's an easy, make-ahead gluten-free, dairy-free breakfast idea for a busy week or try it for a high protein, high fiber, omega-3 filling snack!
4.97 from 106 votes
Print Save Rate
Course: Breakfast, Snack
Cuisine: North American
Prep Time: 5 minutes
Refrigeration: 6 hours
Total Time: 6 hours 5 minutes
Servings: 1 serving (8 oz jar)
Calories: 265kcal
Author: Olena Osipov

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

  • 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).
    Chia Pudding
  • Stir well with a spoon or fork, let sit for 1 minute and stir 2 more times. This will prevent lumps.
    Chia Pudding
  • Then refrigerate overnight.
  • When ready to eat, stir well and top with favourite toppings: nuts, berries, fruit, coconut flakes etc.
    Chia Pudding

Store: Refrigerate for up to 5 days.

    Video

    Notes

    • Whole chia seeds: You want to use whole and not ground chia seeds to avoid bitter taste and unpleasant texture.
    • Milk: Best and popular choice is plant-based milk from a carton like almond, rice, coconut, soy, hemp etc. Adjust sweetener depending if you use unsweetened or sweetened milk. I do not recommend to use canned coconut milk because after a few days in the fridge pudding will taste “soapy”.
    • Dairy milk: I personally have not tried but a few readers have reported successfully making chia pudding with dairy milk. And I don’t see a reason why not?!. You might have to add a bit more milk in the morning as dairy milk is a tad more thicker than plant-based.
    • Best order of ingredients: It is important to add liquids first and then chia seeds for easy mixing.
    • If your chia pudding is lumpy in the morning: Stir it well with a fork. It happens.
    • Too thick: Add a little bit of milk and stir.
    • Too runny: Next time, use 4 tbsp chia seeds with 3/4 cup milk. It could be the type of chia seeds or milk that causes this issue.
    • Warm it up: By heating it up in a microwave or on a stove with a splash of milk.
    • Fruit: 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.
    • Coconut flakes: Again toasted are yum but I think we are getting very fancy. Working mom here…
    See recipe post for more tips and FAQs.

    Nutrition

    Serving: 1g | Calories: 265kcal | Carbohydrates: 33g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Sodium: 250mg | Potassium: 147mg | Fiber: 13g | Sugar: 17g | Calcium: 452mg | Iron: 3mg
    Join today and start saving your favorite recipes

    Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

    Did you try this recipe?

    Follow @ifoodreal on Instagram, snap a photo, and tag it #ifoodreal. Show me what you are making!

    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

    This page may contain affiliate links. Please see our disclosure policy. ifoodreal.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!