by Olena

Chia Pudding

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Olena Osipov
5 from 109 votes

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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!

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

Chia Pudding

Easy Chia Pudding Recipe

This chia pudding is so easy and simple. It takes less than 5 minutes to prep and then “cooks” itself overnight in the fridge. You can make a few chia seed puddings at a time and even add some variety with a chocolate or banana chocolate one, too! I like to make-ahead five for Monday till Friday for easy grab-and-go breakfast or snacks.

When meal prepped in advance, 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.

Why This Healthy Chia Seed Pudding Recipe Works?

  • 4 ingredients means this is simple to make – chia seeds, milk (I use almond milk), maple syrup/honey and vanilla extract.
  • Meal prep friendly so you can sleep a little longer knowing that breakfast is ready, in the fridge and also good for 5-7 days!

Pro tip: Put this easy chia pudding recipe together while making dinner the night before! Refrigerate and breakfast is ready for the next day.

  • Chia seeds are nutrient dense – they contain omega-3 fatty acids, are a complete plant based protein, are filled with soluble fiber and contain the vitamins magnesium and potassium.
  • Naturally gluten-free and when using a plant based milk this chia pudding almond milk is dairy free too!
  • Easy to change the flavor for variety! Never get tired of eating the same chia pudding recipe because there are so many ways to ‘flavor’ your chia pudding. See below for ideas.
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 (I make chia pudding almond 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, oat 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 coconut milk for chicken curry or mango ice cream.
  • 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.

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.
  • 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.
  • Then refrigerate overnight: Technically, your chia pudding is ready in 6 hours. But I find consistency is more smooth after 12 hours.

Optional Add-Ins and Variations

  • 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.
  • Whipped: It is possible to make a whipped chia pudding, but proceed with caution! When chia seeds are ground to a powder, you need to add extra sweetener to offset the bitterness. If you are in a hurry and want your pudding with chia seeds quickly, this method might be for you.
  • Strawberry: Blend fresh or frozen strawberries (or use any berry just like in our easy raspberry vinaigrette) with your milk before combining with sweetener in jar.
  • Peanut Butter: Blend natural PB with your milk, then combine with sweetener in jar. Make it a PB & J chia pudding by topping with your favorite smashed berries or low sugar jam.
  • Pumpkin spice: Add a pinch of pumpkin spice seasoning, pumpkin puree and top with toasted walnuts or pecans!
  • Matcha: Just a pinch of matcha tea powder goes a long way!
  • Orange: Add the zest of an orange for an orange creamsicle version of chia pudding almond milk.

Tips for Best Chia Pudding Results

  • Best order of ingredients: It is important to add liquids first and then chia seeds for easy mixing.

To evenly distribute your chia seeds before refrigeration, stir, rest for a minute, then stir 2 more times. Now your chia seeds are ready to ‘expand’ in the fridge into a pudding.

  • 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.


What is the perfect chia seed pudding 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.

How long will chia pudding stay good for?

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.

Is chia pudding healthy?

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. They also boast an impressive antioxidant profile more than any other whole food, even blueberries. Low sugar and low calorie, too!

Is pudding with chia seeds thick?

If your seeds are not expired and you follow this recipe, your pudding should turn out a thick consistency.

Can you eat too much healthy chia pudding?

I am a huge believer in variety being the spice of life so I like to rotate healthy chia pudding into our breakfast menu along with other make ahead items such as overnight oats and banana pancakes.

Do chia seeds make you poop?

Sensitive subject that may make us giggle, but in all seriousness it might help you do exactly as the question asks because it is good source of soluble fiber.

Is chia seed pudding similar to tapioca?

Many readers have reported that this is a great substitute when craving tapioca due to the similar thick pudding texture. Chia seeds actually have minimal to no flavor, so it really depends on the liquid and sweetener you are using to flavor it and how that mimics the tapioca pudding you might be used to consuming.

Chia seed Pudding in a glass with toppings and spoon

Serving Recommendations and 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. Raw nuts work too!
  • 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.
  • Granola: Look for a low sugar one or make homemade quinoa granola or use crumbled granola bars.
  • Low sugar jam

You can also enjoy chia pudding as part of a brunch spread!

  • Parfait station: Use the above mentioned topping ideas, make a larger batch of pudding, scoop into small individual cups and family or guests can customize to their tastes.
  • Charcuterie board: Add small bowls of chia pudding to your charcuterie platter along with fruits and nuts for toppings.
  • Traditional brunch items: Pancakes, potatoes, eggs, coffee cake, healthy muffins – as long you are making a brunch spread might you as well go all the way in!

Making Chia Pudding Almond Milk Recipe in Advance

Storing: 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.

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 109 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



  • 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.



    • 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.


    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
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    260 comments on “Chia Pudding

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    1. 5 stars
      I just made this using regular milk. It hasn’t had time to thicken up completely but is getting there. It tastes good so far without toppings. It is certainly easy and hopefully healthy.

    2. What brand of chia seeds do you use? Mine are 240 calories just for the 3 Tbsp! When I add the 55 cal for 1 Tbsp maple syrup and another 10 or so for the vanilla extract, I’m at over 300 calories before I even add in the milk or any toppings!

      1. Hey Kim! Yes, chia seeds are quite generous when it comes to calories. However, I think it’s also important to take in the amount of health benefits that it provides us. If it still bothers you, simply divide this recipe in half, adjust the rest of your day, etc. Have a nice week 🙂

    3. 5 stars
      First time trying chia anything. Wasn’t sure what to expect . Pleasantly surprised ! Tasty and interesting texture. Having lived through the time when “ Chia Pets “ were a thing, I never thought I’d be eating chia seeds😂!

    4. 5 stars
      I’ve tried so many different recipes for chia seed pudding and although it seems straightforward, it hasn’t been! This recipe is a real winner and has been the only one I’ve been using since the first time I tried it . I use unsweetened vanilla macadamia milk which I find to be a bit creamier than almond milk and that way I don’t have to add in the vanilla and it works perfectly with this recipe!

    5. What’s the serving size per meal? The jar looks a little big in the photo. Is it one jar per day, for breakfast?

    6. 5 stars
      I have tried to make chia seed pudding many times without success. I made your recipe. Yeah, It works as it should. Thank you. I can’t wait to eat in the morning.

    7. Can I use Splenda in place of the honey (or use half honey half Splenda)? Would like to lower the carbs and sugar.

    8. A good hot cereal is 1/2 c Unsweetened almond milk, 2 T. Chia seeds, 2 T. Ground flax and vanilla . Microwave 1 1/2-2 min stirring in middle. Add tiny bit of sf creamer and 1/4c fruit. Can add sf maple syrup – lots of possibilities to change it up.

    9. I have been using the lite coconut milk and it works well. Add a bit of splenda and vanillafor sweetness. My question is your nutritional info…. is that just the chia and almond milk? Or is that including the maple syrup… thought the calories were high as well as sugars…. but nothing better that chia pudding and fruit….thanks for any info you may have

    10. 5 stars
      I love chia pudding. This recipe was good except I would use real dairy. Despite all the unnecessary flack that milk gets it is still a whole food with so many nutritional benefits. I like the taste with real milk a lot better.

    11. 5 stars
      Delicious! I used fat free milk & came out perfectly. Tasted like tapioca. Definitely will make that again. Thanks for sharing your skills &!knowledge.

    12. 5 stars
      This is our favorite chia pudding recipe. Perfect ratio of ingredients. So very good! We use coconut milk (carton) and that has become our favorite “milk”. Four generations of our family are grateful, from the 2 year old to the 90 year old!

    13. 5 stars
      I have made this a few times now and this is what I have learnt! You must be sure to use measuring utensils for correct amounts; I use Zymil lactose free milk; in a used coffee jar I double the quantity milk and chia seeds; make sure to stir let stand and stir again. I serve 2 dessert spoons with coconut yoghurt, mango and toasted coconut flakes – yum!!! Thank you for sharing !

      1. Hard to tell because chia expands 9 times when submerged to liquid. “At all” is not possible. Did you use ground chia or what did yo ucnahge in teh recipe? I mean it’s literally 2 ingredients here.

    14. Reading all the comments, I can’t wait to make this! My Dr. has recommended that I add Chia Seeds into my diet, so this is perfect. My Question for you all is what size mason jars do you buy? I want to make them to take to work and I know that you all have said that they expand so I want to buy the right size.

    15. 5 stars
      This chia pudding recipe is exceptionally out of this world! The consistency is perfect and I had no trouble at all!! Thanks a lot!

    16. 5 stars
      A friend of mine made this and it was absolutely delicious! When I made this it came out runny. What do you think I may have done wrong? I did the measurements and order the way it’s written.

    17. 4 stars
      It was so easy to make and I just enjoyed it with my breakfast. And then at dinner it was my dessert. Thank you so much for your delicious meals.

          1. 5 stars
            I have made chocolate chia pudding in the Vitamix which grinds the seeds to a powder, but like Olena says, ground chia is bitter, so you have to add extra sweetener to offset this. I did it because I was impatient and wanted my pudding asap. 😆 It had a very thick texture like regular pudding.

    18. 5 stars
      This really is the perfect ratio! First time making it was perfect. Used honey since I don’t like maple. Will be making this multiple times a week now, thank you!

    19. 5 stars
      My daughter put me into this pudding after I was diagnosed with fibromyalgia and high cholesterol,. I love it! I use almond milk and mango or banana as sweeter, then add nuts after, I have told so many people about it. Yummm

    20. 5 stars
      Thank you for this recipe and your detailed information. This is the first recipe and info on the recipe that has said you can use any milk and explained it. Thank you!

    21. 5 stars
      I am very excited to try the vanilla chia pudding recipe. The nutritional values are perfect for a few times a week. Thank you for sharing this recipe. Love the low sodium aspect. Have a happy!

    22. 5 stars
      Great recipe- so easy and so tasty. I used liquid stevia for a sweetner and it worked really well!
      Why the use of a glass container? Is there a benefit?

    23. 5 stars
      Chia Pudding was something new for me. So I tried it and I really like it!! It will be a new staple in the kitchen for breakfast. Thank you so much for all of your recipes and ideas!!

    24. 5 stars
      Thank you! We usually have yogurt in the morning with breakfast, but I recently discovered that my younger son is lactose intolerant. I was looking for an alternative menu item for him and found your recipe. He loves it! And I do too. Recently I always try to make a 2-cup batch and keep it in the fridge for breakfast or after-school snacks.

      Many thanks, this recipe is on heavy rotation at our house!

    25. 4 stars
      Interesting, but good. The visual was a little hard to get past in the morning, but tasted pleasant. It was mostly a thick pudding with soft beads like a mini tapioca. Some crunch if I really tried to chew it. I’d make it again.

    26. Thank you for the speedy reply. I don’t think I made any changes, but I will watch and try again. Tastes great though. Thank you!!

    27. 5 stars
      Tried it with regular 2% milk. I liked it a lot, especially the consistency!

      Yours is a much better pudding than one previous try (recipe from elsewhere) which I was trying to convince myself it was good while eating it… knowing it was healthy…

    28. 5 stars
      Easy breakfast! Delicious breakfast within few minutes. Thanks for the recipe.

    29. 5 stars
      First time I made this, it was runny after being stored in the refrigerator overnight. I stirred it up and stuck it back in the refrigerator. This thickened it. It was so tasty I tried again. This time I sprinkled a little cinnamon before stirring. I let it sit a minute (per directions) and stirred again, then refrigerated it. I took it out of the refrigerator after 5 minutes and stirred again. This extra stirring yielded a perfect consistency by the next morning and it was delicious!

    30. 5 stars
      Easy and turns out great! My husband and I really enjoy it! I replaced the maple syrup with stevia to cut on sugar 🙂

    31. Can I use whole milk or Lactaid? We don’t like the other kinds of “milk” – which are mostly water. Please & thank – you!

      1. Hi Lovee! (Gilligans Island memories!) You can so easily make your own nut/seed or hemp milk and make it thick as you like without dairy or buying the commercial pb mylks :-). I love 1/2 cup hemp seeds (packed with protein, omega 3’s and fibre <3 ) to 4 cups of water but you may enjoy less or more water. No need to strain this milk even if you use a little cinnamon/vanilla or even 1-2 medjool dates for sweetening if you wish. Similar with sunflower seeds or cashews…

      1. They belong to 2 completely different food groups, KJ. One is mostly protein + fats and another one fats, fiber and carbs. All healthy.

    32. 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?

    33. 5 stars
      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!

    34. 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. ??

    35. 5 stars
      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.

    36. 5 stars
      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!!

    37. 5 stars
      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?

    38. 5 stars
      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.

    39. 5 stars
      This is delicious!! First recipe used with chia seeds. Used gingerbread local to our area honey. My daughter requested I make more! Thank you

    40. 5 stars
      Muchas gracias por compartir su receta, muy fácil y muy bien todas las instrucciones. Bendiciones

    41. 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!


    42. 5 stars
      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!

    43. 5 stars
      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!

    44. 5 stars
      Yum!!! Super easy and delicious!! I have also made mine with coconut milk and added shredded coconut. Truly delicious!!

    45. 5 stars
      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!

    46. 5 stars
      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

    47. 5 stars
      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.

    48. 4 stars
      I discovered chia puddings on your channel and always use your recipes. I also love the chocolate one!

    49. 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.

    50. 5 stars
      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.

    51. 5 stars
      Very good! Light, fresh and tastes wonderful with blueberries, almonds and non sweetened coconut on top. Consistency was perfect. Thanks!

    52. 5 stars
      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!

    53. 5 stars
      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.

    54. 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.

    55. 5 stars
      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!

      1. Yay! That bag is the best deal. And this pudding is 100 times better than any Kozyshack. So happy to see you on a chia pudding bandwagon.

    56. 5 stars
      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.:)

    57. 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.

    58. 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.

    59. 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?!

    60. 5 stars
      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.:)

    61. 5 stars
      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!

    62. 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.:)

    63. 5 stars
      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.

    64. 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!

    65. 5 stars
      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

    66. 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!

    67. 5 stars
      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.

    68. 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.

    69. 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!

    70. 5 stars
      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!

    71. 5 stars
      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 🙂

    72. 5 stars
      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.

    73. 5 stars
      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!!

    74. 5 stars
      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.:)

    75. 5 stars
      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.

    76. 5 stars
      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. 🙂

    77. 5 stars
      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. 5 stars
        Made coco chia pudding following your vanilla idea. 3 tablespoons and 1 cup almond milk sweetened to taste. Great treat.

        1. 5 stars
          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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