Basic Chia Seed Pudding

by Angela (Oh She Glows) on July 22, 2015

veganmealplan-9943

4.7 from 29 reviews
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Basic Chia Seed Pudding

Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free

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Thrown together in just a couple minutes! Be sure to make this in advance (I like making it before bed) so it has time to thicken up. The thickness of the chia pudding will vary based on the kind of almond milk you use, so don’t worry if it looks a bit thick or thin when you first try it out. If your pudding is too thin you can add more chia seeds and let it sit for 30 minutes more; if it’s too thick, try adding a touch more almond milk.

Yield
3-3.5 cups (4-6 servings)
Soak time
2.5 hours or overnight
Prep time
Cook time
0 Minutes

Ingredients:

For the chia pudding:
  • 3 cups unsweetened almond milk
  • 1/2 to 3/4 cup chia seeds, as needed
  • 1-3 tablespoons of pure maple syrup, to taste (optional)
Suggested toppings:
  • Granola
  • Fresh fruit
  • Coconut flakes
  • Pure maple syrup
  • Cinnamon
  • Nuts and seeds
  • Banana Soft Serve

Directions:

  1. Whisk the almond milk, chia seeds, and sweetener together in a large bowl. (For a thin and runny chia pudding, use 1/2 cup chia seeds. For a thick chia pudding, use 3/4 cup chia seeds.) Let sit for 5-10 minutes and then whisk again (this just helps prevent clumping).
  2. Cover and chill in the fridge for 3 hours, or overnight. It helps to stir the mixture every so often during this time, but don't worry if you can't.
  3. Stir well before serving. If it's too runny, whisk in more chia seeds and let it sit again until thickened. If it's too thick, thin it with a touch of milk.
  4. Portion into bowl(s) and add your desired toppings. Leftovers will keep in an airtight container in the fridge for 3 to 5 days.

Nutrition Information

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{ 80 comments… read them below or add one }

Nicole stockton July 31, 2015 at 2:35 pm
Recipe Rating:

I love this post because I have made chia seed pudding before, however they just didn’t turn out how I wanted, but I can now make a beautiful simple breakfast, thank you so much for the idea. Chia seeds are one of my favourite ingredients I just love them, so to be able to incorporate them into a delicious breakfast so easily is great.

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Elaine July 31, 2015 at 11:46 pm
Recipe Rating:

This is the best pudding ever! . A friend introduced me to this recipe and I made it for my staff, several who are dairy and gluten free. We had it for breakfast as a parfait instead of yogurt. (let it set overnight for a nice thick greek yogurt consistency) Everyone loved it. Thank you so much for this great recipe!

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Terri August 16, 2015 at 11:58 am
Recipe Rating:

Love this one :)

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Stephanie August 18, 2015 at 3:37 pm

Can you use honey instead of syrup?

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Rosengin September 7, 2015 at 4:10 pm
Recipe Rating:

I’ve tried it with honey, i just did the same amount that she does with the syrup. It was delicious!

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Pepper September 6, 2015 at 12:01 am

Thanks for this – I wanted to know how far in advance I could make a batch.

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Carrie September 11, 2015 at 10:45 am

I have to say I was skeptical about chia pudding (I usually just use chia in small quantities in smoothies- and it’s not cheap so didn’t want to waste a lot of it) but we had a bunch of chia my in-laws gave us so decided to try it. It’s a little weird at first, kind of like tapioca, but I’ve come to really like it and it’s so easy to make! Interestingly, I gave it to my 10 month old to see what he’d do and he loves it too! A good yogurt alternative for him. So now it’s a staple in our house :).

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yogamom13 September 12, 2015 at 8:27 am
Recipe Rating:

Love this recipe, so easy & healthy. Sometimes I add cardamom pods, dash of cinnamon and jar of mandarin oranges for a Indian style pudding.

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kate September 14, 2015 at 12:43 am

i cut the recipe in half, and had to put at least 2 more T. of chia, and even then it wasn’t thick enough. I put some vanilla powder in mine. tasty.

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Tina September 14, 2015 at 8:12 pm
Recipe Rating:

I love this can’t get enough

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Bella B September 27, 2015 at 8:29 pm

I have never tried this…but it looks like something I would really like.

xoxoBella | http://xoxobella.com

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Zemdiets October 2, 2015 at 11:42 am

Thank you so much for this great recipe! loved this one…

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Trisha October 17, 2015 at 11:23 am
Recipe Rating:

Way too thin, even after sitting in the fridge overnight. I was already skeptical, since I’ve made chia pudding from different recipes that didn’t call for as much almond milk/liquid. Should’ve gone with my gut. :(

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Annie January 3, 2016 at 5:38 pm

Have you tried mashing bananas and mixing it in to thicken it? I like doing that with a hint of cinnamon and it’s a bit thicker.

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Amber January 31, 2017 at 11:40 am

The ratio is off, it should be 2 cups almond milk or coconut milk to 1/2 cup of chia seeds, this will make it like a yogurt consistency. Been making it for years!

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Cheryl May 26, 2017 at 9:46 am
Recipe Rating:

I totally agree – I too like it thicker and used less liquid. I used cashew milk and added a bit of vanilla and dash of sea salt. DEElish!

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Wendy March 14, 2017 at 7:04 pm
Recipe Rating:

I agree with Trisha. I only used 1 1/2 cups of unsweetened almond/coconutmilk to a 1/2 cup of chia seeds. I didn’t use any maple syrup or honey to sweeten the mixture because I don’t like it sweet. I like to add fresh fruit upon serving for a hint of sweetness. Perfect!

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Ivy November 3, 2015 at 4:26 pm

Would soymilk work?

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Angela (Oh She Glows) November 4, 2015 at 8:39 am

Yes any kind of milk would work here!

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Ryan Elizabeth November 9, 2015 at 9:33 am
Recipe Rating:

I’ve been circling around chia pudding recipes for a while and finally made my first batch this morning (it was the fresh bottle of homemade almond milk that finally set the ball rolling)…this is so simple and tasty! Thanks for sharing your recipe, I will for sure be making this weekly to have for breakfast and snacks. :)

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guest November 12, 2015 at 1:54 pm

thank you AND Is there nutritional info on this site for this recipe?!

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Veronica November 26, 2015 at 3:24 pm
Recipe Rating:

Thanks for the recipe. I halved the recipe and it was very good. It was a bit crunchier than I would have liked for a pudding. Is there any way to make it not so crunchy? If I were to cook this for a bit, would that work?

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Lexy November 27, 2015 at 11:53 am

I’ve seen on other websites that you can blend after chilling for a creamier pudding

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Nicole June 21, 2016 at 10:17 pm
Recipe Rating:

It may not have set long enough or not enough liquid was incorporated

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rachel November 29, 2015 at 8:19 am

Hi I tried this and mime was very liquid. The milk didn’t got theconsistency. What went wrong….

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Rebecca January 3, 2016 at 4:10 pm
Recipe Rating:

Your recipe calls for too much almond milk. I suggest you update it to be 2 cups of almond milk and not 3, otherwise it’s only pudding at the bottom and the rest is liquid with bits of seeds.

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Erica January 5, 2016 at 6:49 am
Recipe Rating:

Yum! I never had chia pudding before and this was the perfect breakfast! I substituted vanilla whey protein for the syrup and did not want for sweetness after adding loads of berries and chopped pecans. I used a little less almond milk than the recipe calls for (probably 2 2/3 cups – I started with 2 1/3 added a little more before putting in fridge) and the consistency is great.

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Kristen January 9, 2016 at 4:33 pm

I tried this recipe using coconut/almond blend milk and I followed the directions for wisking and refrigeration time and the pudding came out very thin. I added some more chia but given how expensive chia seeds are, I don’t want to add anymore if this recipe isn’t going to be successful. Any recommendations would be appreciated! Thanks! I love the recipes that I have made from this blog – delicious food!

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Jenn January 18, 2016 at 8:56 am

Can this be frozen so it’ll last longer?

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Monisa January 26, 2016 at 11:46 pm

Thank you so much for this recipe. Since I eliminated dairy last year, I have never felt better but I miss yogourt (and cheese!) especially for breakfast as I’m allergic to eggs. I just made this with cashew milk and let it stand for 15 minutes and it tastes slightly nutty. Love love love. Can’t wait to have breakfast tomorrow :)

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Hypnosis Adelaide February 1, 2016 at 12:50 am
Recipe Rating:

Chia seed puddings are the breakfast of champions. Seriously good :) Great recipe

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julian February 2, 2016 at 3:50 pm

I usually grind the chia seeds before adding the other ingredients–makes a smoother pudding.

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gauri February 5, 2016 at 8:45 am

Made this last night and turned out delicious in the morning. Thank you :)

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Jean February 9, 2016 at 11:43 am

Hi Angela – I love your chia seed puddings. I’m wondering if your daughter eats this yet? I have a 15-month-old, and I just wasn’t sure about toddlers and chia seeds. Thanks!

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Marie-Christine February 14, 2016 at 4:01 pm

It was my first time trying a chia seed pudding. Instead of using 3 cups of almond milk, I used 2 cups of soy milk and half a cup of coconut milk. I also blended a pear and mixed it with my pudding. It was delicious! Thanks for your amazing website and inspiring recipes :-)

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Jennifer Miller February 21, 2016 at 3:50 pm

Hi Angela,
I have been diving into your recipes past week, as I was in need of a “re boot”. So excited to be drinking Green Monsters, and it makes me laugh :) I love so many of your recipes and am making more of them today! love your writing, photos, and passion for good foods. As a sugar junkie, I am trying to make more with dates and natural sugars to help me control processed sugar consumption. Your blog feels like a new friend, with which I am happy to be acquainted!

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Angela Liddon February 22, 2016 at 4:46 pm

Hi Jennifer, you are too sweet! I’m so happy to hear you’ve been enjoying my recipes. (And that you’ve discovered the Green Monster love!) It’s great to hear from you, and I hope you discover even more new favs as you keep exploring the blog. :)

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Lanier March 1, 2016 at 9:10 pm
Recipe Rating:

This was awesome! I tried it for my 4 and 8 year old daughters, and they loved it! Full disclosure, I sprinkled a little chocolate rice krispies on the top to entice them :-). They loved it! Thank you for the recipe.

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Angela Liddon March 4, 2016 at 6:57 pm

I’m glad to hear everyone liked the recipe, Lanier! Even if small bribes were involved haha ;)

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Stan kramer March 4, 2016 at 11:44 am

Nutritional values????

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Angela Liddon March 4, 2016 at 6:35 pm

Hi Stan, I haven’t calculated the nutritional information for this recipe, but if you want to get a breakdown ou can go to NutritionData.com or CalorieCount.com. They’re great (and free!) online tools that will provide a nutritional analysis once you plug the recipe into their calculators. Hope this helps!

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Kelly Sterling March 19, 2016 at 6:48 pm

Will the chia pudding affect my sugar? Am type 2 but need something different for breakfast on the Semi. I’m gone 6 days a week. Thank you

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Angela April 11, 2016 at 9:16 am
Recipe Rating:

I just added a bit more almond milk and a scoop of vegan vanilla protein powder and it needed no maple syrup at all. This recipe is great! It works as a late night snack to stop me from other treats and a breakfast! so versatile! Thank you.

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Sarah May 9, 2016 at 6:28 am
Recipe Rating:

I’ve been itching to try Chia Pudding but had yet to find a recipe that was simple enough for me. I substituted the syrup for about 1 1/2 tablespoons of agave and it is DELICIOUS! I absolutely love this. I used the exact amount of almond milk and chia seed that the recipe called for, it is a bit thin but I like the consistency- if you’re looking for a thicker pudding I suggest using maybe 2 1/2 instead of 3 cups of almond milk. It is wonderful!

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Angela Liddon May 9, 2016 at 11:42 am

I’m so happy the recipe was a hit, Sarah!

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Kratom Guides May 23, 2016 at 2:35 am
Recipe Rating:

I like this such a great recipe. Almond milk perfect for pregnant girls health.

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Mr Vitamins June 3, 2016 at 2:43 am
Recipe Rating:

Great recipe for a healthy life and will definitely look to try this and post on our channel here: http://youtube.com/c/mrvitaminsnewsau

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Catherine June 6, 2016 at 8:56 am
Recipe Rating:

This is a great recipe! I’ve tried it myself playing around with a few toppings and ingredients and this is what came out:

http://nakedbrownie.com/cocoa-strawberry-chia-pudding/

Thanks for the inspiration!

Hugs & Kisses,
Catherine

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Angela July 11, 2016 at 4:46 pm
Recipe Rating:

Delicious!! I’ve been looking for an easy, yummy, and healthy breakfast idea. I added chopped strawberries and bananas to mine and also some vanilla extract. Thank you for this recipe!

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Angela Liddon July 12, 2016 at 2:18 pm

I’m so happy you like the chia seed pudding, Angela! It’s always so great to hear when a recipe of mine turns out to be exactly what someone’s been searching for.

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Barb August 8, 2016 at 8:03 pm

So happy I found this I’ve been looking for more vegan recipes

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Minu October 12, 2016 at 4:00 am
Recipe Rating:

Nice Recipe. Worth trying. I used to have chia seed pudding for breakfast. But usually with mango. See recipe below link.
http://dailywellnessblog.com/chia-pudding-receipe

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Emily January 17, 2017 at 5:58 pm

Just wondering what a typical serving size would be for basic chia seed pudding for breakfast? 1\2 cup?

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Angela Liddon February 22, 2017 at 9:07 am

Hi Emily, The recipe typically makes 3-3.5 cups and can serve 4-6 people, depending a bit on appetite size! So yes, I’d say somewhere around 1/2 cup (maybe up to 3/4 cup?) would be a good serving size. Hope this helps!

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Laurie morgan February 21, 2017 at 9:16 am

Will this work with any other type of seeds?

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Angela Liddon March 9, 2017 at 12:23 pm

Hi Laurie, I’m sorry, not that I know of!

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Lana May 8, 2017 at 4:47 am
Recipe Rating:

This was my first chia pudding! Fast, simple and nutritious. Made it with home made oat milk and topped with fresh strawberries – keep you really going! Will do again! Greetings from Finland 😃

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Angela Liddon May 8, 2017 at 1:45 pm

Hi there, Lana! I’m so happy to hear you enjoyed the recipe. :)

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Becky May 14, 2017 at 5:38 pm
Recipe Rating:

Thank you so much for the recipe! I used vanilla almond milk and reduced the amount to 2 cups because I like the consistency a bit thicker. I also added some cinnamon to my mixture and let it sit overnight. Served with fresh fruit like bananas or strawberries this is amazing!

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Angela Liddon May 15, 2017 at 9:19 am

So glad to hear you enjoyed it, Becky!

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Lauren June 27, 2017 at 10:00 am

Angela,
One day can you please put a recipe up for butterscotch pudding? My grandma makes fantastic butterscotch pie, but it has eggs in it. I’m looking for an egg-less version. Thanks!

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Angela Liddon June 28, 2017 at 9:56 am

Oh, that pie sounds amazing, Lauren! That’s definitely something I’ll think about playing with in the future.

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joann September 3, 2017 at 6:35 pm

I would like a vegan butterscotch pudding recipe also.Maybe something quick and easy if that’s possible! ;-)

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Angela Liddon September 7, 2017 at 12:37 pm

Lol duly noted, Joann! ;)

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Natasha July 2, 2017 at 4:45 pm

Will this be good with coconut milk?

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Angela Liddon July 14, 2017 at 10:17 am

Definitely! In my Oh She Glows Every Day cookbook, I have a Coconut Chia Seed Pudding recipe that uses light coconut milk in lieu of almond milk. I find it adds a great twist to the recipe. :)

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Kerry Gorman July 13, 2017 at 6:20 am
Recipe Rating:

Hey, I was wondering after I’ve refrigerated the pudding overnight is it possible to heat it in a pot on the hob the next morning? I am loving it cool now during the summer but would love to try it warm for the winter

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Angela Liddon July 19, 2017 at 8:59 am

Hey Kerry, I haven’t personally tried this before, but I honestly can’t see why you wouldn’t be able to! I would warm it over very low heat to make sure the chia seeds don’t stick to the bottom of the pot. Please let us know how it goes!

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Pepper July 20, 2017 at 8:30 am

Any ideas as to why my chia seeds are not absorbing the milk? Day 2 of sitting in the fridge and not any different from when I put it in. Help!

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Angela Liddon July 21, 2017 at 12:45 pm

Hey Pepper, Oh no! I’m so sorry to hear that. I think I’ve only heard of this happening once before. My only guess is that the chia seeds might have gone bad somehow? I would try it again with a different batch if you decide to give it another go. Also, keep in mind that the consistency is supposed to be fairy runny, just thickened due to the hydrated chia seeds, if that makes any sense! lol.

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trishina August 4, 2017 at 5:47 pm

hi there! I’m so excited to try this recipe! Quick question for you. What add-on or template did you use for your recipe? i have a wellness blog (nothing crazy just for fun) and I was trying to find good templates for recipes, and I just cannot find anything!
thank you and have a great day! Love your page!

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Michael August 30, 2017 at 4:15 pm
Recipe Rating:

Tried out this recipe and made a pudding for my fiance and she loved it!

Just want to say thank you!

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Angela Liddon August 31, 2017 at 10:43 am

You’re so welcome, Michael! I’m happy to hear it was a hit.

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Miruna Margarit October 2, 2017 at 10:38 am

Do you have to soak overnight the nuts and seeds too?

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Angela (Oh She Glows) October 3, 2017 at 9:33 am

Not unless you want to…your call! :)

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Jennifer January 22, 2018 at 12:12 pm

Can I use cashew milk instead of Almond milk? Will that affect the outcome?

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Angela (Oh She Glows) January 23, 2018 at 8:23 am

Hey Jennifer, You can really use any plant milk that you enjoy! It shouldn’t make much of a difference except for the flavour. Hope this helps!

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CARRIE June 7, 2018 at 7:12 am

Hello! Is there a particular almond/coconut brand that works best? Thank you!!

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Angela (Oh She Glows) June 7, 2018 at 10:56 am

Hey Carrie, You can use whichever kind you like…I’m partial to Califia right now :)

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Kratom Guides June 18, 2018 at 9:11 am
Recipe Rating:

I love this recipe and it is going to be my favorite daily diet. Nuts and seeds will definitely add some extra but different taste with strawberries.

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