Some mornings call for something nourishing and effortless, and this chia pudding delivers both. It comes together in just minutes, then works its magic in the fridge while you sleep, transforming into a creamy, spoonable breakfast ready when you are. I love how customizable it is too. Whether you keep it simple or load it up with fruit, granola, and crunchy toppings, this make-ahead staple is perfect for busy weeks when you want a wholesome option waiting for you in the fridge.
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Basic Chia Seed Pudding
Yield
3-3.5 cups (4-6 servings)
Soak time
2.5 hours or overnight
Prep time
Cook time
0 minutes
Total time
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.
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
- 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).
- 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.
- 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.
- Portion into bowl(s) and add your desired toppings. Leftovers will keep in an airtight container in the fridge for 3 to 5 days.
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.
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!
Love this one :)
Can you use honey instead of syrup?
I’ve tried it with honey, i just did the same amount that she does with the syrup. It was delicious!
Thanks for this – I wanted to know how far in advance I could make a batch.
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 :).
I purchase my chia seeds at Trader Joe’s! They have amazing prices for hemp seeds, chia seeds, raw + unsalted nuts, and lots of seeds. Not sure if there’s one near by you, but definitely more affordable than most
They also sell Chia seeds at Costco (organic) and I believe it’s cheaper. Nice big bag too!
Love this recipe, so easy & healthy. Sometimes I add cardamom pods, dash of cinnamon and jar of mandarin oranges for a Indian style pudding.
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.
I love this can’t get enough
I have never tried this…but it looks like something I would really like.
xoxoBella | http://xoxobella.com
Thank you so much for this great recipe! loved this one…
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. :(
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.
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!
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!
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!
Would soymilk work?
Yes any kind of milk would work here!
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. :)
thank you AND Is there nutritional info on this site for this recipe?!
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?
I’ve seen on other websites that you can blend after chilling for a creamier pudding
It may not have set long enough or not enough liquid was incorporated
Hi I tried this and mime was very liquid. The milk didn’t got theconsistency. What went wrong….
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.
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.
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!