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.
Can this be frozen so it’ll last longer?
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 :)
Chia seed puddings are the breakfast of champions. Seriously good :) Great recipe
I usually grind the chia seeds before adding the other ingredients–makes a smoother pudding.
Made this last night and turned out delicious in the morning. Thank you :)
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!
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 :-)
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!
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. :)
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.
I’m glad to hear everyone liked the recipe, Lanier! Even if small bribes were involved haha ;)
Nutritional values????
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!
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
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.
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!
I’m so happy the recipe was a hit, Sarah!
I like this such a great recipe. Almond milk perfect for pregnant girls health.
Great recipe for a healthy life and will definitely look to try this and post on our channel here: http://youtube.com/c/mrvitaminsnewsau
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
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!
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.
So happy I found this I’ve been looking for more vegan recipes
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
Just wondering what a typical serving size would be for basic chia seed pudding for breakfast? 1\2 cup?
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!