Get a jump on tomorrow’s breakfast or quick and healthy snack with this creamy chia seed pudding recipe. It’s simple to make, completely customizable and perfect for meal prep!

Chia seed pudding in a jar.

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Chia Pudding Recipe

One of the easiest ways to set yourself up for success, even on the busiest mornings, is to prepare your breakfast the night before. That is why overnight oats, a yogurt parfait and chia seed pudding are game changers!

Soaking chia seeds in coconut milk makes them easily digestible and changes their texture to almost like teeny tiny tapioca balls. Chia pudding is high-protein, high-fiber and made with maple syrup for a sweetener, vanilla, and cinnamon for flavor, and then topped with whatever fruits or nuts you want.

Ingredient Notes

Chia seed pudding ingredients.

Find the full printable recipe with specific measurements below.

  • Chia seeds: The seeds expand in liquid (which is how they should be consumed), so a little goes a long way.
  • Coconut milk and almond milk: I prefer to make it a creamy, dairy-free pudding using full-fat coconut milk and almond milk; however, any milk will do. Additional milk can be used to thin it out just before serving.
  • You’ll also need: Maple syrup, vanilla extract, cinnamon, and a pinch of salt. You can swap the maple syrup for honey, if preferred.

How to Make Chia Seed Pudding

Mix the coconut milk, almond milk, chia seeds, maple syrup, vanilla, cinnamon, and a pinch of salt in a glass jar with a lid. Then, cover with the lid and place it in the fridge for four hours up to overnight.

Showing how to make chia seed pudding.

Just before serving, stir in a bit more almond milk to achieve your desired consistency. Sweeten to taste and then top it with your favorite berries, nuts, or a sprinkle of coconut. I like to drizzle honey over the top.

Chia seed pudding in a glass jar.

Troubleshooting Tips

  • Chia seed pudding ratio. Using too few chia seeds could lead to runny pudding. If this is the case, add 1-2 extra tablespoons of chia seeds, stir, and let them sit for at least 1 hour longer.
  • Too thick. Stir in some extra milk to thin it out.
  • Clumpy pudding. To avoid big clumps, be sure to mix the pudding well before refrigerating, so the seeds are evenly dispersed.
  • Too many seeds stuck together. Sometimes the seeds like to adhere to the jar. This can be avoided by stirring once more about 30 minutes into the set time.

Serving Suggestions

Whether you’re serving it for breakfast (maybe with a no bake breakfast cookie on the side), snack or dessert, there are plenty of topping options.

  • Berries (blueberries, raspberries, blackberries) and homemade granola
  • Mango, pineapple, kiwi, and coconut flakes
  • Cocoa powder, banana, and almond butter
  • Shaved dark chocolate or chocolate chips
  • Peanut butter or almond butter topped with crushed nuts
  • Fresh or frozen berries
  • Your favorite jam
Chia seed pudding in a jar.

More breakfast favorites include oatmeal bowl, acai smoothie recipe and baked oatmeal.

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Chia seed pudding in jars.

Chia Seed Pudding Recipe

4.67 from 3 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Refrigerate: 4 hours
Total Time: 4 hours 5 minutes
Servings: 5
Get a jump on tomorrow's breakfast or quick and healthy snack with this creamy chia seed pudding recipe. It's simple to make, completely customizable and perfect for meal prep!
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Ingredients 

  • 1 cup coconut milk , from 13 ounce can
  • 1 cup almond milk , or desired milk
  • ½ cup chia seeds
  • 1-2 Tablespoons maple syrup , or honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • Pinch salt

Optional toppings: Honey, fresh berries, bananas, nut butter, nuts, coconut

Instructions

  • Mix together 1 cup coconut milk, 1 cup almond milk, 1/2 cup chia seeds, 1-2 Tablespoons maple syrup, 1 teaspoon vanilla, 1/4 teaspoon cinnamon and pinch of salt in a glass jar with lid.
  • Cover with a lid. Place in the fridge overnight, or at least 4 hours.
  • Add toppings. The next morning, stir in more milk if desired to reach desired consistency. Sweeten to taste and then top with your favorite toppings. My favorites are fresh berries and sliced almonds. Then I like to drizzle honey across the top. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Note: You can divide this recipe into 5 smaller jars for an easy meal prep, or double the recipe to make 10 servings. 1 serving is half a cup. 
Milk: You can use any milk you prefer. My favorite is to mix 1 cup coconut milk and 1 cup almond milk (makes it creamy without being too thick), however you can just use almond milk for a thinner pudding or coconut milk for a thicker pudding.

Nutrition

Calories: 148kcal, Carbohydrates: 22g, Protein: 7g, Fat: 3g, Cholesterol: 1mg, Sodium: 173mg, Potassium: 145mg, Fiber: 3g, Sugar: 1g, Calcium: 193mg, Iron: 1.3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

How long does chia pudding take to set?

It takes at least 4 hours, so it’s certainly something you want to make ahead of time.

Can I make single serve chia pudding?

Sure, you can. Since this recipe makes 5 servings, you can divide the recipe by 5 for a single serving. Easily adjust the recipe card quantities, by hovering on the recipe servings and adjusting to desired servings.

What jars are best to use?

Mason jars work great since they’re clear glass, they’re sturdy, they can be kept in the fridge, and they come with their own tight-fitting lids.

How to store chia pudding?

Keep the pudding stored in the fridge for up to 5 days. Keep it covered with the lid at all times and try not to leave it out for too long; otherwise, it’ll start to taste funny.