Three-ingredient Chia Seed Pudding is something I ALWAYS have in my fridge for the best grab-n-go breakfast, guilt-free mid-day snack, or even dessert. It is a luxuriously creamy pudding with so many good-for-you benefits without any cooking required. Top with your favorite toppings and dig in!
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Chia Seed Pudding
I’ve tested this chia pudding recipe over a hundred times through the years to get the perfect ratio of milk to chia seeds for the perfect texture. I’m confident this will become your go-to recipe and method for chia seed pudding. It’s one of my go-to meal prep ideas for breakfasts since my family can customize each cup to what they like, similar to my popular Overnight Oats. It also freezes well for future breakfasts!
Grab-and-go recipes, like Cottage Cheese Egg Bites, Breakfast Burritos, and Green Smoothies, are staples in our house since they pack all the nutrients you need but won’t slow you down. Did you know chia seeds also have plenty of health benefits? It’s seriously my favorite way to start the day. I crave it!
Chia Pudding Video
See how I use three simple ingredients to make a yummy and healthy breakfast. Use my tips for the best ratio and method that results in a creamy (not clumpy) chia seed pudding.
Ingredients for Chia Seed Pudding
With just three (and one is optional) basic ingredients, chia seed pudding is such a great way to start your day or to snack smart! Plus, there are so many options for mix-ins (see below).
- Chia seeds – buy black or white chia seeds for this recipe. In this recipe, the seeds absorb all the liquid to take on a tapioca or pudding-like texture.
- Milk – use your favorite milk (dairy, nut, oat milk, soy, coconut, etc). I like to keep two pudding jars in my fridge: a dairy milk (2% or whole milk) as a treat since it’s so rich and creamy, and an almond milk since it is lighter, lower in calories, and gives the best flavor, in my opinion.
- Sweetener – I prefer maple syrup, but you can use honey, liquid stevia or even sugar. Omit this for Whole30/low-sugar.
Pro Tip:
For a boost of protein, try swapping 1/4 cup of milk with 1/4 cup of plain Greek Yogurt.
Chia Pudding Ratio Chart
It’s easy to adjust the recipe for meal prepping or serving a crowd. The best chia seed pudding ratio is 1 part seeds to 4 parts milk/liquid. See my chia seed-to-liquid chart below to make it easy to increase or decrease the recipe.
How to Make Chia Seed Pudding
This easy chia seed pudding breakfast recipe is as easy as mixing ingredients together! The magic all happens in the fridge.
- Mix the milk and sweetener in a mason jar, bowl, or measuring cup. Whisk the chia seeds into the milk mixture. This is also when you would add whatever flavor mix-ins you prefer (tons of ideas below).
- Rest for 10-15 minutes and then whisk the mixture together again to prevent clumping and improve texture. Don’t wait longer than 15 minutes, or it can clump and become difficult to whisk.
- Refrigerate – Once you see that the chia seeds are remaining suspended in the milk, cover the jar so it’s airtight and refrigerate at least 4 hours or overnight. The longer you refrigerate, the thicker the mixture.
- Serve – Give the chia seeds a stir to loosen up before serving. It is best cold, so serve 3/4 cup per serving in the mason jar or bowl with your favorite toppings (see my favorites below).
Natasha’s Pro Tip:
Adjust the consistency of the pudding by adding more milk if it feels stiff after refrigerating.
Mix-ins and Toppings for Chia Pudding
Chia seed pudding is the perfect base for all your favorite flavors. Just like oatmeal or steel-cut oats, you can add mix-ins to the pudding or top it with delicious additions. Add mix-ins before refrigerating and toppings before serving.
- Chocolate – 1 Tbsp cocoa powder and 1 Tbsp sweetener.
- Matcha – mix in 1 tsp powder
- Peanut Butter & Jelly – swirl in 1 Tbsp of peanut butter with 1 Tbsp of jelly
- Mango Tropical – swap 1/2 cup of the milk with mango puree then top with diced fresh or dried mangos.
- Cinnamon Bun – add 1 tsp of cinnamon and 1/2 tsp of vanilla extract in step 1
- Strawberry & Coconut – Mix chia seeds with refrigerated coconut milk and serve with sliced strawberries
- Mixed Berry – serve sprinkled with fresh berries
- Banana Nut – Serve topped with fresh banana slices and my Homemade Granola
- Mocha Latte – replace 1/4 cup of milk with espresso and top with chocolate chips or shavings
Why didn’t my chia pudding thicken?
If your pudding didn’t thicken, you may have used the wrong chia seed pudding ratio. Try adding 1 more tsp of seeds, stir, and refrigerate for another hour. If it’s still not thickened, you may need new seeds.
Make-Ahead and Storage Tips
I love stocking this chia seed pudding, so I always have a jar in the fridge. It’s easy to make ahead and stays well frozen or refrigerated.
- Make-Ahead: I prefer the texture after refrigerating overnight, but it keeps well in the fridge for up to 5 days. Add a splash of milk before serving if it stiffens too much.
- Freezing: Use freezer-safe jars and leave 1/2” of space for expansion. Cover and freeze jars for up to 1 month and then thaw in the fridge overnight.
This is the best chia seed pudding recipe using only 3 ingredients to get that luxurious, smooth texture. I love topping it with fruit for breakfast or a feel-good snack. Let me know in the comments how you like your chia seed pudding.
Chia Seed Pudding Recipe
Ingredients
- 1/2 cup chia seeds, (black or white seeds)
- 2 cups almond milk, or milk of choice – dairy, oat, soy or light coconut milk
- 2 Tbsp maple syrup, honey, or your desired sweetener, or added to taste
Instructions
- Combine – In a large mason jar or large measuring cup, stir together milk and maple syrup. Whisk in chia seeds and whisk to combine and moisten the seeds.
- Re-whisk – Rest 10-15 minutes, then whisk again to prevent clumping.
- Refrigerate – When the chia seeds remain mostly suspended in the milk, cover and refrigerate for 4 hours or preferably overnight.*
- Serve chilled in individual mason jars or bowls with your favorite toppings if desired. It’s about 3/4 cup per serving.
Notes
Make-ahead tips:
- *Refrigerating 8 hours or overnight will create a thicker gel, and you can thin it with more milk if you prefer a creamier consistency.
- To Store: Cover and refrigerate for up to 5 days. You can freeze for up to 1 month and defrost in the fridge overnight.
Mix-ins and Toppings:
Add mix-ins before chilling and toppings before serving.- Protein-boost: swap ¼ cup milk with ¼ cup plain Greek yogurt for a creamier, higher-protein base and adjust sweetness to taste.
- Chocolate – mix in 1 Tbsp cocoa powder
- Matcha – mix in 1 tsp matcha powder
- Spices – Cinnamon, pumpkin spice
- Extracts – mix in 1/2 tsp vanilla extract, almond extract, or orange extract.
- Coffee – Replace 1/4 cup of milk with 1/4 cup of espresso
- Fresh fruit – mango, berries, banana slices, etc.
- Peanut butter – 1 Tbsp topping
- Jelly – swirl in a spoonful to serve
Nutrition Per Serving
Filed Under
More Make-Ahead Breakfast Recipes
Chia seed pudding is such an easy breakfast to prep in advance, so I always have something good to eat to start my day. Here are more of my favorite make-ahead recipes:
- Freezer Breakfast Sandwiches
- Banana Muffins
- Breakfast Egg Muffins
- French Toast Casserole
- Pumpkin Flax Granola
- Hard Boiled Eggs
- Quiche Lorraine
Amazing healthy recipe 😋 I used Crown vanilla infused maple syrup this last time and even better than the regular maple syrup.
That sounds like a wonderful addition!
Absolutely love this for breakfast or snacking with fresh fruit. I have been making it at least a few times a week. I use the protein method and make only a half recipe. I use 3/4 cup milk and add in 1/4 cup Vanilla Greek Yogurt. 1/4 C chia seeds and 1 Tbsp maple syrup. Absolutely delicious and addicting!
It’s perfect! I’m so glad you’re enjoying the recipe and trying different variations. Thank you for sharing.
Hi I made the pudding but my pudding is very thick in consistency. Why is that
Hi Ancy! Did you use the recommended amounts? This can happen if there is not enough liquid. Also- make sure to complete step 2 or it will clump up and be thick in certain areas. To thin it out, you can add a little more liquid.
Question: I put this in the fridge overnight and it was still not like a pudding consistency. Still a little thin. Did I not use a big enough jar?
Hi Kathy, did you use the same proportions? See the section in the post titled “Why didn’t my chia pudding thicken?” which will help with troubleshooting.
I LOVE THIS PUDDING! Made it exactly as you do and used Crown maple syrup amber color. Today I am doing the same but trying Crown Maple & Vanilla syrup. I reserve my pricy syrup for recipes and do not pour it onto a stack of pancakes! LOL. This will be a great snack for me. By the way…got your cookbook and I LOVE IT TOO! Thank you 🤗
Hi Donna! Thank you so much for purchasing my cookbook. I’m so glad you loved the chia seed pudding.
Love this! I substituted maple syrup for vanilla protein powder and used 2% cow milk, amped up the protein. I take it for lunch each day along with fresh blueberries. Yummy and good for me, can’t beat it!
I’m so happy you loved it! Thanks for sharing your idea to add vanilla protein powder. That is a smart way to amp up the protein content of this chia seed pudding.
Perfect! I’ve tried many chia pudding recipes over the years but they always tasted weird or boring. I never could understand why people ate them regularly. Until now! This chia pudding has a lovely consistency, subtle sweet flavour & is so easy to make. I made the high protein (yoghurt) version & can’t wait to try the other variations. This will be a regular, thank you!
I’m so glad you found this recipe and loved it!
Please More of these no sufra recipes, thank you 🥰
I’m glad you enjoyed the chia pudding recipe.
I was not expecting to enjoy chia pudding, but I was curious about all the positive attention it receives, so I decided to try Natasha’s Kitchen recipe. I have always appreciated her recipes, and I am pleasantly surprised by how delicious this simple chia pudding recipe is. I plan to make it again, adding different flavors as she suggested. I am very glad that I tried it.
I honestly didn’t think I was going to like it….but it is really yummy and I am looking forward to adding additional flavors: matcha, peanut butter, etc. quick and easy breakfast for on the go.
Thank you for giving it a try. I’m so glad you enjoyed it. Those additions sound great!
I have made chia pudding before. I can’t remember the ratios I used for the milk and chia seeds. To me it was always ok. Nothing special. This is the best chia pudding I have ever made!! I love all of your recipes!! I will have this in my fridge also. Thank you Natasha. 😊
I’m so glad you loved it! It’s perfect to keep stocked in the refrigerator.
Natasha,I am beginner Instructions and it came out purfect Incredibly moist and packed with flavorthanks for thank you recipe.
I’m so happy it turned out perfectly for you! This is why I love to follow recipes even when they are very simple – it always turns out perfect.
This was the BEST Chia Pudding I’v tried! The texture was perfection! This is the only chia pudding recipe I’ll use.
I’m so happy you loved it!! I have a feeling this will be made regularly!
I have diverticulitis and cannot eat seeds. I use the measure of any seed smaller than a tomato seed. What could I substitute for the “pudding”?
Hi Carol! You may consider my Easy Overnight Oats Recipe instead. Just omit the chia seeds.
I had this massive bag of organic chia seeds in my fridge and was wondering what else I could do with them besides putting them in my bread and buns. What a terrific recipe!!!! This is absolutely fantastic and such a great dig a spoon in on passing by especially when super busy. Thank you so much!!!!
Wow! I love it when that happens, that’s fantastic! Thank you for your wonderful feedback, Marianne!