This chia seed pudding recipe is a perfect healthy breakfast or snack! It tastes like a dessert, but it’s packed with fiber, protein, and healthy fats.
Now that the weather is warming up, this chia seed pudding recipe has become my favorite breakfast / afternoon snack. It’s fresh, creamy and slightly sweet, with a depth of warm flavor from a pinch of cinnamon. Topped with fresh fruit, homemade granola, and a drizzle of maple syrup, it tastes like a dessert, but it’s loaded with fiber, protein, and healthy fats.
Another reason I love this chia pudding? It’s super easy to make and will keep in the fridge for about 5 days. So if you are a big fan of meal prep, this recipe is for you. Make a batch of chia seed pudding on the weekend and divide it into individual jars or containers. You will have a quick and healthy breakfast ready for any day of the week!
Ingredients for the chia pudding recipe
Here’s what you’ll need to make this chia pudding recipe:
- Chia seeds, of course! I used white chia seeds the day I took these photos, but black chia seeds will work here too.
- Coconut milk or almond milk – I like to use light coconut milk in this recipe because it makes the pudding extra rich and creamy, but if you don’t have any on hand, don’t worry! Almond milk is also a great choice.
- Maple syrup – I mix it in the chia seed pudding to soften it naturally. When I eat, I sprinkle more maple syrup on top!
- Cinnamon – For a depth of warm flavor.
- And sea salt – To bring out all the flavors!
Find the full recipe with the measurements below.
How to make chia pudding
This chia pudding recipe couldn’t be easier to make! Here is how it goes:
- First, mix the ingredients in a mason jar with a lid. It should be big enough; look for one with a volume of 3 to 4 cups.
- Then shake! Attach the lid to the top of the jar and shake vigorously to combine the ingredients.
- Then relax. Put the pudding in the fridge for a few hours.
- An hour or two later, stir. This step is crucial for breaking up any clumps of seeds in the pudding. If the chia seeds stay clustered together, they won’t absorb the liquid in the jar, resulting in a lumpy and crunchy chia seed pudding. No thanks!
- Then relax again. After stirring, cover the pot and refrigerate overnight.
In the morning, your chia seed pudding will be ready to eat!
Suggested serving sizes of chia seed pudding
On its own, the chia pudding is creamy, rich and slightly sweet. But let’s be honest: the best part of any chia seed pudding recipe is the filling! Here are some of my favorites:
- Fresh fruit. I love stacking berries and tart cherries on top of chia seed pudding. Use fresh produce in summer and frozen thawed the rest of the year.
- Something crunchy, such as coconut flakes, chopped nuts, or homemade granola.
- Something sweet. Add an additional drizzle of maple syrup. Honey works too!
Load up your chia seed pudding for a healthy breakfast or snack! Store leftovers in the covered jar or in an airtight container for up to 5 days. If the pudding gets too thick, loosen it with a little extra milk. Wait to add the toppings just before eating.
More breakfast recipes and favorite snacks
If you like this chia pudding recipe, then try one of these delicious breakfasts or snacks:
Chia Seed Pudding
Serves 3 to 4
This chia seed pudding recipe is a perfect healthy breakfast or snack! Store it in a lidded jar or airtight container in the refrigerator for up to 5 days. Vegan, gluten free.
- 2 cups light coconut milk or homemade almond milk
- ¼ Chopped off chia seeds
- 1 teaspoon Maple syrup
- ¼ teaspoon cinnamon
- ⅛ teaspoon sea salt
- Cherry pie, (I usually freeze them)
- Chopped nuts or granola
- Coconut flakes
- Maple syrup
In a closed 3 to 4 cup jar, combine the milk, chia seeds, maple syrup, cinnamon and salt. Cover and shake to combine. Cool for a few hours, stir, then continue to cool overnight.
Serve with fruits, nuts, coconut flakes and maple syrup to taste.