Chia pudding is a creamy, delicious, and healthy breakfast or snack right at your fingertips. Not only is it super easy to make, but it’s also endlessly customizable with a variety of fruit flavors!

Many of you know that I’m a big fan of overnight oats when it comes to breakfast. But, there’s no denying that chia pudding will always remain my number one healthy breakfast option. I’ve been making chia pudding for over a decade (which you can see in my Youtube video below) and I keep the recipe interesting by constantly changing up the toppings and flavors. 

Chia pudding is perfect for when you need a light meal or on-the-go option that’s surprisingly filling. Plus, it highlights my favorite powerful and nutrient-dense little chia seeds – and who can resist those?

There’s no denying that chia seed benefits are significant. But to sum it up — they pack a hefty nutrient punch with Omega-3’s, antioxidants, fiber, and healthy fats. That means they’re great for digestion (and keep things moving), they’re great for heart health, they help balance blood sugar and they’re great for bone health. Long story short, they’re good for you!

Chia Pudding Ingredients

Just two easy ingredients are all you need, plus a little sweetener if you’d like. Chia pudding is astoundingly easy to make!

• Chia Seeds: While black chia seeds are the ones you’ll find most often at the market, you can use either black or white chia seeds. Both offer similar nutritional benefits!
• Milk: You can use your favorite milk, whether that’s dairy or dairy-free. I personally like to use my homemade cashew milk, almond milk, or oat milk.
• Sweetener: A splash of maple syrup (or honey) and vanilla extract gives the chia pudding base a lightly sweet flavor.

Find the complete recipe with measurements below

How To Make Chia Pudding

I wasn’t kidding when I said this is the easiest recipe to make. Just make sure to have some jars on hand if you plan on meal prepping chia pudding for the week! Here’s how to make it.

Stir the pudding. Stir together the chia seeds, milk, maple syrup, and vanilla extract either in a large bowl (for one large batch) or individually in jars. Let it sit for 10 minutes, so it can start to gel. Then give it another stir. 

Let the pudding chill and thicken. Cover the bowl or jars and allow the pudding to thicken for at least a few hours (or overnight) in the fridge. When you’re ready to serve it up, top it with your favorite fruits and nuts, or even layer a fruit puree at the bottom (like I did in the video below!).  

How to Store & Meal Prep

If you follow me on Instagram you’ll frequently see me meal prep chia pudding for the week. I’ll make the exact ratio in the recipe below, stir it all together in individual Weck Jars, top with frozen berries and then freeze.

It will last for several weeks (if not longer) in the freezer. Then, when I want a healthy breakfast I’ll just thaw it in the fridge the night before. So easy!

Chia Pudding Variations

As you might expect, the first few times I made chia pudding it was just the basic recipe – chia seeds, milk, maple syrup, and vanilla extract – soaked overnight. And not that there’s anything wrong with that, I still make it plain all the time.

But chia seed pudding can be an amazing and creative piece of breakfast artwork. It’s like an adult coloring book. Except there are no lines and the flavor combinations are endless! Here are few delicious ways to jazz it up.

• Blueberry Chia Pudding
• Chocolate Chia Pudding (or this mousse version!)
• Peanut Butter and Jelly Chia Pudding
• Eggnog Chia Pudding
• Pumpkin Pie Chia Pudding Mousse
• Pomegranate Chia Pudding Parfait

More Chia Seed Recipes You’ll Love

A bag of chia seeds really does go a long way! Here’s what else you can make with them. 

• Chia Seed Jam – a much healthier alternative to store-bought jam
• Chia Seed Water – give your daily water a nutritional boost 
• Ultimate Seed Crackers – the best homemade crackers with a variety of seeds
• Mango Date Energy Balls – the best bite-sized healthy snack

Recipe originally posted August 2016, but updated to include new information.