Chia Pudding Recipe
Posted Jan 06, 2021, Updated Mar 14, 2024
This post may contain affiliate links. Please read our disclosure policy.
This is the best chia pudding recipe! This chia seed pudding is made in 5 minutes with 4 ingredients in one bowl! It’s easy to customize to comply with your dietary needs (Paleo, vegan, etc.)! Serve it with your favorite toppings for a healthy dessert, breakfast or snack.
I’m always looking for healthy ways to satisfy my raging sweet tooth, and this Chia Pudding recipe is just perfect (along with these black bean brownies and healthy peanut butter blondies). Chia seed pudding is easy to make in one bowl with only four ingredients, and tastes like the tapioca pudding I’ve loved since I was a child but is so much healthier.
This recipe is easy to customize to comply with your dietary needs by choosing your favorite milk and sweetener (Paleo, vegan, etc.)! Serve it with your favorite toppings for a healthy dessert, breakfast or snack.
Chia Pudding Recipe: Ingredients & Substituions
Let’s discuss the four ingredients in this chia pudding recipe, as well as possible substitutions.
- Milk. You can use any milk in this recipe with great results. I usually opt for unsweetened vanilla almond milk, coconut milk or whole milk.
- Honey. Maple syrup is a great vegan sweetener option. When I make this recipe for myself I use 2 Tablespoons of sweetener, when I make it for my family I use 4. I recommend starting with 2 and taste testing, then adjusting from there.
- Vanilla. the pure vanilla extract imparts the best flavor – I don’t recommend skipping the vanilla or making substitutions.
- Chia Seeds. No substitute here! You can use black or white chia seeds.
How to Make Chia Pudding
You can make this chia seed pudding recipe in two ways, in a the blender or by hand in a bowl.
Blender Method
If you’d like to use a blender, simply put all the ingredients in the container of a Vitamix (or another high-powered blender) and blend for 30 seconds or until the mixture is smooth.
This option is good for people who don’t prefer the texture of chia seeds because it is smooth.
Bowl Method
In a large bowl, whisk together milk, honey vanilla and sea salt until combined (it’s easier to incorporate honey if the milk is room temperature).
Next, add the chia seeds and whisk to combine. Then place the large bowl in the refrigerator to chill for 30 hour, stirring once halfway through.
Chill twice
NOTE: It’s important to chill the mixture before transferring it into jars to ensure the chia seeds have started absorbing the liquid and they are evenly distributed throughout the mixture.
Chill
Transfer the pudding mixture into 2-4 glass jars with lids and chill overnight in the refrigerator, or for at least 8 hours.
Store/Freeze
Store this chia seed pudding in glass jars with airtight lids in the refrigerator for up to 5 days. Or freeze for up to 2 months.
Serve
One chilled and thickened, serve this chia seed pudding with your favorite toppings. Here are some suggestions;
- Fresh or frozen & thawed berries
- Fresh fruits (bananas, apples, citrus fruits, etc.)
- Nut Butters (like this vanilla almond butter or this homemade peanut butter)
- unsweetened coconut
- Candied almonds
- Cinnamon Sugar pecans
- Honey or Maple Syrup
- Strawberry Sauce
- Chocolate chips or cocoa nibs
- Nuts (almonds, cashews, peanuts, etc.)
- Dried Fruits (cranberries, apricots, rasins, etc.)
Chia Pudding Recipe FAQs
This particular chia seed pudding recipe is very nutritious! Not only is it low calorie, but it tastes amazing, satisfies your sweet tooth and packs some serious nutrition. Some of the benefits of chia seeds include (but are not limited to):
Loaded with nutrients. One serving of chia seeds (2 Tablespoons, half of this recipe), contains the following: 4 grams of protein – which is essential for muscle-building and energy.
11 grams of fiber – which keeps you regular and fuller longer.
5 g omega 3 fatty acids –
Plus calcium, potassium, zinc, and many B vitamins!
Antioxidant-rich. Chia pudding is rich in antioxidants which are essential to a healthy lifestyle and contributes to lowering blood sugar and reducing inflammation.
Yes! Any milk works well in this recipe, including 2% or whole milk. You can also use non-dairy milks like almond, rice, coconut, cashew, and oat milk.
If you blend it in a blender this chia pudding sets in 30-60 minutes. If you simply mix the ingredients together I recommend letting it chill overnight for the best texture, however 2 hours should be sufficient.
Yes! Freeze this recipe in an airtight container for up to 2 months. Thaw overnight in the refrigerator. Do not microwave to thaw.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Chia Pudding Recipe
Ingredients
- 1 cup milk (almond milk, cashew milk, whole milk, coconut milk, etc.)
- 2-4 Tablespoons honey (or maple syrup) – to taste
- 1 teaspoon pure vanilla extract
- pinch fine sea salt
- ¼ cup chia seeds
- Optional toppings: fresh berries, sliced bananas, nut butter, extra maple syrup or honey, etc.
Instructions
Bowl Method
- In a large bowl, whisk together milk, honey vanilla and sea salt until combined (it’s easier to incorporate honey if the milk is room temperature).
- Add chia seeds and whisk to combine.
- Place the large bowl in the refrigerator to chill for 30 minutes, stirring once halfway through.
- Transfer mixture into 2-4 glass jars with lids.
- Chill overnight in the refrigerator, or for at least 8 hours.
- Once chilled, serve plain or with desired toppings.
Blender Method
- Put all of the ingredients in the order listed into the container of a Vitamix (or other high-powered blender).
- Blend starting on low speed and gradually increasing to high, until the mixture is smooth.
Chill & Serve
- Transfer mixture to jars and chill overnight, or for at least 8 hours. Serve.
Video
Notes
- Milk. You can use literally any milk in this chia seed pudding with great results. I usually opt for unsweetened vanilla almond milk, coconut milk or whole milk.
- Honey. Maple syrup is a great vegan sweetener option. When I make this recipe for myself I use 2 Tablespoons of sweetener, when I make it for my family I use 4. I recommend starting with 2 and taste testing.
- Vanilla. the pure vanilla extract in this chia pudding gives it the best flavor – I don’t recommend skipping the vanilla or making substitutions.
- Chia Seeds. No substitute here! You can use black or white chia seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I eat this almost every morning with frozen fruit. My husband and toddler love this too!
I have tried this recipe and we all love it, my husband did realized it’s chia seeds.
Thank you
Excellent recipe – thank you! I make this at least twice a week. I like to blend the mixture and prefer 1 tbsp of maple syrup. Serve with blueberries and chopped walnuts. Perfect quick breakfast!
I absolutely love this Chia Pudding. Since I am trying to cut back on sweeteners, I fix it with with no honey (or sugar) and sweeten it with bananas or other fruit. Sometimes I also add cinnamon. I used to have ice cream almost every night, but no longer have dairy, so chia pudding has become my nightly dessert. It is comfort food to me.
I need to try this out! I bought some chia seeds this weekend and have been trying to find recipes to try – so glad I found this!
Jenna ♥
I am not much of a cooker, but this recipe is the BOMB! Oh so easy to make and tasty as all get out. I will be making this on a regular basis.