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This chai chia pudding has all of the warm spices of a chai latte, but in a fiber-packed pudding. And unlike traditional chia pudding, this one is blended for a smooth texture! You can make it in 5 minutes or less, prepare several jars at once, and have this breakfast or snack ready to grab straight from the fridge all week.
For more flavors, try strawberry chia pudding, blueberry chia pudding (with frozen blueberries), lemon chia pudding, or chocolate chia pudding. You can’t go wrong!
“Love this pudding! It was so easy – waiting was the hard part! I’m definitely going to take your recommendation of making a large batch so it lasts more than a day. This is the third recipe of yours that I’ve made and have put directly in my favorites folder!”
Table of Contents
Why You’ll Love this Chia Pudding Recipe
- It’s not chunky. If you’re not a fan of chia pudding’s gelatinous, tapioca-like texture, this blended recipe is for you. It has the texture of regular pudding with just 60 seconds of blending.
- It’s fruit-sweetened. Since you’re getting out the blender anyway, why not sweeten this one with dates? They add more fiber and nutrients compared to other sweeteners. (And you can’t taste anything but the spicy sweet flavor of a chai latte.)
- It tastes like a chai latte. Inspired by my chai latte recipe, this version uses simple pantry spices like cinnamon, ginger, and cardamom.
- You can prep several servings at once. You can double or triple the recipe so you’ll have several jars ready. Each serving packs 13 grams of fiber!
Key Ingredients
- Chia Seeds. When you make blended chia pudding, you’ll only use 2 tablespoons of chia seeds per serving. If you’re not blending the chia seeds, you can use 3 tablespoons for extra fiber. (See the recipe notes for details.)
- Milk of Choice. I use unsweetened soy milk to keep this recipe dairy-free, but higher in protein. Any milk you love will work here, including cow’s milk or almond milk.
- Dates. This is my favorite fruit sweetener! The dates add a caramel-like sweetness, without an overpowering flavor. (I’m looking at you, banana.) If you don’t want to use a banana, see my maple syrup suggestion in the recipe notes.
- Pantry Spices. I usually make chai concentrate for iced lattes with cinnamon, ginger, cloves, and cardamom. I don’t think you need the cloves here, but you can add a pinch if you like.
How to Make Chai Chia Pudding (Step by Step)
- Remove the pits from 3 soft and squishy Medjool dates. They should be easily split apart with your fingers; otherwise you might want to soak them in hot water for 10 minutes so they are softer.
- In a high-speed blender, add the dates, 3/4 cup milk, 2 tablespoons of chia seeds, 1/4 teaspoon each of ground cinnamon, ground ginger, and vanilla extract, plus 1/8 teaspoon of cardamom. (If using a large blender, double or triple the recipe.)
- Secure the lid and blend until smooth. Stop and scrape down the sides of the blender if needed. There should be no visible chunks of dates or seeds.
- Blended chia pudding can be served right away, if desired. It won’t thicken significantly when chilled, but you can store it overnight in the fridge for meal prep.
Serving and Storage Tips
Chia pudding can be made up to 4 days ahead of time, so make as many servings as you want to consume in that time frame. Just make sure it’s stored in an airtight jar in the fridge until you’re ready to eat.
I like to top mine with Greek yogurt for extra protein, but you can also treat this like a dessert and top it with coconut whipped cream. For breakfast, serve this with Instant Pot hard-boiled eggs, chicken breakfast sausage patties, or my healthy turkey breakfast sausage.
Chai Chia Pudding Recipe FAQs
No, you can whisk the chia seeds with the milk and spices, then use maple syrup instead of dates as the sweetener if you prefer. (I’ve also included a variation where you blend the dates, but not the chia seeds, in the recipe card notes.)
If you’re simply stirring it together, you’ll need 3/4 cup of milk for every 3 tablespoons of chia seeds. However, if you want to blend chia pudding, use 1 less tablespoon of chia seeds to avoid a bitter flavor.
Serve Chia Pudding With…
If you try this chai chia pudding recipe, please leave a comment and ⭐ star rating below to let me know how you like it. Thanks for visiting!
Chai Chia Pudding (Tastes Like a Chai Latte!)
Ingredients
- ¾ cup milk (any variety)
- 2 tablespoons chia seeds
- 3 soft Medjool dates , pitted
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cardamom
- ¼ teaspoon vanilla extract
Instructions
- In a high-speed blender, add the milk, chia seeds, pitted dates, cinnamon, ginger, cardamom, and vanilla extract. Secure the lid and blend until smooth. (This portion works best in a personal-size blender; double the batch if you need to use a full-size blender.)
- Pour the chia pudding into a serving bowl. You can eat the blended version right away, or store it in the fridge overnight for a chilled pudding.
Notes
Nutrition
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They look so good. The cinnamon should give it some awesome flavor, thanks for the idea
Loved this!! Thanks for giving me a healthy snack idea
I actually really enjoy the texture of chia pudding 🙂 looks awesome!
Soooo tasty! I made a double batch and added 1/4c pecans just for the fun of it, and only put in 4 dates. The spice is strong as stated in the recipe notes, but I love it! This might be my new favorite chia pudding recipe!
Just made some spur of the moment. I used two dates, half water half light vanilla almond milk and added some ground flax and it was perfect. Chilling in the fridge now ready for breakfast!
I just made it, it’s just chilling in the fridge, and yes, had a hard time not eating it straight from the blender. It reminds me of your vegan frozen chai latte, which is one of my favourite smoothies. Delicious!
you can always just buy the ground chia seeds. i love them and you can’t even tell they are in the actual pudding. i dont blend it at all.
I remember my Sister-in-law loosing a ton of weight and thinking to myself…how is she doing it? Her secret was food flavored with Chai, she said it decreased her cravings from other things! But I love how you paired the chai with the chia and the cinnamon which does work for blood sugar issues. (I’m hardcore hypergylcemic) Maybe I’ll drop a few pounds with the chai too!!
Ah man. I just had a revelation! I bet these (but particularly your chocolate chia pudding) would be amazing fudgcicles then! I might have to test out my theory this summer. Looks fantastic !!
Just a helpful tip for those who don’t wish to blend their pudding:
You can still sweeten with dates! Just blend the pitted dates with almond milk in a blender and then pour this liquid into the chia seeds. Make sure to process the dates fully if you don’t want bits of date in it!