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If you’ve never tried chia seed pudding before, you’re in for a treat. (Literally!) It’s similar to overnight oats, in the fact that there’s no cooking involved, and the prep work is a breeze. Just stir a few ingredients together and let them soak overnight in the fridge.

The next morning, you’ll have a creamy, high-fiber breakfast porridge that’s ready to eat right away. It doesn’t get much easier than that!

As someone who’s made a lot of chia pudding over the last 15 years, I’ll share all of my tips and tricks below, so you’ll get delicious results on your first try.

⭐⭐⭐⭐⭐ Featured Review

“The best recipe for chia pudding. I used oat milk and added raspberries, and was very surprised how well it turned out! Delicious!” – Gail

chia pudding topped with berries near a chocolate and pumpkin flavor.

Why You’ll Love This Chia Seed Pudding Recipe

It’s a good source of fiber. One ounce of chia seeds contains nearly 10 grams of fiber, and most of that is soluble fiber, which can help keep you feeling full.

It may help to improve blood sugar levels. Animal studies suggest that eating chia seeds may help to improve insulin sensitivity.

It contains plant-based protein. Chia seeds are approximately 20% protein content, which is higher than what is found in cereal grains, like oats and barley. Depending on the milk you use, you can boost the protein content even more.

It’s naturally gluten-free and grain-free. If you need a gluten-free or Paleo breakfast idea, chia seeds make an excellent breakfast porridge without turning on your stove.

Chia Pudding Recipe Ingredients

  • Chia Seeds. Start with whole chia seeds for the best results. They will plump up overnight, giving you a tapioca-like texture. You can buy white or black chia seeds; the flavor will be the same either way. (Note: If you start with ground chia seeds, the chia seed flavor is much more prominent.)
  • Milk of Choice. Any liquid will help thicken chia pudding, so you can use your favorite! Try almond milk for a dairy-free choice, or use soy milk for more protein. Regular cow’s milk will work, too.
  • Maple Syrup. This natural sweetener is already in liquid form, so it will blend seamlessly into the pudding. (And it’s vegan-friendly!) You can add more to taste, if needed.
  • Vanilla Extract. I love adding a splash of vanilla extract to boost the flavor, but this is optional. Check out the other flavor variations below, too!
chia seeds, milk, maple syrup, and vanilla labeled on a white surface.

How to Make Chia Seed Pudding

Step 1:

To make one serving of chia pudding, start with a 14-ounce jar with a lid. Add 3 tablespoons of chia seeds, 3/4 cup of milk, a tablespoon of maple syrup, and a half teaspoon of vanilla extract, then use a small whisk to stir well.

After you whisk the pudding, let it rest for 5 minutes on the counter, if possible. The chia seeds will start to plump slightly as they start to soak with the milk.

Note: A small whisk mixes chia seeds much better than a spoon. I use one like this for mixing, and it gets a lot of use in my kitchen!

chia seeds and milk added to a glass jar and stirred with a whisk.

Step 2:

Once the chia pudding has rested for 5 minutes, whisk the mixture again. This extra step will help prevent large clumps from forming as the pudding soaks overnight, so you’ll wind up with a better overall texture.

Then secure the lid on the jar and place it in the fridge to chill. Chia pudding can be ready to eat in as little as 30 minutes, in case you’re in a hurry, but it will thicken up even more when you let it soak overnight.

chia seed pudding stirred again with lids added to other jars.

Chia Seed Pudding Serving Tips

When you’re ready to eat, remove the jar of chia pudding from the fridge and remove the lid. Give the pudding a stir, then adjust any flavoring to taste. You can add an extra splash of maple syrup, if you’d like additional sweetness, or top it with your favorite fruit for extra texture and flavor.

I love it with fresh berries or sliced banana, and crunchy nuts or a drizzle of peanut butter on top. If you want to try a tested flavor variation, you can also see my pumpkin chia pudding and chocolate chia seed pudding in these photos. They’re so delicious!

thickened chia pudding in glass jars with 3 flavors nearby.

Chia Pudding FAQs

What’s the best ratio of chia seeds to liquid?

In my experience, each 1 tablespoon of chia seeds requires a 1/4 cup milk. For a filling breakfast, I recommend using 3 tablespoons of chia seeds to 3/4 cup milk. You can always add more liquid later, if needed, to thin out the pudding.

What does chia pudding taste like?

Chia seeds have a relatively neutral, slightly earthy flavor. (If you blend them, they taste a little more bitter.) When you add sweetener and a flavoring, like vanilla extract or fruit, the chia pudding taste is quite pleasant.

Can you blend chia pudding?

Yes, if you don’t want the tapioca-like texture, you can blend chia pudding. However, it will require a different ratio of ingredients. You’ll likely need to double the liquid and the sweetener, since the chia seed flavor is more prominent when blended. Feel free to experiment with it!

chia seed pudding close up on a spoon over a jar.

Chia Pudding Recipe

4.82 from 32 votes
If you lived through the 1980s like me, you may first think of chia pets when you think of chia seeds. But did you know you can also turn them into a fiber-packed breakfast porridge? This no-bake breakfast idea can be stirred together in 5 minutes, and packs a whopping 13 grams of fiber into each serving.
prep5 mins cook0 mins total5 mins
Servings:1
PrintRate

Ingredients
 
 

Instructions

  • To prepare one serving of chia pudding, add the chia seeds, milk, maple syrup and vanilla extract to a 14-ounce jar with a lid. Use a small whisk or fork to stir well.
  • Let the mixture rest for 5 minutes, then stir again. The chia seeds will start to plump during this time, and stirring them again will help prevent large clumps from forming. Then secure the lid and place the jar in the fridge to chill overnight. (Note: You can eat chia pudding in as little as 30 minutes if you're in a hurry, but it will thicken even more overnight.)
  • When you're ready to eat the pudding, remove it from the fridge and give it a stir. Add any toppings you love, such as fresh berries or nuts, and it's ready to eat right away. Leftovers can be stored in the fridge for up to 4 days, if you want to make more than one jar.

Notes

Nutrition information is for the whole batch made with unsweetened soy milk. This information is automatically calculated using an online ingredient database, so it’s just an estimate and not a guarantee. 
Meal Prep Tip: You can prepare chia pudding up to 4 days in advance and keep it stored in an airtight container the fridge. Feel free to make as many servings as you’d like to eat in that time frame. (You can also freeze it for up to 3 months and thaw it in the fridge overnight before you plan on eating it.) 
Favorite Glass Jars: I use these glass jars with lids (affiliate link) for all of my meal prep breakfast recipes. You’ll see photos of them all over my website because we use them so often! 

Nutrition

Calories: 314kcal | Carbohydrates: 35g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 96mg | Potassium: 444mg | Fiber: 13g | Sugar: 17g | Vitamin A: 715IU | Vitamin C: 13mg | Calcium: 497mg | Iron: 4mg
Author: Megan Gilmore
Course: Breakfast
Cuisine: American
Keyword: Chia Pudding
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Chia Seed Pudding Flavor Variations

You can change the flavor of your chia pudding for every day of the week, if you’d like to. Be sure to start with the base recipe above, then add these toppings for a different flavor profile. Or try my Matcha Chia Pudding, for another variation.

Chocolate Peanut Butter

  • 1 tablespoon cacao powder (or cocoa powder)
  • 1 tablespoon peanut butter

Whisk well; the cacao powder will eventually blend in as you stir. For this variation, you may want to add an extra 1/2 tablespoon of maple syrup, to help counteract the bitterness of the chocolate. Garnish with a few chocolate chips, if you like.

Lemon Blueberry Chia Pudding

  • 1/2 cup frozen blueberries
  • 1 tablespoon freshly squeezed lemon juice
  • the zest of half a lemon

Mix well, and then store the jar in the fridge. The blueberries will thaw overnight in the fridge.

Carrot Cake Chia Pudding

  • 1/2 cup shredded carrots
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • Pinch of cloves

You can top this pudding with shredded coconut, walnuts, sliced pineapple, or any other additions you love.

Zucchini Bread Chia Pudding

  • 1/2 cup shredded zucchini (no need to peel)
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg

Mix well, and add any toppings you enjoy, like chopped walnuts or pecans.

Peanut Butter & Jelly Chia Pudding

  • 1 tablespoon peanut butter
  • 1/2 cup frozen raspberries (or 1 tablespoon raspberry jam)

This combination is one of my favorites! The frozen raspberries will thaw overnight in the fridge, and add the perfect “jelly” flavor without added sugar. Or try using chia seed jam, which is fast to prepare and naturally sweetened, too.

6 flavors of chia pudding labeled in jars.

If you try this chia seed pudding recipe, please leave a comment and star rating below letting me know how you like it!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. As a Certified Nutritionist Consultant (CNC), I love to make healthier food using simple ingredients. I test these recipes multiple times in my kitchen to make sure they will turn out perfectly for you.

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Comments

  2. I have been following your blog for 3 years now. My sister sent me your book and I am overjoyed creating new, simple recipes! Especially since I have a 1 year old. I just had this chia pudding for the first time and loved it. I have been an avid oatmeal person in the mornings, but am trying to give proper food combining a try! I topped my pudding with 1 tbsp. of almond butter, a handful of your Paleo crunch cereal, and one banana. Thank you for this recipe, and all the rest of your helpful nutrition information.

    Reply

  3. I tried this twice, blended the first time and I didn’t care for it that way. Today I tried it again not blended and without the vanilla and I added some old fashioned oats to it overnight. I loved it! Thank you for the recipe!!

    Reply

  5. Can I heat them up or add hot milk/water to make a warm breakfast? I don’t like cold cereal. But I don’t now if you can heat up chia seeds.
    Thank you! <3

    Reply

  6. I had never had chia pudding before but I’m so glad I was brave enough to try. I made it last night and had it for breakfast with a little of the pumpkin seed trail mix (recipe from your site). It was delicious! The only thing I did different was I didn’t put it in the blender and I used stevia to sweeten it. My husband liked it too. My daughter didn’t though. I think it was the texture of it. Next time I’ll blend it. Do you have any other variations/flavored I can try?

    Reply

  7. some chia seeds need to be rinsed really well if they have not been rinsed prior to packaging… they will be bitter if not rinsed… look on the box or bag for PRE RINSED.. or no rinsing needed…. use a very fine strainer and rinsed them swirling them around until the water runs very clear to remove the bitter coating.

    Reply

  8. This looks delicious! Can I just stir the all the ingredients(whole chia seeds, etc) or do I have to blend the ingredients.
    Thanks,Joyce

    Reply

    1. You can stir them together without using a blender, but you might want to try to use a whisk to help prevent the chia seeds from clumping together.

      Reply

  9. The chia pudding I made was absolutely delicious. I whizzed chia seeds with low fat soy milk, pure maple syrup and vanilla essence (because its what I had)on hand. I’m not eating a lot these days as I’m recovering from an illness so I found half a cup of pudding topped with a handful of dried cranberries just the perfect size for breakfast.

    Thanks again for a great recipe!

    Reply

  10. I’ve just made a batch of this for tomorrow morning’s breakfast using light soy milk as I didn’t have anything else. I tasted it and wow…all I could think of was ice cream! I will let you know how it goes as I’ve never made anything like this before. I may even try a few variations in the future if I really like it.

    Thanks again for the great recipe!

    Reply