This easy chia seed pudding recipe is a perfect healthy breakfast or snack! It tastes like dessert, but it’s filled with fiber, protein, and healthy fats.
Now that the weather’s warming up, this chia seed pudding recipe has become my go-to breakfast/afternoon snack. It’s cool, creamy, and lightly sweet, with warm depth of flavor from a pinch of cinnamon. Topped off with fresh fruit, homemade granola, and a drizzle of maple syrup, it tastes like dessert, but it’s packed with fiber, protein, and healthy fats.
Another reason I love this chia pudding? It’s super easy to make, and it keeps in the fridge for about 5 days. So if you’re a big fan of meal prepping, this recipe is for you. Make a batch of chia seed pudding on the weekend, and portion it into individual jars or containers. You’ll have a quick, healthy breakfast ready for every day of the week!
Chia Pudding Recipe Ingredients
Here’s what you’ll need to make this chia pudding recipe:
- Chia seeds, of course! I used white chia seeds on 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 some into the chia seed pudding to sweeten it naturally. When I eat, I drizzle more maple syrup on top!
- Cinnamon – For warm depth of flavor.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Chia Pudding
This chia pudding recipe couldn’t be simpler to make! Here’s how it goes:
- First, combine the ingredients in lidded Mason jar. It should be fairly large; look for one with a volume of 3 to 4 cups.
- Next, shake! Secure the lid on the top of the jar, and vigorously shake to combine the ingredients.
- Then, chill. Pop the pudding in the fridge for a few hours.
- An hour or two later, stir. This step is crucial for breaking up any seed clumps within the pudding. If the chia seeds stay bunched together, they won’t absorb the liquid in the jar, making for a lumpy, crunchy chia seed pudding. No, thanks!
- Then, chill again. After stirring, cover the jar, and refrigerate overnight.
In the morning, your chia seed pudding will be ready to eat!
Chia Seed Pudding Serving Suggestions
On its own, chia pudding is creamy, rich, and lightly sweet. But let’s be honest: the best part of any chia seed pudding recipe is the toppings! Here are some of my favorites:
- Fresh fruit. I love piling berries and tart cherries on chia seed pudding. Use fresh ones in the summer and thawed frozen ones for the rest of the year.
- Something crunchy, like coconut flakes, chopped nuts, or homemade granola.
- Something sweet. Add an extra drizzle of maple syrup. Honey works too!
Load up your chia seed pudding for a healthy breakfast or snack! Store any leftovers in the covered jar or an airtight container for up to 5 days. If the pudding becomes too thick, loosen it with a little extra milk. Wait to add the toppings until right before you eat.
More Favorite Breakfast and Snack Recipes
If you love this chia pudding recipe, try one of these yummy breakfasts or snacks next:
Chia Seed Pudding
Serves 3 to 4
This easy chia seed pudding recipe is a perfect healthy breakfast or snack! Store it in a lidded jar or airtight container in the fridge for up to 5 days. Vegan, gluten-free.
- 2 cups light coconut milk or homemade almond milk
- ¼ cup chia seeds
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
- ⅛ teaspoon sea salt
- Tart cherries, (I usually get them frozen)
- Chopped nuts or granola
- Coconut flakes
- Maple syrup
In a lidded 3- to 4-cup jar, combine the milk, chia seeds, maple syrup, cinnamon, and salt. Cover and shake to combine. Chill for a few hours, stir, and then continue chilling overnight.
Serve with fruit, nuts, coconut flakes, and maple syrup as desired.