Chia seed pudding is delicious, versatile, easy to make, and a powerhouse of nutrients. Made with a couple of ingredients, chia seeds and nut milk, chia seed pudding makes for a delicious snack, breakfast, and even dessert.
Chia pudding has a special place in my health journey. I remember learning how to make chia pudding a few years ago. It was soon after I learned just how incredible these little tiny superfood seeds were! Since then, chia seed pudding has become an easy staple in my weekly menu!
Ingredients for the Perfect Seed Chia Pudding
You only need a few basic ingredients to make a chia pudding
- Milk: Full-fat canned coconut milk is my favorite milk to use for chia pudding as it results in the creamiest texture of all nut milks I’ve used. Almond milk, cashew milk, oat milk, and any other dairy-free milk taste great as well!
- Chia seeds: I’ve found this to be the perfect milk to chia seed ratio. Use 3 tablespoons if you prefer a thinner consistency. Or play around with different amounts of chia seed until you find your favorite consistency!
- Vanilla extract: A few drops of vanilla to add flavor. You can omit this if you’re using flavored milk!
- Toppings: Fresh berries, compotes, nuts, seeds, and even nut butter make delicious toppings. Fruit will also naturally sweeten your chia pudding!
- Sweetener (optional): I prefer maple syrup or honey. Omit completely if you’d like.
How to Make Chia Seed Pudding
Once you have your ingredients, all you need is a bowl and whisk. Alternatively, you can use a jar with a lid!
- Prepare the chia pudding: In a medium bowl, combine the milk, chia seeds, sweetener (if using), and vanilla extract. Whisk until well combined. Alternatively, combine the ingredients in a jar with a lid and shake for about 30 seconds to combine the ingredients (I love using a mason jar).
- Stir the mixture: Let it sit for 5 minutes and whisk again. Or, if using a jar, shake the jar again for 15-30 seconds. Be sure to do this step otherwise you’ll end up with clumpy chia pudding!
- Refrigerate: Cover the bowl or pour the mixture into another container with a lid. Refrigerate for at least one hour.
- Add toppings: Enjoy as is or add any of the toppings. One of my personal favorite ways is to add seasonal fruit.
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This recipe was originally published on October 1, 2016. Since then, it’s been freshened up with new pictures, commentary, and made even more delicious!
Chia Pudding with Fresh BerriesPrint Pin Rate
- 1 cup almond milk
- 1/4 cup chia seeds
- 1 teaspoon maple syrup, optional
- 1/2 teaspoon vanilla extract
- fresh fruit, blueberries, blackberries, raspberries, strawberries
- chopped nuts, almonds, walnuts, hazelnut, pecan
- In a medium bowl, combine the almond milk, chia seeds, sweetener (if using), and vanilla extract. Whisk until well combined.
- Let it sit for 5 minutes and whisk again. Be sure to do this step otherwise you’ll end up with clumpy chia pudding!
- Cover the bowl or pour the mixture into another container with a lid. Refrigerate for at least one hour, preferably at least 6 hours or overnight.
- Stir again, add toppings, and serve.