This Chia Seed Pudding only requires 2 ingredients and 10 minutes to prep. Filled with fiber, protein and healthy fats it's the best breakfast or snack.
Jump to:
Why you will love this recipe
- Creamy: This Chia Pudding Recipe haschia seeds that are whisked with dairy-free oat milk, and it gives you this delicious, soft, creamy, and slightly thick pudding. You can also add in ½ tablespoon of pure maple syrup to get some natural sweetness added or a tasty ¼ teaspoon of delicious cinnamon.
- Quick and easy: Chia seed pudding is very easy and quick to make.
- Meal prep: This chia seeds breakfast pudding is an easy recipe to meal prep. Once you've completed the recipe, just store it in an airtight container in the fridge, and you'll have an easy grab-and-go overnight chia pudding.
- Nutritious: This chia pudding is nutritious; it contains two ingredients: chia seeds and dairy-free oat milk. These ingredients provide nutritional fiber and plant protein, that comes directly from whole foods.
- Favorite: This is the easiest recipe to make and tastes perfect. It's the best chia pudding recipe.
Chia Seed Pudding is the best, I have a lot or flavors for you to check out (listed below) but today I am showing you the basics so that you can learn to customize chia pudding like a pro and mix up flavors on your own. Let's get right into it!
For more Chia Seed Recipes check out these:
- Strawberry Chia Seed Pudding
- Chia Seed Peanut Butter Pudding
- Easy Chia Bowl (with oats)
- Chocolate Chia Seed Pudding
- Vanilla Chia Pudding
Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities to make this Chia Seed Pudding.
- Non-Dairy Milk: I like oat milk best because it has a neutral flavor but any unsweetened variety you like best will work fine.
- Chia Seeds: This is what makes up this pudding, chia seeds are packed with minerals, fiber and protein. Black or white will work fine, they both have the same nutritional benefits it's just a variation in the seeds. Both will form a gel-like consistency when soaked in water. Chia seeds can go bad though so to test for freshness soak a tablespoon in 3 tablespoons of water for 10 minutes and make sure it starts to form a gel like consistency.
- Pure Maple Syrup: This is optional but I like to add it for a touch of sweetness.
- Cinnamon: Also optional but adds warmth to the flavor.
Variations (popular toppings)
- Fruit topping: Fruit on top of chia seeds for breakfast is a great combo. I like to add blackberries and bananas on top of my chia seeds. Feel free to add any of your favorite fruits to top this Chia Pudding Recipe. It adds a little natural sweetness.
- Yogurt: This chia seed pudding has 1 cup of oat milk; you can swap ¼ cup of milk for ¼ cup of non-dairy yogurt, and you'll have a chia seed pudding with yogurt, that will be a little creamier in texture.
- Apple sauce: You can add a little apple flavor to this Chia Pudding Recipe. It's a small adjustment to this chia seed pudding recipe, instead of 1 cup oat milk use ¾ cup oat milk and add ¼ cup of apple sauce. For the apple sauce, I'd focus on natural, no sugar added, no artificial flavor added, and no preservatives.
- Protein powder: This chia pudding can easily be made into a chia protein pudding recipe; just by adding a scoop of plant-based protein powder to this mixture and whisking it in. It will make it a little bit thicker unless you add extra liquid but it's still amazing.
- Granola or Nuts: Add a little crunch to this chia pudding; just add any chopped nuts like pecans, almonds, walnuts, or any of your favorite nuts on top of this chia seed recipe. Another crunchy topping is granola; add some of your favorite granola or try making my Vegan Granola Recipe to use as a topping.
- Add sweetness: This chia seed recipe will taste excellent with a little chocolate added, vegan mini chocolate chips or cacao nibs, or a few drizzles of my easy recipe for Chocolate Date Sauce you can add on top; both add a little sweetness with a chocolaty taste.
- Nut butter: Add your favorite nut butter as a drizzle on top of this vegan chia pudding; it'll add a satisfying nutty flavor to this chia seed pudding.
- Milk alternatives: I used unsweetened oat milk to make this chia pudding a non-dairy and plant-based pudding. Feel free to use your preferred milk or try one of these homemade dairy-free milks: almond milk, soy milk, oat milk, cashew milk, or coconut milk. Each will change the flavor slightly, but it will still taste great.
How to make this Chia Seed Pudding:
Step 1: Add the milk to a container or jar, add the chia seeds (add optional maple syrup and cinnamon if desired) and whisk until combined.
Step 2: Wait 10 minutes and whisk again to get all the clumps out. Place in the fridge overnight or at least 1-2 hours.
Step 3: Either eat from the container you place in a cup and add toppings.
Step 4: Enjoy immediately or store in the fridge 3-4 days.
Expert Tips
- Consistency: Want to make chia pudding thicker? Adding a little less liquid would make it thicker. The ratio for this chia seed recipe is ¼ cup chia seeds to 1 cup milk. Depending on your personal preference for the consistency you'd like, you may need to add more liquid (thinner pudding) or less liquid (thicker pudding) to this Chia Pudding Recipe.
- Morning time: If at all possible, add toppings in the morning when you're ready to eat or grabbing the overnight chia pudding to go. That way, your fresh toppings won't become soggy.
- Grab a quick breakfast: If you doubled or tripled this recipe to make a bigger batch, use mason jars to store the chia seed breakfast pudding in the fridge. Portion them into single servings and they will last for about 3 days. You'll have some grab-and-go containers of chia pudding. You will only need to add your favorite topping.
- Chia Seeds: Chia seeds can actually go bad. To check freshness, if you suspect they are old, mix a small amount of water and chia seeds (3-4 tablespoons of water to 1 tablespoon of chia seeds) and let sit for 10-15 minutes. If they absorbed water and began to swell, they are good but if they don't swell they are bad.
- Whisk twice: Make sure you mix the chia seeds and the liquid well and set aside for 10 minutes. Whisk again to work out any clumps before placing in the fridge to sit for a few hours or overnight for best results.
Recipe FAQs
Generally 2 tablespoons of chia seeds is safe for adults, as long as it's ok for them to eat this food item.
You should soak chia seeds for at least 15-30 minutes, this will make a gel-like texture, but soaking them overnight or at least 2-4 hours helps digestibility and than it's like a pudding consistency.
As always follow the recipes directions, but yes, yogurt can be added to chia seed pudding.
As with everything you eat follow what's medically ok for you to eat. That being said, generally, yes it is ok to eat chia pudding for breakfast. I would make sure the ingredients are clean and healthy though.
Chia seeds will start absorbing the liquid you've added right away, but you'll need to give it time to become a gel-like consistency. I like leaving it overnight in the fridge, but if you let it soak for at least 1-2 hours, it will work.
More Chia Seed Recipes
Chia Seed Pudding
Ingredients
- 1 cup non-dairy milk (I like oat milk)
- ¼ cup chia seeds
- ½ tablespoon pure maple syrup (optional adds sweetness)
- ¼ teaspoon cinnamon (optional adds flavor and warmth)
Instructions
- Add the milk to a container or jar, add the chia seeds (add optional maple syrup and cinnamon if desired) and whisk until combined.
- Wait 10 minutes and whisk again to get all the clumps out. Place in the fridge overnight or at least 1-2 hours.
- Remove from fridge, add toppings or place in a different serving container and add toppings. I added fresh fruit, yogurt and nut butter.
- Store in the fridge up to 3 days.
Leave a Reply