This chia seed pudding recipe is perfect for breakfast or a snack. Light and delicious made with vanilla flavored almond milk, plus healthy, packed full of fiber, protein, and antioxidants!
Ready to meet my new boyfriend? He came in like a tornado and swept me off my feet. I’ve been eating this chia seed pudding recipe every single day for a year!
What Is Chia Pudding?
Chia seed pudding is a mixture of chia seeds, liquid, and a sweetener. The pudding is made when chia seeds and liquid (usually some type of milk) come together and produce a thickened, pudding-like treat. It can be served for breakfast, a snack, or as a light dessert. Chia puddings are typically thicker than a smoothie, but thinner than a jam. This recipe after sitting overnight has a similar texture to tapioca pudding.
What Are Chia Seeds?
Chia seeds are…well, seeds. They actually look like black bird food and are pretty flavorless when kept whole. You might know them from those 80’s commercials boasting the ability to grow your own terra-cotta chia pet! But they’re so much more than that. They plump up (to almost 10 times their original weight!) when absorbed with liquid and come equipped with many health benefits. They can be found at most health food stores or even the bulk bins at your local market.
Is Chia Pudding Healthy?
Chia pudding is extremely healthy. This recipe is high in protein, fiber, antioxidants, calcium, full of omega-3 fatty acids, low sugar and low calorie. It helps keep you feeling full and satisfied longer, cutting back on your urge to snack all day. Bonus! This pudding can (and should) be made ahead of time, which is great for meal-prep.
Is chia pudding keto? Yep!
Is chia pudding gluten free? Yep!
How many calories in chia pudding? This recipe only has 120 calories per serving.
How many carbs in chia seed pudding? This recipe contains a modest 13 carbs per serving. Hooray!
Chia Pudding Recipe
(For the complete detailed printable, scroll down.) Here’s what you’ll need for this recipe:
- Almond milk – I use vanilla-flavored almond milk, which has a mild nutty, slightly sweet flavor.
- Low-fat plain Greek yogurt – most chia pudding recipes I see only include liquid and a sweetener, but I love it with the addition of plain Greek yogurt. It makes it creamier and also boasts more protein.
- Pure maple syrup – this sweetens the pudding, which you need or it could end up bland. It’s not a lot. I prefer pure maple syrup in this recipe, but you can also use honey or agave.
- Vanilla – just a splash for added flavor.
- Kosher salt – a great ingredient (yes, even in sweets!) to give balance to the other ingredients.
- Chia seeds – the key ingredient, of course. Chia seeds themselves have no flavor and absorb the flavors of whatever they’re mixed with. They are considered a super food, loaded with nutrients, and also..they’re pretty neat!
- Fresh fruit – optional, but not really. HA. Fresh fruit completes this pudding in a well-rounded, delicious way.
- Toasted sliced almonds, optional – I like the addition of nuts for crunch, texture, and taste.
How to Make Chia Pudding
This recipe is so simple, without any cooking required. It takes only a few minutes to prep and just needs a little time for the chia seeds to absorb the liquid and swell, basically making itself in the fridge overnight. I always whip up a batch on Monday and have a grab-and-go breakfast for the week.
- To a bowl, add the ingredients in this order: almond milk, yogurt, maple syrup, vanilla, and salt. Whisk to combine, then whisk in the chia seeds.
- Let the mixture stand for 15 minutes, then gently stir again to evenly distribute the seeds, allowing them to expand, and also to prevent lumps.
- Transfer to individual, small mason jars (leaving room to add toppings), fasten with the lid, and refrigerate overnight.
- In the morning, toss some berries with a little maple syrup and serve with the pudding, along with some sliced almonds.
How long does chia pudding take to set? you’ll actually start to see the seeds expand right away, but it takes at least 2 hours to thicken and for optimal consistency, it should chill in the fridge overnight.
How to Serve Chia Seed Pudding
I like to transfer the mixture into mason jars with a lid, so in the morning they’re good to go (just like my beloved overnight oatmeal), but you could simply leave the mixture in the mixing bowl (covered in the fridge) and then distribute into small glasses the next day. You can also layer the pudding and some fruit in the jars, which is pretty.
- Seeds to liquid ratio. The ratio of liquid to seeds matters, otherwise you’ll either end up with soupy pudding or dry pudding. A high ratio of seeds to liquid will give you a thicker, creamy wonderful pudding. Fewer seeds in more liquid will result in a loose, slimy texture.
- Mix the almond milk, yogurt, and maple syrup first. Adding the ingredients in a particular order matters. Mix your liquids together first, then add in the seeds, and don’t over-mix, which can lead to sticky pudding, not creamy.
- Don’t blend the seeds. Leave the seeds whole and intact. Blending this pudding like a smoothie will produce a bitter, unpleasant taste.
- Chill the pudding. Chia pudding is set when the seeds expand to almost double their size and have a cloudy gel-like texture around them. This is best achieved when stored in the refrigerator overnight.
Make Ahead and Storage
How long is chia pudding good for? This recipe is best made the night before and ideally eaten within 3 days, but is good up to 5.
Can you freeze chia pudding? Yes. Place individual freezer-safe jars in the freezer for up to 3 weeks. Thaw in the fridge overnight and if still not completely thawed, leave out on the counter for 10 minutes, then give it a stir and add your fruit.
After the second week of making this, I realized it was going to be a lifelong commitment. So I bought an entire pound of chia seeds. And another container to house them in. In love!
Other Healthy Breakfast Recipes
Chia Seed Pudding
- 1 cup vanilla-flavored almond milk
- 1 cup low-fat plain Greek yogurt
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla
- 1/8 teaspoon kosher salt
- 1/4 cup chia seeds
- fresh fruit , for serving
- sliced almonds , for serving
- In a medium bowl, in this order, whisk together the almond milk, yogurt, maple syrup, vanilla, and salt until just combined. Whisk in the chia seeds.
- Let stand 15 minutes, then stir to distribute the seeds that have settled. (This helps the seeds absorb the liquid and prevent clumping. Don't skip this step.)
- Cover the mixture and refrigerate overnight. (Alternatively, transfer to individual, small mason jars, fasten with the lid, and refrigerate overnight.)
- The next day, toss some berries and sliced almonds with a little maple syrup and serve with the pudding. Enjoy!