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
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
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!
Reader Questions and Reviews
Delicious!! I did add a teaspoon of almond extract. Totally committed to this wonderful start to my day. Thank you Amy. Yummers
Yum!!! My 1st successful attempt at chia pudding. I used stevia just to same myself a few calories. Also added a dash of almond extract, just because. Topped with bananas and chopped walnuts. Definitely a keeper!
Been a chia fan for years.I add them to my tuna fish salad plus some flax meal.i have whole wheat cereal for breakfast added in is chia. Flax meal. Blueberries plain almond milk. Someone posted about flax seed. They don’t digest good so I grind mine in coffee grinder. These two items can be added to just about anything and are considered superfoods. I loved this pudding so much thank you!
This looks and sounds yummy. Will they keep in fridge for 4 days since I’ll be the only one eating it? If not what about 2 days of i half recipe? Thanks
Yes, it’ll be fine for 4 days. That’s what I do…make a batch, eat one serving each day, and on the 4th day make a new batch!
This was so delicious and I absolutely love how easy it is to take with you for your own breakfast-to-go.
I’m incredibly excited for this. It seems very guilt free. I recently found I’m allergic to eggs and milk. So I used and almond milk yogurt. I also had no maple syrup so I used honey. This is my first recipe with Chia seeds!
Hi Annie! Food allergies are the worst! I can’t vouch for your changes, but it still sounds good. Hope you enjoy it!
Came out so good. I’ve made it a few times now. This last round I added cocoa powder and peanut butter too! Tastes pretty amazing
Omg this recipe was sooo good. I pinned it, made 5 min after I pinned it and ate it asap. I even instagramed it. Thanx for sharing I have a new love too!
Okay, FINE I’ll hop on the chia bandwagon, if you insist. I feel like my breakfasts/midday snacks are going to be revolutionized after this.
You had me at pudding. This is so cool, I would have never thought to use chia seeds in pudding. It’s genius.
I have never tried the infamous Chia Seed Pudding – people have told me how amazing it is and I’m still going “I dunno” but seeing this – I’m headed to WholePaychex tonight to pick up a bag of Chia Seeds and will give it a try:)
Everyone keeps talking about chia seeds, I’ve still never tried them. I love how they polka dot your pudding though!
I’ve been seeing chia puddings on blogs for a few years now. You’ve sold me. This looks great!
Loved this pudding so much and can’t wait to make your overnight oats with the chia seeds, too!
Wow. Made this and LOVED it. I only had vanilla Greek yogurt, so that is what I used. Really, really yummy. Thanks, Amy!
Amy, this looks amazing! I have some chia seeds just waiting to be used for this gorgeous pudding!
I have so many things to say about this recipe!! First, I just discovered chia seeds myself. I posted a smoothie recipe using them that made me fall in love with them, too! I just love the texture they add to things. They’re not like flax seeds (which are okay) or anything else I’ve tried. Second, I totally thought this was a dessert recipe and I’d planned on trying it. But then I read your post and the ingredients and I’m swooning!! I need some easy breakfast dishes, too, and I’m absolutely going to be making this. Love, Love, Love!!!
Wheeeeee! Oh, how I adore you. You’re talking about your banana/mango smoothie – I printed that out a month ago! It’s sitting on my desk. THIS WEEK. It’s happening this week!
This was wonderful. Will be adding it to my regular breakfast rotation.
I always have a big bag of chia seeds handy for smoothies, muffins an puddings. We had chocolate hazelnut pudding almost everyday for a month too ;) I’m loving this recipe, perfect for the warmer months!
Love love love love looooooved this!
I’ve been wanting to make Chia Pudding for awhile now and this was the push I needed. LOVED IT!
The chia seed addition is perfect!
I need to get on the chia bandwagon. This looks like a scrumptious breakfast!
I’m a huge chia fan and love that it’s so versatile! I usually make it with vanilla and cocoa powder, but loved this version so much.
WOW! This was delicious! I made it with strawberries and sliced almonds like you suggested. Wonderful!
I have yet to try chia pudding, this sounds amazing though!!
I’ve tired so many chia puddings, but this one is my favorite.
I have never heard of chia seeds either. NOW I am very very curious. I am a heavy duty pudding lover. I think it’s an under rated dessert these days except for bread puddings, which have enjoyed a resurgence of favor. Hooray. Your blog is so heart felt, I have to get some of those seeds and try this out!
My daughter and I love chia pudding, I’ve been making one with chocolate almond milk but tried this version and loved it, too. Thanks for all your amazing recipes, we have not been disappointed by any that we have tried so far.