Creamy Chia Seed Pudding (Printable)

A creamy, nutritious pudding made with chia seeds and milk, naturally sweetened and perfect for breakfast or snack.

# What you need:

→ Base

01 - 1/2 cup chia seeds
02 - 2 cups milk (dairy or plant-based such as almond, coconut, or oat)
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon pure vanilla extract

→ Optional Toppings

05 - 1 cup mixed fresh fruit (e.g., berries, mango, banana)
06 - 2 tablespoons chopped nuts or seeds
07 - 1 tablespoon shredded coconut

# How to make it:

01 - In a medium bowl or jar, whisk together chia seeds, milk, maple syrup (or honey), and vanilla extract until well combined.
02 - Cover and refrigerate for at least 8 hours or overnight, stirring once after 30 minutes to prevent clumping.
03 - Before serving, stir well to ensure an even pudding texture.
04 - Spoon into bowls or glasses and top with fresh fruit, nuts, and coconut if desired.

# Helpful Hints:

01 -
  • It does all the work while you sleep, so mornings feel easier and less rushed.
  • You can make four servings at once and have breakfast solved for half the week.
  • The texture is strangely satisfying, somewhere between pudding and porridge, and it keeps you full for hours.
  • You can change the flavor completely just by swapping the toppings or stirring in cocoa or cinnamon.
02 -
  • If you don't stir the pudding after the first 30 minutes, the chia seeds will settle at the bottom and form a dense, gluey layer that no amount of stirring later will fix.
  • The pudding thickens as it sits, so if you're making it more than a day ahead, expect to add a splash of milk before serving to loosen it up again.
03 -
  • Use a jar with a tight lid instead of a bowl so you can shake it vigorously after 30 minutes instead of stirring, which breaks up clumps more effectively.
  • If you want a completely smooth pudding without any texture, blend the mixture in a blender after it's chilled, and it'll turn into something closer to panna cotta.
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