Chia pudding is a quick, make-ahead breakfast or snack recipe. It’s sweet, good for you, customizable, and it’s delicious.
If you love chia pudding, you will also love these delicious chia pudding recipes: Kiwi Chia Pudding, Raspberry Chia Pudding, and Strawberry Coconut Chia Pudding.
Chia seed pudding takes just a few minutes to make. It’s easy to make in large batches, and it stores well in the refrigerator. You can enjoy it as a breakfast, snack, or dessert.
Chia seeds actually have no flavor at all, so they will absorb the flavor of whatever you soak them in. Choose a liquid you love, and you will enjoy eating this even more! For more flavor, I like to use:
- Sweetener
- Vanilla extract
- Strawberry or other berries jam
- Fresh fruit
- Chocolate chips
- Peanut butter
Ingredients
- Coconut milk — Use full-fat, unsweetened coconut milk from a can (not a box). Boxed coconut milk isn’t nearly as creamy.
- Almond milk — Unsweetened. You can also use other non-dairy milks such as oat milk, cashew milk. But of course, you can also use dairy milk.
- Natural sweetener — I enjoy using monk fruit sweetener, but you can absolutely use your favorite.
- Salt — Just a pinch adds depth to the flavor of your pudding.
- Vanilla extract — Pure will taste the very best, but imitation will get the job done.
- Chia seeds — I typically use dark/black chia seeds. White ones are also perfectly fine!
- Strawberry jam — Look for a sugar-free option at the grocery store.
- Peanut butter — I generally purchase natural peanut butter, but any will do.
- Almonds — Chopped and roasted.
This basic chia seed pudding recipe is a great place to start, but you can make it in a lot of different flavors. Try some of these and then create your own!
- Maple or honey – use maple syrup for the natural sweetener
- Almond butter or sun butter
- Reese’s Cup – add cocoa powder to the chia pudding
- Creamsicle – add orange zest to the basic recipe shown below
It only takes about five minutes to make these chia seed pudding cups. They do need to sit for a while for the seeds to thicken the mixture.
- Whisk or stir together the milk, vanilla, sweetener, salt, and chia seeds. This will prevent it from getting clumpy.
- Refrigerate – Place the pudding into the refrigerator to chill for at least 20 minutes. Doing this will thicken the pudding.
- Layer the ingredients together in a jar. I use jam, peanut butter, and chia pudding. Melting the peanut butter makes it easier to combine with the other ingredients.
More Recipes With Chia Seeds:
Recipe Tips:
- As you make your chia pudding recipe, be sure to preform a quick taste test. If desired, add another sprinkling of natural sweetener and/or salt to get the flavor just how you like it!
- I always use canned coconut milk when making my chia pudding. You can use boxed, but it’s not nearly as creamy or flavorful and won’t thicken your seeds as quickly.
- Coconut milk will most likely be chunky out of the can. This is because liquid and fats separate over time as they sit. Consider microwaving your coconut milk for 30-60 seconds to re-incorporate. Just let it cool a bit before mixing into chia seeds.
- Be sure to whisk your chia pudding super well to remove any lumpiness from the mixture.
- Feel free to use another flavor of jam or preserves in your chia pudding recipe. Blackberry, blueberry or raspberry would all be very tasty.
- You can also use an alternate nut butter! And, sun-butter is great for creating a nut-free pudding.
To Store: Chia pudding is great for meal prep because it lasts for quite a long time in the refrigerator! Simply transfer pudding to one large, singular airtight container or multiple smaller containers and refrigerate for up to 5 days.
To Freeze: You might not guess that chia pudding is freezer-friendly, but it totally is! Place it in an airtight, freezer-safe container and store frozen for up to 3 months. Once thawed, give it a good stir, and it should retain its pudding-like texture.
How long will chia pudding last?
This chia pudding recipe will last in the refrigerator for about five days. You can also
add chia pudding in a mason jar, top with frozen berries, and then put it in the freezer. It will last for a few weeks. When you are ready to enjoy breakfast, just thaw it in the fridge the night before.
As a result, it’s a great meal prep idea. Make a big batch and keep it in the refrigerator.
This way, you will have a delicious breakfast or snack ready at any time.
Chia Seed Pudding Recipe
Ingredients
- 1/2 cup full fat coconut milk from a can not a box.
- 1/2 cup unsweetened almond milk
- 1 tablespoon natural sweetener
- 1 pinch salt
- 1 teaspoon vanilla extract
- 4 tablespoons chia seeds
- 6 Tbsp strawberry jam
- 1/4 cup peanut butter melted
- chopped roasted almond
Instructions
- To prepare the chia pudding, add coconut milk, almond milk, natural sweetener, salt, vanilla extract and chia seeds into a bowl and whisk together.
- Place in the fridge and let sit for 20 minutes or overnight until it gets the thick pudding texture.
- To assemble your chia pudding, start with a layer of sugar-free raspberry jam; next add melted peanut butter and chia pudding.
- Top with fresh raspberries and chopped almond.
Notes
- Don’t forget to taste the chia pudding along the way and add more natural sweetener/salt as you desire.
- You can also use coconut milk from a box, but it will take much longer to thicken.
- Coconut milk can separate in the can. Microwave 30-60 seconds to reincorporate and cool before adding to chia seeds.
- Make sure to give the pudding a good whisk to remove any lumpiness.
- Feel free to use a different flavor of sugar free preserves or an alternate nut butter. Sun-butter is a good nut free option if needed!
- To store: This recipe will last well for up to 5 days in the fridge.
- To freeze: Freeze chia pudding for up to 3 months in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
Amazing! The best chia pudding ever
So happy to hear that 😉