Chia pudding is a quick, make-ahead breakfast or snack recipe. It’s sweet, good for you, customizable, and fits with any diet plan.
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 contain lots of protein. It is also naturally gluten-free and is vegetarian and vegan. I make mine with coconut and almond milk. As a result, it is also dairy-free, low-carb, keto, and high in good fats.
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 Lakanto 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 sugar-free 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.
- Fruit and granola: Serve with quick fruit salad and some fresh, crunchy granola!
- Quick bread: I love a big, soft piece of sweet quick bread with my chia pudding. It’s the best combo for breakfast! Try my chocolate chip almond flour bread or low-carb banana bread.
- Pancakes or waffles: Add chia pudding to your brunch spread alongside gluten free peanut butter pancakes, gluten free peanut butter waffles, almond flour pancakes or these mouthwatering almond butter waffles!
- Breakfast meats or eggs: Whip up some air fryer bacon, sausage links, hard-boiled eggs or egg muffins on the side.
Add cocoa powder: Make a chocolate version of this delicious pudding by adding about a teaspoon of cocoa powder, add more if you want it super rich!
Dairy: This recipe is made with coconut and almond milk for a dairy-free treat. However, you can use regular milk and even include a splash of cream if preferred.
Sweetener: I often use a sugar-free monk fruit sweetener in my chia pudding, but you don’t have to! Maple syrup or honey would also be delicious.
Extract: Instead of vanilla, use almond extract for an extra nutty and delicious treat.
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 15 mL, sugar-free 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.
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Amazing! The best chia pudding ever
So happy to hear that 😉