This chia seed pudding recipe is so simple to stir together. With fiber and vitamins, these superfood seeds make a creamy, sweet dessert, snack or breakfast.
Chia Seed Pudding
Published on Feb. 26, 2025
Chia seed pudding is an utterly unique treat. Most pudding recipes use gelatin to achieve a soft, thick, jelly-like texture. But chia pudding needs no such addition, thanks to the near-magical properties of chia seeds. The tiny seeds are high in soluble fiber and highly absorbent, capable of taking in more than 20 times their weight in water. As the seeds soak up liquid, they swell and develop a gel-like texture that’s perfect for pudding. Chia pudding is thick and creamy, with tiny pops of texture from the seeds.
While it may taste like it, this is no indulgent pudding. Rich in fiber, protein, omega-3 fatty acids, vitamins and minerals, chia seeds are a superfood. They were a staple food of the ancient Aztecs and Mayans, who prized them for energy and stamina. Serve this creamy, sweet pudding as a healthy dessert or a wholesome breakfast.
Chia Seed Pudding Ingredients
- Chia seeds: Look for whole (not ground) chia seeds. Store them in the refrigerator or freezer to keep them fresh.
- Refrigerated unsweetened coconut milk or almond milk: Coconut milk makes for an ultra-creamy chia pudding, but you can use another unsweetened nondairy milk, like almond, soy or oat. Cold milk prevents the seeds from clumping, yielding a uniform texture that’s not thin or runny.
- Maple syrup or honey: You need very little sweetener to flavor this mild, creamy pudding.
- Flavorings: This chia seeds pudding recipe keeps the flavorings pretty simple, with vanilla extract, ground cinnamon and a pinch of salt.
- Mixed fresh berries: Topping the pudding with blueberries, raspberries, blackberries, strawberries or any combination of the four adds textural contrast and fresh flavor.
How to Make Chia Seed Pudding
Step 1: Divide the ingredients
Divide the chia seeds, into four jars or glass bowls.
Add the coconut milk.
Add the maple syrup or honey.
Add the vanilla extract, salt and the optional cinnamon.
Step 2: Stir then chill
Stir each pudding mixture well to combine. Cover the puddings. Refrigerate them for at least four hours or overnight.
Editor’s Tip: The pudding will seem loose at first. It will solidify more as it sits and chills. Give the mixture another stir after a few hours for the smoothest possible pudding.
Step 3: Finish with fruit
Top the chia seed pudding with fresh berries to serve.
Chia Seed Pudding Variations
- Change the flavors: Instead of cinnamon, try other spices like cardamon, nutmeg or pumpkin pie spice.
- Add mix-ins: Stir in coconut flakes, granola or chopped nuts to add crunch to the creamy pudding. Raisins or chopped dried dates can also add some chewy texture.
- Mix up the fruit: Berries not in season? Use frozen fruit. Or add sliced fresh fruit, such as pineapple, mango, kiwi, bananas, oranges, cherries, peaches or plums. Alternatively, omit the sweetener from the pudding and top it with your favorite fruit preserves.
- Make chocolate pudding: Lean into the dessert notes by stirring a tablespoon of cocoa into the chia seed mixture. Top the puddings with chocolate chips or chocolate syrup before serving them.
- Scale it up or down: This recipe is all about ratios. Make extra puddings to serve a crowd or have a few handy as make-ahead treats. You could also scale the recipe down to make a single pudding.
How to Store Chia Seed Pudding
Chia seed pudding can be kept in the refrigerator in airtight containers, glass jars or tightly wrapped bowls for up to four days. Store the fruit separately and top the chia pudding when ready to serve.
Chia Seed Pudding Tips
What’s a good ratio of chia seeds to liquid?
We like to use a 1-4 ratio of chia seeds to liquid. This ratio works with any type of milk, from nondairy options to regular dairy milk.
Why is my chia seed pudding lumpy?
Chia seed pudding can get lumpy if it’s not stirred well and the seeds are not evenly distributed. The good news is that you can usually fix lumpy chia pudding. Add a splash of liquid and an additional spoonful of seeds, stir well and chill for a few hours.
What can you do if chia seed pudding is too thin?
If your chia pudding hasn’t thickened to your liking, stir in another spoonful of chia seeds and return it to the refrigerator. The pudding should be nicely gelled after chilling for a few hours (though you can start checking it after just one hour).
What can you serve with chia seed pudding?
Chia pudding is a great finisher for a healthy, low-carb meal, such as BLT chicken salad or pan-roasted salmon. Since it’s also gluten-free, it’s an excellent choice for a gluten-free dinner party. The cold, creamy treat is refreshing in the heat of summer after your favorite grilled recipes.
Easy Chia Seed Pudding Recipe
Prep Time
10 min
Yield
4 servings
Ingredients
- 1/2 cup chia seeds
- 2 cups refrigerated unsweetened coconut milk or unsweetened almond milk
- 3 tablespoons maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon, optional
- 1/8 teaspoon salt
- Mixed fresh berries, for topping
Directions
- Divide chia seeds, milk, maple syrup or honey, vanilla extract, cinnamon, if desired, and salt into 4 jars or glass bowls; stir each to combine. Cover; refrigerate at least 4 hours or overnight. Top with fresh berries to serve.
Nutrition Facts
3/4 cup: 166 calories, 8g fat (1g saturated fat), 0 cholesterol, 163mg sodium, 22g carbohydrate (13g sugars, 8g fiber), 4g protein.
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Easy, nutritional and delicious—what more could you ask for in a dessert? Chia seeds soak overnight in unsweetened coconut milk, maple syrup and vanilla extract to create a creamy, flavorful treat. —Taste Recipes Test Kitchen
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