Now that the weather’s warming up, this chia seed pudding recipe has become my go-to breakfast/afternoon snack. It’s cool, creamy, and lightly sweet, with warm depth of flavor from a pinch of cinnamon. Topped off with fresh fruit, homemade granola, and a drizzle of maple syrup, it tastes like dessert, but it’s packed with fiber, protein, and healthy fats.
Another reason I love this chia pudding? It’s super easy to make, and it keeps in the fridge for about 5 days. So if you’re a big fan of meal prepping, this recipe is for you. Make a batch of chia seed pudding on the weekend, and portion it into individual jars or containers. You’ll have a quick, healthy breakfast ready for every day of the week!
On its own, chia pudding is creamy, rich, and lightly sweet. But let’s be honest: the best part of any chia seed pudding recipe is the toppings! Here are some of my favorites:
Load up your chia seed pudding for a healthy breakfast or snack! Store any leftovers in the covered jar or an airtight container for up to 5 days. If the pudding becomes too thick, loosen it with a little extra milk. Wait to add the toppings until right before you eat.
If you love this chia pudding recipe, try one of these yummy breakfasts or snacks next:
Easy Chia Pudding
This 3-ingredient chia pudding is creamy, satisfying and loaded with protein, fiber and omega-3s. It’s also vegan, gluten-free, paleo and keto.
Prep: 10min
Total: 70min
Serving Size: 1 serving
Nutrition Facts: servingSize 1 serving, calories 170 kcal, Sugar 3 g, Sodium 91 mg, Fat 9 g, Carbohydrate 16 g, Fiber 13 g, Protein 7 g
Ingredients:
- 4 Tablespoons chia seeds
- 1 cup almond milk
- ½ Tablespoon maple syrup (honey or sweetener of choice*)
- ¼ teaspoon vanilla extract (optional)
- Toppings of choice: fresh berries or other fruit (granola, nut butter, etc)
Instruction:
- In a bowl or mason jar, stir together chia seeds, milk, maple syrup and vanilla, if using. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
- Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set” for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it’s not thick enough, just add more chia seeds (about 1 Tablespoon), stir and refrigerate for another 30 minutes or so.
- Chia pudding can be stored for up to 5-7 days in an airtight container in the refrigerator.
3-Ingredient Chia Pudding
This 3-Ingredient Chia Pudding is made with almond milk, chia seeds & sweetener of choice; it’s a healthy snack loaded with protein, fiber and healthy fats!
Prep: 5min
Total: 125min
Yield: 1
Serving Size: 1 serving
Nutrition Facts: calories 155 kcal, Carbohydrate 16 g, Protein 5 g, Fat 9 g, Saturated Fat 1 g, Sodium 167 mg, Fiber 9 g, Sugar 6 g, Trans Fat 0.03 g, unSaturated Fat 7 g, servingSize 1 serving
Ingredients:
- 2 tablespoon chia seeds
- 1/2 cup almond milk (or milk of choice)
- 1 teaspoon honey (or other sweetener, optional)
- Strawberries or other fruits for topping
Instruction:
- Pour ingredients into a jar and mix well. Let settle for 2-3 minutes then mix again very well until you see no clumping.
- Cover the jar and store in fridge overnight or for at least 2 hours.
- When you’re ready to eat it, top with your favorite fruit and enjoy cold!
Chia Seed Pudding
This easy chia seed pudding recipe is a perfect healthy breakfast or snack! Store it in a lidded jar or airtight container in the fridge for up to 5 days. Vegan, gluten-free.
Prep: 15min
Yield: 3
Ingredients:
- 2 cups light coconut milk or homemade almond milk
- 6 tablespoons chia seeds
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
- ⅛ teaspoon sea salt
- Tart cherries ((I usually get them frozen))
- Blueberries
- Chopped nuts or granola
- Coconut flakes
- Maple syrup
Instruction:
- In a lidded 3- to 4-cup jar, combine the milk, chia seeds, maple syrup, cinnamon, and salt. Cover and shake to combine. Chill for a few hours, then give it a good stir to loosen any clumps. Continue chilling for 12 to 18 hours for the pudding to set.
- Serve with fruit, nuts, coconut flakes, and maple syrup as desired.
Chia Pudding Recipe 4 Ways | Healthy Breakfast Idea
FAQ
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