How to Make Chia Pudding

Just made this for the first time using extra creamy oat milk and only 1 tablespoon of maple syrup and it was delicious! I do love coconut so next time I’ll try that. Thanks for an easy and filling recipe!

I keep ending up with clumpy pudding, but it might be from old chia, so we’ll see if it keeps happening once i open a new bag. Also saw comments to stir again after it sits in the fridge. I made it with 2% milk. I don’t love chia seeds, but having this in the afternoon seems to help evade the slump and is a satisfying snack. I’ve tried the chocolate, too. I like that I can mix a few days worth ahead of time and just take it with to work.

Lovely I added honey this time, beautiful quick recipe. Thankyou

I substituted Philippine Wild honey for the Maple syrup. Thanks for the simple recipe and it’s very tasty and quick. :o)

I made this last night and my pudding does not have that bubbly, pudding-like consistency. The seeds are only slightly “bloated”. I used almond milk as opposed to coconut milk. Any thoughts?

absolutely yummy!

This was delicious!

I made this with canned full fat coconut, I had my doubts right away because there does not appear to be enough liquid for the chia to absorb. I was correct, had to add water which will dilute flavor. So maybe the liquid coconut milk in a carton works better. I personally love coconut flavor. I had this in a restaurant recently with berries, compote, nut butter etc…so yummy!!!

I love your recipes!!!

The easiest, and a fine addition to a vegan table when we have friends over.

I’ve bookmarked this chia pudding recipe and used it dozens of times. It’s so easy and delicious. It’s my go-to dish to bring to potluck brunch, and everyone always loves it.

So easy and just like I had in San Francisco airport!
Excellent!!!!
Suggest you adjust the make/assemble time on your post.
I use white chias.
The comment about making in a quart jar is really useful!
Many thanks for the recipe!

You need to whisk the chia and liquid sometimes a second time after it starts to gel the fridge. Whisk once, let it sit in fridge for 45-1 hour and whisk again. This will solve the problem. It is pretty typical. Whisk or shake well to avoid the lumps.

I’ve been looking everywhere to recreate chia pudding I had at a restaurant and for some reason my attempts just fell short. I just made this recipe and it’s incredible! I can’t wait to try it after it has soaked overnight, the little taste I tried was perfect, even without soaking! Thanks for a great (and ridiculously easy) recipe!! It will be a breakfast fave for sure.

Honey gives it a little more zing than maple syrup

Love this simple recipe! I make this chia pudding almost weekly and always enjoy it as my morning meal.

I wonder if chia seeds are not made equally? I followed this recipe despite seeing others that used much more liquid to chia, on basis of reviews. In my case, despite more frequent stirring, the chia was lumpy and chewy in places. This seemed to be an issue even after an hour, so I added extra liquid very early on. Any ideas what the problem might be?

For sure the best chia pudding I have made and now I can’t stop! The chocolate version is up next! Thanks for a great and easy recipe.

Thank you for the perfect easy, healthy, delicious pudding recipe.
Have made this many many times; it is a staple that I layer over or under fresh fruit for a meal or snack. LIght, but creamy and rich enough to displace a craving for ice cream or yogurt (since I need to cut out dairy). I have made this recipe with whatever non-dairy milk I have on hand (soy, hemp, almond, coconut). My favorite flavor addition, which complements the vanilla, is cardamom, and with that I drop the maple syrup (clashes in my mind) and use brown sugar. But someone here suggested dates or ground dates, and I think that would be superb with vanilla and cardamom.

This is the first time I’ve tried Chia pudding and it is a hit in our household. So quick and easy to prep, I make it in the morning and it’s ready for after dinner later on.

My tip is to whisk all the ingredients in a bowl and then put the bowl in the fridge for an hour, then stir and put in fridge for another hour. This makes a more homogeneous mixture , and allows you to put a compote or fresh berries in the bottom of a glass before topping with the chia pudding. This evening I lined the. Ottom with some of your 3 ingredient apple sauce, it was fantastic.

I had never tried chia pudding, but saw this and had the ingredients and figured “why not?” So yummy! I had oat milk on hand, so I used that. Topped with raspberries and blueberries in the morning. Soooo tasty. Thank you!

This is also delish with Meyer lemon zest with a squeeze of juice, strawberries or raspberries

First of all, thank you for all of your recipes. I regularly search for them when I want to make something new.
This recipe in particular is sooo easy. I use one can of reduced fat coconut milk, mix in agave or maple syrup (depending on what I have), add about a capful of vanilla extract, a capful of almond extract, and sprinkle some cardamom into the coconut milk. I stir, and then add the chia seeds and mix. I leave it overnight for breakfast the next day. It tastes amazing! Thank you. Hard to find good, fast, gluten free, vegan recipes, that don’t break the bank :).

This was awesome! Thanks!

This is delicious!! My toddlers love it with fresh fruit, thank you! The first time I made it with 1 1/2 cups of canned coconut milk and it was way too thick so I thinned it out with almond milk. The second time I made it with 1cup canned coconut milk and 1 1/2cup almond milk and it was the perfect consistency!

Loved this with mashed banana, a pinch of salt, and coconut milk. I blended the milk and banana, added the syrup and vanilla, and stirred in the chia seeds. Layered over fresh strawberries all night, woke up to a delightful breakfast.

Love this easy recipe! Thank you!

I made this with skimmed milk. Came out okay but way too thick for my liking. Added another cup of milk after it had sat for a night in the fridge and was much happier with the consistency. Next time would reduce the chia seeds by 1/2 or 1/3. Tasty though!

Excellent

Absolutely delish! I used unsweetened vanilla almond milk and honey instead of maple syrup. It started forming the consistency in about 15 minutes. Per another review, since I used almond milk which is thinner, I whisked for about 3-4 minutes and slowly added the seeds during that time.

Loved this recipe. Used half coconut milk and unsweetened almond milk.

We hav made this several times and I keep forgetting to comment. The last time was yesterday in London. so easy to do and I added a teaspoon of cocoa powder while whisking. Poured into individual bowls and set in fridge al day. Had with crushed pistachios on top (just a few). Sometimes we have it with cut pieces of cashew and raisns that have been roasted with one drop of coconut oil (to Indianize this dessert) and that is great too. it is YUMMY with sliced ripe mango – IF I add fruit,I like to make sure the fruit is sweet before I add it to this dessert

I made this the other day. It was quite good!
1. I used a combination of skimmed milk and a couple tablespoons of heavy cream (what I had in the house) rather than vegan stuff.
2. I read the comments above and also stirred it up after it was set a bit. If you don’t do that, it can come out quite lumpy. Still tastes good, but be mindful of the texture.
3. This is just SO easy and tasty! I will make it again and use it as a base for fruited desserts.

Made this recipe because I love chia pudding. Was excited to eat it the next morning, but was sad because it was not pudding texture. It is way to thick with that many chia seeds. Next time I will only use 1/4 cup of chia instead of 1/2 cup. But the flavor is very good.

I love this recipe. Didn’t change anything but might of spilt a little extra vanilla! I’m trying to get off sweets and this is recipe is helping so much! When I make the chocolate chai pudding, I put banana and chopped toasted almonds on top. Taste like a banana split! Great recipes!

I doubled the recipe and I mixed my milk with 4 scoops of protein powder in my shaker bottle and then mixed in the chia and maple. It’s fantastic! The jam idea is brilliant; I usually add a dollop of strawberry jam and a bit of chocolate syrup. WOOOO!

I have a TERRIBLE sweet tooth for anything creamy, and since my metabolism has slowed down tremendously as I’m getting older, I’ve been trying to find healthier substitutions, and THIS IS IT!!! FINALLY!!!!
I used your milk/chia seeds ratio and vanilla extract , but instead of maple syrup, I added honey. Mixed in some strawberries and blueberries, and HOLY DELICIOUSNESS!!! This is the first time I haven’t gone back in the kitchen to look for junk to eat after trying a healthy desert!!
I’ve already made more and portioned out to take to work (my sweet tooth is relentless, I’m telling you!), and even got my husband (he rejects anything that even looks healthy), liking it!!!
THANK YOU FOR SHARING!!

Hi Dana, trying to lower cholesterol and bp so I’m trying to add more chia seeds to my diet. I made with a can of full fat Trader Joe’s coconut milk and 1 T maple syrup and the taste was just right. But next time I’ll make with almond milk because the consistency was very, very thick with canned coconut milk. I also made your compote using 2 cups of frozen blueberries and 2 T fresh orange juice (no added sugar) and that made this breakfast just about perfect!! Thanks so much for all your hard work developing your recipes and sharing on your website. You really have improved my life:)

I made this as written, with the optional ingredients. I used canned low-fat coconut milk. For my tastes, the seed to liquid ratio was a little too high. I turned my container upside down and the contents didn’t even budge! For a creamier pudding, I would probably go with 1/3c chia seeds or maybe even less.

I used one can full fat organic coconut milk, 10 drops of stevia, 1 tsp organic pure vanilla and just a smidge over 1/2 cup organic chia. It turned out beautifully thick and rich. I didn’t eat this for breakfast (I don’t eat breakfast), but for dessert after dinner (I suppose this COULD gave been considered breakfast being as it’s the only meal I eat in a day). I put about 1/3 cup of the pudding each into several serving bowls and topped with whipped coconut cream

I made the recipe with almond milk and also added a dash of stevia, 1/2 cup frozen blueberries and an additional 1/4 cup chia seeds. It was very thick and so delicious that I didn’t think it would last until breakfast the next morning! This recipe is very versatile.

I just made this!! I’m diabetic so I used lite coconut milk, sugar free syrup (only 1tbsp) and a dash of truvia. It turned out amazing!! Topped it with sine fresh blueberries and raspberries :)

This is one of my go-to easy healthy breakfasts for school days. Easier than making oatmeal because there’s no pot to clean.

I have been trying to find a chia pudding recipe that I ate at a buffet restaurant. This is it!! Love it! Thank you!

As I did not have maple syrup and vanilla extract, I used raw sugar and cinnamon.

I recommend to buy maple syrup instead of eating it with raw sugar haha.

Easy recipe nonetheless and tasty!

Hi! I love chia pudding and make it often. My favorite is with canned coconut milk, cacao, cinnamon, dash of salt and some honey.

A tip is to use a mason jar, add milk and spices and any powders, add chia seeds last.
Put on the lid and shake it like you mean it for at least 2 minutes. Then refrigerate.
This eliminates use of bowl and whisk.

If you prefer a blended creamy ending texture. You can blend after it’s set and firm the next day.

I’m now a big fan of the vanilla chia pudding, especially with berry purée or compote!

Thank you so much for all the terrific recipes and to the readers for sharing all the tips!

I just made this and it turned out wonderfully! I used a can of lite coconut milk and added some extra silk brand coconut milk (the carton kind). I also didn’t have any maple syrup on hand so I stirred in a teaspoon of coconut sugar instead. I love the coconutty flavour of this pudding. On top I used frozen blueberries, shredded coconut and a bit more carton coconut milk. So tasty!

Delicious and so easy! I’ve been adding fruit and cocao nibs, reading through the comments I see that several ppl have made with coconut milk, can’t wait to try! Thank you for a great recipe:)

So delicious, but in my house this only makes 2 servings! LOL. Hope it’s not too fattening!!

I’m going to try this in my instant pot on 30 min high pressure. I’m using pandas extract instead of vanilla.

My go-to breakfast! I alternate between pure NY maple syrup (what I grew up with) and organic honey, then use toppings of various nuts and fresh fruits. Keeps it fresh and yummy each time!!

This is my “go to” breakfast lately! I love it with slivered almonds, strawberries, blueberries, coconut flakes, a dash of maple syrup and almond milk. Delish!

I’ve made this recipe several times and I absolutely love it and so does the family. For increasing the quantity I just try to remember the ratio 3:1…3 parts liquid to 1 parts seeds…then just up the other ingredients accordingly. ☺

This was tasty! I grinded the chia seeds first and then mixed it with hazelnut milk. I added cocoa powder and maca powder. Actually didn’t need sweetener and I definitely have a sweet tooth!

I just had this for breakfast and I absolutely love Chia pudding!
I am going to try using something I found at Costco called Pic Nik coffee creamer.It has zero carbs,MCT oil and grass fed Butter-Whey. (And maybe a touch of cinnamon) Anxious to see how it will taste.
Thanks you for this recipe.

This is the best recipe ever!! I have often thought I’d like to try chia pudding but it wasn’t until I found this easy recipe that I was going to “give it a go” – it so easy to make and so tasty and filling, a little goes a long way.
I use 1 x 400ml can of coconut milk, 2 T Maple syrup and 1t vanilla extract – whisk to combine and place in the fridge. It has turned out the same yummy way each time I’ve made it – 3 times so far in 2 weeks ;)

I made this recipe and it was super easy and delicious thank you

Ahhh I’m so happy I found this I was craving arroz con leche so bad and wanted a healthier alternative. I made your recipe but added a cinnamon stick. So tasty honestly. Thank you!

I made this with Whole Foods vanilla almond milk. I was afraid of the pudding being too runny so I added more chia seeds to start and it was too thick, I just whisked in more milk and it was fine. I paired it with some mashed peaches with agave syrup. Next time I’ll try coconut milk because mine wasn’t as light in color as yours but it tasted delicious!

Hmmm, I used Almond Breeze milk and the proper measurements above withOUT the maple syrup and I had all the chia seeds lumped together on the bottom not well distributed thruout the milk and then a layer of milkiness on the top. Cannot figure what went wrong….

This was so good! Best chia pudding I have made. I also made the compote and used raspberries. Great recipe that I know I will be using over and over for meal prep. I put mine into 4 small mason jars after it was set.