Welcome to your new favorite snack: chia pudding!
Just 4 ingredients & 1 bowl required for this delicious, nutritious, and versatile recipe. Let us show you how it’s done!
Origins of Chia Seeds
Chia seeds may be popular these days, but they’ve actually been around for a very long time!
It’s believed that they are native to Mexico and Central America and were used by Aztecs as far back as 3500 BC. Chia seeds were also grown and used by Mayans and the Teotihuacan and Toltec people of Mexico. Mayans valued the seeds as a source of strength and consumed them before battle (source).
Health Benefits
- Rich in fiber, antioxidants, calcium, phosphorous, and magnesium
- Excellent source of essential fatty acids, including alpha-linolenic acid which is an important anti-inflammatory fat known as “the plant omega-3”
- May provide therapeutic benefit for certain cardiovascular, immune, and digestive conditions (see more here)
More Chia Seed Pudding Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
How to Make Chia Pudding
Creamy, thick chia pudding that’s easy to make, nutritious, and so delicious! Just 4 ingredients required for this tasty breakfast, snack, or dessert!
Servings 4 (1/2-cup servings)
Ingredients
CHIA PUDDING
- 1 1/2 cups dairy-free milk (we used DIY coconut – use creamier milks for creamier, thicker pudding, such as full fat coconut and cashew)
- 1/2 cup chia seeds
- 1-2 Tbsp maple syrup (more or less to taste)
- 1 tsp vanilla extract
FOR SERVING optional
- Compote
- Mint
- Fresh Fruit
Instructions
- To a mixing bowl add dairy free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine.
- Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.
- Enjoy as is, or layer with compote or fresh fruit! Will keep covered in the refrigerator up to 5 days.
Video
Notes
*Nutrition information is a rough estimate calculated with light coconut milk, maple syrup, and without additional toppings / garnishes.
*For more flavor ideas, check out our Chocolate Chia Seed Pudding and PB&J Chia Seed Pudding!
*For more flavor ideas, check out our Chocolate Chia Seed Pudding and PB&J Chia Seed Pudding!
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 164 Carbohydrates: 12.4 g Protein: 3.3 g Fat: 11.8 g Saturated Fat: 5.3 g Polyunsaturated Fat: 4.73 g Monounsaturated Fat: 0.46 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 10 mg Potassium: 93 mg Fiber: 6.9 g Sugar: 3.3 g Vitamin A: 8.8 IU Vitamin C: 0.32 mg Calcium: 131.34 mg Iron: 3.29 mg
Lissa says
Started small meal prepping after dinner- this is a quick, super easy, DELICIOUS recipe! (scoop out a 1/2 cup for breakfast & add blueberries/bananas to it. Soooo good! (I poured it into a large mason jar, added chia seeds, splash of vanilla & maple syrup then shook the jar.) Also adjusted the chia seeds & poured the entire can in ;)
Love your method! Thank you for sharing, Lissa! xo
Wendy says
I made this and have been eating for a week. I don’t notice too much in my weight change, but do notice the hunger pangs are gone.
I make single serve portions that are precise to a serving.
1/2 coconut milk
2 Tablespoons of chia
1 few drops of vanilla
Wisk all together and refrigerate for a few hours. Mix again and refrigerate when you are ready to snack. I add 2 dollops of plain greek yogurt with berries. Yummy!
Thank you for this article, very interested in the health benefits and other’s experience/idea’s of their use
Besides berries and granola, what are other ideas to make this more flavorful and enjoyable to eat.
We’re so glad it’s been satisfying, Wendy! Thank you for sharing! We also like topping it with fresh mango. You might also check out our Chocolate Chia Seed Pudding and Peanut Butter & Jelly Chia Pudding. Hope that helps!
MaryBeth Grzybowski says
I add an OMEGA-3-Trail mix,from Walmart and I add pumpkin seeds. I like it crunchy, so it’s delicious to me! Unsweetened vanilla almond milk is my liquid of choice
Maggie says
Turned out great! I used full fat unsweetened coconut milk and it came out creamy, and the milk to chia seed ratio was perfect for the texture I desired. I used a little brown sugar because I had it on hand. Tasted a lot like the chia pudding served at First Watch!
Thank you for sharing, Maggie. We’re so glad you enjoyed it! xo
Malen Hounshell says
Super easy, delicious and nutritious! Winning! I made a batch of 8 servings and added a tsp. of lemon extract that added a subtle lemon flavor as well as highlighted the vanilla and maple syrup flavors. Yum… Thank you!
Yum, that sounds lovely! Thank you for sharing, Malen! xo
Naomi Kenan says
I love chia pudding, and I’ve cooked for a family for years. Yet I’ve never succeeded in making a good chia seed pudding; in fact, I typically toss most of it. This simple recipe –to which I added some blueberries–is delicious. May not be a big deal to most people, but for me, it’s incredible! Thank you!!
Yay! We’re so glad you’re enjoying it, Naomi! Thanks so much for the lovely review. xo