How to Make Chia Pudding

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Berry compote with chia pudding a fresh strawberry and fresh mint

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!
Author Minimalist Baker
Short glass filled with fruit compote and Chia Pudding topped with a strawberry and mint leaves
4.88 from 83 votes
Prep Time 6 hours 5 minutes
Total Time 6 hours 5 minutes
Servings 4 (1/2-cup servings)
Course Breakfast, Snack
Cuisine Gluten-Free, Latin-Inspired, Vegan
Freezer Friendly No
Does it keep? 5 Days



  • 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


  • 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.



*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!

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

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  1. 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.

  2. 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!

  3. 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!

  4. 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!!