
I’m a little late to the chia seed pudding bandwagon, I know. But that doesn’t mean I can’t be an enthusiast.
The chia seed has been having a moment for what seems like the past five years. That’s probably because its uses are limitless.

My favorite everyday way to use chia seeds is in place of flax seeds in a Flax Egg, Simple Fruit Compote, and Grain-Free Granola.
But upon discovering you could also use them to make creamy, dreamy pudding, I had to give it a go. Consider this recipe my whittled down, super simple version that’s naturally sweetened, vegan and gluten free. Anyone can make it! Plus, it’s so healthy it’s actually suitable for breakfast. If that doesn’t sell you, I don’t know what will (Rhonda).
Let’s get our pudding on, shall we?
This recipe is simple, requiring just 6 basic ingredients that are totally versatile.
This is the beauty of chia pudding. Once you have the chia seed-to-liquid ratio right, the flavor possibilities are endless.

I hope you LOVE this pudding. It’s:
Creamy
Seriously pudding-like
Naturally sweetened
Chocolaty
Loaded with nutrients
& easy
Make this the night before for a decadent breakfast or mid-day snack. Or prep it in the morning for a hands-off, simple dessert to unwind from the day.
You can’t go wrong either way! And it lasts for a few days in the fridge – if you can resist sneaking spoonfuls that long.

More Pudding Recipes
- How to Make Chia Pudding
- Peanut Butter and Jelly Chia Pudding
- Vegan Chocolate Protein Pudding (Two Ways!)
- Chocolate Peanut Butter Avocado Pudding
- Banana & Berry Hemp Seed Pudding
- 5-Ingredient Vegan Peanut Butter Pudding

If you try this recipe, let us know! Take a picture and tag it #minimalistbaker on Instagram so we can see. We also love seeing your comments and ratings. It’s the ultimate internet ego boost. Cheers and happy pudding making!
*Note: Recipe updated 12/5/2018 for improved texture.
Overnight Chocolate Chia Seed Pudding
Ingredients
- 1/4 cup cacao powder or unsweetened cocoa powder
- 3-5 Tbsp maple syrup
- 1/2 tsp ground cinnamon (optional)
- 1 pinch sea salt
- 1/2 tsp vanilla extract
- 1 1/2 cups Almond Breeze Almondmilk Original Unsweetened (or light coconut milk for creamier texture!)
- 1/2 cup chia seeds
Instructions
- To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste forms. Then add remaining dairy-free milk and whisk until smooth.
- Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it’s achieved a pudding-like consistency). It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes.
- Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.
Video
Notes
*Prep time reflects chilling for the least amount of time (3 hours).
*Recipe loosely adapted from Pop Sugar.
ChrisW says
Followed recipe to the letter even giving a stir after the first 45 minutes. Flavor was good but the consistency was way off. Some was loose and soupy and the rest was very clumpy.
Support @ Minimalist Baker says
Sorry to hear that, Chris! Have you tried giving it another few stirs? Is it possible your chia seeds are old?
ChrisW says
This batch is pretty set so no. I had just bought the seeds so doubt they are old. Will try again.
Bob says
Extremely easy recipe to follow. Surprisingly tasty. Only used 3TBS maple syrup and it was plenty sweet.
Support @ Minimalist Baker says
Thank you for sharing, Bob!
Colleen Güler says
I made this and added toasted coconuts and pecans for a German chocolate flair! Bananas and macadamia nuts with coconut milk whipped topping would be good I’ll bet!
Support @ Minimalist Baker says
Yum! Love those ideas. So glad you enjoyed, Colleen!
Katherine says
Just had this as part of my breakfast. Loved it! I used 4 tbsp of maple syrup and regular (not unsweetened) oat milk, and omitted the cinnamon, but think I will add it next time for a little more kick. Really, really good and great consistency!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Katherine! Thank you for the lovely review and for sharing your modifications! xo
Evan says
Shopped around a bit and I liked this recipe! Unfortunately for me. 1/2 tsp of cinnamon changes this from chocolate pudding to cinnamon pudding, quite unpleasant taste.
Support @ Minimalist Baker says
Hi Evan, sorry to hear it didn’t turn out as you were hoping. Is it possible your cinnamon is freshly ground or an especially potent one?
Lily says
Made this with honey instead of maple syrup because that’s all I had on hand and it turned out great! Light coconut milk (the kind that comes in a can) really makes it better! I’ve tried both almond milk and light coconut milk and I prefer the texture of the coconut milk better. Don’t make with regular milk, you’ll be disappointed. That wasn’t a recommendation from the creator, so I should’ve stuck to instructions on that one. Hindsight 20/20. Loved this recipe though. I eat with a little almond butter, yogurt, and berries!
Support @ Minimalist Baker says
Thanks so much for the review and for sharing your experience, Lily!
Chelsea says
DELICIOUS! I left out the cinnamon, this is amazing.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Chelsea! Thank you so much for sharing! xo
Laurie says
Delicious! Made it with vanilla oat milk and 3T of maple syrup. My 15 year old son loved it served for breakfast with raspberries and a sliced banana on top!
Support @ Minimalist Baker says
Yay! Thanks so much for sharing, Laurie! xoxo
Kinga says
It’s so yummy! Added only 1 tsp of maple syrop as I don’t like when it’s too sweet. Fo serving I’ve used coconut yogurt and pomegranate seeds. Easy and delicious “snacks”
Support @ Minimalist Baker says
Amazing! Thank you for sharing, Kinga! xo
Nicole Quinn says
I’ve made this recipe probably ten times now and I still love it! Great for week day breakfasts
Support @ Minimalist Baker says
Amazing! We’re so glad you enjoy it, Nicole! Thank you for the lovely review! xo
M says
When preparing this with coconut milk, do you mean the canned version? Also, I made your hemp milk recipe (love it!), would that work?
Support @ Minimalist Baker says
Hemp milk would work perfectly! For the coconut milk, you can use boxed or canned – if you use canned we’d suggest using light.
Lynne says
Can this be made with fat free cows milk?
Support @ Minimalist Baker says
Yes
Lorayne Michaels says
I love all the suggestions in the comments, thank you all. There’s a huge problem with this recipe however, I can’t stop eating it! It is so yummy, highly recommend it. Thank you for turning me onto this
Support @ Minimalist Baker says
Ha, doesn’t sound like a bad problem to have ;) We’re so glad you enjoy it, Lorayne! Thank you for sharing! xo
James says
I made this dessert with 1 cup of oat milk and 1/2 cup of coconut milk. I heated the mixture in the microwave to warm it up so it was ready faster. Everyone loved it. I made it again with 1/2 a lemon rind, 1 tablespoon of lemon juice (added on the final stir) and no cocoa and it too was delicious. Thank you for turning us on to chia seed puddings.
Support @ Minimalist Baker says
Ooo sounds so lovely! Thanks so much for the great review, James!
mommalaa5 says
Love this recipe for chia pudding! I’ve been trying to get back on track with healthier dessert choices and this is my go to recipe. Thank you!
Support @ Minimalist Baker says
Yay! So glad you enjoy this recipe. Thanks so much for the great review!
K says
This was super thick and gross, way too much chia seeds… :(
Support @ Minimalist Baker says
So sorry to hear you didn’t enjoy this recipe, K. Thanks for sharing your feedback!
lindsay rowlands says
I made this with chia, cocoa and carob powder, coconut milk and coconut cream, date and tahini syrup as sweetener and vanilla bean paste. It tasted pretty good before it went in the fridge so I have no doubts it will be a great breakfast.
Support @ Minimalist Baker says
Yay! Thanks so much for the great review and for sharing your modifications, Lindsay!
Madi says
Tasted pretty nice! Texture is funky if you’re not used to chia seeds but it’s worth trying if you’re trying to figure out healthier breakfast options. I used oat milk instead of almond milk and served with raspberries and toasted coconut. Thanks for the recipe!
Support @ Minimalist Baker says
Thanks so much for the review, Madi! So glad you enjoyed!
Philio says
Almond milk has no protein why not just use water?
Support @ Minimalist Baker says
We think be bland with water, but let us know if you try it!
Allison says
Wonder if this would work with water mixed with a small amount of evaporated milk (do not have a lot of it right now till I go to the store)
Support @ Minimalist Baker says
Hi Allison! We aren’t sure if that would work but it might. Let us know how it goes if you give it a try!
Shannon says
I just made this and put it in the fridge for the morning!!! I have never used chia seeds before. I’m so excited to try this!!!
Support @ Minimalist Baker says
Yay! Let us know how you like it, Shannon!
Pattie says
Absolutely delicious! This recipe is very easy to make, plus it’s a “healthy dessert” option. I have made it twice now, once with cinnamon and once not adding it; my personal preference is the latter. I like the idea of topping it with a bit of coconut or Greek yogurt as mentioned in other reviews, so I will be trying those suggestions soon. And the idea of a mocha version? Yes, please!
Support @ Minimalist Baker says
Woohoo! So glad you enjoyed. Thanks so much for the review, Pattie!
Sara says
I was craving a snack and didn’t have much on hand so this was perfect for satisfying my sweet tooth! I made it exactly as said and it was great :)
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Sara! Thank you for sharing! xo
MJ says
Hi! Thank you for this recipe. I made it with oat milk. Question; do you think I could add uncooked oats to the recipe? If so, any recommendations?
Support @ Minimalist Baker says
Hi MJ, that should work! You would probably need to use a slightly larger quantity of oats than you would chia seeds. Let us know if you try it!
Ula says
I have chronic pain, and find it difficult to eat, but I seem to do just fine with things like ice cream. Since I can’t live on ice cream, and the doctor told me to eat more soluble fiber to offset the side effects of the painkillers, I decided chia seeds might fill the bill. I made this, using manuka honey instead of maple syrup. I serve it with a little Greek yogurt on top, sprinkled with cocoa nubs and oh my gosh! I could eat this for dessert. More to the point, I eat it. Make this!
Support @ Minimalist Baker says
Aw, we’re so glad you enjoy it! Thank you for sharing! xo
Mrs Donna Foster says
I’ve just made this, but I was wondering if I could warm it up and have it like a warm creamy desert, or would warming it make it less nutritional?
Support @ Minimalist Baker says
Warming it shouldn’t change the nutrition, you can certainly enjoy it that way if you prefer!
Ashley says
Can I leave out the salt?
Support @ Minimalist Baker says
Yes!
addison says
Can I use normal milk instead of dairy free?
Support @ Minimalist Baker says
Yes!
Cathy H says
Delicious, my favourite breakfast with thawed frozen blueberries! I have had a small bag of chia seeds for a while, but now I am buying a bigger bag because I finally figured out a great way to eat them.
Support @ Minimalist Baker says
Great! We’re so glad you enjoy it, Cathy! Thank you for sharing! xo
Darcy H. says
I am a newly diagnosed diabetic, controlling diabetes through diet, and can not longer eat sugar and very few carbs. I will be using monk fruit sweetener in this which has a 1:1 ratio for amounts of sugar. Any advice on how much sweetener I should use?
Support @ Minimalist Baker says
Hi Darcy, we’d suggest starting with 3 tablespoons and then adjusting to taste. Hope that helps!
Jennifer R Williams says
Darcy, if you have the time and inclination in the future, I suggest learning to make this keto and diabetic friendly simple sugar for which I found a recipe: (on Urban Cow Girl)
I suggest it only since this recipe calls for a liquid sweetener, and although monkfruit sweetener may dissolve in the mixture just fine, I plan to try the simple syrup myself, just in case.
Jennifer R Williams says
That should read simple syrup in the first paragraph.
David Sacker says
I substituted Swerve brown sugar (zero-cal) used ¼ cup chia seeds instead of ½ cup and used 2 tbsp of Hershey’s Special Dark Cocoa instead of ¼ cup. Let it sit overnight. Was very good and only 96 calories per serving.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, David! Thank you for the lovely review and for sharing your modifications!
Reagan says
This is SO GOOD!!!
I top mine with peanut butter & banana. It’s to die for. Make ASAP
Support @ Minimalist Baker says
xoxo!
Bjelovuk says
This is the first time I’ve made chia seed pudding and it turned out great! I used dairy milk instead of almond and 2 tsp honey instead of the normal amount of maple syrup and it turned out normally.
Support @ Minimalist Baker says
Delish! Thanks for the great review and for sharing your modifications, Bjelovuk!
Sarah Williams says
Would honey be a good substitute for maple syrup?
Support @ Minimalist Baker says
Yes, honey should work well!
Marty Snyder says
I’m on Weight Watchers and have been slowly adapting this great recipe so that I can enjoy it regularly with fewer blue smart points. This week I used cool brewed coffee as my liquid and a combination of stevia +generic Splenda to make mocha chia pudding that I have enjoyed with plain 0% Greek yogurt. Since changing to coffee as the liquid, I have not used cinnamon but may try it next.
Jacquie says
Over my kid’s winter break we got in the bad habit of eating ice cream every night! I had lost a bunch of weight from Covid so I needed those extra calories quickly & badly! Now that the holidays are over it’s back to clean eating. I’m SO happy to have found this recipe. It’s completely cures my sweet tooth after dinner (I am a Huge dark chocolate fan) or any part of the day when you need a sweet snack. I did find mine to be too thick for my liking so next time I will add more rice milk. I may be a weirdo but I think sprinkling a little chili flakes on top is perfecto.
Support @ Minimalist Baker says
We’re so glad you’ve been enjoying it, Jacquie! Thank you for sharing! xo
P DeJean says
I’ve made this chocolate chia pudding a couple of times now. I use plain, unsweetened almond milk and only 2 tablespoons of the unsweetened cocoa with 1/4 cup of real maple syrup. It’s definitely enough cocoa and sweet enough for us. I would need to add more sweetness if I added the full amount of cocoa and think it would be too much of both. I am on a low FODMAP diet. This is a great dessert and doesn’t upset my digestive system with a regular serving.
I throw all of the ingredients into a 1 quart jar and just shake it all up together. No wisk, no bowl!
Support @ Minimalist Baker says
We’re so glad you enjoy it! Thank you for sharing! xo
Lisa Luzzi says
I use a similar recipe except I use unsweetened chocolate almond milk (adds just that bit much more chocolate flavor!) and I use stevia as a sweetener. But it is easy to make, healthy, and delicious.
Support @ Minimalist Baker says
Yum! Thanks for sharing, Lisa!
Allison says
How much stevia did you use? I have some in packets that I have been adding to recipes occasionally. Thanks!
Sky says
I was thinking of blending this, because I wanted a creamier consistency. Could this be blended after chilling in the fridge? Or would the blending need to happen before chilling?
Support @ Minimalist Baker says
Hi Sky, We used to have instructions for blending, but prefer them whole so we removed it. You can check the comments to see what others have done. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “blend”) in the post and comments. Hope that helps!
Rane says
Love this! I try not to eat sweets but love this for a nice treat!
Support @ Minimalist Baker says
We’re so glad you enjoy it! Thank you for sharing, Rane!
Luisa says
I love the Overnight Chocolate Chia Seed Pudding with simple ingredients. Because of its simplicity I can top it with anything I like. I grounded the chia in a coffee grinder for better digestibility and reduced the sweetener to 1 tsp for whole recipe, however next time I will try adding a little bit more sweetener. The first one I made, I used home made almond milk and the second one I used light coconut milk. Both turned out deliciously good, but my preference is to use home made almond milk. This is an excellent addition to my diet, for breakfast or for snack.
Support @ Minimalist Baker says
Lovely! Thank you for sharing, Luisa! xo
Emily says
This recipe might have actually changed my life. I don’t have a gall bladder, and I have loads of digestive issues because of it. I made this recipe for the first time last week, and it completely fixed my digestion just by having it for breakfast each day! I plan to make this weekly and eat it daily. It’s so easy to do when it’s this delicious. I made it as directed, with 4 tbsp of maple syrup, included cinnamon, and coconut milk. It’s delicious and satisfying as a breakfast. I had it with blueberries, and I’m going to try raspberries next. Thanks for such a delicious solution!
Support @ Minimalist Baker says
Wow, that’s incredible, Emily! Thank you so much for sharing your experience! xo
Beth says
I absolutely love this recipe. I had never made chia pudding before but when I saw this recipe I knew it was time to try. It is not too sweet, but satisfies the dessert craving with a decadent dark chocolate taste. My teenage nieces also loved it, and one said it tasted like eating hot cocoa in pudding form!
I used 1/4 cup maple syrup using the 1/4c. measure used for the dry ingredients (to save cleaning a tbsp measure). I mixed all of the dry ingredients including the chia seeds in a quart container, and then added the wet ingredients and again shook it very well to mix. It came out perfectly with almond milk and also with a mix of almond milk and 1% lactose free milk (when I ran out of almond milk).
Support @ Minimalist Baker says
Yay! Thanks for the lovely review and for sharing your experience, Beth. So glad you both enjoyed!
Schelle says
I just read your comment about the gallbladder and I had the exact same thing happen to me! I’ve been dealing with digestive problems for years due to gallbladder removal and after adding cheer to my breakfast routine they are completely gone! Who knew?!?! I also make overnight oats with a few teaspoons of Chia seeds and it works really well. Just an idea for you. Seeing your post corroborated what I was thinking! Yay for us!
Susanne Strimling says
Cream Fresh for a rich topping with berries, the pudding is not to sweet with 3 1/2 tbs of maple syrup.
Laurel says
I love this chocolate pudding. It is so simple and one bowl! I used 4 tbsp of maple syrup, left out the cinnamon and subbed oat milk for the almond milk. I stirred it once after 45 minutes but will stir sooner next time. Will definitely make this again.
Support @ Minimalist Baker says
We’re so glad you enjoy it, Laurel! Thank you for the lovely review and for sharing your modifications! xo
Krissy says
Made the recipe as written (4 Tbs maple syrup) and it was so tasty. This was my first time ever trying chia seed pudding and wasn’t sure what to expect, it’s definitely pudding-like with a satisfying little crunch. I served the pudding with fresh raspberries and can’t wait to have more!
Wonderful!! Thanks so much for sharing, Krissy!!
Jennifer Maple says
Made this but took it a step further and whipped/blended it for better texture so that it was more like pudding and less like little globs.
Thanks!
Brenda says
Love this recipe – ratios and quantities were great. Also appreciate the first step of instructions and advising to slowly add the almond milk after.
Next time I will definitely blend in my Nutra Bullet to break down the chia seeds and make a thicker mousse style. Definitely making this my “go to” recipe 🤩👍🏻
Support @ Minimalist Baker says
Great! Thank you so much for sharing, Brenda! xo
Risa says
I make this often, with lower end amount of maple syrup and usually, almond milk. When feeling indulgent, coconut milk for the ice-cream like texture. I do this now in true minimalist fashion, just with one large measuring jug, a fork for whisking, and a teaspoon for the small measurements. I start with all the dry ingredients and whisk to take care of the cocoa clumps, then all the liquid and whisk again in the same big jug, then cover with a wax paper to store overnight in the fridge. We usually have this with natural yogurt, fruits, nuts, and for breakfast, some granola. Easy & delicious!
Lovely! thanks for sharing, Risa!!
Laura says
Delicious! I subbed the maple syrup with 4 dates. I just added the dates the next morning with some extra almond milk to the blender. I’m not a fan of the chia texture so blending makes it more like pudding. Great, easy treat!
Laura says
Oh, and if you leave it out and just stir it again 10 minutes after you make it, it won’t clump.
Support @ Minimalist Baker says
Lovely! Thanks so much for sharing, Laura!
JMamba7 says
I have made plenty of your recipes and have many more book marked. Loving them as is, or with slight modifications based off of user suggestions. I am late to the chia pudding game and recently found a couple of other chia pudding recipes and liked them, but sought out yours since your site is a fave.
Unfortunately this didn’t do it for me. I used cashew milk and everything else as written but I found the recipe over complicated (compared to others) for less taste/ satisfaction. Also, a little chia goes a long way and these things can be expensive so idk.
I’ll continue to support and try out recipes though! Thanks for a great site
Thanks for sharing! Sorry you didn’t enjoy this one as much!
Mimi says
Loved it! I topped my serving with sliced bananas and toasted coconut flakes.
Support @ Minimalist Baker says
Yum! Thanks for sharing, Mimi! xo
Veggie Lover says
Hated it !!! I so wanted to love this recipe. Made it according to instructions and just hated it. Everything from the flavor to the texture was not appealing. Ended up flushing it down the drain.
Support @ Minimalist Baker says
Oh no! We’re so sorry to hear you didn’t enjoy it. Do you typically enjoy the texture of chia seeds? Not everyone does. As for the taste, is it possible there wasn’t enough sweetener?
Adrienne says
Can youu substitute oat milk? Thanks
Support @ Minimalist Baker says
Yes!
Louise says
Super tasty, I make this recipe into two servings and have it with defrosted berries, and a sprinkle of granola for breakfast, super tasty and very filling. Highly recommend.
I used two tablespoons of maple and a teaspoon of Stevia, only modification I made.
Support @ Minimalist Baker says
Thanks so much for the lovely review and sharing your modifications, Louise. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Eyfalabrie says
It’s so easy and delicious! High fibre and good intake pre-workout or after. But I’ve to substituted to honey (2 tbsp) bcoz I ran out of maple syrup🥺 thanks and this is not the 1st time I made, since I found your recipe a while ago. Keep it in my pocket💃🏻
Support @ Minimalist Baker says
We’re so glad you enjoy it! Thanks so much for sharing!
Mary Jo says
Hi, looking forward to making this. Can you use sweetened vanilla almond milk?
Support @ Minimalist Baker says
Sure! But if doing so, we’d suggest using less maple syrup and adding to taste.
Karen says
I’ve made this & other variations of chocolate chia pudding using almond milk and stirring in a tsp of espresso powder. Sometimes subbing the maple syrup with 2T agave. It’s a little like tapioca pudding in consistency. I like it!
Support @ Minimalist Baker says
Espresso powder sounds like a lovely addition. Thanks for sharing, Karen!
Danielle says
Sooooooo good! A breakfast revelation! Fast, healthy and easy!
Support @ Minimalist Baker says
Yay! Thanks for sharing, Danielle! xo
Arleen Wiley says
Fast, easy, Gluten Free, Vegan, and DELICIOUS!
Support @ Minimalist Baker says
Yay! We’re so glad you enjoy it, Arleen. Thanks so much for sharing!
Mona says
So disappointed with this receipe as my pudding didn’t set and I kept it overnight! What went wrong?!
Support @ Minimalist Baker says
Hi Mona, we’re so sorry to hear that was your experience. We wonder if maybe the chia seeds were old? That can cause them to not soak up moisture. Did you make sure to stir again after 30-45 minutes in the fridge?
Diane says
Super delicious!! Simple to make and tastes great! Thank you for your recipe!!
Support @ Minimalist Baker says
We’re so glad you enjoy it, Diane! Thanks so much for the lovely review! xo
Marlin says
Can you use regular milk as well? And if so, how will this impact texture or the recipe?
Support @ Minimalist Baker says
Yes, that would be fine. We’d suggest whole milk for a creamier texture.
Rachel says
I used vanilla soy milk in place of the almond milk and it turned out delicious. The chocolate pudding also taste wonderful with walnuts mixed in.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Rachel! Thanks for sharing!
Lynn says
When I make plain chia pudding I use the pre-sweetened Blue Diamond vanilla almond milk, so I tried that here without adding any sweetener or vanilla and upping the amount to 2 cups. I used Hershey’s unsweetened special dark powder I had on hand for making pumpernickel, and it was absolutely delicious!
Support @ Minimalist Baker says
Lovely! Thanks for sharing, Lynn!
Ash says
Can u nake without maple syrup?
I’d suggest another sweetener or it won’t taste like much.
Amanda says
I love love love this recipe. Thank you for sharing. I have modified a bit by using Grace Coconut Milk Powder and water instead of the almond milk and I also add Hemp Hearts for the kick of protein and Omega 3 and 6. It is a great backcountry breakfast when I am backpacking; I just omit the vanilla, mix all the dry ingredients together and package. I then add cold water and the syrup in the evening on at camp and let sit in my bear locker. All cool and ready in the morning. 🙂
Support @ Minimalist Baker says
Smart! Thanks for sharing, Amanda! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Amanda says
Absolutely! So sorry!
Support @ Minimalist Baker says
Thanks, Amanda! xo
Mary White says
Made this chia seed pudding and put shredded coconut and raspberries as toppings. It’s so quick and easy to make and a big hit in my household. Sharing this recipe with all my family and friends!
Lovely! Thanks for sharing, Mary!
Anabel says
You can make a mango or pineapple chutney with a vanilla bean and sprinkle some unsweetened coconut flakes u won’t need sugar!
Enjoy
Lisa says
Finally I’ve found a chia pudding recipe my kid likes!! Topped with frozen mixed berries for a quick brekky or dessert. Yum
Support @ Minimalist Baker says
Yay! Thanks for sharing, Lisa! xo
DS says
I followed the recipe exactly and it came out very dry – I had a thick brick of chalky chia seeds. I will try again and add more milk and perhaps cut back on the chia seeds and cocoa powder.
Support @ Minimalist Baker says
Sorry to hear that happened! How strange! Did you use the metric measurements or US customary?
Heiba says
Perfection. I used half full fat coconut milk and half unsweetened almond milk. <3
Support @ Minimalist Baker says
Yay! Thanks for sharing, Heiba!
Kelly says
I bought a bag of Chia seeds at Costco. A lot more than I needed for my protein/ energy bites I have been making. Searched the web and found this recipe. Made with the ingredients on hand being Hershey’s coco & 2% milk and 4T of maple syrup. I really enjoyed it and will make this again. Thank you for the recipe! :)
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Kelly! Definitely a great way to use up chia seeds =) Thanks for sharing!
Ginny says
With my kids at home learning virtually, I make this before bed, and they wake up to mason jars filled with chocolate chia pudding, granola, bananas and strawberries. Much to my delight, they love it! And it’s a nice, healthy way to start their school day.
Support @ Minimalist Baker says
Aw, love that! Thanks so much for sharing, Ginny!
Logan says
This recipe’s so tremendous because I can enjoy it at anytime. I made these puddings for my family dinners and sometimes for my colleagues at sneak time. I don’t use almond milk, but I combine unsweetened milk and almonds. Also, I replace honey for maple syrup. My puddings are still amazing. Everyone can try something new in the ingredients.
Support @ Minimalist Baker says
Thanks for sharing, Logan!
Sylvia says
This is a deliciously filling and nutritious treat!
I made two versions, the first one I’ll give 5 stars because it had just the right amount of sweetness. I topped it off with berries and sliced almonds for an absolutely splendid dessert.
Version #1:
Omitted cinnamon, added 3 Tbs maple syrup, used 1 cup 2% dairy milk + 1/2 cup unsweetened vanilla almond milk. Came out perfectly.
Version #2- 4 stars:
Omitted maple syrup, added cinnamon, and used only oat milk (thinking oat milk is already sweet on its own).
This version wasn’t sweet enough and the chocolate seemed to overpower all of the other flavors. I didn’t taste any of the cinnamon. Next time I would add maple syrup or honey and a little more cinnamon.
It is very important to follow the recipe and mix the pudding about an hour after it has sat in the fridge. Otherwise, you will end up with a chia seed blob on top of a liquid soup. Also crucial to use high quality ingredients, preferably organic (esp for the milk). No Hershey’s or Baker’s chocolate powder or it will taste like the crap that those are.
Support @ Minimalist Baker says
We’re so glad you enjoy it! Thanks so much for sharing your modifications and tips, Sylvia! xo
Alexa says
I made this recipe last night and stirred the mixture quite rigorously. However, when I checked the bowl this morning the chia seeds had clumped together and formed several large, firm clumps. Is there any way to salvage this? Also do you have any idea what I did wrong?
Support @ Minimalist Baker says
Hi Alexa, a couple ideas here: it might just need one more stir. Otherwise, we’d guess the chia seeds were old.
Bert A. says
Love it! Satisfied my desire for a sweet treat without being too sweet. Thank you for sharing the recipe!
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Bert! Thanks so much for the lovely review!
Paula says
Made this yesterday but I only had 1% milk, where I usually use vanilla almond milk. It was delicious I just finished it off this morning. I’m a chocoholic so every time I have a craving I go to the fridge take a few teaspoons and it hits the spot. I just made another batch and going to try a vanilla one too. Great recipe so easy and delicious.
Support @ Minimalist Baker says
We’re so glad you enjoy this recipe, Paula! Thanks so much for the lovely review!
srishti says
The recipe turned out well, I used it further in a chocolate chia seed pudding.
Substitutions:
-Leftover Ground rolled oats for the shortfall of whole roleld oats.
-Forgot to add vanilla essence but it turned out fine without it.
-For the straining, I used a fine seive first then some cheese cloth. Texture came out perfect.
Support @ Minimalist Baker says
Hi Srishti, we’re thinking you meant to comment on the oat milk recipe. Thanks for sharing!
Jen says
Hello
I’m looking for a chocolate chia seed pudding recipe that you could make with either dates or honey. Did your older recipe have those ingredients? If so, please share it with me.
Thanks
Support @ Minimalist Baker says
Hi Jen, we don’t have an older recipe with dates or honey. But honey should work here as a 1:1 sub! Or you could blend almond milk and dates and then proceed with the recipe.
Kelly says
This is absolutely decadent! Out of the blue I was craving some chia seed pudding so off to google I went. That’s when I discovered your website, I’m so excited! This is the perfect consistency and oh so chocolate-y. The only thing I did differently is I used moola banana milk. This morning I topped it with sliced bananas and some sunflower butter, YUM! Chocolate, bananas and nut/seed butters together is one of my absolute favorite things. Tonight I’m making your collard green wrap with green curry tahini sauce, I can NOT wait!
Looking forward to many many more recipes.
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Kelly! Let us know how the wraps go =)
Natalie says
I made this and it is so good! Couldn’t find any maple syrup in the shops where I live so I substituted it for golden syrup and it turned out amazing! I served mine in a bowl with some extra golden syrup drizzled on top with an pinch extra pinch of salt and it tastes like chocolate salted caramel pudding. Delicious and so easy to make – this will become a staple now for sure.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Natalie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Makayla says
What could I use in place of maple syrup? Honey?
Support @ Minimalist Baker says
Sure!
Lauren says
This is by far my family’s favourite chia seed pudding! I make it with whatever alternative milk I have on hand, most recently macadamia nut) and it turns out perfectly every time. Great as a snack or as dessert with fresh fruit and coconut whipped cream added.
Support @ Minimalist Baker says
Whoop! We’re so glad you and your family enjoy it, Lauren! Thanks so much for sharing!
gabriella says
I made this with coconut milk (unsweetened) and only 3 tbs of maple syrup and it was delicious! Even kids loves it! Next time I will try with halzenuts unsweetened milk!
Support @ Minimalist Baker says
We’re so glad everyone enjoyed it! Thanks so much for the lovely review, Gabriella!
Johanna Nordhorn says
Yumm yumm yumm!!!! Turned out perfectly. I made it in a big mason jar and it looks so pretty. Topped with pecans and sea salt for breakfast. Thank you!!!
Support @ Minimalist Baker says
Yay! Thanks so much for sharing, Johanna! xo
Jane Sarwin says
Love this recipe! Easy, healthy and scrumptious!!!
Support @ Minimalist Baker says
Yay! Thanks for sharing, Jane! xo
Maddie says
Can I use normal milk or would it not be the same?
Support @ Minimalist Baker says
Sure!
Ashley says
Yummmm I can’t wait to try this!!!!! Can I substitute syrup for stevia drops? Love the glass yogurt jars. Where can I find them? Thanks!
Support @ Minimalist Baker says
Yes, add stevia to taste! They’re small weck jars. Let us know how it goes =)
Ava says
This. Is. Delicious!! I definitely recommend this recipe. I used coconut milk instead of almond milk and it turned out really creamy. Going to make this again and again!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Ava! Thanks so much for the lovely review!
Laura says
I’ve made this a bunch of times and really like it. I used oat milk and it turned out great. I will say I do sometimes get clumps of seeds even though I stir pretty vigorously, but I still find it delish!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Laura. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Rebecca says
Tried this recipe yesterday and it is AMAZING!! One of my guilty pleasures is those boxed pudding mixes that feel like death after you eat them but I now have a MUCH healthier version to indulge in! Definitely saving & sharing this recipe! I even made it using honey instead of syrup and it tasted great!
Support @ Minimalist Baker says
Whoop! Thanks so much for the lovely review, Rebecca! xo
Alexa says
I made this recipe only using 3 tablespoons of maple syrup because I did not want the pudding to be overwhelmed by the maple flavor.
I let it sit overnight and had it the next day. Personally I did not find it sweet enough so I added a tablespoon of white sugar and a helping of semi sweet chocolate chips to give it some texture and added sweetness.
Support @ Minimalist Baker says
Hi Alexa, we’d definitely recommend the extra tablespoon of maple syrup. Make sure to use pure maple syrup so it doesn’t have a fake maple flavor!
Diem Ly Tran says
Hello! Can I use unsweetened soy milk instead? Will it affect the taste? Thanks!
Support @ Minimalist Baker says
Sure! If you enjoy the taste of soy milk, it should be fine.
Theresa says
Hi. Re: Chocolate Chia Seed pudding
I used Greek yogurt in place of the almond milk. I also increased the cinnamon to 1 tsp and threw in a dash of cayenne pepper and blended everything in my nutribullet. I’m enjoying it! 🤗
Support @ Minimalist Baker says
Creative modifications, Theresa! Thanks so much for sharing!
Diya says
Can I use almond milk or coconut milk .. Would it still be good
Support @ Minimalist Baker says
Yes, either will work! Coconut will be richer.
ROBYN says
Look great! I did it so tasty. Thanks for your sharing!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Robyn! Thanks so much for the lovely review!
Saad says
I’ll be honest, it didn’t really taste that good. I added a bit more maple syrup this morning and I even just plain out added sugar, but even so, it barely sweetened it up. I guess if you really want to make this, ignoring the taste and only for the health benefits, then you could, but overall, I did not enjoy this.
Support @ Minimalist Baker says
Sorry to hear that, Saad! Is it possible any of your ingredients weren’t fresh? It should be quite tasty!
Mimi says
I added a banana. It came out great .
Joanne says
Just wondering as its hot summertime, can it be frozen and eaten like a popcycle? What happens if you freeze it?
Support @ Minimalist Baker says
Hi Joanne, we’ve never tried that, but maybe! Let us know if you try it!
Cathy says
I cut down on the maple syrup and throw in a banana to keep the sugar content down. I do it all in the blender. Just throw it all in – throw in the chia seeds last. Quick, one thing to clean up. Really like this pudding.
Support @ Minimalist Baker says
We’re so glad you enjoy it! Thanks for sharing, Cathy!
Bernie says
Made this with the exact ingredients. The exception was I ground the chia seeds before adding and that allowed the pudding to thicken easier. Served with sliced bananas.
Very tasty, will try next time with vanilla sugar, cut the honey and serve with fresh raspberries.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Bernie! Thanks so much for sharing!
Meher says
Hey! Can I use dairy milk? I’m not a vegan and don’t currently have access to nut milks.
Yep!
Alix says
Can I substitute maple syrup for honey?
Support @ Minimalist Baker says
Sure!
Maggie Poole says
I do not like chocolate but I love vanilla flavored deserts. How do I make this desert without the cocoa in it? I am a diabetic and trying to get a little healthier.
Support @ Minimalist Baker says
Hi Maggie, we’d suggest using this recipe instead: https://minimalistbaker.com/how-to-make-chia-pudding/
Katherine says
Amazing recipe! This was my first time eating chia seeds and I was not disappointed :) I used whole milk and made it once with maple syrup and once with honey. Both are great, although when I did it with honey I used 4 tbsp which made the honey taste a little too strong for me. Make sure to follow the step where you stir it after 45 minutes in the fridge, it makes the texture perfect!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Katherine! Thanks so much for sharing!
Sharon Dranetz says
Can you do it with one or two percent milk.
Support @ Minimalist Baker says
Sure!
Denise Baracia says
I love this pudding, it’s easy and quick to make plus it’s delicious and nutritious. A win in my book.!
Support @ Minimalist Baker says
We’re so glad you enjoy it, Denise! Thanks so much for the lovely review!
Ella says
Quick question, can I omit the vanilla extract from my recipe? Could I substitute it with something else?
Support @ Minimalist Baker says
It should be fine to omit it.
Debbie says
For the record, my mom didn’t like the taste, but I don’t think she could even get an accurate judgment because only the top of the mixture became pudding-like overnight in the fridge. Everything under that layer stayed liquid. I followed the recipe exactly. I don’t know if there’s a specific container you’re supposed to refrigerate it in so it all becomes pudding, but if so that wasn’t specified. I’m trying to cool it again in a flatter container, but I don’t know if it’ll work. I don’t know, I was just looking forward to waking up to nice healthy pudding.
Support @ Minimalist Baker says
Hi Debbie, It sounds like the mixture needs to be stirred so that the liquid gets fully absorbed. Hope that helps!
Asha says
Awesome recipe! I’d never tried chia seed pudding and wanted to try it as a side for my breakfast. It was so good! Ate it with a banana and it was delicious and filling.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Asha! Thanks so much for the lovely review!
Wendy says
I have made this so many times! I have made it with Coconut Milk, Yoghurt Milk and now make it with Oat Milk. I have used Maple Syrup and used Date Syrup. I use Cocao powder and omit the salt. I just put everything in a blender and blend. It always works out well. I have gifted it to friends who also now make it. So simple and so delicious.
Thank you for this recipe.
So great! Thanks for sharing, Wendy!
Melissa says
Hi.
How many grams is 1/4 of a cup please.
Support @ Minimalist Baker says
~60 grams.
Elena says
This is delicious!!! I used regular 2% milk since its all I had in the house and that worked just fine! I added some frozen raspberries to the top and it is delicious!! I love the bit of sweetness the maple syrup gives to this. Making this again for sure!
Support @ Minimalist Baker says
We’re so glad it turned out well, Elena! Thanks so much for the lovely review!
Pamelalala says
I used 1 can of coconut milk and 8 dates to sweeten it I stead of maple syrup. It was incredibly good!!! So creamy and chocolaty, will definitely make this again.
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thanks so much for sharing!
Annie says
This was my first attempt, I can be pretty picky. But this was so freaking good. I was dumb struck. No modifications. Prefect just the way it is.
Support @ Minimalist Baker says
Whoop! Thanks so much for the lovely review, Annie! xo
Nicole says
This was great! Super simple. I was shocked at how filling it was. I used unsweetened vanilla oat milk, and will do 5 tbs maple syrup next time as the 4 I put in didn’t quite hit my sweet tooth enough but it was yummy topped with sliced banana and strawberries, slivered almonds, shredded coconut, and a drizzle of maple syrup.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Nicole! Thanks so much for sharing!
Erin Mealey says
This recipe is SO GOOD!!! It’s now my go-to breakfast and it tastes like dessert, I would highly recommend!! :)
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Erin! Thanks so much for the lovely review!
susan minicucci says
I made this and it was a huge hit. Paired it with Raspberries and shredded coconut.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Susan! Thanks so much for the lovely review!
Dawn says
I would love to try this recipe today however I do not have any maple syrup do you have any other suggestions?
Support @ Minimalist Baker says
Agave or honey (if not vegan) might work!
Tiffy says
I don’t like honey or maple syrup so I was just going to give it a shot of liquid Stevia.. Would this work OK?
Support @ Minimalist Baker says
Sure!
Cheryl says
Hi, I’ve tried the receipe and it did not turn into a pudding mixture after 6 hours? Any helpful hints? I followed your exact recipe. Thanks!
Support @ Minimalist Baker says
Hi Cheryl, we’d say give it another stir and let it sit for another 30-60 minutes. Hope that helps!
Megan says
We made it just like the recipe was written and we really enjoyed it! Even my kids did. Loved the lemon zest, gave it a real freshness on a heavier dishes.
Deidre says
Made with dark cocoa powder and topped with defrosted berries. Delicious!
Rebecca says
Excellent!
Isabel says
I’m very picky with recipes and have eaten underwhelming chia puddings in the past. This was not one of them. The ratios were perfect. It was sweet but not too sweet. The recommended portion was perfect for breakfast, with a fruit on the side and a cup of tea. I made it as is (without the cinnamon because i’m not a fan of chocolate-cinnamon combo) and it came out perfectly. i was surprised how much I enjoyed it !
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Isabel! Thanks for sharing!
Christian Kennedy says
First time trying out this recipe. Simple, easy, and quick to prepare. Everyone in the household LOVED it. Topped off with fresh raspberries and toasted slivered almonds. I do not doubt that will become a staple in our household moving forward. Cheers!!
dani says
I’ve made this pudding 4 or 5 times now. It is currently a must have staple in the fridge. Sooooooo incredible. It really meets my chocolate cravings without being overly sweet. Thank you for sharing!
Jenna says
First time trying a chia seed pudding ever, and it did not dissapoint! i cut ingredients in half just for the first time, but will be making it in full soon. Only modification was using vanilla oat milk, and it worked fine! I ate with strawberries and slivered almonds- personally, texture is important for me, and the gooey texture of the pudding needs to be balanced with something crunchy like almonds. Super tasty, guilt free breakfast/snack/treat that leaves you feeling full and satisfied!
Joanne Plante says
I made this recipe and it is so good! Both my husband and I absolutely loved it. I cut the recipe in half because I didn’t want to waste any ingredients if I didn’t like it. I used unsweetened plain WestSoy brand Soy Milk because; one, I don’t have issues with soy products; two, it only has two ingredients in it; and three, it has more protein than all the other plant milks. My other change was Agave; because, that is what I had in my pantry. I used 3 Tablespoons for the half recipe. Next time I will use the Maple Syrup! This recipe has the perfect amount of each ingredient to enjoy an amazing plant based choc. pudding! Now I need to buy more chia seeds to make a huge batch. Thank you Minimalist Baker! I love your recipe…I am a new follower! Bon appetite!
Support @ Minimalist Baker says
Yay! Thanks so much for sharing, Joanne! xo
Brianna says
I loved this recipe. I added a touch of cayenne to make it a spicy dark chocolate. Will definitely make it again.
Joanne says
I made this recipe and it is so good! Both my husband and I absolutely loved it. I cut the recipe in half because I didn’t want to waste any ingredients if I didn’t like it. I used unsweetened plain WestSoy brand Soy Milk because; one, I don’t have issues with soy products; two, it only has two ingredients in it; and three, it has more protein than all the other plant milks. My other change was Agave; because, that is what I had in my pantry. I used 3 Tablespoons for the half recipe. Next time I will use the Maple Syrup! This recipe has the perfect amount of each ingredient to enjoy an amazing plant based choc. pudding! Now I need to buy more chia seeds to make a huge batch. Thank you Minimalist Baker! I love your recipe…I am a new follower! Bon appetite!
Support @ Minimalist Baker says
Yay! Thanks so much for sharing, Joanne! xo
Joanne says
I made this recipe and it is so good! Both my husband and I absolutely loved it. I cut the recipe in half because I didn’t want to waste any ingredients if I didn’t like it. I used unsweetened plain WestSoy brand Soy Milk because; one, I don’t have issues with soy products; two, it only has two ingredients in it; and three, it has more protein than all the other plant milks. My other change was Agave; because, that is what I had in my pantry. I used 3 Tablespoons for the half recipe. Next time I will use the Maple Syrup! This recipe has the perfect amount of each ingredient to enjoy an amazing plant based choc. pudding! Now I need to buy more chia seeds to make a huge batch. Thank you Minimalist Baker! I love your recipe…I am a new follower! Bon appetite!
Kathy Cooke says
Wonderful, healthy breakfast! I don’t bother making a paste first and just blend everything except the chia seeds together in the blender. Definitely shake several times in the first hour after adding the chia seeds, or you’ll get dry clumps.
Tannis Zboroluk says
Hi. Thank you for all the recipes you share. I’m a recent enthusiast to adding chis seeds to overnight oats, and I really do feel healthier for it (or imagine I do). Have you considered making a chia mayonnaise? It just crossed my mind this morning and I’m going to try it myself. Thanks again:)
Support @ Minimalist Baker says
Hi Tannis, we haven’t tried it. Let us know how it goes!
Donna says
I followed Cat’s suggestion and used our coffee grinder to grind the chia seeds to a flour. I didn’t even clean the grinder beforehand as I think a mocha flavoured pudding would be nice. I added 3 tbsp of maple syrup and then some artificial sweetener to get it to the sweetness I wanted. The pudding set up really fast; even before I put it in the fridge.
Susan says
Lovely easy recipe. I sweetened it with a mix of stevia powder and Zero calorie maple syrup
and threw in some raw cacao nibs.
Seriously good
Wendy says
I can’t wait to try this but can I use heavy cream instead of almond milk?
Support @ Minimalist Baker says
We think it would be too rich, but if you prefer that, go ahead!
Kim says
What a disappointment. The chia all stayed at the top of the bowl forming a 1/2 crust with liquid underneath. Epic fail!
Support @ Minimalist Baker says
Oh no! Did you try giving it another stir to see if they absorbed the remaining moisture?
Amanda R. Cecil says
I found that giving it a GOOD stir to break up any clumps after the first half hour was key. My 7 year old LOVED this for breakfast!
Cat says
I am not a fan of chia seed pudding with whole chia seeds (it’s a texture thing) so I put all the ingredients in the big cup for my Nutribullet, blended it as smooth as I could get it, poured it into 4 oz jelly jars, put the lids on and put in the fridge overnight. The flavor profile is amazing! Best chocolate chia seed pudding I’ve found! Smooth, thick, creamy and delish.
Support @ Minimalist Baker says
We’re so glad you enjoy it, Cat! Thanks for sharing!
Emma says
Hi! I used honey instead of maple syrup
Heather says
Used unsweetened cocoa powder, 1 tbsp organic agave, pinch of salt, a can of light coconut milk, suggested amount of chia seeds, reached for my vanilla and accidentally put in peppermint extract. Best accident ever – tastes like a thin mint! Future recipe idea for you right there ;)
-HP
Support @ Minimalist Baker says
Love the happy error! Thanks for sharing, Heather!
Solveig says
My go to recipe when I’m having a sweet tooth. So yummy
Support @ Minimalist Baker says
Hi Solveig, we’re so glad you enjoy this recipe! Thanks for sharing!
Eliza says
Absolutely delicious! I used 1 tablespoon of honey and Silk Vanilla soy milk (8 grams of sugar per cup, so slightly sweetened). It was amazing. Very creamy and sweet. Next time I don’t think I’ll add any honey because the milk made it sweet enough.
Colin says
First time making chia pudding….the consistency is very thick and basically just thickened chia seeds. Is this what it’s supposed to be like?
Support @ Minimalist Baker says
Hi Colin, yes, that’s correct!
Betsy W Love says
I’m a diabetic. Can I use stevia in place of the maple syrup?
Support @ Minimalist Baker says
Sure!
Annie says
I’d love to add some collagen powder. Do you have a recommendation on how much to use? Thank you!
Support @ Minimalist Baker says
Hi Annie, we haven’t tried it, but maybe 2-4 Tbsp? Let us know if you try it!
Amanda says
I’ve made this a few times in the last two weeks! My 4 year old and I have really enjoyed it! I don’t add any cinnamon because I want it more like chocolate pudding and I only use 2-3 tbsp of maple syrup and it turns out perfect for us. Thank you for a great recipe!!
Courtney Brown says
I made this recipe with the chocolate almond breeze almond milk, to make it double chocolate!! It is insanely good!
Javez says
Hello ,Follow the recipe looks pretty good it’s in the fridge , then I see It says you’re not use coconut milk I actually use both coconut milk and the Goya coconut At least half a can a total of 1 1/2 cups looks good want to know why it said do not use coconut milk thanks
Support @ Minimalist Baker says
Hi Javez, coconut milk works too!
Lisa says
Oh my!! What a miracle this simple recipe has been while under quarantine restrictions during the Corona Virus!! I have very few ingredients available and an immune-compromised husband on a very strict diet (severe food allergies). I had a full bag of organic chia, cacao, and organic maple cream, but no alternative “milks” available (our stores are empty). This recipe worked perfectly with using only water as a liquid! I added some vanilla plant protein powder for added nutrition. The pudding turned out thick, rich and delicious!! Thank you for this recipe that brought many smiles to our family this morning! A keeper.
Support @ Minimalist Baker says
So creative! Thanks for sharing, Lisa!
Vee says
Tweaked it a little to make it more keto. Used stevia instead of maple and added Smooth, unsweetened peanut butter Instead of the cinnamon. Also used coconut milk as recommended. It was delicious! So creamy and luxurious. Loved it!
Tejal says
Thoughts on what to use instead of maple syrup?
I’m excited to make this!
Support @ Minimalist Baker says
Hi Tejal, another liquid sweetener, such as honey (if not vegan), should work well! You can also browse the comments to see what others have tried. Hope that helps!
Alayna says
Added steel cut oats and a little bit of chunky peanut butter and it turned out AMAZING!!!
Support @ Minimalist Baker says
Yay! Thanks for sharing, Alayna!
Anna says
I followed the recipe above but the consistency was still liquid. It did not turn into pudding :( What could have gone wrong?
Support @ Minimalist Baker says
Hmm, it sounds like maybe your chia seeds didn’t absorb the liquid. Were they old? We would say try giving it another stir and let it sit 15-30 minutes to see if it absorbs more of the liquid.
Angela says
Okay so I found a storage container. It has a twistable cover so hopefully that’s okay. I’m leaving it overnight. I also used Pacific Foods brand of coconut milk. Not the one in the can so hopefully that works too. I’ll give you an update tomorrow probably. I’m excited but nervous because I’ve never made it before. I’ve had the chia pod Co brand before so that’s what I’ll be basing the taste off of. Hopefully I did it right. Thank you for making this recipe!
Support @ Minimalist Baker says
We hope you enjoy it! xo
Angela Severino says
So I did it and it was great! The only mistake I made was not stirring it after it was in the fridge for a little bit because I fell asleep haha but this morning I stirred it and left it in there longer and it got thicker and became pudding-like. 10/10!
Support @ Minimalist Baker says
Yay! Thanks for the update!
Angela says
I’m going to try to make this tonight but I was wondering if I can use a styrofoam coffee cup instead of a glass or bowl because I don’t have any to use.
Support @ Minimalist Baker says
We haven’t tried that and aren’t sure whether it will hold up with the stirring. Let us know if you try it!
William Larson says
I made this today, thinking it should be thinner going into the refrigerator…but I see from previous comments it’s supposed to be thick. Licked the mixing spoon, it’s going to be good tonight! Thanks for the recipe!
Adele - jr baker says
If you want to make your pudding smoother, try using ground chia seeding and sifting them. It takes a while, but it is worth the wait.
Thanks for sharing!
Stacy Rosenfeld says
Can I use chocolate protein powder instead of cocoa powder?
I’ve made it before with cocoa and I love it, I just want some added protein!
Support @ Minimalist Baker says
Hmm, maybe! Let us know if you try it!
Martha K says
Oh, great idea! I have a ton!
Ashley says
I added chocolate protein powder in addition to everything else and it turned out amazing!
Whoop! Thanks for sharing, Ashley!
catie says
this is such a great idea since I’ve been trying to gain weight! thanks.
Alexandra Yuro says
I would not change a thing! I am so addicted. I always do the second whisk but I’m not sure how it is without it. Top with a drizzle of PB.
Sonya B says
Thank so much for sharing this recipe! I am new to the chia scene – I have heard of, seen & tried some chia puddings at health food stores but hadn’t tried making any at home until this one! I doubled the recipe for my family of 6 (1/2 cup serving size would have been gone too quickly!), used unsweetened almond milk, added 9 Tbsp of maple syrup and included the optional cinnamon. I did listen to your tip of giving it a stir at the 30 minute mark and then let it sit in the fridge overnight. It’s so good! Next time I’ll leave out the cinnamon for a more traditional chocolate pudding taste (the flavour most closely resembles a cooked pudding). And my favourite toppings are sliced banana and strawberries!
One question, though – for my picky 6 yr old could the pudding be blended to remove the tapioca-like texture of the chia seeds? Or does it not work that way?
Support @ Minimalist Baker says
Hi Sonya, We’re so glad you enjoyed it! You could definitely try blending! We used to have instructions for that method, but prefer them whole so we removed it. You can check the comments to see what others have done.
Rebekah Lovering says
Delicious! I followed directions exactly (how unlike me :) ) and started with 3 Tbl maple syrup. I ended up adding one more and it’s delicious! Can’t wait to try it in the morning after it sets up tonight. I’ve never liked chia really but I had a bag I wanted to use up. I’d make this again! Maybe with a pinch of cayenne? Like Mexican hot chocolate!
Support @ Minimalist Baker says
Great idea! Thanks so much for the lovely review, Rebekah. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Rebekah says
5 stars! Missed the rating, sorry!
Ruth Driver says
Not being brought up with real maple syrup, I used soft brown sugar instead, and added some coconut milk, and topped with banana and bluberries. Ab fab!
Mette says
Hands down the best chia-anything I have ever had!
I am (or perhaps I now need to say WAS) not a big fan of chia until I tried this. There is nothing but good to say about this recipe. From the smooth texture, to the taste and the ease of preparing this delicious dessert? breakfast? all-day-snack? more like it – all of the above.
Thank you so much for posting!
Support @ Minimalist Baker says
We’re so glad you enjoyed this recipe! Thanks for sharing!
Joan Davis says
I made this yesterday. I didn’t have maple syrup so I substituted one tablespoon honey. It set up perfectly and is really good. It needs more sweetener so I will add a little more honey. I topped with blueberries and a little whip cream. A great change from the usual breakfast/dessert rotation.
Kim Wilson says
I substituted erythritol for the maple syrup and the recipe came out fine. Only issue was that I poured the mixture into pudding cups before refrigerating and two ended up being watery and the others were dense (but good). I also tried adding some cut up cooked apple to a serving and that broke up the “crunch, crunch, crunch.” I noticed the crunchiness was somewhat reduced by morning. Would make again. It’s a delicious way to add fiber to one’s diet.
Lisa says
Delicious! I enjoyed it for breakfast and topped it with toasted sliced almonds and raspberries. My coconut milk did not whip even though I put can in the fridge and followed the directions. No matter, I just drizzled the coconut cream on top and it was tasty. It did get firmer while in the fridge as described. FYI, noticed that your website is slow to load (on my phone anyway even though connected to fast WiFi). I’m wondering if it’s because of the ads. Just thought you should know. Thanks.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Lisa! Thanks for letting us know- we’ll look into it!
Jessica says
I’ll use more milk or less chia next time—I thought it felt a bit dry. Otherwise, fantastic! I used white chia seeds. Uncertain if they’re actually preferable to black.
Magdalene says
This is a fun recipe. I substituted an almond cashew milk blend and used mint extract instead of vanilla. I also stirred it after 30 minutes as the seeds had clumped together. It has the texture of a tapioca pudding right now. I will blend it again in the morning to see if it gets more consistent but I am actually okay with the texture. This will be a recipe that I keep close by as I transition to healthier eating this year. Thank you!
Caitlin says
Do you think honey would be a good replacement of the maple syrup?
Support @ Minimalist Baker says
That should work!
Adriana Stefan says
Very good and easy
Susie says
Tried it and loved it. I used all coconut milk and it was like a very firm mousse, so next time I will use almond milk. Regardless, it was just delicious. Thank you.
Sarah says
Oh my goodness- thank you!!! I have been looking for a low-carb-ish dessert to make for my mom and we are both in love. I did not have light coconut milk, so I naughtily used full fat coconut milk. It was thick when it set up- but we didn’t mind! I have tried several fancy cocoa powders but none work as well for me as good ol’ Hershey’s. I used 5tbsp of maple syrup. Between the 2 of us we ate it all in about 4 days. I felt bad for not sharing it with more people because sharing is good and I want others to experience the magic. So I will just have to make it again and invite some friends to partake.
Kristin Lesondak says
My son can’t have dairy, coconut milk, or almond milk. Do you think it would be terrible with goats milk?
I haven’t tried it that way, but assuming he likes goat milk it should work!
Reba says
Would oat milk be a good alternative for your son?
Kristin Lesondak says
I wish! He has an allergy to that as well. Thanks though! I’m going to try to goat milk!
Julia says
Goat milk is still dairy. If he is alergic to dairy, thats not a good idea. I made chia pudding with coconut water as a base. Light and naturally sweet. Loved it :))
Kristin says
Thank you! He’s allergic to coconut as well but he is not to goats milk.
Zoe says
What about Ripple? It’s a pea protein based milk. I haven’t tried it in this recipe, but it’s typically a good substitute (and has more protein than most dairy milk alternatives) in baking/cooking.
Cheryl says
A more recent post says they used water and it turned out great!
Blaine says
This recipe was as delicious as promised. I used 2 parts almond milk and 1 part coconut milk for a creamy outcome. I also sweeten using both honey and agave syrup. I disagree that this recipe is bitter or watery. After following directions and chilling overnight it turned out with a pudding consistency and was far from bitter. This is my favorite new breakfast meal and occasional dessert! Thanks for posting it!
Wonderful! Thanks for sharing, Blaine!
Kim Damhoff says
Thank you for this delicious recipe. I just finished my first week of plant based eating. I am thrilled there are options to satisfy my sweet tooth. This was so good. No modifications needed. It was perfect!
Thanks, Kim!
Brian Nichols says
Perennial fan of chia pudding made with cow’s milk, some sort of sweetener and perhaps a little fruit added experimentally so I prepared this exactly as described in the recipe with coconut milk to make it creamier and the full 5 tbsp maple syrup.
The result reminds me of a quote attributed to Issac Newton by Brewster in “Memoirs of Newton (1855)”; namely, “…I seem to have been only like a boy playing on the seashore, and diverting myself in now and then finding a smoother pebble or a prettier shell than ordinary, whilst the great ocean of truth lay all undiscovered before me.”
Great recipe, opened my eyes to the possibilities but not sure how to follow chocolate and cinnamon.
Maybe blending it to experiment with texture.
Many thanks.
Thanks, Brian!
Keris says
This is a great foundation recipe for people to make their own!
I followed the recipe to a T with the cinnamon. I used a little less than a cup of Unsweetened Coconut milk that I had left Over and topped it with Unsweetened vanilla almond milk to meet the required measurement. It came out “dry” to me in that it was all chia and very stiff.
After 5 hours when I first tested, I added more almond milk (maybe half a cup) and a dash of salt. After another 12 hours, the consistency is good for me!
Next time I would do more liquid to start and I would do less cinnamon.
I also saw someone say they had some coffee and I’d like to try that too.
Jennifer Woodside says
Can I use Swerve or another sweetener in place of the maple syrup to make it lower carbs? I made a chia pudding today, and I couldn’t stomach it. I’m going to give this a try and see if using the magic bullet helps as well!
Support @ Minimalist Baker says
We haven’t used Swerve, but any liquid sweetener should work. Let us know how it goes!
Jenn Brown says
I used organic coconut milk & stevia – wouldn’t recommend this…… tastes fishy & not edible….
Kim Wilson says
Yes! That’s what I did and the pudding turned out fine.
Dory says
Made this and it was delicious, just think I would add a bit more sweetener next time. However, I am not sure it made 4 servings. Then again, perhaps I ate more than 1/2 cup this morning as it was just too good. Thanks :)
Thanks for sharing, Dory!
Brittany says
Hi there! I just made this recipe last night and tried it this morning but I wasn’t too fond of the taste. Is there anyway to make the taste sweeter? Thank you.
Support @ Minimalist Baker says
Feel free to add additional sweetener to taste!
SarAh says
I made this and because I did not have light coconut milk are used for fat coconut milk. It was the freaking bomb!!!! The cinnamon was a must. I will definitely make this again. It’s a celebrate worthy dessert!!
Nina says
Great, simple recipe. I’m not a fan of the bead-like texture of other chia puddings, so I use the Ninja to powder all the dry ingredients together first before blending with wet ingredients – took care of the texture perfectly. Now I have truly smooth, creamy pudding I can eat immediately. I had to restrain myself and put it in the fridge.
xoxo!
Elle says
Sounds good, I’m going to make it!
Jenn says
Wow this is incredible! I made with canned light coconut milk and puréed in my vitamix. I am addicted, so delicious and creamy. I worried that it might turn into a jello type consistency after sitting in the fridge, but no, it stayed the perfect texture! I love all your recipes:)
Support @ Minimalist Baker says
Thanks so much for the lovely review, Jenn. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Lili Torres says
Can I substitute the almond milk with oat milk?
Support @ Minimalist Baker says
Sure!
Moon says
This is the first time I’ve made chia pudding that I don’t hate. I used a high quality, locally made cocoa powder, full cream coconut milk and honey. I kept it in the fridge for 24 hours and it set beautifully. I ate it with some raspberries. Delicious! The texture – look I’m not a big fan of the texture but I found it more bearable in this case as it set properly and taste is so good. Once my Nutribullet is fixed, I will definitely blend the mixture once set and maybe I’ll enjoy the texture as well.
Noble Gill says
I tried this out and I love it! I don’t add the cinnamon because it’s not my fav flavor, but the chocolate to chia ratio is perfect. Two enthusiastic thumbs up!
Sidney says
First time making anything like this and I love it! I accidentally put a half tablespoon instead of half teaspoon of cinnamon so it’s a bit overpowering (I’ll add the proper amount next time) but other than that I love it! The flavor isn’t too sweet but it’s also not bitter at all. The texture is perfect too. I’m usually one of those people who can’t get past weird textures but I really enjoy it. I made sure I gave it another stir after 30 mins in the fridge and I think that really helped it. Will make it again!
Wonderful! Thanks for sharing, Sidney!
Isabelle says
Hi! I’m planning to try this out – but is it okay to use soya milk instead? Thanks!
Support @ Minimalist Baker says
Sure!
Andrew says
Really good. Used unsweetened coconut milk, and 3TBSP of Maple Syrup with the cinnamon. The ‘extra stir’ at 45 min. really makes it smooth and creamy.
Jason says
I’ve used this recipe a couple times now and love it! Yesterday I subbed coffee for 1/2 cup of the almond milk and it was magical ❤️
Support @ Minimalist Baker says
Great idea! Thanks so much for sharing, Jason!
Bonnie Roberts says
This dessert is perfect. I’m trying a stop dairy and sugar. This recipe will make that much easier to do. I topped it with a few organic cherries( frozen and thawed). Yummy!
Vicky says
I used the lesser amount of maple syrup, only 1/8 t cinnamon, and cow’s milk. I found the finished pudding to be too thick and gelatinous, but still tasty.
Aly says
I do not feel it is fair to leave a review on a recipe that you altered as it will obviously not turn out how it was intended.
Vicky says
My only significant alteration was the type of milk, and someone else may choose to use the same, so a review is certainly fair and useful.
Lizzy says
I make this regularly and everyone enjoys it hugely. So quick and easy
Victoria Thomson says
Made this and it is delectable! I stirred after the pudding sat for 30 minutes in the fridge, then went to bed. I poured it into my nutribullet and puréed for 30 seconds. I topped it with thinly sliced banana and some whipped cream. My 6 year old devoured it!! I used vanilla almond milk.
Support @ Minimalist Baker says
Whoop! So glad you and your kiddo enjoyed it! Thanks for sharing!
Jasmeet says
Light coconut milk for creamy texture ALL THE WAY! Turns out delicious every time. And it’s been a great healthy breakfast alternative.. I love topping mine off with some fresh berries to start off my mornings ;)
Support @ Minimalist Baker says
We’re so glad you enjoy it! Thanks for the lovely review!
Bethany M. says
O.M.G. This came out sooooo delicious! I’ve made other chia seed puddings before and they never quite came out right. I used all 5 tbsp of maple syrup, kept the cinnamon, and used cashew milk instead of almond milk for a richer creamier texture. I let it set for a whole 24 hrs. This has just the right amount of sweetness and chocolate without being overpowering. I added fresh raspberries, cacao nibs, and Redi Whip as my topping and it’s sooo delicious! Thank you thank you thank you for helping me make eating healthy taste so good!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy it, Bethany! Thanks for sharing!
Norma says
Made this for the first time last night and enjoying it after my lunch now. This was my first foray into the chia world so I was quite skeptical. I topped it with a bit of whipped cream. Delicious! I like the texture from the seeds, reminds me of steel cut oats. I used honey, skipped the cinnamon, doubled the vanilla, and used unsweetened Almond Breeze Almond and Coconut combination milk. This will be a regular in my not so bad for me dessert lineup. Thanks for the recipe!
Thanks for sharing, Norma!
Amanda Jean Farrell says
This is by far one of my favorite desserts to make. Fast, easy, and most importantly, DELICIOUS! I’ve blended the mixture in my Nutribullet and get a really nice, smoothe consistency. But I also love the texture of it how the recipe explains. Thanks for this wonderful recipe!
Wonderful! Thanks for sharing, Amanda!
Alex says
This was amazing! It came together really quickly, we actually ate it less than an hour after putting it together. I used oat milk instead of almond, and it was beautifully creamy. The only note I would add is that chia seeds seize quickly so stir frequently until they get to the pudding-like consistency then let it sit.
Diane says
I was looking forward to tasting this pudding, but it turned out quite horribly for me. The pudding was gelatinous rather than creamy, and very bitter. Very disappointed as I followed the instructions carefully.
Support @ Minimalist Baker says
Hi Diane, sorry to hear this didn’t turn out as expected! Chia seed pudding is going to be more textured and less creamy than a traditional pudding. We think you might prefer this recipe: https://minimalistbaker.com/vegan-chocolate-protein-pudding-two-ways/
Susan Murphy says
I’ve been using chia seeds for years, but this is the first time I’ve made chia pudding. I love all the ingredients used, but I did not enjoy the end result. Too much cocoa powder, I’d rather use a different sweetener than maple syrup. It was quite thin, maybe I should have used coconut milk instead. I had a few spoonfuls this morning and then let both my kids try it too. No one likes it.
I definitely won’t make this recipe again.
Note – it won’t let me select 1 star rating. It would only let me select 2 as the lowest.
Strange, we’ll adjust your rating. As for the recipe, sorry you had issues! I would s