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.
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 packed with omega-3s and the perfect on-the-go 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:
Loaded with nutrients
& Easy to make!
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
- 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.
*Prep time reflects chilling for the least amount of time (3 hours).
*Recipe loosely adapted from Pop Sugar.