If you’re looking for an easy, vegan, and healthy make-ahead breakfast, this simple recipe for Chia Pudding is for you. Made with only 4 base ingredients in about 5 minutes and endlessly customizable to fit your dietary and flavor preferences, this sweet and satisfying treat is sure to become a family favorite.
Table of Contents
About Chia Pudding
Chia seed pudding is made by soaking chia seeds in liquid like milk, nut milk, or juice for at least 2 hours or overnight. The chia seeds absorb the liquid and become gelatinous, creating a texture that’s similar to tapioca pudding, but with smaller pieces.
Chia pudding is my favorite easy breakfast option for busy mornings, and I can’t wait to share it with you. The recipe is so simple: mix the liquid, chia, sweetener, and flavoring of your choice, and then let it sit in the fridge overnight.
It takes mere minutes to whip up, which is just what I’m looking for when work gets crazy. Once the chia seeds have swelled up after resting in the fridge, all you have to do is add the toppings of your choice (for me, that’s usually fruits and nuts) and serve.
I also love the fact that there are so many possible flavor variations for making chia pudding recipe. I love the coconut chia pudding recipe, but that’s just one iteration among thousands. The basic recipe below gives you the proportions you need, but from there you can let your imagination run wild.
Try different liquids, use different seasonal fruits for your toppings, or swap in different flavoring extracts or spices to create a whole new breakfast for every day of the week. Read on below for lots of tasty ideas!
As if that weren’t enough to love, it may taste like a sweet treat but chia pudding actually has lots of nutritional benefits.
Chia seeds are generally considered a superfood with many health benefits. These tiny seeds are loaded with nutrients and are an excellent source of fiber, calcium, omega-3 fatty acids, and protein.
Ingredients & Substitutions
- Chia Seeds – You’ll need chia seeds to make a proper chia pudding. That said, linseeds (a.k.a. flaxseeds) will act similarly.
- Light or Thin Coconut Milk – You are looking for the second or third pressing of the fruit, or the kind that is usually sold in a paper carton. If you use thick canned coconut milk (which is from the first extract), then add ¼ cup water and mix very well to create a homogenous, slightly thin consistency.
- You can also use any nut milk like almond milk, coconut milk or cashew milk. Soy milk or oat milk are also great options. You can even use dairy milk if you like, but note that dairy and certain fruits should not be combined per Ayurveda.
- Coconut Sugar – Adding sweeteners is optional but I do prefer to sweeten the mix so it tastes more like pudding. Aside from coconut sugar, you can also use any of the following sweeteners.
- unrefined cane sugar
- palm sugar
- jaggery (Indian unrefined sugar)
- maple syrup
- fruits pastes, purées and preserves like dates paste, dried figs paste, any berry preserves, apple sauce, banana puree, or mango puree.
- sweetened chocolate sauce
- Flavoring – I like to add ground green cardamom, ground cinnamon and/or vanilla extract to give the chia pudding lots of depth.
- Fruits: I like to top my chia pudding with fruits like chopped apples, bananas, mangos (when in season), strawberries, blueberries, cherries, or sapota. Feel free to mix and match to your heart’s content.
- Nuts & Dry Fruits: Use the dry fruits & nuts of your choice to add a bit of texture. You can add from the following nuts and dry fruits – raisins, cashews, almonds, pistachios, walnuts, pecans, pine nuts, dried berries.
- For chocolate chia pudding: Dissolve 3 to 4 tablespoons cocoa powder or drinking chocolate with the nut milk first. Sift the cocoa powder before adding it to the milk so it dissolves easily. Add milk in parts and mix very well to get a lump-free mixture. Later add the chia seeds, sweetener, and flavorings (as required). Mix and refrigerate.
- For peanut butter chia pudding: Swap in ground peanut powder or peanut butter in place of the cocoa powder described above. You can also make a chocolate peanut butter pudding by using half of each!
- For extra fruity chia pudding: Use the fruit juice of your choice in place of the milk.
- Flavorings: You can choose and pair accordingly — vanilla extract, ground cinnamon, ground cardamom, lemon zest, orange zest and edible natural flowers or fruit extracts. Other options include (but are not limited to) pumpkin pie spice, almond extract, maple extract, rose water, or orange blossom water.
How To Make Chia Pudding
Note: In the step-by-step directions shown here, I am showing the ingredient measurements for 1 serving of chia pudding. In the recipe card below, the measurements are for 2 servings. You can easily scale the recipe up or down as according to your needs.
1. Add 2 tablespoons of chia seeds to a glass or jar. If you want you can rinse the seeds with water in a superfine strainer first.
2. Add ¾ cup light coconut milk or the liquid of your choice. For a less thick pudding, add 1 to 1.25 cups light coconut milk.
3. Sweeten with 2 tablespoons coconut sugar.
4. Sprinkle with 2 pinches of ground cardamom or ground cinnamon. You can even flavor with ⅛ teaspoon vanilla extract.
5. Mix everything till the coconut sugar is dissolved. Break up any lumps with a spoon. Cover the glasses and place them in the refrigerator for a minimum of 2 hours, or overnight.
6. Later, remove the glasses from the fridge. You will see that the pudding has nicely thickened.
7. Stir again and break up any lumps. The pudding will be thick.
8. Top chia pudding with your desired toppings like chopped fruits and nuts, then serve. Most of the time I add bananas (as they are a staple in my home), strawberries (when in season), and blueberries.
During mango season, I love to have mangoes in my chia seed pudding. For the nuts, I add whatever I have in the kitchen — almonds, raisins, cashews, pistachios, pine nuts, walnuts, etc. Serve straight away.
Absolutely! It’s packed with protein, fiber, antioxidants, and lots of essential nutrients. And, since it’s easy to change up the flavor, you can be sure you’re getting a balanced breakfast every day.
The reason chia pudding is so great for meal prep is that it will last for up to 2 days in the refrigerator or up to 1 month in the freezer.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Chia Pudding Recipe (Easy & Healthy)
- 4 tablespoons chia seeds
- 1.5 cups Coconut Milk – light or thin, or swap with almond milk or cashew milk
- 4 tablespoons coconut sugar or add as required, swap with raw sugar or preferred sweetener
- ¼ teaspoon ground green cardamom or ground cinnamon or ¼ teaspoon vanilla extract
- 1 banana – peeled & sliced, you can add your choice of fruits
- 3 to 4 strawberries – sliced
- 2 teaspoons pine nuts or any nuts of your choice
- Divide equally the chia seeds, coconut milk, coconut sugar, ground green cardamom or ground cinnamon or vanilla extract in two glasses.
- Mix everything till the coconut sugar is dissolved. Break lumps if any with a spoon.
- Cover and place the glasses in the fridge for 2 hours or for some more time or overnight.
- After two hours or later, remove the glasses from the fridge.
- Stir again and break lumps if any. The pudding would have thickened.
- Top with chopped fruits and nuts.
- Serve Chia Pudding straight away.
- Coconut milk – Use light coconut milk or thin coconut milk. Thin coconut milk is the second or third press or extract when you make homemade coconut milk. If you use thick coconut milk which is the first extract or canned coconut milk, then add ¼ cup water to the thick coconut milk. Mix very well to an even and slightly thin consistency
- Consistency: This recipe gives a thick pudding. For a less thick pudding, add 1 to 1.25 cups light coconut milk or almond milk or cashew milk.
- Scaling: The recipe can be halved or doubled or tripled.
- Milk: Any nut milk like almond milk, coconut milk and cashew milk work well in the recipe. You can even use GMO free soy milk.
- Sweeteners: Adding sweeteners is optional. You can also add less or more of the sweeteners. You can add the following sweeteners:
- unrefined cane sugar or raw sugar
- coconut sugar
- palm sugar
- jaggery (Indian unrefined sugar)
- maple syrup
- fruits pastes, purees and preserves like dates paste, dried figs paste, any berry preserves, apple sauce, banana puree, mango puree.
- sweetened chocolate sauce
- caramel sauce
- Fruits: You can add fruits like apple, bananas, mango (when in season), strawberries, blueberries, cherries, sapota (chikoo) or any of your favorite fruits.
- Nuts & Dry fruits: Use dry fruits & nuts of your choice.
- For chocolate chia pudding: Dissolve 3 to 4 tablespoons cocoa powder or drinking chocolate with the milk first. Sift the cocoa powder first before adding it to the milk. Add milk in parts and mix very well to get a lump-free mixture. Later add the chia seeds, sweetener (as required). Mix and refrigerate.
- Flavorings: You can choose from the following flavorings and pair accordingly with the nut milk you are using. Flavoring like vanilla extract, ground cinnamon, ground cardamom, lemon zest, orange zest, edible natural flowers or fruit extracts can be added.
Nutrition Info (Approximate Values)
This Chia Pudding recipe from the archives, originally published on January 2020 has been updated and republished on March 2023.