There are many reasons to love chia pudding, but the first and foremost is its potent nutrition. The dish’s main ingredient, chia seeds, are tiny nutricosmics.
They contain many grams of fiber, have an astoundingly high concentration of omega-3 fatty acids (which most of us don’t get enough of), and boast a surprising amount of protein. As a completely plant-based dish, this makes an excellent breakfast or snack for vegans.
Almond milk provides a nice, creamy factor to the chia pudding, but other non-dairy milks work exceptionally well too. I use maple syrup here as my sweetener of choice because its flavor plays very well with chia pudding.
And then I also make variations on the pudding. One features fresh berries in it and the other nuts.
Both are absolutely scrumptious.
The 12 Best Chia Pudding Recipes
1. Classic Vanilla Chia Pudding
What I adore about chia seeds is how they take basic substances such as almond milk and a dash of vanilla extract and turn them into something wonderful. This utterly uncomplicated pudding requires little more than a whisk and an hour to set up to an ideal consistency.
Ingredients
2 cups unsweetened almond milk (or any milk of choice)
1/2 cup chia seeds
2 tablespoons maple syrup (or honey)
1 teaspoon vanilla extract
A pinch of salt
Instructions
1. In a bowl of moderate size, combine the almond milk, maple syrup, vanilla extract, and a pinch of salt and whisk together until the ingredients are well-blended and homogeneous.
2. Mix the chia seeds into the liquid, ensuring they are evenly spread throughout.
3. To let the pudding thicken, tightly cover the bowl and place it in the refrigerator for a minimum of 4 hours or overnight.
4. Once it has chilled, stir the pudding to break up any clumps that may have formed and achieve a smooth, even texture.
5. You can serve the chia pudding in personal bowls or jars. If you like, you can add your own fresh fruit or a handful of nuts as a topping before enjoying it.
2. Chocolate Chia Pudding
Chia seeds are tiny little guys, but they pack a nutritional punch. These little seeds can absorb a lot of liquid and expand.
In fact, chia means “strength” in the Mayan language. And after all that, if you were to eat a tablespoon of chia seeds, you’d get about 3 grams of protein, 5 grams of fiber, 4 grams of omega-3 fatty acids (your heart will be glad for that), and 137 milligrams of calcium (great for your bones).
Ingredients
2 cups almond milk (or milk of choice)
1/2 cup chia seeds
1/4 cup cocoa powder
1/4 cup maple syrup (or sweetener of choice)
1 teaspoon vanilla extract
A pinch of salt
Instructions
1. In a bowl of moderate size, combine the almond milk, cocoa powder, maple syrup, vanilla extract, and salt, and whisk together until you have a smooth, well-blended mixture.
2. Stir the chia seeds into the chocolate mixture, making sure to mix them thoroughly throughout.
3. To give the chia seeds adequate time to absorb the liquid and reach a pudding-like consistency, cover the bowl and place it in the refrigerator. This should be done for a period of no less than 4 hours but is best accomplished if the mixture gets the chance to sit overnight.
4. To ensure that the pudding is uniformly mixed, stir it well before serving.
5. Chill and serve, optionally garnished with fresh berries or a dollop of whipped cream.
3. Berry Blast Chia Pudding
I enjoy preparing a beautifully uncomplicated and healthful dessert that calls for chia seeds, almond milk, and a dash of maple syrup. This pudding comes together in a jiffy, setting in the fridge to a texture and consistency that makes it ideal for layering with fresh strawberries, blueberries, and raspberries.
Topped off with mint leaves, this treat is the very definition of “light and refreshing.”
Ingredients
1/4 cup chia seeds
1 cup almond milk (or milk of choice)
1 tablespoon maple syrup (or sweetener of choice)
1/2 teaspoon vanilla extract
1/2 cup fresh strawberries, sliced
1/2 cup fresh blueberries
1/2 cup fresh raspberries
Fresh mint leaves for garnish (optional)
Instructions
1. In a bowl of moderate size, bring together the chia seeds, almond milk, maple syrup, and vanilla extract. Blend the ingredients well, ensuring that everything is thoroughly combined.
2. Make sure to cover the bowl and place it in the refrigerator for at least 4 hours or overnight to soothe your chia seed pudding into a pudding-like consistency. The seeds need this time to soak in the liquid and expand.
3. When the chia pudding has crystallized, give it another good stir to ensure it is smooth and clump-free.
4. In either glass or bowls for solo servings, layer the chia pudding with the sliced strawberries, blueberries, and raspberries.
5. If you wish, you can add fresh mint leaves as a garnish and serve it nicely chilled. Then, dig into your delicious and invigorating Berry Blast Chia Pudding!
4. Tropical Mango Chia Pudding
Chia seeds become a creamy pudding base when they are mixed with coconut milk. This simple, mind-blowing shift in texture and taste transforms a humble seed into such an impressive, nutritious vehicle for deliciousness.
And you really can’t beat the flavor pairing of mango and coconut. With a touch of vanilla and a whisper of maple syrup for sweetness, this dish pulls together some of my favorite flavors—actually, all-time favorite flavors—into one impressive, healthy dessert.
Ingredients
1/4 cup chia seeds
1 cup coconut milk (or almond milk)
1 tablespoon maple syrup (or honey)
1/2 teaspoon vanilla extract
1 ripe mango, peeled and diced
1/4 cup shredded coconut
Fresh mint leaves (for garnish, optional)
Instructions
1. Take a bowl and add the chia seeds together with the coconut milk, maple syrup, and vanilla extract. Whisk them together, and make sure there are no clumps left.
2. To permit the chia seeds to absorb the liquid and achieve a pudding-like consistency, you should cover the bowl and place it in the refrigerator for a duration of no less than 2 hours. If you can, let it sit overnight.
3. Stir the chia pudding before serving to redistribute any seeds that may have settled and to ensure a creamy texture.
4. Spoon the pudding into individual-serving bowls or jars, and then crown each with a topping of diced mango and shredded coconut.
5. If you like, add fresh mint leaves as a garnish, and serve the pudding cold. Then, enjoy the pudding with flavors reminiscent of a tropical island!
5. Matcha Green Tea Chia Pudding
This delightful pudding unites the earthy essence of matcha green tea with the rich texture of chia seeds. I often make mine with almond milk, a touch of vanilla extract, and the sweet simplicity of maple syrup or honey.
After a long chill, it turns thick and creamy—and very wholesome, I’d say, especially with the added fresh fruits and nuts I sometimes enjoy with it.
Ingredients
1 cup almond milk (or milk of choice)
2 tablespoons chia seeds
1 tablespoon matcha green tea powder
1-2 tablespoons maple syrup or honey (to taste)
1 teaspoon vanilla extract
Fresh fruits and nuts for topping (optional)
Instructions
1. In a bowl of medium size, mix together the almond milk and matcha green tea powder. Whisk until the matcha is completely dissolved.
2. Incorporate the chia seeds, maple syrup (or honey), and vanilla extract in the bowl. Stir everything together so that it becomes one cohesive mixture.
3. Place a lid on the bowl, and let it chill in the refrigerator for a minimum of 2-3 hours, or overnight. The chia seeds will soak up the liquid, and the pudding will thicken.
4. Prior to serving the pudding, give it a good stir to properly redistribute all the ingredients to your liking.
5. The matcha green tea chia pudding should be presented in individual bowls or cups. If you like, you can add fresh fruits and nuts before serving.
6. Peanut Butter Chia Pudding
I adore my Peanut Butter Chia Pudding because it amalgamates the rich, creamy flavor of peanut butter with the wholesome, textured delight of chia pudding. I presently make it with unsweetened almond milk.
The only ingredients that bring any sweetness to this pudding are a smidge of vanilla extract and a touch of maple syrup.
Ingredients
2 cups unsweetened almond milk (or milk of choice)
1/2 cup chia seeds
1/4 cup creamy peanut butter
3 tablespoons maple syrup (or sweetener of choice)
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. In a bowl of moderate size, combine the almond milk, peanut butter, and other ingredients. Whisk them together until the mixture is smooth and the ingredients are well integrated.
2. Add the chia seeds and mix them into the combination until they are equally dispersed throughout it.
3. Put a lid on the bowl and place it in the refrigerator for a minimum of 4 hours, or overnight, to allow the mixture to thicken to a consistency that resembles pudding.
4. Stir the pudding well before serving to ensure the chia seeds are evenly distributed throughout.
5. Chill the dish before serving. You may garnish it with fresh fruit, or, if you prefer, an additional drizzle of peanut butter can be used as a topping.
7. Coconut Milk Chia Pudding
I take pleasure in preparing a speedy and wholesome pudding using nothing but coconut milk and chia seeds. It has the barest whisper of vanilla and, if you choose, an added drizzle of maple syrup, honey, or other sweetener to make it a truly dessert-like indulgence.
My favorite way to eat this pudding is breakfast-style, topped with berries and a spoonful of nut butter.
Ingredients
1 cup coconut milk
3 tablespoons chia seeds
1 tablespoon maple syrup or honey (optional)
1/2 teaspoon vanilla extract
Pinch of salt
Fresh fruit or toppings of choice (e.g., berries, sliced almonds, coconut flakes)
Instructions
1. In a bowl of moderate size, combine well the following ingredients: coconut milk, chia seeds, and one of the following sweetening agents: maple syrup, honey, or none if you prefer a less sweet pudding. Also, add vanilla extract and a bare minimum of salt; otherwise, this pudding could taste like it was made with straight-up coconut water.
2. Sit the mixture for approximately 5 minutes, then whip it again to guarantee that the chia seeds are uniformly dispersed and not sticking together.
3. Place a cover on the bowl and store it in the refrigerator. Chill it for a minimum of 2 hours, or as long as 12, until the chia seeds have taken in the liquid and the pudding has thickened considerably.
4. Before serving, ensure the pudding has an even texture by stirring it once more.
5. Distribute the chia pudding into single-serving bowls or jars. Top each with fresh fruit or any other desired topping. Dig in!
8. Almond Joy Chia Pudding
My Almond Joy Chia Pudding starts with chia seeds and almond milk. While those are the stars of the dish, the real magic happens when you add cocoa powder and a tiny drizzle of vanilla to the mix.
Those elements take the dish from healthy and nutritious to downright decadent. And since I can’t make something without topping it first, I finished this dessert with a pile of shredded coconut and chopped almonds.
Ingredients
1/4 cup chia seeds
1 cup almond milk
2 tablespoons cocoa powder
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
2 tablespoons shredded coconut
2 tablespoons chopped almonds
A pinch of salt
Instructions
1. Combine the chia seeds, almond milk, cocoa powder, maple syrup, vanilla extract, and a touch of salt in a bowl. Stir well, ensuring the cocoa is completely dissolved and that the mixture is uniform throughout.
2. The bowl should be covered and then refrigerated for at least four hours or overnight. This timing is necessary for the chia seeds to take in the liquid. After they have gelled, the mixture can then be called pudding.
3. Once the pudding has cooled in the refrigerator, stir it well to achieve a smooth consistency. This serves to guarantee that the pudding isn’t lumpy and that the chia seeds are evenly distributed throughout the mixture.
4. Portion the pudding into bowls or jars for serving.
5. Before serving, add a dollop of coconut cream to each pudding cup. Top with shredded coconut and chopped almonds. Enjoy!
9. Lemon Raspberry Chia Pudding
What I really love about this chia pudding is how it elevates such simple ingredients (chia seeds, almond milk, and lemon zest) into something that feels so luxurious and nourishing for breakfast or a snack. You could even call it a silky treat.
The chia pudding has an excellent texture, even before you consider the ways in which it, as a base, serves to show off the colors, flavors, and forms of the dish’s refreshing raspberry swirls.
Ingredients
2 tablespoons chia seeds
1/2 cup unsweetened almond milk (or any milk of your choice)
1 tablespoon maple syrup (or honey)
1/2 teaspoon vanilla extract
Zest of 1 lemon
1/4 cup fresh or frozen raspberries
Lemon slices and extra raspberries for garnish (optional)
Instructions
1. Mix the chia seeds, almond milk, and sweetener of your choice in a container. You will want to see the chia seeds dancing throughout the liquid, which is a sign that they will be evenly distributed when the chia pudding is ready to eat.
2. Allow the mixture to rest for approximately 5–10 minutes, and then stir once more to keep the chia seeds from clumping.
3. You should cover the bowl or jar and place it in the refrigerator for no less than 2 hours. If it can stay in the refrigerator overnight, that is even better. What you want is for the mixture to become thick, much like the consistency of pudding.
4. In a small bowl, before serving, take the raspberries and gently crush them with a fork or spoon. Then stir them into the pudding.
5. Chill the drink and serve it with lemon slices and extra raspberries, if that’s how you like it.
10. Pumpkin Spice Chia Pudding
When the seasons shift, I delight in a pumpkin spice chia pudding. It is a creamy, dreamy concoction of unsweetened almond milk and pumpkin puree.
The pudding’s base is flavored not just with pumpkin spice but also with some nice warm fall spices like cinnamon, nutmeg, and ginger. I use a rather small amount of maple syrup to sweeten the deal, since I like the unique pudding texture to really shine.
In my mind, this makes for a simple, totally healthy autumn treat.
Ingredients
2 cups unsweetened almond milk
1/2 cup chia seeds
1/2 cup pumpkin puree
2-3 tablespoons maple syrup (adjust to taste)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
A pinch of salt
Instructions
1. In a really big mixing bowl, stir together the alternative milk of your choice (I used almond), the pumpkin puree, the maple syrup, and the vanilla extract until combined.
2. Mix together the chia seeds, cinnamon, nutmeg, ginger, cloves, and a pinch of salt in a bowl. Stir completely to guarantee that everything is combined well and there are no clumps.
3. Allow the mixture to stand for 10 minutes; then stir once more. This will keep the seeds from settling at the bottom.
4. Place the bowl in the refrigerator for a minimum of 4 hours; overnight is really the best option, as it allows the dish to reach an even better consistency. While many puddings can set at room temperature, this one does its heavy lifting in the fridge.
5. Before serving, give the pudding one last stir and savor it in all its pumpkin spiced glory. Sure, you could enjoy it all on its own. But it also plays nicely with a handful of any number of toppings—whipped cream, nuts, or granola.
11. Maple Cinnamon Chia Pudding
Maple Cinnamon Chia Pudding combines almond milk, chia seeds, and maple syrup with just a whisper of vanilla and cinnamon to make a truly delightful blend. It is oh-so-easy to prepare and can be dished up in the morning or at any time to serve as a snack.
Unlike some chia puddings and some puddings in general, this one gets the texture just right. You can use toppings of your choice, and there are many possibilities, but it’s good enough that it seriously needs no adornment.
Ingredients
2 cups almond milk (or any milk of your choice)
1/2 cup chia seeds
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
A pinch of salt
Optional toppings: fresh fruit, nuts, or granola
Instructions
1. In a large bowl, blend together the almond milk, chia seeds, maple syrup, vanilla extract, ground cinnamon, and a touch of salt.
2. Mix the combination really well to make certain that the chia seeds are evenly dispersed and there are no clumps remaining.
3. Put the bowl in the fridge and let it chill for no less than 4 hours and up to overnight. This gives the chia seeds a chance to soak up the liquid and turn the mixture into a pudding-like consistency.
4. Prior to serving, mix the pudding well to ensure an even consistency and to eliminate any clumps.
5. Dish the chia pudding into individual bowls and crown them with your selection of fresh fruit, nuts, or granola.
12. Espresso Mocha Chia Pudding
My admiration for the flavor combinations of espresso and cocoa powder came in handy when making my latest recipe for chia pudding. Almond milk and maple syrup provide the sweetness needed to balance the pudding’s naturally nutty flavor.
This combination results in a creamy pudding that lets the delightful pair of caffeine and dark chocolate shine, making for an excellent breakfast or midday snack. You could top this with whatever you like to make it even more indulgent—thick dark chocolate shavings and whipped cream make a strong case for that topping.
Ingredients
1 cup unsweetened almond milk
1/4 cup brewed espresso
1/4 cup unsweetened cocoa powder
3 tablespoons maple syrup (or sweetener of choice)
1 teaspoon vanilla extract
Pinch of salt
1/2 cup chia seeds
Optional toppings: dark chocolate shavings, whipped cream, or chopped nuts
Instructions
1. In an average-sized bowl, combine the almond milk, brewed espresso, cocoa powder, maple syrup, vanilla extract, and a dash of salt. Using a whisk, blend all the ingredients together until the mixture reaches a smooth, uniform consistency.
2. Incorporate the chia seeds into the liquid mixture, making sure they are uniformly distributed throughout.
3. Place a lid on the bowl and store it in the refrigerator for a minimum of 4 hours or up to overnight. This allows the chia seeds to absorb the liquid and thicken into a pudding-like texture.
4. Stir the pudding well before serving. You want the chia seeds to be evenly distributed.
5. Dish out the pudding into single-serving cups or bowls, and adorn them with any number of optional toppings, from shavings of dark chocolate to whipped cream to chopped nuts. Savor your Espresso Mocha Chia Pudding chilled.
