Chia Seed Pudding

Chia Seed Pudding

This easy chia seed pudding recipe is a perfect healthy breakfast or snack! It tastes like dessert, but it’s filled with fiber, protein, and healthy fats.

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Chia Seed Pudding

Now that the weather’s warming up, this chia seed pudding recipe has become my go-to breakfast/afternoon snack. It’s cool, creamy, and lightly sweet, with warm depth of flavor from a pinch of cinnamon. Topped off with fresh fruit, homemade granola, and a drizzle of maple syrup, it tastes like dessert, but it’s packed with fiber, protein, and healthy fats.

Another reason I love this chia pudding? It’s super easy to make, and it keeps in the fridge for about 5 days. So if you’re a big fan of meal prepping, this recipe is for you. Make a batch of chia seed pudding on the weekend, and portion it into individual jars or containers. You’ll have a quick, healthy breakfast ready for every day of the week!

Almond milk, chia seeds, maple syrup, cinnamon, and salt

Chia Pudding Recipe Ingredients

Here’s what you’ll need to make this chia pudding recipe:

  • Chia seeds, of course! I used white chia seeds on the day I took these photos, but black chia seeds will work here too.
  • Coconut milk or almond milk – I like to use light coconut milk in this recipe because it makes the pudding extra-rich and creamy, but if you don’t have any on hand, don’t worry! Almond milk is also a great choice.
  • Maple syrup – I mix some into the chia seed pudding to sweeten it naturally. When I eat, I drizzle more maple syrup on top!
  • Cinnamon – For warm depth of flavor.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Chia seed pudding in a large Mason jar

How to Make Chia Pudding

This chia pudding recipe couldn’t be simpler to make! Here’s how it goes:

  • First, combine the ingredients in lidded Mason jar. It should be fairly large; look for one with a volume of 3 to 4 cups.
  • Next, shake! Secure the lid on the top of the jar, and vigorously shake to combine the ingredients.
  • Then, chill. Pop the pudding in the fridge for a few hours.
  • An hour or two later, stir. This step is crucial for breaking up any seed clumps within the pudding. If the chia seeds stay bunched together, they won’t absorb the liquid in the jar, making for a lumpy, crunchy chia seed pudding. No, thanks!
  • Then, chill again. After stirring, cover the jar, and refrigerate overnight.

In the morning, your chia seed pudding will be ready to eat!

Chia pudding topped with berries and cherries

Chia Seed Pudding Serving Suggestions

On its own, chia pudding is creamy, rich, and lightly sweet. But let’s be honest: the best part of any chia seed pudding recipe is the toppings! Here are some of my favorites:

  • Fresh fruit. I love piling berries and tart cherries on chia seed pudding. Use fresh ones in the summer and thawed frozen ones for the rest of the year.
  • Something crunchy, like coconut flakes, chopped nuts, or homemade granola.
  • Something sweet. Add an extra drizzle of maple syrup. Honey works too!

Load up your chia seed pudding for a healthy breakfast or snack! Store any leftovers in the covered jar or an airtight container for up to 5 days. If the pudding becomes too thick, loosen it with a little extra milk. Wait to add the toppings until right before you eat.

Chia seed pudding recipe

More Favorite Breakfast and Snack Recipes

If you love this chia pudding recipe, try one of these yummy breakfasts or snacks next:

  • Overnight Oats
  • Berry Superfood Smoothie Bowl
  • Strawberry Muffins
  • Healthy Banana Muffins
  • Carrot Cake Cookies
  • Oatmeal Breakfast Cookies
  • Mini Frittata Muffins
  • Or any of these 60 Healthy Breakfast Ideas or 47 Best Healthy Snacks!

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Chia Seed Pudding

rate this recipe:#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg *{fill:#343434}#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg *{fill:url(#wprm-recipe-user-rating-0-33)}#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg *{fill:url(#wprm-recipe-user-rating-0-50)}#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg *{fill:url(#wprm-recipe-user-rating-0-66)}linearGradient#wprm-recipe-user-rating-0-33 stop{stop-color:#343434}linearGradient#wprm-recipe-user-rating-0-50 stop{stop-color:#343434}linearGradient#wprm-recipe-user-rating-0-66 stop{stop-color:#343434}4.96 from 62 votesPrep Time: 15 minutes minsChilling Time: 8 hours hrsServes 3 to 4
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Print RecipeThis easy chia seed pudding recipe is a perfect healthy breakfast or snack! Store it in a lidded jar or airtight container in the fridge for up to 5 days. Vegan, gluten-free.


  • Weck Mini Tulip Jars


  • 2 cups light coconut milk or homemade almond milk
  • 6 tablespoons chia seeds
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon sea salt

Optional toppings

  • Tart cherries, (I usually get them frozen)
  • Blueberries
  • Chopped nuts or granola
  • Coconut flakes
  • Maple syrup

Cook ModePrevent your screen from going dark


  • In a lidded 3- to 4-cup jar, combine the milk, chia seeds, maple syrup, cinnamon, and salt. Cover and shake to combine. Chill for a few hours, then give it a good stir to loosen any clumps. Continue chilling for 12 to 18 hours for the pudding to set.
  • Serve with fruit, nuts, coconut flakes, and maple syrup as desired.

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  1. Eliza

    4 stars
    This is easy and delish, but I miss having nutrition information. We’re trying to up our protein intake, and heard chia seeds were a great way to start the day, This seems like a recipe with more nutrition from coconut milk and maple syrup, though.

    Reply ↓

  2. Pam

    4 stars
    I was looking forward to this. I used almond milk and could only find black chia seeds. It never congealed to the pudding texture. Glad I cut the recipe in half.

    Reply ↓

  3. Heather King

    5 stars
    These is a coffee shop near me that sells chia seed pudding cups for $8. This recipe tastes just like them—really, better! I used the coconut milk in a can, not the kind in the fresh packs. I’m not sure which kind is meant to be used, but I love the creamy and thick coconut milk (like you’d use in a curry). I put slightly thawed frozen tart cherries, coconut flakes, and granola on top. I cannot wait for breakfast again tomorrow!

    Reply ↓

    • Jeanine Donofrio

      yum! I’m so glad you enjoyed them!

      Reply ↓

  4. Hilary

    5 stars
    Wow! I love this! It’s so easy since it’s only in one jar and shaking rather than stirring is a plus. I definitely measure the maple syrup with my heart, but otherwise I follow the recipe exactly and it’s perfect. My favorite mix ins are blueberries or blueberries with a spoonful of peanut butter. Yum!

    Reply ↓

    • Jeanine Donofrio

      I’m so glad you’ve loved it!

      Reply ↓

  5. Jennifer

    Could you pour this into 3-4 8oz mason jars instead of one large one to start?

    Reply ↓

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jennifer, totally!

      Reply ↓

  6. Tasha

    5 stars
    Came out perfect! Thank you! 🙌

    Reply ↓

    • Phoebe Moore (L&L Recipe Developer)

      Hi Tasha, I’m so glad you enjoyed it!

      Reply ↓

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