Chia Pudding Recipe

A no-bake, healthy, gluten-free chia pudding recipe that’s perfect as an easy breakfast or a guilt-free dessert any time of day.

You’ve probably seen chia pudding pop up all over Instagram and recipe blogs—and for good reason. It’s essentially little powerhouses of fiber and omega-3s soaking up creamy milk (dairy or plant-based) until they puff into a silky, spoonable treat. I first fell for this chia pudding recipe on a late summer morning when I was hunting for something light yet filling before a day of tomato picking. Ever since, it’s become my go-to for busy school mornings, quiet weekend brunches, and even festive gatherings when I want to offer a vegan, gluten-free option. What makes it special? Chia seeds are magic—once you stir them with your favorite milk and a touch of sweetener, those tiny seeds transform into a luscious pudding without any cooking. Honestly, it feels like little miracles happening right in your fridge.

Why You’ll Love This Recipe

• No oven needed—just a bowl, a whisk, and your fridge.
• Ready in under 10 minutes (plus chill time).
• Vegan and gluten-free by default—perfect for guests with dietary needs.
• Customizable: swap fruit, spices, or milks to your heart’s content.
• High in fiber and plant-based protein—keeps you satisfied for hours.
• Ideal for meal prep: make a batch on Sunday, enjoy all week.
• Kid-friendly twist: layer with yogurt and berries for a parfait.
• Dessert potential: drizzle with chocolate sauce or caramel for a treat.

Ingredients

• 1/2 cup chia seeds (I like Bob’s Red Mill for consistency)
• 2 cups milk (use almond, oat, coconut, or dairy—So Delicious Coconut Milk gives extra creaminess)
• 2–3 tbsp sweetener (maple syrup, honey, agave, or stevia to taste)
• 1 tsp vanilla extract (Madagascar vanilla for depth)
• Pinch of salt (balances the sweetness)
Optional toppings/substitutions:
• Fresh berries, banana slices, or mango cubes (seasonal fruit is best)
• 2 tbsp cocoa powder for chocolate chia pudding
• 1–2 tbsp nut butter (peanut, almond, or cashew) swirled in
• A sprinkle of cinnamon or cardamom (for warmth)

Tips: Gently shake your chia seeds before measuring to avoid clumps; if using thick milk (like full-fat coconut), whisk vigorously to break up any sediment.

Directions

1. In a medium bowl, whisk together milk, sweetener, vanilla, and salt. You’ll notice the milk looks thinner than pudding—don’t worry, that’s the point.
2. Stir in chia seeds. Make sure each seed gets a little love; you want them evenly distributed.
3. Let the mixture sit for 5 minutes, then whisk again to break up any clumps.
4. Cover the bowl (or divide into individual jars) and refrigerate for at least 2 hours—overnight is even better.
5. After chilling, the mixture should be thick with a creamy texture. Give it a final stir.
6. Spoon into serving dishes or mason jars; add your favorite toppings—fresh berries, granola, or a drizzle of nut butter.

Tip: If the pudding is too thick, stir in a splash of milk until you reach your desired consistency. If too runny, add another teaspoon of chia seeds and chill 15 minutes more.

Servings & Timing

Makes 2–3 servings (about 1 cup each)
Prep Time: 8 minutes
Chill Time: 2–12 hours (I usually shoot for 6 hours or overnight)
Total Time: 2 hours 8 minutes to 12 hours 8 minutes

Variations

• Chocolate Mint: stir in 2 tbsp unsweetened cocoa powder and a drop of peppermint extract.
• Berry Swirl: mash 1/2 cup strawberries with a teaspoon of sweetener, layer into jars.
• Tropical Twist: use coconut milk, top with shredded coconut and diced pineapple.
• Mocha Pudding: add 1 tsp instant espresso powder to the milk mixture.
• Pumpkin Spice: blend in 3 tbsp pumpkin purée and 1/2 tsp pumpkin pie spice.
• Green Glow: whisk in 1 tsp matcha powder for a subtle energy boost.

Storage & Reheating

• Fridge: Store in an airtight container for up to 5 days—perfect for meal prep.
• Freezer: Freeze portions (without fresh fruit) for up to 1 month; thaw in fridge overnight.
• Reheating: Not necessary—serve chilled or at room temperature.
• Make-ahead: Prep jars on Sunday, grab one each morning for a grab-and-go breakfast.

Notes

I’ve found that letting chia pudding sit overnight gives the smoothest texture—any less time can leave little gelatinous clumps. If you’re in a hurry, blitz the chilled pudding in a blender for a few seconds to get a silkier finish. For extra protein, stir in a scoop of collagen or plant-based protein powder, but add a splash more milk to keep it from getting too stiff. And here’s a side note: I once tried this with kefir instead of milk—probiotics and all—and loved the tangy twist.

FAQs

Q: Can I use hot milk to speed up thickening?
A: You can, but quickly cool it down in an ice bath—hot temps might change the texture.
Q: My pudding is too runny—what now?
A: Stir in another teaspoon of chia seeds, whisk, then chill 15–30 more minutes.
Q: Can I make chia pudding without sweetener?
A: Absolutely—just relies on your toppings (like fruit) for natural sweetness.
Q: Is chia pudding safe for kids?
A: Yes, chia seeds are natural and packed with nutrients; just ensure no allergies.
Q: Do chia seeds lose nutrition over time?
A: Stored properly (cool, dark, airtight) they stay fresh for up to 2 years.
Q: Can I double or triple this recipe for a crowd?
A: Go for it—just keep the same chia-to-liquid ratio (1:4).
Q: What’s the best milk for thickest pudding?
A: Full-fat coconut or whole dairy milk yields richest results.
Q: Any vegan protein boost suggestions?
A: Stir in hemp hearts or a vegan protein powder—adds creaminess, too.

Conclusion

This chia pudding recipe is an easy, healthy way to start your day or satisfy a sweet craving without guilt. With simple ingredients, big flavor, and endless variations, it truly adapts to your mood—breakfast, snack, or dessert. Give it a try, let me know how you jazz it up, and don’t forget to explore my almond granola or vegan smoothie bowls for more wholesome treats!