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If you haven’t learned how to make chia seed pudding, you’re missing out! This chia seed pudding recipe is super simple–only three ingredients. It is a great base recipe for a huge variety of flavors. You can add different spices, milks, vanilla extract, fresh fruit, and a sweetener of choice.
Chia pudding is high in fiber and a filling snack–perfect if you’re looking for a healthy meal or trying to lose weight.
Where’s the recipe?
Here at My Crazy Good Life, we write our recipes so that anyone can easily make them. Lots of tips, details, and even special diet information.
If you don’t need all of the extra information, simply scroll down to the bottom of the post to view the basic ingredient list and instructions for this overnight Chia Seed Pudding.
Ingredients in this base Chia Pudding recipe:
I love how simple this recipe is, and how easy it is to customize! You can make simple pudding with just three ingredients, but there are infinite toppings and flavors you can add, based on what you love.
- Chia Seeds: These tiny super-food seeds have been used in Mayan cooking for centuries, but only recently became mainstream. Aside from their usage as quick growing plants and a catchy jingle (ch-ch-ch-chia!), chia seeds are a powerhouse of nutrients such as magnesium and calcium. They are full of antioxidants and fiber, and are considered a high quality protein.
- Milk: Coconut milk chia seed pudding is by far the creamiest, but almond, and cashew milk work just as well. You can use “regular” milk if you prefer, too!
- Maple Syrup: This is what I prefer, but you can use any sweetener you choose. Other options are honey, agave, or a couple drops of liquid stevia.
How to make chia seed pudding:
Time needed: 3 hours
It takes just a few minutes to make this quick and easy chia seed pudding, but it should sit for at least two hours after you mix it together. As chia seeds sit, they become more gelatinous and pudding-like.
- Prepare your chia
Add 2 tablespoons of chia seeds to an 8 ounce mason jar, or another container with a lid.
- Sweeten and add liquid
Add 2 teaspoons of maple syrup, then 1/2 cup of milk to your chia seeds. Stir everything together well (make sure to break up any globs of chia seeds) and cover your jars.
Place your pudding in the refrigerator 2-3 hours or overnight.
- Stir and enjoy!
Once your pudding is set stir it well, add any optional toppings and enjoy.
If your pudding looks dry, you can add more milk by the tablespoon until it is the texture you prefer.
- Be sure to break up the chunks of chia seeds by stirring well with a fork or spoon. If the chunks aren’t broken up, the pudding won’t set nicely.
- If you’re adding any additional spices or flavors, add them right into the pudding before chilling. If adding fresh fruit, add that after it’s chilled and before you eat it.
- Like it thicker? Add a few more chia seeds. I like to check my jars after about an hour to see how they’re setting. I can usually tell right then if I should add more milk or more chia seeds (or nothing else at all!).
- There are white and black chia seeds, you can use either for this recipe.
- Oats don’t work well for pudding–click here if you’re looking to make overnight oats.
Optional toppings for your chia pudding:
- Pumpkin Spice Chia Pudding: Add 1/2 tsp vanilla extract and 1/2 tsp pumpkin pie spice to your chia recipe before you refrigerate overnight.
- Peanut Butter Banana Chia Pudding: Add 1 tsp of peanut butter and half of a slice of banana to this chia pudding recipe.
- Peanut Butter Cup Chia Pudding: Stir 1 tbsp of cocoa powder into the base recipe, then top with 1 tsp of peanut butter before enjoying.
- Chocolate Covered Strawberry Chia Pudding: Stir 1 tbsp of cocoa powder into the base recipe (or use chocolate milk instead of regular!), then top with 1/4 cup of fresh strawberries before enjoying.
- Add anything you have on hand to make your chia pudding more filling and delicious! I love adding one or two of these ingredients, when I have them:
- Greek yogurt
- Chocolate chips
- Diced Apples
- Coconut flakes
- Lemon zest and blueberries
FAQs about this recipe:
Chia seeds are a nutrient rich seed that release a gelatinous liquid when they sit in liquid. This creates a pudding texture–just like the not so healthy cups from your childhood. Chia seed pudding is full of health benefits, and it’s gluten free and dairy free.
Chia pudding will last in the fridge for about 7 days. I like to make a big batch for meal prep and eat it for snacks and meals throughout the week. Chia pudding makes a healthy breakfast, lunch, snack, or dessert recipe.
Healthy Eating Plans:
Weight Watchers: The myWW points have been calculated on the WW website using plain unsweetened almond milk.
For this recipe (the entire recipe), count 5 Blue Plan Points | 5 Green Plan Points | 5 Purple Plan Points. To reduce points, use sugar free maple syrup.
21 Day Fix/Ultimate Portion Fix: For the entire recipe, count it as 1 orange Container, 1/2 teaspoon (for the milk), and 2 sweetener teaspoons (for the syrup).
2B Mindset: This is a great recipe for 2B! Fill your plate with 50% protein for a complete breakfast.
More healthy recipe ideas:
- Lemon Blueberry Steel Cut Oats
- Black Bean and Corn Salad
- Southwest Egg Roll in a Bowl
- Chocolate Overnight Oats – 3 ways!
- Vegan Pineapple Fried Rice
- Instant Pot Lemon Bars
How to Make Chia Pudding
- 12 oz. Mason Jars
- Chia Seeds
- 2 tbsp chia seeds
- 2 tsp maple syrup
- 1/2 cup milk almond, cashew, coconut – any plant based milk will do!
- Add chia seeds to a mason jar. 2 tbsp chia seeds
- Add 2 tsp of maple syrup on top of your seeds 2 tsp maple syrup
- Next, add 1/2 cup of any plant based milk. Stir to combine. 1/2 cup milk
- Cover your pudding and refrigerate for 2-3 hours or overnight.
- Top with whatever you like and enjoy!