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This 3-ingredient chia pudding has been a fan favorite since the launch of this website and is a recipe I’ve been making for over 10 years. When you need a quick pick-me-up, chia seed pudding is the way to go. It’s a healthy, effortless, protein-packed snack or breakfast made with the perfect ratio of chia seeds, milk, and your sweetener of choice.
Table of Contents
- Why you’ll love this easy chia pudding recipe
- 3 Ingredients to make chia seed pudding
- How to make chia pudding
- 3 ingredient chia pudding video tutorial
- Tips for making the best overnight chia pudding
- Popular substitutions & additions
- What makes Chia Pudding a Healthy snack?
- How to store Chia Pudding
- Frequently asked questions
- More chia seed recipes:
- 3-Ingredient Chia Pudding Recipe
Chia seed pudding resembles tapioca, with its creaminess and little pops of tender, slightly chewy seeds throughout, but it is a healthier option. When the chia seeds settle in the fridge with the almond milk, it naturally thickens, giving it a pudding-like texture and amazing flavor, lending itself to endless topping possibilities. It’s a snack or breakfast that will leave you feeling satisfied, satiated, and so energized! Learn how to make chia pudding in under 5 minutes!
Why you’ll love this easy chia pudding recipe
- Tasty way to add chia seeds into your diet. Chia seeds have an impressive amount of fiber and protein and are considered a superfood! Adding chia seeds to your day provides numerous benefits, including brain-boosting omega-3 fatty acids, vitamins, and minerals.
- Can be eaten for breakfast, as a snack, or a dessert. The possibilities are endless when you have a simple base recipe for chia pudding. Keep it healthy for a quick morning pick me up with fresh fruit and nuts; as a grab-and-go snack with shredded coconut and chocolate chips; and as a dessert with a spoonful of nut butter or cocoa powder, nuts, and bananas (or as decadent as you’d like!).
- Easy overnight chia pudding recipe. Whip up a healthy breakfast to enjoy all week long! Make a few servings to store in the fridge and grab in the morning as it lasts up to a week. Alternatively, prep in the morning for a tasty dessert after dinner.
- Made with almond milk & honey. This recipe hits all the marks for a delicious diet-friendly recipe. Made with nut milk and honey, this chia pudding is gluten-free, dairy-free, low-carb, and paleo. Swap out the honey for maple syrup for a vegan-friendly recipe.
- Healthy, kid-friendly pudding. Kids will gobble this pudding up, especially if you add in some of their favorites, like cocoa powder, fruit jam, Nutella, or peanut butter. It’s so creamy and takes on flavors easily for a satisfy snack or dessert.
3 Ingredients to make chia seed pudding
- Chia seeds: Make sure to use fresh chia seeds, so they absorb the liquid and plump up. You can use black or white chia seeds to make overnight pudding.
- Milk: To keep this simple chia pudding dairy-free, I love using unsweetened almond milk. Other plant-based milk and dairy milk will also work.
- Honey: Honey adds a touch of sweetness. You can use any sweetener you’d like, such as maple syrup, stevia, agave nectar, and sugar. If you add in fruit preserves, you might even skip it completely to control the sweetness.
How to make chia pudding
- Add your milk of choice to a jar and sprinkle in the chia seed.
- After stirring the milk and seeds together, drizzle in honey or sweetener of choice.
- Stir again until all the chia seeds have been distributed evenly into the milk. There shouldn’t be any clumps left. Wait about 10 minutes and give it one more last stir.
- Cover and refrigerate the pudding for at least 2 hours or overnight.
3 ingredient chia pudding video tutorial
Tips for making the best overnight chia pudding
- The ratio is everything! There are different recommendations for the best chia pudding ratio out there. I’ve made this 100 times, and in the end, the ratio I found that works best is 1 tablespoon of chia seeds to ¼ cup of milk. To make it into a complete snack serving, though, I like to measure 2 tablespoons of chia seeds for every half cup of milk. You can play around with the measurements to find the consistency you like best.
- Leave overnight for the best texture. To get that ultra-creamy pudding-like texture, let it set up in the fridge overnight.
- Use fresh chia seeds. Fresh is best and is the only way to ensure your seeds plump up in the milk.
- Be sure to stir it well before storing. The goal is to make sure there are no more clumps before storing. I suggest waiting about 10 minutes after initially stirring it together and then giving it another stir before placing it in the ridge.
Popular substitutions & additions
- Add your own flavor. This simple recipe is a stepping stone to some delicious flavor combinations, so get creative in making your chia pudding. Add a touch of extract, like vanilla, almond, or coconut, to infuse it with flavor. You could also mix in some cocoa powder for a chocolatey chia treat or even matcha powder or any other types of powders.
- Mix in fruit puree. Add a tablespoon or two of freshly blended fruit, jam or jelly, mashed bananas, or pumpkin puree for an extra pop of fruity flavor.
- Change the milk. I love using unsweetened almond milk for a lightly flavored pudding that holds up to any extras I want to add. You can go right with other plant-based milk, such as cashew, oat, or coconut (perfect for extra creaminess); dairy milk will also work. As long as you have a good ratio of liquid to chia seed, the results will be the same: incredibly creamy!
- Give it more texture. Before serving, stir in nuts, chocolate chips, shredded coconut, flaxseeds, or sunflower seeds for a bit of chew or crunch. Add a dollop of Greek yogurt or mix in some nut butter to take it over the top with more creaminess.
What makes Chia Pudding a Healthy snack?
One of the biggest questions I get from my readers is what to eat for a snack. And for me, I like the check off three things when it comes to snacking:
- High in fiber – good for blood sugar control, cholesterol levels, and gut health
- High in protein – good for building lean muscle
- Contains healthy fats – good for helping you feel satiated
This is essentially what’s going to satisfy your in-between meal cravings and taper your appetite until your next meal. For me, one of the best snacks that meets these snack goals is my Chia Pudding. Check this out: 1 oz (about 2 tablespoons) of chia seeds (which is only 130 calories) contains:
- Fiber: 11 grams
- Protein: 4 grams
- Fat: 9 grams (5 of which are Omega-3s >> the stuff that’s good for you!)
Not bad right? And the beauty of it is that you can store them in the fridge for a whole week, and grab one when you’re hungry. I like topping mine with fresh fruit or dried fruit, nuts, shredded coconut, hemp seeds, granola, and so many more toppings. It makes such a great option for meal prepping too, because meal prepping includes planning for those in-between meals.
How to store Chia Pudding
Store the chia pudding in a mason jar or Tupperware in the fridge! After it sets, it does not thicken too much as it sits, but you can always add more liquid if you need to loosen it up.
How long will Chia Pudding last in the fridge?
Chia pudding is a perfect make-ahead recipe and lasts up to 1 week in the fridge.
Can i freeze Chia Pudding?
Yes, chia pudding freezes very well. Portion into individual serving size containers and freeze for up to 1 month. Thaw in the fridge for 6-7 hours or overnight for a quick snack.
Frequently asked questions
This superfood recipe is a powerhouse of antioxidants, fiber, and protein. It’s chock full of vitamins and minerals. Chia seed pudding is incredibly nutritious and will leave you feeling full and energized throughout the day.
It will take at least 2 hours of chilling in the fridge for your chia pudding to thicken. For the best chia seed pudding, you want to let it sit overnight.
It’s possible that you didn’t stir the mixture enough. It’s important to stir, wait and then stir a couple of times until there are no clumps of chia seeds before you store it in the fridge.
I’ve found that 2 tablespoons chia seeds to ½ cup milk gives me the ideal pudding-like consistency. Try a different ratio if you’d like to find a consistency you love! More seeds=thicker pudding and visa versa, more milk=thinner pudding.
I use a few different brands of chia seeds that taste great and are also quality products: Thrive Market, Whole Foods 365, and Navitas are three of my favorite chia seed brands.
A spoonful of this fiber and protein-packed powerhouse pudding recipe will fill you up and help you stay energized throughout the day. Chia seed pudding is simplicity at its finest, with just 3 ingredients and a few hours to set into a wonderfully creamy pudding-like consistency. Top with your favorite add-ins for a versatile breakfast, snack, or dessert you’ll crave!
More chia seed recipes:
- Easy Overnight Oats
- Strawberry Chia Jam
- Chocolate Chia Pudding
- Glowing Green Smoothie
- Smoothie Bowls
- Raspberry Chia Jam
- Very Berry Chia Pudding
- Chia Fresca
- Matcha Chia Pudding
- Fruit and Yogurt Chia Pudding
This Chia Pudding recipe post was originally published on April 28, 2017, updated on June 23, 2018 with more images, details, and a VIDEO and updated again now for more details and to answer your frequently asked questions about chia seeds. The recipe has not been modified, but the post now includes updated step-by-step photos.
If you try this healthy-ish feel good Chia Pudding recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
3-Ingredient Chia Pudding
- 2 tablespoon chia seeds
- 1/2 cup almond milk or milk of choice
- 1 teaspoon honey or other sweetener, optional
- Strawberries or other fruits for topping
- Pour ingredients into a jar and mix well. Let settle for 2-3 minutes then mix again very well until you see no clumping.
- Cover the jar and store in fridge overnight or for at least 2 hours.
- When you’re ready to eat it, top with your favorite fruit and enjoy cold!
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This is seriously one of the best recipes ever. I try to incorporate chia seeds into my daily regime and it can be challenging until this recipe came along. If you love tapioca pudding you will LOVE this recipe even more. So so good. I added vanilla at the time of assemble and add fruit when we eat. You don’t even realize you are eating healthy, I feel guilty and then remember what I am eating. Oh-and we use the vanilla flavored soy milk from Costco. I wish I could give this recipe 15 stars.
Aw, Thank you so much, Jill!!
I so love this recipe!! It is tasty (I use black chia seeds & soy milk) & top it with defrosted frozen blueberries for my breakfast. It’s absolutely perfect! One day I was about 1/2 tablespoon short of chia, so added a tablespoon of oats. Also very delicious! Thank you so much Yumna – you have changed my boring (and probably unhealthy) breakfast, to something I wake up to looking forward to. 🙂
So glad you liked the chia pudding! Oats are great and you can even used ground flaxseed too!
I just wanted to thank you for this recipe!!!! I’ve tried so many and never get the texture that I want . THANK YOU!!!!!!!! 🏽
You’re so welcome! Happy to hear the texture is good!
This is OMG amazing!! It is delicious! Love it for breakfast with fruit as an alternative to yogurt. Love the chocolate for dessert. I’m diabetic and this doesn’t send my blood sugar into orbit.
So glad you like the chia pudding, Sherri!
This is indeed the perfect chia-to-milk ratio! The consistency came out perfect 🙂 I recently learned about your blog, and I’m so grateful for your recipes!!
Thank you so much! Thank you for making it!
I’m not sure what I did wrong but my pudding wasn’t as thick as yours was in the video. Don’t get me wrong, it was delicious but more runny than I would preferred. I stirred multiple times to make sure there were no clumps. It was left in the fridge overnight. I wouldn’t be able to tip the mason jar sideways without it pouring out. Any tips?
If your Chia seeds are older or expired they won’t work as well. Do you keep your chia seeds in the freezer?
You’re right. They expired a couple of months ago and I didn’t notice. Next pack I buy I will definitely be storing in the freezer. Thanks!
You’re welcome! The next batch with the fresh chia seeds will be great!
I was excited to try this out. I didn’t like it. Maybe because I used almond milk. It’s very thick.
Hi Boji, it is supposed to be thick. The texture is hit or miss more many, you can try it with a different milk or even juice for a chia jello if you like jello!
i did not expect this to taste good or to honestly taste like anything, but once i tried them i changed my mind. it tasted really good i don’t know if it depends on the kind of milk i used but i used Oat milk and it was an awesome choice. i had them for breakfast and i didn’t had any berries to top it with so i topped it with a sliced banana and honestly it gave it a really good sweetness and taste. it also kept me full for long and gave me a really good energy. this will be my breakfast from today. quick and easy to make.
So glad you liked it Dina! The milk does change the taste a little bit, that’s really just based on your preference. If you like this then you’ve got to try it with juice! It is more of snack and like a jello, but it is so good! I just released the recipe for it this week. You can find it here: Chia Jello
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