3-Ingredient Chia Pudding

5 from 9984 votes

This 3-Ingredient Chia Pudding is made with almond milk, chia seeds & sweetener of choice; it's a healthy snack loaded with protein, fiber and healthy fats!

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It’s 3:00pm and you’re feeling drenched from the day. But you know the hard part of the day (especially if you have kids) ain’t over yet. This is when you reach for that pick-me-up snack. I want you to add one more healthy, easy and filling snack to that line-up: chia pudding! I make my chia pudding with only 3 ingredients: chia seeds, milk and a sweetener of choice.

When it settles in the fridge, it has a pudding texture, amazing flavor and lends itself to endless topping possibilities. It’s a snack will leave you feeling satisfied, satiated and so energized for your day!

two pots of 3-Ingredient Chia Pudding

recipe video tutorial

How to make chia pudding

Start with two mason jars of almond milk (or any milk you’d like), some chia seeds and honey (or any other sweetener you’d like). You can also leave out the sweetener if you prefer to sweeten it only with toppings like fresh fruit, dried fruit or chocolate chips.

Ingredients to make 3-Ingredient Chia Pudding - almond milk, chia seeds and honey

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 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.

Chia seeds are being poured into one of the mason jars with a tablespoon.

When it’s time to mix in the chia seeds, I recommend mixing very well until all the chia seeds are incorporated into the milk. Then wait a few minutes for the chia pudding to settle and mix again. This will ensure it doesn’t separate in the fridge. Check to make sure there are no clumps and don’t refrigerate it until it’s clump-free.

Mixing the chia seeds into the almond milk to make 3-Ingredient Chia Pudding

This is what the consistency will look like when it’s well-mixed. It will still be liquidy, but you won’t see any clumps of seeds anywhere around the jar. It helps if you use a clear mason jar so you check all around for any clumps. Then you can add the honey and mix it in or leave it on top – your choice.

Finally, close the mason jars, place it in the fridge for at least 2 hours or up to 7 days. The chia seeds will absorb all the milk and sweetener and be ready to eat then.

Drizzling the honey into the chia pudding to make 3-Ingredient Chia Pudding

Why is Chia Pudding Healthy?

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:

  1. High in fiber – good for blood sugar control, cholesterol levels and gut health
  2. High in protein – good for building lean muscle
  3. 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 gram
  • 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.

Top down shot of 3-Ingredient Chia Pudding in two pots

Once you make this chia pudding, it will be a staple in your fridge. And then you can get try more chia pudding recipes.

More chia pudding recipes:

More recipes with chia seeds:

This post was originally published on April 28, 2017 and updated on June 23, 2018 with more images, details and a VIDEO!

If you’ve tried this healthy-ish feel good Chia Pudding recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

3-Ingredient Chia Pudding

This 3-Ingredient Chia Pudding is made with almond milk, chia seeds & sweetener of choice; it’s a healthy snack loaded with protein, fiber and healthy fats!
5 from 9984 votes
Servings 1 serving
Course Snack
Calories 155
Prep Time 5 mins
Total Time 5 mins


  • 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!



Substitutes: You can use any milk of choice. You can also use any sweetener of choice.
Storage: Store the chia pudding in a mason jar or Tupperware for up to 1 week in the fridge.
Sourcing: You can find chia seeds at all major grocery stores. It’s usually in the bulk section or with the cereal or superfoods.
Product Reference: I use these 8 ounce wide mouth mason jars when I make chia pudding. The chia pudding fills up about half the jar, leaving room for toppings.


Serving: 1bowl, Calories: 155kcal, Carbohydrates: 16g, Protein: 4g, Fat: 8g, Sodium: 166mg, Potassium: 97mg, Fiber: 8g, Sugar: 5g, Calcium: 301mg, Iron: 1.9mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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This 3-Ingredient Chia Pudding is made with almond milk, chia seeds & sweetener of choice; it's a healthy snack loaded with protein, fiber and healthy fats!

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  1. My boyfriend and I weren’t huge fans of this recipe. It’s definitely not terrible, but I do think it needs some tweaking. We used honey almond milk to intensify that honey flavor but surprisingly we couldn’t taste any honey. Also, we both found it to be very gushy-like (I’m sure some people like this consistency). It was fun and exciting to make though :).

    1. Glad you gave it a try! The honey just adds sweetness to the recipe, but if you’re looking for a honey flavor, adding more of it is definitely the way to go. I recommend trying it with some add-ins (e.g. fresh fruit, dried fruit or chocolate chips), as some people find it’s more enjoyable that way.

  2. Just a high school student that’s looking for something easy for breakfast and I am so happy I came across this!!!!!

    It’s so yummy and so healthy instead of loading up on carbs!!!!

  3. I’m going to make this for my snack this week but just wanted to see if you had other variations for the chia pudding such as adding cacao or chocolate protein powder for different flavours. What would you recommend and how much?

    Thank you 🙂

    1. So excited for you to enjoy it! I have a few variations of this (e.g., Chocolate Chia Pudding, Layered Strawberry Chia Pudding, Matcha Chia Pudding, Yogurt Chia Pudding, Candy Corn Parfait) on my website that you can check out!

  4. I use Torani Sugar Free Vanilla syrup to sweeten mine. So delicious. This recipe is a perfect consistency. The reader that used green tea gave me an idea. I am going to try Chai tea.

  5. 🌸Greetings !
    Thank you so much for this lovely healthy recipe that’s so quick and easy to make. It came out great !

    I wanted to mention that you can use some brewed green tea, I used some with jasmine flowers 50/50 almond milk & tea and sweetened it with a couple of drops of Stevia, topping it with strawberries ~ it was really delicious !
    had tons of energy , didn’t get hungry and it was just kind of nice to have the chia protein with a little kick from the caffeine from the organic green tea.

    🌷Thank you again &
    Wishing you all the best !
    – Nell

  6. Super easy recipe for a grab and go, healthy (way healthier than a fast food take out or the office cafe) breakfast as I’m heading out the door to the office. There’s no end of possible variations to keep it interesting and tasty. Thank you for sharing 🙂

  7. Thank you so much for this recipe. I made this today and now I’m hooked. It is so delicious and fills me up without without all the calories.

  8. I love my chia pudding. I make it every week in jars and today I made Berry Coulis for this week’s servings topped with grinded pistachio. I sometimes add diced apples with a scoop of vanilla yogurt and cranberry raisins topped with grinded pistachio. I am so hooked.

  9. So delicious! I recommend trying a batch with a little vanilla yogurt instead of honey. Overall, great recipe!

  10. I did as instructed… half a cup of almond milk to 2 tablespoons of chia seeds.. left it in fridge for 4 hours, went to check it and it’s still liquidy and not pudding like at all… am I doing something wrong?

      1. I see what it was… I made it at my office kitchen… and I have a mini fridge… it thickened up finally. The chia seeds were bought same day, so it was the temp in fridge. Delicious!!! Thank you for the recipe!

  11. This recipe was super simple to prepare and the fork trick was really really important to make the puddin work well. After 2 hours, the pudding was so delicious 😋….truly great recipes and simple to make!

  12. Man some people are being so harsh that you used honey! Im sorry! I know there’s a bunch of mixed feelings about it.
    I made this recipe with unsweetened vanilla oat milk and I topped the pudding with blueberries and sliced almonds. This is the BEST chia seed pudding that I’ve ever had. I think I’m going to make it a morning thing from now on. Thank you so much for sharing.

    1. That’s amazing! The texture and consistency is not for everyone, but I’m glad you enjoyed!

  13. Great Chia pudding! It’s real simple and I like that. I did make mine with oat milk and 1/2 teaspoon of vanilla. I omitted the sugar all together. I let it stay in the fridge overnight. I topped it with strawberries. #yummylicious

  14. This is the best ratio of liquid to chia seed for pudding. I made a few days worth using 2 cups of macadamia milk, 8 tbsp of seed and liquid sweetener to taste. Stirred well a couple of times and refrigerated a few hours. It set beautifully. I added kiwi, blueberries and coconut chips. It was delicious and the thickness was perfect! Thank you for sharing!

  15. I use swerve sweetener instead of the honey so the carbs are lower. I LOVE this recipe! It’s very satisfying and there are so many options for flavoring so it doesn’t get boring. In a word- YUMMALICIOUS!

  16. Yum! I topped with vanilla extract and strawberries. I made them for myself but my teen son tried it and emptied the jar too 🙂 Thanks for yummy, nutritious and yet simple and quick recipe!

  17. This is a great recipe. I’m an impatient cook and vegan so this cuts a lot of corners and tastes great. I wish, though, that you didn’t photograph that POS honey that is a large part of why the bee pop is being decimated.

    It’s not hard to make ethical decisions and if you must eat honey, there are bee farmers who respect the colonies and don’t steal all their food, replacing it with GMO gruel.

    You showed love for the _glass_. I feel you would use a paper straw. Dig deeper?

    1. Wow. I think people have lost the ability to effectively and compassionately communicate.

      Thank you for this recipe, Yumna! We all have a lot more to learn when it comes to living more sustainably. We can only take it day-by-day! I learn so much from you and I honor your journey there.

  18. Ratio is great, I prefer mine in a nice dessert bowl. Ive also used this recipe to make a healthyish layered type trifle

  19. Perfect ratio! Started setting up almost immediately. I LOVE chia pudding and have tried several ratios, the 2tbls works perfectly per half cup of milk. I use unsweetened almond milk and 1 packet of Truvia. I love it with honey, but steering clear of sugars right now. Looking forward to throwing some blueberries on it in the morning for breakfast!

    1. Hmm, I’m not sure what happened. Did you add enough liquid? Because it will need enough liquid to absorb. Or are the chia seeds old? Because those might not absorb liquids that well!

      1. Same thing happened to me…..followed video and recipe to a T. Next morning I had liquid with chia seeds. Seed are fresh and not expired, so is almond milk. I want this to work, but need it to firm up.

  20. A tip using Chia Seeds.

    Hydrate and Expand the chia seeds in equal parts warm water and seed before combining with milks, it works every time unless foe some reason the chia seeds are old/bad…

  21. To turn this recipe into a low carb option substitute the Milk option with a mixture of 1/3 *canned Coconut Milk and 1/3 heavy cream and 1/3 Filtered water.

    I also added
    1/2 tsp each Banana & Rum Extract
    1/4 tsp salt
    1/3 C Allulose sweetener.

  22. I made this for the first time. I added handful of raisin in the jar as well. It came out beautiful ! I am making few more for my girlfriends for breakfast this weekend.
    Thank you so much for this simple but yet beautiful recipe

  23. Wow. Love this.
    I am trying to put together meals for
    A renal diet..which is low meat protein and low in fiber. This would really help.
    Im calling my dietitian today to find out if its okay.

    1. How long did you let the chia pudding set for? It takes a bit to thicken up, but it will eventually reach a pudding consistency! You can also add more chia seeds to thicken it up even more.

    2. This is gorgeous and worked perfectly for me. I thought the balance was off when I was making it, so I added extra chia seeds. But then the next day I realised they expand quite a lot – I’ll stick to the recipe next time! It was still lovely though and this is definitely going to be a staple in my house from now on

  24. I LOVE this recipe! I’m wondering how long I can keep it refrigerated if I make a large batch? Thanks for posting!

  25. I weaned myself off of almond milk several years ago because of its adverse environmental impact. Tried soy milk for awhile until the advent of oat milk. Oat milk is perfect for this recipe!!

  26. This chia pudding is so delicious and so filling! I love it! Easy to make. I usually add fresh blueberries, strawberries, or bananas, but it is also good just like it is!

  27. I love the chia pudding! It is so easy to make…and I am not a cook! But I am going to look at some of your other recipes. Thanks for sharing them!

  28. Hi. Tried your recipe. Used 2tbs chia seeds, half cup almond coconut unsweetened milk and maple syrup. It never set. Still runny this morning. What could be problem?

    1. I heard this happens when the Chia seeds aren’t fresh. I add the Chia seeds to the milk, mix, let it sit for at least ten mins, mix again to make sure there are no clumps, finally refrigerate.

    1. Hi! Thankyou so much for this recipe, I tried it and it worked very well, although I will use a better almond milk next time (don’t cheap out on the milk like I did LOL). I tried the 1/4 cup milk and one tablespoon and that was my little serving so that ratio was perfect!

      Love how easy this recipe is! Thankyou!

      1. Hi Yumna
        I used organic black chia seeds as I had them already. Are they not the best ones to use? I made it again last night but added 1/2 a tablespoon more and let it sit over night and now it has thickened like pudding. Even though I had to drink the first batch it was yummy and I will keep making it.

        1. Those chia seeds should be fine! Sometimes you have to add more or less chia seeds to reach your desired pudding consistency.

  29. Thank you for this recipe..
    I appreciateyou..
    my teen son have been making this for awhile now..
    I am hook on this chia seed pudding..Im in love with it 😊
    simple to make..easy recipe..not time consuming….

  30. Can I use frozen fruits and mix it in and leave those fruits in the jar overnight as well? Or do you have to add them right before you eat it?

  31. Im giving this 4 stars simply because I cannot get past the mouth feel of the chia pudding. I honestly think it’s just a personal preference and not because of anything with the recipe. It’s interesting because I love chia seeds. I throw them in my smoothies, my oats, i make your chia Fresca drink (but I have to drink it out of a straw because of the texture). So what I did to eat this, because I need more fiber in my diet, was make super simple oatmeal in the microwave with water and then mix it in with the pudding and I find that it’s delicious like that and I can get past the unique texture of the seeds. Always love your recipes Yumna!

    1. Totally understand! The texture is definitely not for everyone, but I’m glad you found a way to enjoy it! Thank you!!

    1. For sure! I’d probably recommend adding 1-2 tablespoons of protein powder. I would also add more liquid in that case, so it’s not too thick.

    2. I make a similar recipe to this, didn’t know you could do chia seeds alone! My recipe, which I blend before adding seeds is as follows:
      200g high protein cottage cheese
      75ml milk if choice
      1 scoop protein
      1 scoop (10g) mct
      Top with
      1tbsp peanut butter
      1tbsp chia seeds
      1tbsp sunflower seeds
      Mix together, put back in fridge overnight so it’s ready for breakfast. Perfect keto heaven. Keeps me full til 4pm if I eat it at 8am, so works well for intermittent fasting…

  32. This is really yummy. I try this and the taste is really great. This article is really amazing or informative for food lovers.

  33. My pudding hasn’t gotten any thicker after sitting in the refrigerator for almost 6 hours. Does anyone have any ways to fix this?

  34. Chia pudding was so good and easy to make… very healthy and good source of protein… I tried the layered chia pudding it’s my favourite… Thanks Yumna!!!

  35. Very tasty! I made mine with unsweetened almond milk, 1tsp brown sugar and 1/4 tsp cinnamon. I just had it for breakfast topped with a diced gala apple and a sprinkle of brown sugar and cinnamon, microwaved for 1min.

  36. So, good & so, simple! We’ve been doing variations of this all week–added lemon extract to one, fennel to another, etc. Thank you for the magic ratio!

  37. Easy and delish…I add a little pumpkin pie spice and vanilla serve with Fresh raspberries, blueberries, and strawberries and top it off with tru whip and a little drizzle of honey.

  38. I have some questions trying this out for the first time: (1) if I am starting with the basic 1/2 cup almond milk (4oz) – how much will the volume expand? (2) Did you measure the chia seeds with a measuring tablespoon? My mix with your instructions using a measuring Tablespoon resulted in a thickened solid after mixing 2 times- not a loose product. This result is before covering and refrigerating.
    Thank you for your help!

    1. The overall product won’t expand as much; it’s just that the chia seeds will expand within the liquid. It’s helpful to use a measuring tablespoon to make this recipe, but, once you get the hang of it, you can kind of eyeball it. If that’s the result, you probably need more liquid. Hope this helps!

      1. Thank you, Yumna!
        I am excited to taste my first time result! And will look forward to making this chia pudding many more times. 😊

  39. For some reason, after I let my pudding sit overnight, it turned into thick liquid, I’m gonna leave it to sit for another day. Is that an ok solution?

  40. The fruit tastes of, fruit. The rest tastes of milk with a hint of honey. What a complete waste of time. There are far better, and much tastier, recipes for chia seeds out there. One star from me and off my saved list.

    1. As chia seeds by themselves don’t have much flavor, this is how it usually turns out. What I recommend is mixing in some flavors (e.g. peanut butter, jam) into the pudding, so it has more flavor!

      1. Did David expect this to taste like those unhealthy puddings you buy at the grocery store? LOL

        I’m making mine with unsweetened almond milk, half a tablespoon of monk fruit sweetener, and a little splash of real vanilla extract. I licked the spoon and can tell already it’s gonna be delicious!

  41. I tried this for the first time and I was surprised, it’s a unique flavor/texture and not for everyone. But overall I thought it was pretty good. I think it could use a little more sweetener. My pudding took just over 2 hours to solidify. I would suggest having it sit over night for a thicker pudding. Overall 9/10 I would recommend

    1. The longer it sits, the thicker it gets! Feel free to adjust the sweetness to your liking. Thank you!

  42. Thank you so much for the Chia pudding recipe. My family had a gathering to bury my brother and I brought this as my potluck dish. It was well received. Oh, did I mention…we are Ohlone. Chia is a traditional food! ❤️👍🏽

      1. In response to David’s comment, I believe it’s more the healthy aspect of this pudding rather than taste only. However with fresh fruit and topped with passionfruit, it’s delicious!

  43. Outstanding recipe. Easy to make and deliciously healthy. I did some pure maple syrup and a dash of vanilla. Turned out really well.

    Mason jars are perfect.

  44. Such a simple recipe and my first time making chia pudding and it works great. The pudding expands a bit so I actually make smaller batches to leave room for toppings. Have tried it with a variety of milk types and natural flavorings and it’s all great. Thanks! Highly recommend.

  45. Love this chia pudding recipe. The only one I make. Thanks for sharing. Is the nutrition facts for the whole jar?

    1. Thank you so much! Yes, the nutritional information is for one serving/ one jar (without any toppings).

  46. Perfect ratio. I used almond milk & agave syrup then refrigerated overnight. The next morning I just add sliced strawberries, granola, & shredded coconut. Yum!

  47. Hi, just wanted to say that Chia are NOT a source of LEAN protein. They fall very low on the scale for proteins. They do contain protein, but they main benefit is fiber.

    1. Hi! Thank you for sharing this. There is a decent amount of protein, and it is good for building lean muscle (not a source of lean protein).

  48. Is there different types of chia, followed directions exactly, and left in refrig overnight.
    Never set up?

  49. Hi,
    Please can you tell me what the measurement is for half a cup of milk? For example, ml?

  50. Been looking for a tasty healthy snack for a long time and I came across this recipe..It is by far my favourite snack!! Thank you for this.

  51. I followed the recipe exactly and it didn’t work. I put it in the fridge overnight and the following morning it was still just as runny as when I made it

      1. Hi there! I made this with carnation non fat powdered milk. Do you think this explains why it never became pudding-y?
        I use it in my açaí bowl so it was welcomed and delicious, but I wanted pudding!

        1. It’s likely the case. This recipe requires a liquid to help the chia seeds thicken and create that pudding-like consistency.

  52. This recipe is delicious! I always double it and add 1 banana mashed up, a drop of vanilla extract, and a 1/2 tbsp of pure peanut butter (the runny kind) and shake it in my mason jar! Sometimes I can’t wait more than 10 mins so I’ll drink some and it’s SO delicious! But it forms really well still even with adding the banana and peanut butter! Such a fun food to eat and easily capable of being creative and adding your own touch!

  53. So Yum! Tried it today and followed the recipe to the T other than adding 1/2 banana along with strawberries and blueberries in my pudding. I also used Grass-fed 2% organic milk as I was out of Almond milk. Used Truvia as sweetener and the end result was so fulfilling and amazingly delicious. I am a fan of chia seeds and use it often with my oats and other preps. Will try adding a few other flavors in my pudding next time just for variation such as cardamom flavored milk or dates. Thank you Yumna for sharing this recipe!

    1. That makes me so happy to hear! There are so many ways to switch it up with chia pudding. You’re so welcome!

        1. I would recommend adding slices of bananas on top of the chia pudding once it has done setting.

  54. This recipe worked perfectly for me! It’s Mt first time trying chia seed pudding and while the gelatinous/slimy texture is odd..I like it and I love the diversity in making it. I used exactly 2 tbsp seeds with 1/2 cup liquid. I used Chobani plain oat milk. For those who don’t seem to get it to thicken up..I suggest following the recipe exactly especially when she says to wait a min to stir the seeds in. I let my seeds sit on top of the liquid for like 30 seconds, then stir very well for about another 30 sec..let it sit. Stir again for another 20 sec or so just to make sure it really is getting incorporated. I tried a new recipe for this today that turned out AMAZING: 1/2 cup oat milk, 2 Tbsp black chia seeds, 1/2 scoop Optimum Nutrition chocolate protein powder, 1 tsp real maple syrup, a dash of vanilla extract. The flavor was amazing! Thanks!!

  55. Sounds easy and delicious. I love naturally sweetened puddings in general, I think my granddaughters and I will enjoy this recipe a lot. Thank you, going to make it today!

      1. Made it yesterday. Ate it today. Granddaughters loved it. Me too. Thanks again for healthy, yet delicious recipes.

  56. Did not work, even when I added more chia. Disappointed. These were freshly purchases chia that work in juices.

    1. Didn’t work for me at first, or at least I didn’t think it did. I actually had to stir it after to make it bloom and look like the picture on the recipe.

  57. Hi there!
    I’m Sara and I’m a UK-based Registered Nutritionist. I love the recipe and in fact am going to use it again this week!
    I wanted to leave a friendly note and correct one of the statements above: chia seeds are not “high in protein”. In order to be considered high in protein, the food must have at least 20% of its calories coming from protein. Protein provides 4kcal per gram. Chia seeds provide about 18g of protein and 530kcal per 100g. That is 72kcal from protein per 530kcal – i.e. chia seeds provide about 14% protein.

    1. Hi, Sara! Thank you so much! That is so fascinating to hear how high protein has been defined in that way. Thank you for sharing!

    1. It does slightly expand, but not significantly! You could use something smaller, but this is what I’d recommend to be able to fit in the toppings too.

  58. Made the recipe as stated and it came out way too runny. Other chia puddings I’ve made in the past came out frothy and thick — the perfect consistency. This wasn’t a pudding.

    1. I’m sorry to hear that. This ratio worked perfectly for me. If it’s too runny, I recommend mixing in more chia seeds and and letting it sit again until thickened to find the consistency you like best.

  59. How come recipes always call to mix the chia cold and wait a while? I made green tea and added chia seeds while it was pretty warm, but not really hot and they gelled up right away. Perhaps a quicker method if I heat up the milk?

    1. It takes a little longer when there are more chia seeds. I recommend at least 2 hours to let all the seeds thicken up.

  60. Do we have to put it in a Mason jar? Or, can I just put it in a bowl overnight? Do I still need to cover it?

  61. We had to try this recipe from @feelgoodfoodie
    It was so nice we will be making it again and again
    Recipes from Yumna never seem to fail, love all of the ones I tried so far

  62. Have been feeling really sick because of being pregnant. This doesn’t bother my stomach at all! I made it without sweetner because the mixture of almond milk and oatmilk I used was already sweetened.
    Thank you so much!

  63. I made this recipe and after two hours the pudding was still very runny. I used 2 cups of almond milk with 8 tbspns of chia then poured into smaller glass containers and put in fridge for 2 hours. I stirred again and put back in. Will try it again in the morning.had little flavor even after adding a little fresh maple syrup. I’ll try it again with only a 1/2 cup at a time.

    1. If it’s too runny, I recommend mixing in more chia seeds and and letting it sit again until thickened to find the consistency you like best.

  64. These are great suggestions for various types of chia pudding. I cannot wait to try all the different types of chia pudding.
    I do have one question? Should you always use regular chia seeds or does it matter if they are ground?

  65. Love this recipe, having major stomach problems, re; acid reflux and this pudding has helped somewhat to ease up on acid. Too soon to give a definite conclusion. Will keep you informed as to the progress.

  66. I love this chia pudding! I make it with agave for the sweetner and it’s perfect for breakfast or a snack. Thanks for the recipe!

  67. Does it matter what type of chia seeds? I tried this with unsweetened vanilla almond milk and White whole chia seeds and it never thickened. It was in the fridge for over two hours. Thanks!

    1. It shouldn’t. In that case, I’d recommend adding more chia seeds and allowing it to sit in the fridge longer.

    1. Could eat this everyday. I subbed with oat milk. After a really hard workout, I add a small amount of gluten free granola for crunch, chopped fruit, a scoop of organic peanut butter and flax seed! When I make the chia base I add a little
      But of vanilla extract instead of honey or other sweeteners. So so tasty.

      1. Such a delicious way to enjoy chia pudding! The versatility is my favorite thing about it. I’m so happy to hear that!

  68. Really easy, quick and wonderfully tasty. I add a layer a cream to the small jars and then various berries – makes it look amazing and taste divine

  69. This is great I have a sweet tooth and often feel like a snack so this is great for me to replace the sweets I usually eat every day

  70. I love it so much! I’ve tried making chia seed pudding before using a different recipe, but it turned out to have very little flavour and had a weird aftertaste but this one tastes delicious and helped my cravings for chocolate. Thanks!!

  71. I’ve been wanting to try this for our toddler who is a super picky eater, but used to eat chia seeds (in water instead of milk with fruit). Thanks!

  72. I’ve tried many chia pudding recipes and they’ve never turned out for me. This one did! Very easy and a perfect yummy snack! Adding this to my favorites!

  73. Thank you for this great recipe. I started making it for my parents when they were sick with COVID 19. They loved it! We spread a little on GG crackers with fresh fruit. I like the simplicity of the recipe and the ability to add Nutella, cinnamon or any other ingredients.

    1. Most welcome! The versatility is one of my favorite parts. Hope your parents have recovered and are feeling better!

  74. I made this with twice now with goat milk and love it. I accidentally used two tablespoons instead of the one tablespoon recommended and I actually like its consistency. Thank you for this recipe.

    1. I blend up my chia pudding with fruit and veggies, double the serving size you have it here, and have it for breakfast the next morning. Today we had smooth red velvet pudding with beets, bananas, and strawberries for breakfast. I have also frequently done chocolate pudding using spinach and bananas.

  75. Thank you so much… I’m loving waking you up your emails filled with new very useful information and recipes that not only help me stay healthy but my family too…

  76. I speak about u like I know u. Im always saying to my family, I have just made Lisa’s pud, dinner etc. Made the chocolate chia pud today. Loved it!!

    1. I think so, but there is less chia seeds in that blend, so you will have to reduce the liquid. You’ll have to play around with the ratio just a little.

      1. this is THEE PERFECT ratio! i had previously struggled with getting the light yet creamy consistency that i want from a chia pudding–this recipe did it! i added some orange blossom water, some vanilla bean, and topped with blueberries, mango, and toasted almonds. was incredible. thank you!

  77. I just made it a few minutes ago and put on fridge for tomorrow as my pre-workout snack in the morning:)) it’s even faster than “fast food”! lol ^_^

  78. Great texture! I used almond milk and added a tiny bit of vanilla and some real maple syrup. When I shared the finished product with my DIL, who is a gourmet cook, she LOVED it and asked for the link. I’ll make it again next time I make cashew milk!

  79. i’ve made this countless times (including as a quick and easy dessert at dinner parties) and it’s always been a success! super easy to make (i love set-it-and-forget-it recipes) and delicious, and lasts up to a week or two in the fridge but it never lasts that long in our household.

  80. I would love to try the recipe but I am afraid my diverticulitis would kick in. Since you cannot chew the seeds like nuts and they have to be swallowed whole. I can eat a few nuts if I chew them up good but chia seeds are different.

    1. They actually soften and become like tapioca. You should check with your doctor first but there should be no chewing necessary.

  81. I use this recipe almost EVERY DAY! It makes the perfect sized snack or breakfast! I love adding blueberries, peanut butter, and unsweetened coconut flakes as toppings! Seriously amazing!

  82. Loved this! I used the recommended two tablespoons of chia seeds and unsweetened almond milk but I added Splenda for sweetener and a splash of coconut extract. Then I topped it the next morning with fresh blueberries. Delicious! I am diabetic and this did not raise my blood sugar.

  83. I went to make this and was out of vanilla extract so I used lemon extract instead. It was delicious with blueberries!

  84. i used monkfruit sweetener instead of honey and it still came out delicious! it tasted a lot like regular vanilla pudding!

  85. My first time trying chai pudding. Added a tsp of vanilla extract also. Was delicious!!! Thanks for the recipe! Simple and yummy

  86. I tried it last night and voila! It works and tastes yummy. Now I’m ready to experiment with different toppings. 🥰 Thank you.

  87. I would like to know since I have an issue with seeds, can I use ground chia seeds and if so how many table spoons per serving do I use?

    1. Sure, that would work and it would be the same amount. You can also mix together the ingredients in a blender using whole seeds and I think the benefit is better if you blend it yourself.

  88. I’m so glad I tried this recipe! It was so good! We loved it so much we’re making a batch for an easy go to breakfast. Yum! Thank you xx

  89. I’m on a keto died and tried this! even after just two hours, it tasted incredible! I made it with cinnamon and vanilla extract!!

  90. I flowed the recipe as per instructions and it was not a pudding texture. It blended well, no lumps, and It definitely thickened but ended up pouring it over my berries. Very tasty though!
    I’ve added more chia seeds, which were just bought fresh, to see what happened overnight for the second jar.

  91. I’m very happy with the ease and simplicity of the recipe and the results. I’ve now played with almond extract and vanilla as add-ins.
    Her advice about mixing a couple separate times before Refrigerating is super important. Clumps are yucky. Also- don’t try mixing using a high speed blender. It gets gritty. She may have mentioned this warning too, and I missed it.

    1. Hi Monica – Thanks for the feedback and the amazing advice from your experience making it!! Glad you’re happy with the results 🙂

  92. Ours never set up in the fridge overnight. It was still mostly liquid. We followed the instructions, not tasty at all.

    1. Are you sure that you used the correct proportions and that you mixed it properly? I make this every week and it never fails with all brands of chia seeds.

  93. Worked wonders i followed the exact instructions and added honey and cinnamon to mine. I wish i would’ve had the option to upload my picture🍓🍓🍓

    1. Aww I wish I could see your picture too! You can tag me on Instagram if you have and I’ll see it. So happy you liked the recipe!

  94. So, it’s funny how I’ve basically turned into a vegetarian due to COVID-19 and I was wondering how to use my bulk-sized bag of chia seeds that I bought (other than sprouting them). This was a very tasty and satisfying treat! I used stevia as opposed to honey and added some vanilla. Turned out wonderful! I’m going to try your Matcha Chia Pudding recipe next because that just sounds awesome.

    Thank you so much for this recipe!

    1. Oh wow, good for you! And I’m so happy you tried this recipe and loved it! Thank you for sharing!

    1. Is it possible that you didn’t mix it according to the instructions? Or that it’s old chia seeds?

    1. You should keep mixing until they don’t sink anymore. Eventually they will plump up enough not to sink 🙂

    1. Actually it’s for one serving. Each jar shows one serving. So it’s 2 tablespoons chia seeds and 1/2 cup milk per serving. You can definitely halve the recipe though!

  95. Thank you!
    I love the simplicity of this!
    Just 1 question: do you rinse the seeds first?
    I can’t find the answer anywhere.

    1. So glad I came across this website on google! Came out so good with oat milk. So excited to find more recipes on here.

  96. My wife was craving banana muffins this week and we had two bananas left but my recipe called for three large bananas and I didn’t want the muffins to be dry so I looked around for one using two bananas and landed here. Wow, so happy I did. Not only does this recipe easy but it makes the perfect amount for just two people and they are soooo moist and the flavor, OMG. Thank you for sharing this recipe with us, it will be a regular in our diet??

    1. Yay, so glad you landed on the recipe and tried it out! It’s a staple snack in our house and happy you guys will be making it more often. Thank you!!

      1. Hi. I left mine overnight and it’s still runny? Supposed to turn into a firm texture? Not sure where I went wrong…

        1. Oh no, sorry to hear that! Did you make sure to mix it, let it sit and then mix it again, and are the proportions correct?

          1. This happened to me as well and I did everything by the instructions. It’s still as liquid as to begin with and it’s been 24 hours. I did 2tbsp unsweetened almond milk to 1/2 seeds. With some agave. In small mason jar. Put lid on and shook. Waited 5 mins and shook again. Stored in refrigerator.

          2. It might help to stir instead of shake? I think that helps to create a better consistency honestly. Can you give it another try?

          3. Good morning! Yesterday morning I used a whisk to mix it and added more chia seeds to see if it helped soak up the milk. It’s not AS runny but defiantly not a pudding consistency. 🤔

  97. Really loved this simple chia pudding. My picky 3 year old ate it with raspberry too. Thanks for a great yet such an easy recipe!

  98. Oh most almond milks say use within 7 days of opening I thought. I would smell it after 4 days. I think it should be fine thought honestly.

  99. I made this last night, followed the exact proportions, had it for breakfast with grapes and cinnamon and all I have to say is it was amazing. Thank you for the recipe!

  100. Hi! Thank you for sharing these amazing and easy recipes ?? do you use 8 oz or 16 oz mason jars? When I click on the link, it shows 16 oz mason jars on Amazon. Just wondering. Thank you 🙂

  101. Such a simple recipe, but proportions were perfect. I love that it has the potential to last the whole week, but it will be gone in a few days! My daughter LOVED it!!! Literally licked the bowl! Thanks so much!

    1. Follow the stirring directions and the end product is excellent. The first time I didn’t read all the way through and I was not happy with the end product. I did not use any sweetener but I added fruit and some Greek yogurt and did not have hunger until afternoon.

      1. Thanks so much for that tip! A lot of people miss it and it’s really essential to get a good end result. Thank you!

  102. Looking forward to trying out the recipe, but I have to add one more awesome nutritional benefit to chia – it is one of the best non-dairy sources of calcium out there. On top of that, it contains boron to help you metabolize the calcium, along with magnesium and phosphorus. The one tablespoon in this recipe is almost 20% of your RDI for calcium. So if you’re vegetarian/vegan, this is a pretty huge thing!

  103. This is my go-to breakfast now! Thanks for making this so accessible. So many recipes I tried in the past were too complex. This is so easy and all my kids love it too (10, 8, & 2)!