3-Ingredient Chia Pudding

5 from 21489 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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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.

2 jars of chia seed pudding with chopped strawberries, blueberries, and just a few shreds of coconut on top with more fruit around jars.

Table of Contents

  1. Why you’ll love this easy chia pudding recipe
  2. 3 Ingredients to make chia seed pudding
  3. How to make chia pudding
  4. 3 ingredient chia pudding video tutorial
  5. Tips for making the best overnight chia pudding
  6. Popular substitutions & additions
  7. What makes Chia Pudding a Healthy snack?
  8. How to store Chia Pudding
  9. Frequently asked questions
  10. More chia seed recipes:
  11. 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.
Ingredients to make 3-Ingredient pudding - almond milk, chia seeds and honey.

How to make chia pudding

  1. Add your milk of choice to a jar and sprinkle in the chia seed.
  2. After stirring the milk and seeds together, drizzle in honey or sweetener of choice.
  3. 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.
  4. Cover and refrigerate the pudding for at least 2 hours or overnight.
4 image collage making recipe in a jar: 1- chia seeds sprinkled on top from a tablespoon, 2- honey being added, 3- chia pudding after mixed before set, 4- chia pudding after set.

3 ingredient chia pudding video tutorial

Tips for making the best overnight chia pudding

  1. 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.
  2. Leave overnight for the best texture. To get that ultra-creamy pudding-like texture, let it set up in the fridge overnight.
  3. Use fresh chia seeds. Fresh is best and is the only way to ensure your seeds plump up in the milk.
  4. 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.
  • 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:

  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 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.

2 jars of chia pudding with fruit on top looking into jar.

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

What are the benefits of eating chia pudding?

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.

How long does the pudding take to thicken?

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.

Why didn’t my chia seed pudding thicken?

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.

Can I adjust the ratio of chia seeds to milk?

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.

What brand of chia seeds do you recommend?

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.

3 ingredient chia seed pudding with berries on top and a spoon scooping some up to show pudding like consistency.

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:

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

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 21489 votes
Servings 1 serving
Calories 155
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 2 hours 5 minutes

Video

Ingredients
  

  • 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

Instructions

  • 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!

Notes

*Nutrition label only includes unsweetened almon milk, chia seeds, and honey and does not include any additional toppings.
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.

Nutrition

Calories: 155kcal, Carbohydrates: 16g, Protein: 5g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Sodium: 167mg, Potassium: 101mg, Fiber: 9g, Sugar: 6g, Vitamin A: 13IU, Vitamin C: 0.4mg, Calcium: 302mg, Iron: 2mg

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

Cuisine American
Course: Breakfast, Snack

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Recipe Rating




Comments

  1. I use unsweetened vanilla almond milk and 1 very ripe banana for each serving for natural sweetness. I usually make 4 servings at a time. So I blend chia seeds,4 bananas and almond milk in my blender . Let it sit a couple minutes and blend again. I also add 2 T cacao/cocoa powder per each serving. Makes a lovely smooth chocolate pudding😊

  2. I am trying to get my daughter to eat more superfoods and started by making this pudding, which I absolutely love. She does not care for the actual seed so my question is could I grind the chia seeds up and still get the same consistency? Also, would it still then retain the same nutritional value? If anyone could help me with this, I would be so incredibly grateful. Thank you so much for your wonderful recipe and ideas!!

    1. Thanks so much! Yes, you can grind the seeds first if a smoother texture is more preferable. The nutritional benefits will be the same!

    2. Actually, they now say it’s much better to grind or blend the chia seeds as our body can utilize their amazing nutrients better! Also important with flax seeds😊

  3. I used extra creamy unsweetened almond milk and I made 6 servings, which called for 12 tablespoons of Chia and 6 teaspoons of sweetener. I chose maple syrup plus 2 teaspoons of vanilla extract. I added 2 extra tablespoons of Chia to make it thicker and 5 extra teaspoons of Syrup. I kept tasting for sweetness and it seemed fine, not too sweet. Seemed perfect. However, now as I’m placing my pudding in the fridge, I’m worried it may taste too sweet once it sets overnight??? Did I put too much syrup? Has anyone else doubled on the sweetener? I’m so worried now because I made so many servings. I used organic maple syrup which has 24g of sugar per tablespoons and I used 11 total teaspoons of syrup. I hope it’s okay!! —face palm—

    1. Hope it turns out ok, keep me posted! I think as long as it suited your taste before adding it to the fridge it should work out ok!

      1. First I’d like to fix a typo in my post. I meant to say that my maple syrup has 24g of sugar per 2 tablespoons. Anyways, the taste did not change after it set. Not too sweet even after adding extra sweetener! It’s delicious! Next time I won’t add all that extra sweetener though. I don’t think it’s necessary especially because the toppings can add sweetness too. The first time I made this the only change I made was add one teaspoon of Vanilla Extract and it was fine without the added syrup. The difference was minor.

  4. Pretty good, not too sweet.

    I added to myFitnessPal and got the following (using unsweetened vanilla almond milk, 1tsp/7g honey, and 2 tablespoons of chia seeds only):

    182 calories
    13g fiber
    7g protein
    10g fat
    19g carbs
    6g sugar

    1. They are unsoaked, but they soak in the milk for at least two hours before serving so the pudding can thicken up.

    1. 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.

      1. I had the same problem. It helped to stir more often and wait longer. In the end, I added a little more seeds, though this time I used ground hemp seeds.

    2. I used to have the same problem all the time. Now I warm my milk up a little (not boiling) then add everything in a jar and mix twice and cool overnight. Never had an issue with it again.

  5. Made this with Banana Almond milk, honey and brown sugar. I am a banana lover and this is so amazing. Thank you for sharing.

    1. Hi there! Chia seeds are important to this recipe as that is was thickens the mixture and gives it a pudding like consistency. You could experiment with adding a little bit of ground flaxseed and a few hemp seeds into the mixture for variation, but the recipe replies on chia seeds and has only been tested with those.

  6. Made this for the first time and loved it. It definitely results in a thick pudding, so adjust the ratio if you want something a little more runny. I topped mine with nuts and frozen berries, yum!

  7. Am in love with the chia seed, coconut milk and honey combo mix.
    I topped a serving with sliced bananas and toasted coconut. Delicious and filling.

  8. it turned out amazing!! i didn’t have almond milk, so i used organic valley whole milk instead and it was still delicious. thank you for the recipe!!! <3

  9. This is the best thing to eat for a quick snack. It tastes like a fancy dessert and yet it is so good for you.

  10. Good Morning Yumna, I’m looking forward to making the pudding tonight for me and my husband, who just underwent a hemorrhoidectomy. (We’re All ABOUT fiber planning these days.)

    One silly but possibly helpful comment. Some people have real problems measuring ingredients but weighing on kitchen scales is quick & precise. How much does 2T of chia seeds weigh?

    1. Hi Sandra, I hope you and your husband enjoyed the chia seed pudding. I don’t weigh my ingredients so I am not sure. You can always measure and weigh at home to get a general idea.

    1. I have not tried it with Kefir, but I don’t see why it wouldn’t work. You may need to add a bit more since Kefir tends to be thicker than milk.

  11. Followed your recipe proportions and instructions to the letter and made a delicious overnight pudding! Thank you so much🙏🏻

    (I did add in some peanut powder in the morning and that was delish. The powder made the pudding a bit too thick, but I was able to bring it back to the proper consistency simply by adding a splash of milk.)

  12. Help!! I thought I followed the recipe and when I went to the fridge this am it as a thick big blob. I will try to thin it out with water since I don’t have any more coconut milk. What are your thoughts?
    Thank you,
    Marcia

    1. Hi Marcia, that sounds like it set up correctly. It’s supposed to be thick like pudding. You can thin it out if you prefer a more watery texture.

  13. I was out of my almond milk so I tried this with 3 tablespoons of chia seeds, to 1 serving of the Caramel Premier Protein drink (11oz), then I added about 1 teaspoon of the Burlap and Barrel Royal Cinnamon. I stirred it well, let it sit for a few minutes then stirred again, then placed it in the frig overnight. It was absolutely delicious, like dessert. I used it as 2 separate servings. It reminded me of rice pudding.

  14. This is my second attempt and not working. I did everything as explained in video. I will try some more…and find other types of chea seeds.

  15. Hi, I’m looking to do this recipe but I’d like to add 1 scoop of protein powder to it. How much more milk do I need? Thank you!

  16. It kinda worked. I will have to redo another batch. I did all the stirring and wait and restir and I got a liquid mix after 10hrs in fridge. Ah well. 😀 How three ingredients is still a challenge .

    1. If your chia seeds are older or past the date they won’t expand and absorb the liquid as well as fresh. I would try it again with a new batch of chia seeds and be sure to keep them in the freezer for the best quality and shelf life.

      1. The batch I made came out soupy as well. I am going to use a stick blender to see if that breaks the shell of the chia seed and allows it to thicken up.
        I’m determined to make this work! Lol

  17. I made this using the 2 Tbsp of chia seeds and just 1/2 cup of a chocolate Fairlife protein shake. So good!!

  18. 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.

      1. Thank you for your response about the Chia pudding. I had no idea if it was good or not. Sometimes I try things and it’s a big flop. Thank you for your positive comments I will definitely make it.!! Here’s to healthy eating.

  19. 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. 🙂

    1. So glad you liked the chia pudding! Oats are great and you can even used ground flaxseed too!

  20. I just wanted to thank you for this recipe!!!! I’ve tried so many and never get the texture that I want . THANK YOU!!!!!!!! 🫶🏽

  21. 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.

  22. 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!!

  23. 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?

    1. If your Chia seeds are older or expired they won’t work as well. Do you keep your chia seeds in the freezer?

      1. 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!

  24. I was excited to try this out. I didn’t like it. Maybe because I used almond milk. It’s very thick.

    1. 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!

  25. 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.

    1. 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

  26. A little goes a long way with this recipe. Milk (especially depending on what type of milk) can be incredibly filling on its own if it has enough fat and protein. Chia seeds are also incredibly filling because of how they expand. And that’s before you add anything like nut, butter, fruit, etc. I’ve been wanting to make this again for a while and I’m excited to have the proportions.

  27. Seriously just 1/2 cup of milk? Seems like a tiny amount! I will try it but something tells me it should be at least a cup for one serving?

    1. You can add more liquid if you prefer a more watery consistency. But, yes, 1/2 cup is optimal for a pudding texture.

  28. This recipe is excellent! I’m wondering how many cups the 3x recipe makes. I’m trying to figure out calories by the cup. Thanks!

    1. It’s about 150-200 calories per 3/4 cup, which is about what this recipe makes as a single serving. The calories are also going to vary depending on the type of milk you’re using.

  29. This is my second time making this dessert/snack. I just absolutely love it. It taste great. It is very satisfying. Simply love it. Thank you so much.

  30. Wow! So simple and so delicious! A great alternative to Yougurt that you can make at home! I tried it with the honey add in first and I can’t wait to try different variations. Thanks for sharing!

  31. I always have a container of this versatile pudding in the fridge.
    Simple to make, very gut friendly and full of great nutrients and fibre.
    I often have it with stewed apple for either breakfast or desert and it makes a great snack if I am peckish during the day. Love it💖

  32. Just want to share that I add a 1/4 cup plain Greek yoghurt and a teaspoon of stevia instead
    of honey. For add-ins, I have tried macerated raspberries, whole blueberries, coconut flakes
    and they were all yummy.
    Thank you

  33. Just wanted to share, that I love this recipe!
    It’s super easy to make and a much healthier alternative to a bowl of ice cream for me (I’m plant based).
    Thank you Yumna!

    1. Just a tip, milk choice can make this recipe go from mediocre to amazing.
      I used coconut milk the first time I made this. The second time I used macadamia milk.
      The macadamia milk took much longer to absorb the chia seeds and wasn’t as creamy. I think almond milk may be much the same.
      So far, coconut milk is my favourite.

        1. I too have used coconut milk for that extra beautiful nutty tropical flavour.
          Big tip/recommendation: ALWAYS gently boil your coconut milk until it lightly bubbles before using. And ALWAYS use light coconut milk. I know that this adds to prep time and involves more fuss to a lovely simple recipe but, uncooked coconut milk is too heavy for your stomach and your heart.

          1. Hello,
            I also much prefer coconut milk.
            Nevers eard it May be hard on m’y heart or stomach.
            Thanks for the tip. I Will look for informatique on that issue.😀😀

  34. This is my favorite chia pudding recipe! It’s so simple, but so delicious. I use flax milk, organic agave nectar as a sweetener, and add a few drops of vanilla. I have also added cocoa powder to it for chocolate chia pudding, and made a version with rice ‘milk’, agave, vanilla, and cinnamon for an horchata version. Yum!!!
    Thank you for the great recipe!

  35. I just made this with coconut milk, vanilla, agave, and a dash of cinnamon. So delicious, decadent and rich! Next time I will try regular milk for a lower fat option. Such a fun use for chia!

    1. That combo sounds perfect. Thank you so much! Hope you continue to enjoy the endless variations of chia pudding toppings and add ins!

  36. OOOOOOOMG I have never had chia seeds a day in my life until I found this recipe and I said to myself let’s give it a try. I add a mashed banana to it just to make it easier on me.

    1. I’m so glad you gave it a try and enjoyed! The mashed banana is a great idea for easing into this recipe!

  37. Hello. I followed the directions and the ingredients to a T and this morning my pudding had not formed into pudding. It was still liquid.

  38. How could I not try a recipe by someone named “Yumna?” That would seem like a crime against cooking! I wish I had “Yum” in my name, but it’s just in my heart.
    Seriously, thank you for a very nice . . . well it’s not really a recipe, but a lot more than that. It’s really a cooking foundation for a bunch of healthy breakfasts and snacks. As I linked into your overnight oatmeal “recipe” and it’s variations, I’ve gotten many new ideas. I was recently in New England and brought back some maple sugar, and I’m trying my way through many variations of these recipes using your standard ratios as a starting point. I also like incorporating dried fruits (particularly cranberries and currants), as well as making some fruit smoothies and folding that into the mix before refrigerating. I’ve also experimented with less dense mixtures that I put in squeeze bottles and enjoy during my morning work commute. All I needed was a starting point, so thank you for that!

    1. Aww, I love that! You’re so welcome! Maple sugar sounds delicious in this. The toppings and add-ins combinations are endless with this recipe for sure. Hope you continue to enjoy!

  39. How far ahead can you make these? Just one night ahead or several for the week? Does it thicken too much as it sits for several days? Thx!

    1. Store the chia pudding in a mason jar or Tupperware for up to 1 week in the fridge! It does not thicken too much as it sits, but you can always add more liquid if you need to loosen it up.

  40. Thankyou ithus is delicious and very easy to make. Only slight criticism is in future could you specify that you are using an American tablespoon, the first time I made it I had too many chia seeds.

    1. Thank you so much! I appreciate the feedback. All of my measurements are in American measurements because I am based in the US.

      1. First time making. Overall, it has the pudding consistency but chia seeds still a bit crunchy. Is that how it should be?

  41. Delicious! Ratios are spot on! So easy to make. Thank you for tablespoons rather than grams. So easy. And I don’t end up with chia seeds everywhere trying to weigh them!

  42. I came upon this site because I needed some Idea of how much chia to use. But in proper measures, not tablespoons and cups.

  43. Love this! I was introduced to chia pudding while doing my YTT down in Costa Rica. I can’t believe I’ve never had it before. Thank you for the simple and delicious recipe! And, I use flax seed milk with added protein and organic blue agave sweetener (subbing about 2/3 of what the recipe calls for in honey.) I’m going to add some cocoa in the future to try it as chocolate chia pudding, but I love it how it is for now.

  44. Chia pudding a success! Love it!!! So good! Excellent snack for the family we all really enjoy it! I need to go and purchase more mason jars!
    Thank you!
    P.S. we love your pizzadias too! Fantastic!
    Christine

    1. Haha! Seriously, the fruit is optional. It’s 3 ingredients. Why take the time to be negative? The world needs more positivity. So hope you have a good day and a delicious batch of chia pudding!

  45. So easy to make and such a filling breakfast!! I made 4 jars : 2 with nuts strawberries and a drizzle of honey and for the other 2 I added cinnamon, coconut flakes, berries and walnuts, both combos were bomb. I was honestly blown away at how delicious the one with just strawberries was! Thank you so much Yumna!!

    1. Thank you so much! All of those flavors and combinations sound delicious. You’re so welcome!

    1. I actually haven’t tried that yet. I think it’ll change the texture slightly, but it should still work.

  46. This breakfast is one of my favorite go to breakfasts! Not only is is super easy and quick to make but it tastes so yummy as well! I would definitely recommend this to anyone looking for an quick, easy and yummy recipe on the go!!

  47. Super yummy! Left out the sweetener and topped with strawberries and blueberries. Definitely meal prepping this for breakfast!

  48. 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. Some stores have milled chia seeds or you can grind it in a coffee grinder. For me this improve the consistency. When I made it once with whole seeds it just reminded me of frog eggs. Lol. Maple syrup is a good sweetener too. You can make any flavour you like. I top mine with Greek yogurt.

  49. 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!!!!

  50. 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!

  51. 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.

      1. Actually I like the nutritional part of chia for breakfast since it’s vegan. Thanks for sharing.God bless you.

  52. 🌸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

  53. 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 🙂

  54. 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.

  55. 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.

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

  57. 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!

  58. 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!

  59. 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!

  60. 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

  61. 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!

  62. 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!

  63. 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!

  64. 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.

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

  66. 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.

  67. 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…

  68. 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.

  69. 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

  70. 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

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

  72. 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!!

  73. 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!

  74. 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!

  75. 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.

  76. 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….

  77. 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?

  78. 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
      Blend
      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…

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

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

  81. 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!!!

  82. 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.

  83. 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!

  84. 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.

  85. 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. 😊

  86. 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?

  87. 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!

  88. 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!

  89. 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!

  90. 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.

  91. 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.

  92. 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).