Three-ingredient Chia Seed Pudding is something I ALWAYS have in my fridge for the best grab-n-go breakfast, guilt-free mid-day snack, or even dessert. It is a luxuriously creamy pudding with so many good-for-you benefits without any cooking required. Top with your favorite toppings and dig in!
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Chia Seed Pudding
I’ve tested this chia pudding recipe over a hundred times through the years to get the perfect ratio of milk to chia seeds for the perfect texture. I’m confident this will become your go-to recipe and method for chia seed pudding. It’s one of my go-to meal prep ideas for breakfasts since my family can customize each cup to what they like, similar to my popular Overnight Oats. It also freezes well for future breakfasts!
Grab-and-go recipes, like Cottage Cheese Egg Bites, Breakfast Burritos, and Green Smoothies, are staples in our house since they pack all the nutrients you need but won’t slow you down. Did you know chia seeds also have plenty of health benefits? It’s seriously my favorite way to start the day. I crave it!
Chia Pudding Video
See how I use three simple ingredients to make a yummy and healthy breakfast. Use my tips for the best ratio and method that results in a creamy (not clumpy) chia seed pudding.
Ingredients for Chia Seed Pudding
With just three (and one is optional) basic ingredients, chia seed pudding is such a great way to start your day or to snack smart! Plus, there are so many options for mix-ins (see below).
- Chia seeds – buy black or white chia seeds for this recipe. In this recipe, the seeds absorb all the liquid to take on a tapioca or pudding-like texture.
- Milk – use your favorite milk (dairy, nut, oat milk, soy, coconut, etc). I like to keep two pudding jars in my fridge: a dairy milk (2% or whole milk) as a treat since it’s so rich and creamy, and an almond milk since it is lighter, lower in calories, and gives the best flavor, in my opinion.
- Sweetener – I prefer maple syrup, but you can use honey, liquid stevia or even sugar. Omit this for Whole30/low-sugar.
Pro Tip:
For a boost of protein, try swapping 1/4 cup of milk with 1/4 cup of plain Greek Yogurt.
Chia Pudding Ratio Chart
It’s easy to adjust the recipe for meal prepping or serving a crowd. The best chia seed pudding ratio is 1 part seeds to 4 parts milk/liquid. See my chia seed-to-liquid chart below to make it easy to increase or decrease the recipe.
How to Make Chia Seed Pudding
This easy chia seed pudding breakfast recipe is as easy as mixing ingredients together! The magic all happens in the fridge.
- Mix the milk and sweetener in a mason jar, bowl, or measuring cup. Whisk the chia seeds into the milk mixture. This is also when you would add whatever flavor mix-ins you prefer (tons of ideas below).
- Rest for 10-15 minutes and then whisk the mixture together again to prevent clumping and improve texture. Don’t wait longer than 15 minutes, or it can clump and become difficult to whisk.
- Refrigerate – Once you see that the chia seeds are remaining suspended in the milk, cover the jar so it’s airtight and refrigerate at least 4 hours or overnight. The longer you refrigerate, the thicker the mixture.
- Serve – Give the chia seeds a stir to loosen up before serving. It is best cold, so serve 3/4 cup per serving in the mason jar or bowl with your favorite toppings (see my favorites below).
Natasha’s Pro Tip:
Adjust the consistency of the pudding by adding more milk if it feels stiff after refrigerating.
Mix-ins and Toppings for Chia Pudding
Chia seed pudding is the perfect base for all your favorite flavors. Just like oatmeal or steel-cut oats, you can add mix-ins to the pudding or top it with delicious additions. Add mix-ins before refrigerating and toppings before serving.
- Chocolate – 1 Tbsp cocoa powder and 1 Tbsp sweetener.
- Matcha – mix in 1 tsp powder
- Peanut Butter & Jelly – swirl in 1 Tbsp of peanut butter with 1 Tbsp of jelly
- Mango Tropical – swap 1/2 cup of the milk with mango puree then top with diced fresh or dried mangos.
- Cinnamon Bun – add 1 tsp of cinnamon and 1/2 tsp of vanilla extract in step 1
- Strawberry & Coconut – Mix chia seeds with refrigerated coconut milk and serve with sliced strawberries
- Mixed Berry – serve sprinkled with fresh berries
- Banana Nut – Serve topped with fresh banana slices and my Homemade Granola
- Mocha Latte – replace 1/4 cup of milk with espresso and top with chocolate chips or shavings
Why didn’t my chia pudding thicken?
If your pudding didn’t thicken, you may have used the wrong chia seed pudding ratio. Try adding 1 more tsp of seeds, stir, and refrigerate for another hour. If it’s still not thickened, you may need new seeds.
Make-Ahead and Storage Tips
I love stocking this chia seed pudding, so I always have a jar in the fridge. It’s easy to make ahead and stays well frozen or refrigerated.
- Make-Ahead: I prefer the texture after refrigerating overnight, but it keeps well in the fridge for up to 5 days. Add a splash of milk before serving if it stiffens too much.
- Freezing: Use freezer-safe jars and leave 1/2” of space for expansion. Cover and freeze jars for up to 1 month and then thaw in the fridge overnight.
This is the best chia seed pudding recipe using only 3 ingredients to get that luxurious, smooth texture. I love topping it with fruit for breakfast or a feel-good snack. Let me know in the comments how you like your chia seed pudding.
Chia Seed Pudding Recipe
Servings: 4 servings (about 3/4 cup each)
Prevent your screen from going dark
- Combine – In a large mason jar or large measuring cup, stir together milk and maple syrup. Whisk in chia seeds and whisk to combine and moisten the seeds.
Re-whisk – Rest 10-15 minutes, then whisk again to prevent clumping.
Refrigerate – When the chia seeds remain mostly suspended in the milk, cover and refrigerate for 4 hours or preferably overnight.*
- Serve chilled in individual mason jars or bowls with your favorite toppings if desired. It’s about 3/4 cup per serving.
Make-ahead tips:
- *Refrigerating 8 hours or overnight will create a thicker gel, and you can thin it with more milk if you prefer a creamier consistency.
- To Store: Cover and refrigerate for up to 5 days. You can freeze for up to 1 month and defrost in the fridge overnight.
Mix-ins and Toppings:
Add mix-ins before chilling and toppings before serving.
- Protein-boost: swap ¼ cup milk with ¼ cup plain Greek yogurt for a creamier, higher-protein base and adjust sweetness to taste.
- Chocolate – mix in 1 Tbsp cocoa powder
- Matcha – mix in 1 tsp matcha powder
- Spices – Cinnamon, pumpkin spice
- Extracts – mix in 1/2 tsp vanilla extract, almond extract, or orange extract.
- Coffee – Replace 1/4 cup of milk with 1/4 cup of espresso
- Fresh fruit – mango, berries, banana slices, etc.
- Peanut butter – 1 Tbsp topping
- Jelly – swirl in a spoonful to serve
148kcal Calories16g Carbs4g Protein8g Fat
Nutrition Facts
Chia Seed Pudding Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Chia seed pudding is such an easy breakfast to prep in advance, so I always have something good to eat to start my day. Here are more of my favorite make-ahead recipes:
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