This super delicious and healthy chia pudding recipe lets you try a new flavor for breakfast or snack every day of the week!
Chia pudding is the ultimate healthy dessert
If you’re new to chia seeds, this easy chia pudding recipe is a great starting point.
You simply stir everything together and refrigerate until thick. No fancy cooking gadgets, no whisking on the stovetop, and no baking required.
The resulting pudding is deliciously thick and creamy, with so many health benefits! It can be vegan, gluten free, raw, paleo, sugar free, oil free, nut free, low calorie, low carb, soy free, and keto friendly.
You may also like: Keto Cheesecake – 5 ingredients
I’ve posted the basic recipe below, along with some of my favorite flavor variations, each of which can be prepared in under 5 minutes.
And you can eat chia pudding for breakfast, snack, or a healthy dessert.
Why you should try chia pudding
1. High in fiber, protein, and calcium
It’s also high in B vitamins, iron, phosphorous, zinc, and magnesium.
2. Chia seeds are rich in Omega 3s
Just 2 tbsp of chia seeds have the same amount of heart-healthy Omega 3s as four ounces of salmon, so it’s a good vegetarian source of Omega 3s.
3. They’ve been shown to help you feel full
Chia seeds can expand up to 10 times their size by soaking up liquid, which can help keep you hydrated and aid in the digestion process. They are a great source of energy and can help in weight loss but are not strictly a diet food.
4. Natural alternative to cornstarch or heavy cream
The chia seeds naturally thicken the pudding, with no need to add any flour, starch, cream, eggs, or thickeners like xanthan gum, cornstarch, or carrageenan.
5. A new flavor idea for every day of the week
Try some of the flavor variations below, or have fun coming up with your own.
You can make chia seed pudding with almond milk, coconut milk, oat milk, yogurt, cashew cream, or even other liquids such as orange juice or coconut water.
Or make a breakfast chia parfait by layering the pudding with fresh berries, banana, coconut yogurt, graham cracker crumbs, or Vegan Brownies, Sweet Potato Brownies, or Black Bean Brownies.
Chia seed pudding flavors
Chocolate Chia Pudding: Add a spoonful of mini chocolate chips and 2 tbsp cocoa powder or your favorite chocolate protein powder to the base recipe below for a yummy chocolate fudge pudding variation.
Strawberry Coconut: Use canned or carton coconutmilk for the milk of choice in the base recipe, and garnish with chopped or sliced strawberries or layer the pudding in a glass between layers of fresh berries (as shown in the photo below with raspberries).
Peanut Butter Cookie Dough: Stir one or two tablespoons of peanut butter or powdered peanut butter into the base recipe. If desired, crumble a few Keto Peanut Butter Cookies or these Vegan Peanut Butter Cookies on top.
Chocolate Chip Banana Bread: Stir in mini chocolate chips and 1/4 cup mashed banana for a banana chia pudding. I like to quickly heat the banana first so it caramelizes, adding natural sweetness.
Blueberry Pie Chia Pudding: Stir in 1/4 cup mashed or pureed blueberries or blueberry yogurt. Add a dash of cinnamon and tiny sprinkle of cardamom if desired.
Other flavor ideas for how to make chia pudding include mocha, pumpkin pie or sweet potato, matcha, pb&j, piña colada, chocolate chip cherry, cinnamon roll, orange vanilla, key lime pie, or coconut chocolate.
Or stir in a tablespoon each of cocoa powder and this Homemade Nutella Recipe.
How to make the recipe
Start by gathering all of your chia pudding ingredients, and take out a container with a lid that can be used to store the pudding once it’s made.
Whisk all ingredients together in the container until evenly combined. Cover the container, shake it up, and refrigerate overnight.
This recipe will keep 4-5 days in the fridge, so it’s great for meal prep.
Feel free to double or triple the recipe below if you want a larger batch, or make up a bigger version of the base and then portion individual servings into containers, turning each one into a different flavor so you can try a new flavor every day.
And if you’ve tried chia puddings in the past and weren’t a fan of the gel-like texture, simply blend all of the ingredients together before letting it sit overnight. The resulting pudding the next day will be thick and smooth.
What would be your dream flavor chia pudding?
Trending now: Healthy Banana Bread
Above, watch the chia pudding recipe video
Chia Pudding
Ingredients
- 1 cup milk of choice or cashew cream
- 1/4 cup chia seeds
- 1/4 tsp pure vanilla extract
- sweetener of choice, as desired
- scant 1/8 tsp salt
Instructions
- *Sweetener amount will depend on the type of milk and sweetener you use, as well as your tastes. Options include maple syrup, stevia, sugar, coconut sugar, date paste, etc.Chia Pudding Recipe: Whisk all ingredients in a container. If desired, you can blend everything together now, which will result in a smoother consistency the next day, but I actually love the taste and fun texture of leaving the seeds whole, so it's up to you. Cover, shake, then refrigerate overnight. The next day, it will be nice and thick. The pudding will keep 4-5 days refrigerated, so feel free to make a larger batch and portion into individual containers. I’ve included some flavor ideas earlier in this post, or have fun dreaming up your own!View Nutrition Facts
Notes
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Healthy Ways To Use Chia Seeds
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Jessica says
I don’t have any vanilla bean paste at home but have everything else can I leave it out or is there a sub?
Emily J. says
I don’t have vanilla bean paste, is there a substitute for it? This looks delicious, Katie! Can’t wait to try it!
Amanda says
You can just use vanilla extract
Emily J. says
Thank you, Amanda! Will definitely try that. =)
Chocolate Covered Katie says
I might try using less in that case… Also the flavor will be different, but of course it will still “work.”
stephanie milligan says
Can i add chia seed to chocokste milk im new at this
Jason Sanford says
Sure, sounds fun!
Lauren says
Not sure where it says to use vanilla bean paste in the recipe? I just see vanilla extract.
EVA says
I’ve heard about the magical grow spell that chia can cast. A little too expensive for the amount I’d probably end up using it….
I can TOTALLY relate to this story. I can’t believe some of the ridiculous stuff I’d beg my mom for and for actually disliking her because of those reasons. Momma knows best, people! I also had a Chia Pet, the dinosaur one. I had an obsession with dinosaurs as a kid. I also had an obsession with the dinosaur eggs oatmeal, which is one item I would beg my mom to buy that was completely reasonable.
Melissa Clymer says
Check Sam’s Club. I bought a big container 2# for about $12 and they are organic.
Lisa B says
Haha I wanted that ‘dog’ too. I think my parents just thought it was dumb and didn’t even bother with a substitute! I think I’ll try this…looks yummy! By the way the 2nd pic is amazing!
EVA says
I whole-heartingly agree, I keep scrolling up to that second picture! I’m not even big on raspberries, yet my mouth is salivating!
Amanda says
How come you stir in the other ingredients the next day? Does that make a different consistency than if you added the vanilla, stevia and salt when you were mixing it up the first time? I am going to make some tonight!
Chocolate Covered Katie says
Either way is fine.
Amanda says
Thanks! I tried it this way (stirring in the next day) and it turned out great!! I’m really glad I saw your method because other recipes haven’t mentioned to stir it after it sets, so I’ve always just eaten it as is. It’s always been kind of flat and not at all like a pudding texture. I never thought to stir it up because I guess I thought it might separate again and be even less like pudding. But this forced me to stir it all up the next day and I saw that stirring it after it sets does the exact opposite of what I thought it would do. It made it nice and fluffy! Thanks so much Katie!!!! 🙂
Katrina @ Warm Vanilla Sugar says
This sounds sooooo good!! I love that cashew cream!
Elizabeth Halle says
Were do you get vanilla bean paste?
xo Elizabeth
Chocolate Covered Katie says
Grocery stores, near the vanilla extract and spices.
Tara says
Have question here Katie. 😉 that chia tea recipe. ,, how much do I eat per day ? Whole thing or half or coulple TBS everyday ? Appreciate your input. I am sure have drink lots water or get consipated!
C says
I love chia seed pudding! I mix the dry chia seeds with cacao powder, a little powdered stevia, and a sprinkle of cinnamon. Then I add the milk and whisk it. Put it in the fridge and let thicken, whisking a few more times as needed. Mmmmm!
Jules @ WolfItDown says
Mmmm, this sounds good! Can you use Stevia Vanilla Creme drops instead of the vanilla bean, or even just half a capful of vanilla extract?
I’m intrigued to see what this tastes like, and might have a go at it! I reckon it’ll go well with some fresh mango too, yum! Does the mixture thicken a lot overnight? x
Cara's Healthy Cravings says
I love chia pudding and layering it with fruit and granola…mmmm!
Amanda - Create N Plate says
I love chia pudding!! Especially because it’s so quick and easy to make. I always find myself using lots of pineapple in my puddings. I think I need to go wild and crazy and add some berries sometime 🙂
terezka says
Hello Katie, reading my mind as usual. I love Chia seed pudding at this one cafe in NYC they put mushed banana mango deliciousness on top! It’s awesome. xoxo
Karen TP says
My recent chia pudding obsession is:
For two servings:
1 smashed banana
4 T chia seeds
1 cup chocolate almond milk
Mix well, leave in the fridge overnight. I like to top mine with strawberries or raspberries. We’ve had this for dessert almost every night for a week!
Leah @ goodnightcheese says
I’ll admit I’ve never tried chia, but this sounds like it could make a good, fast breakfast that can be eaten cold.
Christine says
This post made me giggle because I have been obsessed with chia pudding lately. I’m actually eating my newest creation and this popped up in my email. 1c unsweetened almond milk, 3T chia seeds, juice and zest of 1 lemon and stevia to taste. Blend on high in vitamix and let sit in fridge overnight. Sometimes I’m not in the mood for the texture of chia, and this makes such a creamy pudding.
D. says
This was so good! It tasted kind of like tapioca pudding 😂. My first time trying a chia pudding recipe and I will make it again and again. Ten stars!
Bianca says
I love recipe that can be easily adapted to suit one’s cravings! One question, though: can I substitute chia seeds with grounded flax? I don’t have chia seeds where I live, unfortunately. 🙁 Thanks!
Elise M says
This is a little late of a reply. I had an idea though. If you substituted flax seed you might want to heat up the milk till it’s hot (not boiling). Then maybe it would work. 🙂
Linda @ the Fitty says
Flax can be estrogenic, so be careful!
Jodie says
Yes, flax is the highest natural source of estrogen. It gave me hot flashes and breast lumps! Not good for me!!
Linda @ the Fitty says
I avoid it too! Do you do fermented soy or soy sauce ?
Mia (Mia in Germany) says
Love the story about the invisible dog and the chia dog LOL Here, we have garden cress hedgehogs instead.
So far, I’ve only made chia chocolate pudding, but I already planned on trying it with vanilla and fruit. You got me here, I’m right off to throw some seeds and milk into a container. Yum.
Your photos with the raspberries are awesome, too!
Jordan @ The Blonde Vegan says
Ahh this looks so good! I have been trying to perfect my chia pudding recipe for a while now, and I love that you don’t use agave or banana or anything– this sounds nice and light. And also, so funny but somehow I wound up on your mailing list twice so I get double emails every time you post! (I’m not complaining! Double the reminders of yummy foods I want to make.) Happy Monday! xo
The Gilded Sprout says
This looks great! The cashew cream is a great idea and a fun alternative to the usual coconut milk. For people who do choose dairy, kefir works really well too.
Thank you for sharing!
Nikki says
How many servings is the nutrition facts based on, and which type of milk is used in the calculation? I have not really jumped on the chia-wagon since I find they yield a hefty dose of calories for a very small volume of food, and thus, they don’t fill me up… and not a big fan of the slippery texture. Doesn’t gross me out, but just doesn’t satisfy me…. I could make a bowl of oatmeal for twice the volume at the same calories!
Samantha says
Have you tried mixing the chia seeds with almond milk? I use Almond Breeze, which only has around 40 calories per cup. The chia seeds are around 70 calories per 2 tablespoons. You could also try blending the chia seeds up with the mixture after it has set? That should grind the seeds up and make it less ‘slippery’. I do this sometimes for a smoother texture. I’ve only tried it in my Vitamix, so not sure how it would work in a normal blender?
Noora Turunen says
Yummy! This will be my breakfast tomorrow! 🙂
Emma of Zimt says
I love chia seed pudding! And now I am craving raspberries more than ever… yum. Hopefully will find my chia seeds soon so I can make this- we moved again yesterday and they are nowhere to be found.
(PS- I bet a chocolate variation of this would be fantastic, too- raspberries & chocolate. Amazing! Or PB chocolate…)
Terri Cole says
I love chia pudding, and chia in my green smoothies. One trick I’ve learned recently is using chia to thicken oil-free salad dressings.
Samantha says
I LOVE chia pudding! It’s so great that you can play around with chia pudding recipes, and make them ‘your own’ so easily. My favourite at the moment is choco-chia pudding, which I also add protein powder too, and sometimes a dash of peanut butter.
I have chia everyday for breakfast, and sometimes dessert. I find it keeps me full for ages and my hair and nails have grown so long and strong since using chia consistently.
Your photography is beautiful Katie!
Natalie @ Feasting on Fruit says
This recipe looks so simple and amazing! I think the hardest part of the entire process is the patience…till tomorrow seems like so long to wait for such deliciousness.
Elizabeth says
I just bought chia seeds for the first time today and came here to see if you had any chia recipes, so I think I have to make this now!
Christine (The Raw Project) says
It’s been too long since I’ve made chia seed pudding, this looks great! I usually just add chia seeds to breakfast smoothies which is great for thickening them up.
Lisa @bitesforbabies says
I love love love chia seeds!!! I’ve been basically coming up with a new chia seed recipe every day, lol! This past week I made a raw vanilla bean coconut and a raw carob chip & cocoa pudding…I can’t get enough of it!! 😉
Samantha C. says
I love chia seed pudding! I find the easiest way to make it is to dump all the ingredients in a container with a tight fitting lid or a mason jar and SHAKE! I keep it on the counter for the first 15 minutes or so and give it a good hard shake every couple of minutes, otherwise I find I get clumps in mine (if I just let it sit). Just a hint if anyone has issues with clumps!
Kristy Creamer says
This is the first time you have posted a recipe that I already know and love! I LOVE LOVE LOVE chia pudding! I omit the fruit. It gets in the way of the yummy chia-ness. My nutritionist says this is so good for you, you can eat it for breakfast. Imagine how giddy I was when I ate it for breakfast! Not going to lie. I have never used vanilla bean paste. I use vanilla extract. Now I need to find vanilla bean paste. I’m intrigued.
Ceara @ Ceara's Kitchen says
I LOVE chia seed pudding and I love that this recipe is sooo simple and yummy! 🙂 I am going to have to try this with some cashew milk! And to answer your question, I love everything Chia! In fact I am drinking a Chia seed smoothie right now!
Madeline Jubb says
Katie perfect timing. I’m just getting into chia seeds. If I made it in the morning and it had 11 hours in the fridge. Is that long enough? Also can i sub half the milk for coconut milk?
Chocolate Covered Katie says
Yes and yes!
Chris says
What a coincidence, I was eating some cookies I made with chia seeds as I was reading my email and saw this one.
I use chia seeds soaked in water to replace butter in quite a few recipes I make regularly (most frequently some oat and raisin cookies I was just eating). I also use them in my breakfast most mornings.
Helen @ the crispy crouton says
I love your take about your imaginary dog! 🙂 This dessert looks great too – and so good for you!
laura says
love chia seeds! I made a pumpkin pie chia seed pudding using the following
2 tbsp chia seeds
1/2 cup soy milk
1/2 tsp pumpkin pie spice (sugar free)
2-3 tbsp canned pumpkin
whisk everything together in bowl, let stand 20 minutes or overnight for extra thick, its delicious!
Elissa says
This looks amazing!! Chia is a favorite of mine:)
Elizabeth says
Yum! These are great to make the night before for a grab and go breakfast in a mason jar. I added mint extract to mine 🙂 just a tad or it gets WAYYY too minty!
xx,
Elizabeth
http://www.adrian-james.com
Dana says
WOW – this recipe changed my life. Made it with unsweetened almond milk, and a little vanilla extract. So good! Thank you so much!
Melissa says
Where do you find your vanilla bean paste? I couldn’t find it at Kroger, and we don’t have a lot of specialty grocers around here. I see it on Amazon, but the price point starts at $10+ and just goes up from there. (Sometimes groceries can be pretty affordable on Amazon, but other times they can really ream you on price!) I don’t know what is a reasonable price for the stuff.
AnnaBananaBelle says
I tried this recipe yesterday and it was okay. I used half coconut milk and half almond milk. It seemed to get VERY thick so i added a little more almond milk and it did end up having a almond milky taste that i am not too fond of. I guess that’s just my opinion though. Sorry just not my favorite.
Brianna says
I made this with Califa vanilla almond milk and omitted the vanilla bean paste. It was delish!
Laura says
This recipe sounds so good! I have a hard time getting the consistency of chia pudding right, I will definitely give this a try! 🙂
Miriam says
Does the nutritional facts for these super-yummy cupcakes include sugar or xylitol?
Miriam says
Sorry this was supposed to be on the cherry blossom cupcakes post.
Asia says
I hate to be a sourpuss but I went to make this recipe and realized it was costing me $2-3 in Chia seeds to make this single serving recipe. Is it just me or is that a lot?
Adriana Acevedo says
How long is the pudding good for?
alice says
do you have chia pudding cold or hot?
Chocolate Covered Katie says
Either!
Jae Mohoni says
Wow this is yummy
JBT says
WHY can’t I print out any of your recipes, please?
Faith says
Oh Yea!
This was so good it made it onto WTBlueberrries! Thx a million Katie
Grace says
this sounds sooooooooo good I love Chia Pudding
Maria says
Wow love this!!! It reminds me a lot of this recipe from further food: http://www.furtherfood.com/recipe/chocolate-peanut-butter-chia-pudding/
Nancy @ Imadethisdish says
Hi Katie, this is no guilt dessert! YUMMM
I tried a version of chia pudding with chocolate, it was really good.
Kristen says
This is another of my favorite recipes, because eating it makes me feel good. Everyone was telling me about chia, but I did not try it until I saw your recipe. Love the pictures, too.
Mineka says
I have determined you are a sorceress.
I HAVE made chia pudding before… or at least tried to. I don’t know what it is but the chia seeds don’t behave, and I get something gross in the end. I tried this recipe, because frankly after the Apple Pie Muffins, if I was going to attempt chia pudding again it was going to be this.
LO! But It actually turned into pudding this time! That and declicous pudding at that, sorta like baby tapioca. Soooooo good. Well, now between the cook book and the blog I’m likely going to be making my way through all your recipes.
Any thoughts on a second book that encompasses the recipes on the blog? I’m just a fan of the paper books when it comes to stuff in the kitchen. Just curious!
Chocolate Covered Katie says
Aw made my morning 🙂
I am working on a second book of non-desserts… definitely will include a few from the blog!
Theo says
This is fantastic! I threw in some peanut butter and mini-chips, oh man <3
Lucy says
Loved this recipe. It was a perfect serving for my mason jar and kept me full until lunch. I had it with almond butter and it was heavenly!
Lucy says
Loved this recipe! It was a perfect serving for my mason jar and kept me full until lunchtime. I topped mine with almond butter and it was heavenly!
Chic says
When you list the Smart Point values, but the recipe calls for stevia OR sugar, or milk OR cashew cream, which ingredient are you using for the Smart Point calculation and do you have a suggestion for how to recalculate if I use sugar instead of stevia or milk instead of cashew cream for example?
Thanks! Love that you include Smart Points by the way. Your recipes have become key in my home!
Julie Dove says
SmartPoints always include the lower-calorie item 🙂
Sara says
Does anyone find that when using canned coconut milk, after refrigerating overnight, the coconut milk fat separates and solidifies on the top of the pudding? Is the simple solution just to break it up and stir the pudding back together, or am I missing something?
Kristi says
Hi Katie. I stirred up my chia seeds in some almond cashew milk and the next morning it was just milk with chia seeds floating around. No pudding or thickening. What do you think might have happened?
Jason Sanford says
Hi, I’m confused. Katie only posted this a few hours ago, so how could you have let it sit overnight?
Jason
Cassie Tran says
Truthfully, I rarely ever have chia pudding! I do love the way it looks and I LOVE LOVE LOVE chia seeds though! These pudding ideas look glorious–peanut butter and banana bread, oh my! I’m sure adding lots of blueberries, pistachios, and dark chocolate chunks into the pudding would yield a beautiful flavor too.
Whitney says
Question: has anyone ever tried blending BEFORE letting it sit? I made this for breakfast today, and it was better than I expected, but I’m not crazy about the texture of whole seeds. So, I was curious if it’s okay to blend before soaking, or if needs to be after because it would somehow affect it negatively? Any ideas from anyone? Thanks!
Jason Sanford says
You absolutely can! You can blend either just the seeds, or everything, before letting it sit. We will add that to the recipe now.
Whitney says
Awesome! Thank you so much! 😀
Michelle says
I’m going to try this tonight. By blending the seeds, do you mean grinding them so they’re not whole any more, or just blending them with the other ingredients?
Jason Sanford says
Either! Honestly I prefer the taste and texture of having them whole (not blended at all), but you can blend at any stage. I’d probably blend before gelling though.
Nicky E says
Normally, I cannot tolerate Chia seeds but I think this recipe says so otherwise! 🙂
Emily says
Chia seeds generally gross me out because they get slimy and stick in my teeth. This pudding, however, is perfection. I’ve made it 3 times in two weeks (with the last batch being a double). The first batch I let set before blending and it was still clumpy. Blending right after mixing, however, yields amazingly smooth results! Chocolate is my favorite. I’m still working on figuring out the right sweetener. Stevia didn’t satisfy my sweet tooth. I’ve had the best luck with pure maple syrup, but I’m still figuring out the right amount. Anyway, amazing recipe!
jean weiss says
hi, Katie,
i love your website and recipes, and thank you so much for making such healthy treats! a flavor i’d like to see more of (though i am not sure how one can make it healthy) is caramel, or salted caramel, or toffee. all involve sugar and butter, so it would be great to have substitutes that taste great as well. i saw your request for other flavors desired in the chia pudding recipe.
thanks!
Jason Sanford says
That sounds delicious. What about combining chia pudding with this? https://chocolatecoveredkatie.com/2017/03/02/coconut-caramel-recipe-vegan/
Sydnie says
Another recipe idea: Banan and honey peanut butter! It tastes great! Thanks so much for these recipies, they’re one of the best chia chia pudding recipies i have found!
Dave Yuhas says
You’ve been on the Dr. Oz show. How interesting.
Sarah says
My doctor told me to eat foods with more fiber. I made your chia pudding and just loved it. Thanks.
Cindi says
Does leaving it overnight count as soaking/sprouting the seeds to overcome the anti nutrients?
Jacqueline Brand says
The vegan pumpkin chocolate cake is AMAZING!!!!
Maryanne Houghton says
When you mention using coconut milk as an option in this recipe and in overnight oats, do you mean the stuff in a carton (like Silk) or in a can? Thanks!
Jason Sanford says
Hi, either works! The canned version will be much richer, but any time a recipe says “milk of choice,” the carton version is fine too 🙂
Gayle says
I love your photos. Everything looks so delicious.
Melissa says
Hello! I tried this with oat milk and it didn’t seem to thicken as described. Have you tried oat milk? If yes, have you had similar results? Thank you!
Jason Sanford says
Hmm what oat milk did you use? A brand, or did you make your own oat milk?
Jason
Kat says
I was wary of this as I’ve found soaked chia seeds gross and hard to choke down, so I was pleasantly surprised when this came out not only edible, but good!
I chose to make half recipe to start.
Used, 1 tbls dark cocoa, 2 tbls ea peanut butter and sugar (melt pb first), and 2 tbls chia seeds
It does not always make it to the fridge!! Lol!
Sometimes I just eat it like cold soup, haha.
Tried one with golden flax seeds, I DO NOT recommend that!
I luv flax, but they turned to stringy slime in this *shudders* So gross!
(I do have a recipe that requires soaking flax first – flax brittle – but it turns out Way different.)
Kat says
Oops, an half cup soymilk.
Kat says
& pinch of pink salt
Ok, I think I got it all now. lol
Joanne says
For those who like to indulge in liquor-spiked desserts, try adding baileys/kahlua/malibu etc (my fav is soy milk with baileys and fresh stawberries)
Jessica says
Would the recipes hold up if you were to freeze it?
Jason Sanford says
Probably! Be sure to report back if you try!
Jason
Ruth-Ann says
This is really good! I liked it better my second time around – I used cocoa and natural peanut butter with some cinnamon. I added sliced banana when I was eating it. Yum! I will double the recipe next time so I don’t have to ration it out for myself 🙂 A nice healthy treat or dessert option! Thanks for sharing this.
Allison says
My doctor told me to add Chia seeds to things like salads. I love this idea even more.
Susan says
If you like mango lassi, try this version.
Plain chia pudding
Sliced mango
Dusting of powdered cardamom
Drizzle with raw honey
I always make plain chia pudding without vanilla or sweetener;
that way I can use the sweetener that compliments the added ingredients.
Example would be Apple with cinnamon and either brown or coconut sugar.
Peanut butter with either honey or jam.
Sherry says
I enjoy this recipe. It makes a great breakfast or a treat.
waitingforbananastoripen says
I made the chocolate version and sweetened with 1 tbsp of raw sugar…and WOW this is better than a dream.
CCK Media Team says
Thank you so much for making it!
Janice says
This sounds so delicious. I plan to try it this weekend. Thanks for the great idea.
Gina says
I am in love with your blog! I love dessert and chocolate so this is a dream for me, finding these recipes. I made the chia pudding and it’s currently in the fridge chilling. I sampled some, and can already tell it’s good!
Dan says
amazing recipe! love the photos and blog all together! keep it up 🙂
Sam says
Where are the actual recipe??? Useless this
CCK Media Team says
Hi, we are confused by your comment. The recipe box with the full recipe is included in this post.
Jacqui says
This is SO delicious!!!!!!!
*A new favorite* I highly recommend this recipe to anyone, and especially to new parents with babies (like me)!
I love how there are so many flavor possibilities! I have made it twice so far, each time being so easy to make and a joy to wake up and eat for breakfast. Though it can totally be a yummy dessert too–especially if it’s chocolate, or the second one I made (coconut mango).
The first time, I made it with oat milk (Oatly full fat) and topped with fresh raspberries. *I wanted to keep it simple since it was my first time making it.
And the second time, I was a little more creative with it. I made it with coconut milk and added fresh mango (smashed some on the bottom of the bowl, covered with chia pudding, and then topped with sliced mango. YUM!!!!!
Thank you so much Katie for the recipe and flavor ideas! 🙂
Kristin says
I made the chocolate chia pudding and it was divine!!
Thank you!
Debby Hall says
Hi! I was just wondering if you have ever tried to freeze the puddings in individual cups, and how it worked out for you?
Thanks, Debby
CCK Media Team says
Hmm, we haven’t!
Marge Teilhaber says
Chia pudding freezes great no matter what’s in it.
Hann says
Best chia pudding recipe I’ve tried so far. This was crazy easy to make! Your blog makes vegan recipes look fun 🙂
Colette Mosier says
What is a serving size for the chia choc.pudding made with canned coconut milk?
Mom of 3 says
Yummy and healthy and filling. We hadn’t tried chia pudding before but the kids seemed to love it.
Maddie says
I found this by googling “chia pudding recipes” and have eaten it every day for a week now! I didn’t know of your blog before but am definitely going to try more recipes. Thank you for this one, it’s a keeper!
Erica says
Oh man, I am in love with these chia puddings, and my toddler loves it too 😂
Hubby is not so convinced but we are working on him lolol
Kayla says
I do the banana chia pudding a lot. Question, can you make a peanut butter mousse chia pudding by layering your peanut butter coconut mousse recipe with this chia pudding, or would it all melt into one layer?
M. says
Wonderful recipe! Thank you!
Ellie says
Love all the variations. These were easy!
Abby says
I made a strawberry chia pudding by layering strawberries and bananas in between the chia seed part. Delicious!
Izzy says
Ooooooh I want to make a coconut one!
Alice says
I made a chocolate chip coconut chia pudding this morning and it honestly tasted like dessert. Great recipe, thanks for my new favorite breakfast 🙂
Mira says
Perfect and the kids loved the pudding recipe too!
Therese Leboffe says
Great recipe, best chia pudding recipe I’ve found. Right ratio of ingredients. I made the chocolate version (sans mini chips, since I didn’t have any), sweetened with 1 T honey (added a 1/2 tsp at a time until I found what suited my taste). I prefer my chia seeds ground – so used my coffee grinder to make chia flour. Put all the ingredients in a 1 pint canning jar, shook it up and didn’t wait overnight to try it LOL. What I would do differently next time is mix everything together and taste for sweetness before adding the chia flour, which thickens the pudding much faster than using whole seeds. Easier to incorporate the sweetener before the pudding thickens. I think a lemon version of this would be lovely…<3
Chocolate Covered Katie says
Thank you so much for making it and for such a kind comment 🙂
Brigitte Couture says
I use milk kefir instead of milk and it is so yummy!
CCK Media Team says
Thank you so much for trying it!
Beverly says
First time making a chia pudding recipe and it won’t be my last!
Sherry says
How much maple syrup would you use? What is your fav sweetener for this recipe?
Thx.
Sherry Lee
MONICA GORDON says
I just read from Dr Greger’s site that to get the most nutrition out of chia seeds you need to grind them just like flax seeds
I tied it with another chia pudding recipe and it never thickened
hazza says
very good have all ready eaten two
Carol Duncum says
Hi do you add the cocoa and chocolate chips when you mix the ingredients or wait until the pudding thickens?
Mary says
Can the salt be omitted? I am on a no salt diet for my heart.
CCK Media Team says
Sure, it is just for flavor 🙂
Carolyn says
Where do i find the new chia pudding recipes. Banana Bread and Peanut Butter chia pudding receipes? Thank you.
H says
This looks great!