A basic chia pudding recipe – try a new flavor for every day of the week!
Chia Pudding – The Ultimate Healthy Dessert?
If you’re new to chia seeds, this easy 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.
I’ve posted the base recipe below, along with some of my favorite flavor variations, each of which can be prepared in under 5 minutes.
The resulting pudding is deliciously thick and creamy, with so many health benefits! It can be vegan, gluten free, raw, paleo, low calorie, low carb, and keto friendly… and you can eat chia pudding for breakfast or a healthy dessert.
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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.
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 or carrageenan.
5. A new flavor 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, yogurt, 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 Sweet Potato Brownies or Black Bean Brownies.
Chia Seed Pudding Flavors
Chocolate Fudge Chia Pudding: Add mini chocolate chips and 2 tbsp cocoa powder or your favorite chocolate protein powder to the base recipe below.
Strawberry Coconut: Use coconutmilk for the milk of choice in the base recipe, and garnish with sliced strawberries or layer the pudding in a glass between layers of chopped berries (as shown in the photo below).
Peanut Butter Cookie Dough: Stir 1-2 tbsp peanut butter or powdered peanut butter into the base recipe. If desired, crumble Vegan Peanut Butter Cookies on top.
Chocolate Chip Banana Bread: Stir in mini chocolate chips and 1/4 cup mashed banana. I like to 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: mocha, pumpkin, matcha, pb&j, piña colada, nutella, chocolate chip cherry, cinnamon roll, orange vanilla, key lime pie, coconut chocolate…
What would be your dream flavor chia pudding?
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.
Chia Pudding Recipe
Chia Pudding Recipe – 5 Delicious Flavors!
- 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
*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!
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