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Chia Pudding

4.99 from 244 votes

This super delicious and healthy chia pudding recipe lets you try a new flavor for breakfast or snack every day of the week!

Chia Seed Pudding

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

Vegan Banana Chia Pudding

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.

Chocolate Chia Pudding

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 BrowniesSweet Potato Brownies, or Black Bean Brownies.

Chia Pudding Recipes - chocolate, vanilla, blueberry, banana, and peanut butter

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.

Healthy Chia Seed Pudding Recipe

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.

Chia Seed Pudding 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

Easy Chia Pudding Recipes, for a healthy vegan breakfast. Flavors include banana, peanut butter, chocolate, and vanilla.
Pin it now to save for laterPin Recipe

Chia Pudding

Here is a super delicious, healthy, and easy recipe for how to make chia pudding in five different flavors.
Prep Time 5 minutes
Total Time 5 minutes
Yield 1 – 2 servings
5 from 244 votes


  • 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!
    View Nutrition Facts


Readers also love this Avocado Chocolate Mousse.

Have you made this recipe?

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Published on May 11, 2022

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  1. 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?

  2. 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.

  3. 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!

  4. 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!

      • 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!!!! 🙂

  5. 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!

  6. 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

  7. 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

  8. 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!

  9. 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!

  10. 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!

  11. 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!

  12. 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

  13. 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!

  14. 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?

  15. 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…)

  16. 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.

  17. 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!

  18. 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!

  19. 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!! 😉

  20. 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!

  21. 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.

  22. 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!

  23. 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?

  24. 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.

  25. 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!

  26. 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!

  27. 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.

  28. 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.

  29. 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! 🙂

  30. 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?

  31. Kristen says

    5 stars
    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.

  32. Mineka says

    5 stars
    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!

  33. Lucy says

    4 stars
    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!

  34. Lucy says

    4 stars
    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!

  35. 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!

  36. 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?

  37. 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?

  38. 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.

  39. 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.

      • 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.

  40. 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!

  41. 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.

  42. 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!

  43. 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 🙂

  44. 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!

  45. 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.)

  46. 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)

  47. 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.

  48. 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.

  49. waitingforbananastoripen says

    I made the chocolate version and sweetened with 1 tbsp of raw sugar…and WOW this is better than a dream.

  50. 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!

  51. 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! 🙂

  52. 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

  53. Hann says

    Best chia pudding recipe I’ve tried so far. This was crazy easy to make! Your blog makes vegan recipes look fun 🙂

  54. Maddie says

    5 stars
    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!

  55. Erica says

    5 stars
    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

  56. Kayla says

    5 stars
    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?

  57. Alice says

    5 stars
    I made a chocolate chip coconut chia pudding this morning and it honestly tasted like dessert. Great recipe, thanks for my new favorite breakfast 🙂

  58. Therese Leboffe says

    5 stars
    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

  59. 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

4.99 from 244 votes (223 ratings without comment)

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