This chia seed pudding is one of those recipes that’s almost too easy to be real.
You mix it up in 5 minutes the night before, pop it in the fridge, and wake up to a creamy, cold, and super satisfying breakfast.
I love how it keeps me full without feeling heavy, and you can top it with whatever you’re craving—berries, nuts, honey, coconut, chocolate chips… seriously anything.
Why I Love This Recipe
I first made chia pudding when I was trying to switch up my breakfast routine—something quick but not boring. The first bite? Creamy, lightly sweet, and the little chia seeds have this amazing texture that’s just fun to eat. Here’s what keeps me coming back to it:
- It’s made in 5 minutes—then the fridge does the rest.
- Packed with fiber, omega-3s, and plant-based protein.
- It’s totally customizable based on what you have at home.
- Feels like dessert, but it’s actually good for you.
- Stores well for days—hello, meal prep win.
What You’ll Need
- 3 tablespoons chia seeds
- 1 cup unsweetened almond milk
- 1 teaspoon maple syrup (optional)
- ¼ teaspoon vanilla extract
- ¼ cup fresh blueberries
- ¼ cup sliced strawberries
- 1 tablespoon sliced almonds
Pro Tips
- Stir the chia pudding twice: once when you mix it, and again 10 minutes later to stop it from clumping.
- Use a clear jar so you can see the texture and layers—it makes it feel fancy.
- Let it sit for at least 6 hours, but overnight is best for that perfect pudding consistency.
- If your pudding turns out runny, just stir in another teaspoon of chia seeds and wait another hour.
- Use frozen berries if fresh aren’t in season—they’ll thaw overnight in the fridge.
Tools You’ll Need
- Small mixing bowl or jar with lid
- Measuring spoons
- Measuring cup
- Small whisk or spoon
Substitutions and Variations
- Milk: Use oat, soy, coconut, or dairy milk instead of almond.
- Sweetener: Honey, agave, or zero-calorie options like stevia work.
- Fruit: Swap in bananas, mangoes, or frozen cherries.
- Add-ins: Cocoa powder, cinnamon, peanut butter, or Greek yogurt for flavor and creaminess.
Make Ahead Tips
Make 2–3 servings at once and store them in jars in the fridge for easy breakfasts all week.
Recipe & Instructions
Servings: 1
Chill time: 6+ hours (overnight recommended)
Prep time: 5 minutes
Step 1: Add chia seeds to jar
Add 3 tablespoons chia seeds into a clean mason jar or small bowl.
Step 2: Pour in almond milk
Pour in 1 cup unsweetened almond milk over the chia seeds.
Step 3: Add maple syrup and vanilla
Add 1 teaspoon maple syrup and ¼ teaspoon vanilla extract into the jar.
Step 4: Stir well
Stir the mixture really well with a small whisk or spoon until everything is combined.
Step 5: Stir again after 10 mins
Let it sit 10 minutes, then give it another good stir to break up any clumps.
Step 6: Chill overnight
Cover the jar and refrigerate overnight (or at least 6 hours) until thick and pudding-like.
Step 7: Add toppings and serve
Remove from fridge and top with ¼ cup blueberries, ¼ cup sliced strawberries, and 1 tablespoon sliced almonds.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Stir before eating. If it thickens too much, add a splash of milk.
Why This Recipe Works (Quick Science)
Chia seeds are like tiny sponges—they absorb up to 10x their weight in liquid. When soaked, they form a gel-like coating, which gives the pudding its creamy texture. The longer it sits, the thicker it gets. Almond milk adds creaminess without the heaviness of dairy, and maple syrup brings just the right hint of sweetness.
Common Mistakes
- Not stirring twice: If you skip the second stir, the seeds clump at the bottom.
- Too little liquid: Stick to the ratio or it’ll be too thick or dry.
- Not soaking long enough: Less than 6 hours won’t give you the pudding texture.
- Using flavored or sweetened milk: It can make the flavor too strong or sweet.
What to Serve With
- A cup of hot coffee or matcha
- A slice of whole grain toast
- Scrambled eggs for extra protein
- A fruit smoothie on the side
- A handful of nuts if you’re on the go
FAQ
Can I use regular milk?
Yes, any milk works—dairy or plant-based.
Do I have to use maple syrup?
Nope. You can leave it out or swap it with honey, agave, or a sugar-free sweetener.
Is this good for meal prep?
Absolutely. Make a few jars at once—they keep for days.
Why is my pudding runny?
You may have used too little chia or not let it sit long enough. Try adding more seeds and waiting another hour.
Can I blend it?
Yes! Blend after chilling for a smoother, more mousse-like pudding.