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Chia Pudding
4.8 from 90 votes

Chia Pudding

Chia Pudding is a versatile, creamy base made from chia seeds soaked in almond milk and sweetened with maple syrup. This recipe offers various flavor add-ins like carrot cake spices, chocolate peanut butter, lemon blueberry, PB&J, zucchini bread, and vanilla, customizing texture and taste for different preferences. The pudding thickens after chilling, making it a convenient and adaptable make-ahead breakfast or snack.

Prep Time
5 mins
Total Time
5 mins
Servings: 1
Calories: 255 kcal
Course: Breakfast
Cuisine: American

Ingredients

Chia Pudding (Base Recipe)
  • 3 tablespoons chia seeds
  • 3/4 cup almond milk
  • 1 tablespoon pure maple syrup
Carrot Cake
  • 1/2 cup carrot shredded
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 2 tablespoons walnuts
  • 2 tablespoons raisins
Chocolate Peanut Butter
  • 1 tablespoon cacao powder
  • 1 tablespoon peanut butter
Lemon Blueberry
  • 1 tablespoon lemon juice
  • lemon zest of 1/2
  • 1/2 cup blueberries frozen
PB&J
  • 1 tablespoon peanut butter
  • 1/2 cup raspberries frozen
Zucchini Bread
  • 1/2 cup zucchini shredded
  • 1/4 teaspoon ground cinnamon
  • ground nutmeg pinch
  • 2 tablespoons walnuts
Vanilla
  • 1/4 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Prepare the chia seed pudding base by combining the chia seeds, almond millk, and maple syrup in a small bowl or glass jar. (I recommend using a jar 14 ounces or larger.) Whisk well, to help prevent the chia seeds from clumping together.
  2. Add in one of the flavoring options listed above, for a flavored chia pudding. For example, to make the PB&J flavor, you'll add a tablespoon of peanut butter and a 1/2 cup of frozen raspberries to the jar. Whisk well again, then secure the lid and place the jar in the fridge.
  3. The chia seeds will gel together and thicken up in as little as 30 minutes, but you can let this sit overnight in the fridge for an easy make ahead breakfast. (The frozen fruit will thaw overnight, as well!) When you're ready to eat, remove the lid and give the chia seed pudding a stir. You can thin it out by adding additional liquid, if desired, or make it slightly sweeter by adding an extra splash of maple syrup.
  4. Chia seed pudding will keep well in the fridge for up to 4 days, so feel free to double or triple this recipe to make several jars at once. You can also freeze chia seed pudding, for a longer shelf life. To thaw, place a frozen jar in the fridge the night before you plan on eating it.

Notes

  • Nutrition details apply to the chia pudding base without added flavorings and are estimates.
  • Use a jar about 14 ounces or larger to allow room for mixing and thickening.
  • The pudding thickens within 30 minutes but benefits from overnight refrigeration for best texture.
  • Frozen fruit additions thaw during chilling and add natural sweetness and texture.
  • Stir before serving; add more liquid or sweetener as needed to achieve desired consistency.
  • Store prepared pudding in the refrigerator for up to several days for convenience.

Nutrition Information

Calories 255kcal (13%) Carbohydrates 29g (10%) Protein 7g (14%) Fat 13g (20%) Saturated Fat 1g (5%) Polyunsaturated Fat 10g (59%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Sodium 251mg (10%) Potassium 192mg (4%) Fiber 13g (52%) Sugar 12g (24%) Vitamin A 19IU (0%) Vitamin C 1mg (1%) Calcium 474mg (47%) Iron 3mg (17%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 255

% Daily Value*

Calories 255kcal 13%
Carbohydrates 29g 10%
Protein 7g 14%
Fat 13g 20%
Saturated Fat 1g 5%
Polyunsaturated Fat 10g 59%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Sodium 251mg 10%
Potassium 192mg 4%
Fiber 13g 52%
Sugar 12g 24%
Vitamin A 19IU 0%
Vitamin C 1mg 1%
Calcium 474mg 47%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.