A full guide on how to make chia seed pudding! We are using just two ingredients; chia seeds and plant-based milk. It's a simple base, so you get to go wild with the toppings.
Chia seed pudding is my go-to breakfast option when I crave sweet instead of savory. It's also the ideal breakfast when you need something quick and easy, but highly nutritious.
Here are some other reasons why I love chia pudding;
- Chia seeds are a powerhouse of a seed; packed with minerals, fiber, antioxidants, and omega-3's. Read more about them here.
- It is easy to meal prep and grab on-the-go
- It feels lighter, but is just as filling (and nutritious) as overnight oats
- The options for toppings are endless. Easy customization for any craving, mood, or season
Curious about chia seeds? Check out this chia seed article that covers everything you need to know.
Need other vegan breakfast ideas? Some of my favorites include this baked tofu scramble, this savory breakfast bowl and these moist blueberry muffins.
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Chia seed pudding ingredients
- Chia seed (black or white)
- Plant milk (flax is my favorite for the additional boost of protein, but check out the substitution section below for some other options)
How to make chia seed pudding
There is a common "golden ratio", but if you ask me...it's a personal preference! Do you like your pudding to be more or less seedy? Thick like a pudding or creamier like a yogurt? Let's take a look at some examples;
Photo 1 is 1 ¼ cup of plant-based milk to ¼ cup chia seeds. 2 is 1 cup + 2 tablespoon of plant-based milk to ¼ cup chia seeds. Photo 3 is 1 cup plant-based milk to ¼ cup chia seeds.
The more milk option is a yogurt-like texture whereas the other two options are thicker like you would expect of a pudding. I prefer a mix between 2 and 3 (depending on the day), but 1 may be your sweet spot! My advice is to find what works for you - experimentation in the kitchen is something to embrace, not fear!
Notable Tip #1: The type of milk you use may also may a role in how thick or thin the end result of the pudding is. Using a thinner milk like almond will be different in comparison to a thicker coconut or oat milk.
Notable Tip #2: If you are new to consuming chia seeds, your digestive system may need time to get used to it. I would start with a higher milk ratio (1 ¼ cup milk to ¼ cup chia seeds) or start with a smaller serving size if using the standard (1 cup milk to ¼ cup chia seeds). As you get used to eating them, feel free to decrease the amount of milk and/or increase serving size.
Frequently Asked Questions about Chia Seed Pudding
Either! The taste is identical and the nutritional difference between the two is minimal. The decision comes down to what you can have shipped to you, what you can grab at the grocery store, or what you like the look of more.
My favorite is the Ball Collection 16oz Elite Wide Mouth. Target is currently sold out of them, but they are also available on Amazon, Instacart, and Ace Hardware. Any container with a wide opening works. I've repurposed glass jars (peanut butter, salsa, etc.) and had success as well.
Anytime! It is most commonly eaten as a breakfast item, but food is food.. eat it day or night, for a snack, a meal, or as a dessert.
If it has random clumps of chia seeds, it just wasn't mixed enough. Pro-tip: about 30 minutes after putting the pudding in the fridge, remove it and mix it again. This should remove any chunks. If the pudding is overall "too chunky" for your liking, simply add a tablespoon of milk at a time and stir well. Alternatively, if it's too thin add a teaspoon of chia seeds and mix well.
Substitutions
Plant milk: feel free to use your favorite (soy, flax, almond, oat, hemp, etc.). Use plain or a flavored variation if desired (i've used vanilla flax milk and a toasted coconut almond milk).
Sweetened chia seed pudding options;
- Add 1-2 tablespoons of maple or date syrup
- Add 1 teaspoon of vanilla
- vanilla bean powder or cinnamon
Tip: If you add one of the sweeteners above (or another ingredient to the pudding), the consistency is going to change, so adjust amount of milk accordingly.
Chia seed pudding toppings/mix-ins
The flavor (and all the fun) comes from the toppings, here are some of my favorites;
- blueberries, cashews, and coconut, drizzled with cashew butter
- favorite protein bar (gomacro is my fav), chopped and topped with your favorite berries
- bananas, peanut butter, cinnamon, and peanuts
- diced pear, pecans, walnuts, and mini chocolate chips
- strawberries and Cocowhip, drizzled with maple or date syrup
- blueberries and raspberries with a vanilla granola
- peaches, coconut flakes, & granola
I love this homemade oat-free granola, as well as these store-bought options;
If possible, wait until you are ready to eat to top the pudding (this prevents mushy fruit and soggy granola).
Tip: if using frozen fruits (and taking the pudding on the go) make a thicker chia seed pudding (1 cup milk to ¼ cup chia seeds), the juices from the fruit will seep into the chia seeds and create a wonderful texture without being mushy.
📋 Recipe
Chia Seed Pudding
Ingredients
Chia Seed Pudding
- 1 cup + an extra 2 tablespoons unsweetened flaxmilk (or sub with your favorite plant-based milk)
- ¼ cup chia seeds
Instructions
- First, add chia seed pudding and milk of choice to a mason jar
- Whisk together, cover, and place in the fridge for at least 30 minutes. Remove from the fridge and stir well with a fork to ensure the pudding does not have any chia seed clumps. Place back in the fridge for another 30 minutes - 1 hour. *tip: if you're pudding looks too thick, add a tablespoon / splash of milk and stir again. Alternatively, if it looks too thin, add a teaspoon of chia seeds and stir well.
- When you're ready to eat the pudding, remove from fridge and top with desired toppings (check out the topping section of the blog post for some recommendations)
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