Chia Seed Pudding
This chia seed pudding is creamy, lightly sweet, and easy to prep overnight with almond milk, maple syrup, cinnamon, and simple toppings.
About This Recipe
Chia seed pudding is a simple make-ahead breakfast that thickens while it chills. The seeds absorb the almond milk and turn the mixture into a spoonable pudding without cooking.
The base is lightly sweet and warmly spiced, so you can change the toppings depending on what you have—berries, cherries, nuts, granola, or coconut all work beautifully.
Ingredients
- ✓1/2 cup unsweetened almond milk
- ✓2 tablespoons chia seeds
- ✓1/2 teaspoon maple syrup
- ✓1/8 teaspoon cinnamon
- ✓Tart cherries, for topping
- ✓Blueberries, for topping
- ✓Chopped nuts or granola, for topping
- ✓Coconut flakes, for topping
- ✓Maple syrup, for topping
Ingredient Notes
- Chia seeds: They thicken the pudding as they hydrate, so measure them accurately.
- Almond milk: Unsweetened almond milk keeps the base light, but other milks can work.
- Maple syrup: A small amount sweetens the pudding without overpowering it.
- Toppings: Add toppings right before serving for the best texture.
Instructions
- 1
Add the almond milk, chia seeds, maple syrup, and cinnamon to a lidded jar.
- 2
Cover and shake well until the seeds are evenly distributed.
- 3
Chill for a few hours, then stir or shake again to break up any clumps.
- 4
Continue chilling for 8 hours or overnight, until thick and spoonable.
- 5
Top with fruit, nuts, granola, coconut flakes, and extra maple syrup as desired.
Katy’s Kitchen Tips
- Use a jar with enough room to shake the mixture well.
- Stir after the first chill to break up clumps.
- Add crunchy toppings right before eating.
- For thicker pudding, add a small extra pinch of chia seeds.
Variations and Substitutions
- Vanilla chia: Add a few drops of vanilla extract.
- Berry chia: Mash a few berries into the milk before chilling.
- Chocolate chia: Whisk in a little cocoa powder and extra maple syrup.
- Creamier version: Use coconut milk or dairy milk instead of almond milk.
What to Serve With Chia Seed Pudding
Serve chilled with berries, tart cherries, granola, nuts, coconut, or a drizzle of maple syrup.
Storage and Reheating
Store covered in the refrigerator for up to 5 days.
If the pudding gets too thick, stir in a splash of milk before serving.
Common Mistakes to Avoid
- Not stirring twice: Chia seeds clump if they are not redistributed.
- Adding granola too early: Crunchy toppings soften in the fridge.
- Using too many seeds: The pudding can turn overly thick and gel-like.
- Not chilling long enough: Chia needs time to fully hydrate.
FAQ
Can I make chia pudding overnight?
Yes. Overnight chilling gives the best texture.
Why is my chia pudding runny?
It may need more time, more chia seeds, or a second stir.
Can I use dairy milk?
Yes. Dairy milk, oat milk, coconut milk, or almond milk can all work.
How long does chia pudding last?
It keeps well in the refrigerator for up to 5 days.
Nutrition Facts
- Serving Size: 1 serving