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Easy Chia Seed Pudding Recipe

4.6 from 92 reviews

A simple and healthy chia seed pudding recipe made with almond milk and sweetened with maple syrup. This no-cook, make-ahead pudding is perfect for a nutritious breakfast or snack and can be customized with your favorite toppings like fresh berries, granola, or nut butter.

Ingredients

Scale

Main Ingredients

  • 4 Tablespoons chia seeds
  • 1 cup almond milk
  • ½ Tablespoon maple syrup (or honey or sweetener of choice)
  • ¼ teaspoon vanilla extract (optional)

Toppings (Optional)

  • Fresh berries or other fruit
  • Granola
  • Nut butter

Instructions

  1. Mix: In a bowl or mason jar, combine the chia seeds, almond milk, maple syrup, and vanilla extract if using. Stir thoroughly until the mixture is evenly combined. If using a jar, you can put the lid on and shake well to mix.
  2. Set: Let the mixture sit for 5 minutes, then stir or shake again to break up any clumps of chia seeds. Cover the container and refrigerate for 1 to 2 hours or overnight until the pudding thickens and becomes creamy in texture.
  3. Adjust Thickness: If the pudding is too thin after refrigeration, add an additional tablespoon of chia seeds, stir well, and refrigerate for another 30 minutes to allow it to thicken further.
  4. Serve: Top with your choice of fresh berries, fruit, granola, or nut butter before serving for added flavor and texture.
  5. Store: Keep any leftovers stored in an airtight container in the refrigerator for up to 5–7 days.

Notes

  • Chia seeds absorb liquid and thicken over time; stirring after initial rest prevents clumping.
  • Use any plant-based milk for a dairy-free option or regular milk if preferred.
  • Sweetener can be adjusted or omitted based on taste and dietary needs.
  • This pudding is a great make-ahead breakfast or snack that is easy to customize.
  • Store in a sealed container to maintain freshness and texture.

Keywords: chia seed pudding, vegan breakfast, healthy pudding, no-cook dessert, almond milk pudding, make-ahead breakfast