20-Minute Creamy Chia Pudding with Almond Milk
May 1, 2019 (Last updated May 21, 2026) by Hannah Sunderani
Say hello to this deliciously creamy chia pudding recipe! Made with chia seeds and almond milk, and ready in 20 minutes! With this chia seed pudding recipe, you can count on an easy breakfast that’s perfect in consistency every time. It’s a great quick breakfast to meal prep the night before to enjoy the next day, or make it 20 to 30 minutes in advance for a simple wholesome snack.
If you haven’t already noticed, I love vegan breakfast recipes that are easy to make, which require just a few simple ingredients, and most importantly – that taste delicious! This creamy chia pudding recipe is naturally gluten-free, dairy-free (using almond milk), and vegan. It’s a delicious breakfast served with fresh fruits or topped with my 10-minute raspberry chia jam.
This is also a really great breakfast recipe to feed little ones! In fact, it’s one of the first recipes that I gave to my boys when I started introducing solids.
So, let me tell you exactly how to make this recipe so that you can enjoy it pronto!
The Ingredients
Making homemade chia pudding requires just 3 ingredients:
- Chia seeds: Both black chia seeds and white chia seeds will work for this recipe.
- Almond milk: I recommend using almond milk in this chia pudding recipe because it’s neutral in flavour, and it’s suitable for a plant-based diet. My preference is to use homemade almond milk, if you have time, because it’s ultra creamy and lends itself really for elevating your chia pudding!
- Maple syrup: Adds a subtle sweetness that’s not overpowering. If you prefer, you can also use another sweetener of choice such as agave nectar or honey if not vegan.
How to Make Chia Pudding
Making chia pudding couldn’t be easier, it’s a recipe that any level of cook can enjoy for breakfast or snack time. Here’s how to do it.
When ready to eat, remove your chia pudding from the fridge, top with fresh fruit, or your favourite toppings and enjoy!
MAKE THIS CHIA PUDDING AT HOME WITH ME!
Join me on my YouTube Channel, where I teach you just how easy it is to make this Chia Pudding recipe!
Tips and Tricks to make perfect chia pudding every time:
- Whisk twice before storing. I like to mix the chia seeds and milk together once, wait 3-5 minutes, then mix again. This ensures that the chia seeds are fully submerged in the liquid and prevents any clumping in the final chia pudding.
- Start with a small amount of sweetener. Everyone’s preferred level of sweetness will vary by taste buds. This recipe calls for 2 teaspoons, but if you’re sensitive to sweetness than I’d recommend starting with 1/2 teaspoon and increasing to taste. It’s easy to add more sweetener, but difficult to adjust once it’s too sweet.
- Make sure your chia seeds are fresh! Chia seeds have a long shelf life if stored properly, but they do eventually go bad. If you are unsure if your chia seeds are still fresh, mix 1 tablespoon in 2 tablespoons of water. Set the mixture aside for 10-15 minutes to see if it properly gels. If after 15 minutes the chia seeds have not absorbed the liquid or the texture isn’t uniform, they are likely old and won’t make the best chia pudding.
- Use a good quality milk. Since this chia pudding recipe is made with simple ingredients, the flavour and the quality of the milk is very apparent in the final flavour and texture of the pudding. For best results, use a quality homemade or store-bought option.
- Make a big batch! As written, the recipe card below is written to create 1 serving of chia pudding. If you are making this delicious chia seed pudding for meal prep over 5 days, increase the recipe to make 5 servings. You can do this by adding 1 servings worth to 5 individual mason jars, or making one large batch in a large mixing bowl.
So, now you know exactly how to make creamy chia pudding with almond milk, and the perfect ratios so it’s a flawless consistency every time. Chia pudding is a quick and simple go-to recipe that you can rely on for breakfast or snack time. And with just three ingredients! I think you’ll be making this recipe as often as I do.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
20-Minute Creamy Chia Pudding with Almond Milk
Ingredients
- 3 tbsp chia seeds
- 1 cup almond milk
- 2 tsp maple syrup (or agave)
- 1/2 cup berries or fruits of choice
Instructions
- In a bowl combine chia seeds and almond milk. Whisk together with a fork, then wait a couple minutes and whisk again (this will stop the chia seeds from clumping). Add the maple syrup and whisk again to combine.
- Cover and transfer to fridge. Allow chia seeds to absorb liquid mixture for at least 10-20 minutes, or until thick pudding consistency. (I prefer to keep mine covered in the fridge overnight). When ready to eat remove from fridge, top with your favourite fruits and enjoy.
Watch The Video
Notes
Approvals
Nutrition
See more step-by-step instructions by visiting the recipe story here!
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So this recipe has changed my life. It’s so easy and so good! I add homemade fruit syrup but you can add just about anything. Bonus: It’s a great way to get fiber.
Wonderful!!thank you
So glad you liked this Mara!
Thankyou !
I love chia! And it helped me a lot manage my weight. Don’t know all the nutritional benefits of it but it’s my favorite to drink in the morning. I soak it overnight in water, add a little lemon to it and its my starter drink. Love your post and beautiful pics.
Thanks so much Yazmin for the kind message! I love adding chia to water as well for a little fibre! Will have to try it with a squeeze of lemon. I’m glad you enjoyed this recipe. 🙂