The Best Chia Pudding Recipe (Just 3-Ingredients!)
May 1, 2019 (Last updated Mar 11, 2024) by Hannah Sunderani
The Best Chia Pudding Recipe (Just 3-Ingredients!)
Today I’m going to teach you everything you need to know about how to make the perfect chia pudding recipe. From the best milk to the correct chia pudding ratio, how to add flavours, and how to store for meal prep. After reading through this quick guide, you’ll be confident as ever to conquer your morning breakfast routine and prepare yourself something nutritious and delicious!
If you haven’t already noticed, I love breakfast recipes that are healthy, simple, require just a few ingredients, and most importantly, taste delicious! This recipe, my Homemade Coconut Yogurt and my Homemade Acai Bowl recipe are some of our long-time favourite vegan breakfast recipes that we have on rotation in our home. And of course my Cozy Matcha Latte and Immune-Boosting Lemon Ginger Turmeric Shot are daily staples, too!
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 simply make it 20 to 30 minutes before you need a healthy snack.
This chia pudding recipe is also really easy to digest, naturally gluten-free and dairy-free and great for those with sensitive tummies like me. I struggle with Irritable Bowel Sydrome (IBS) and starting my morning with chia pudding has been a game-changer!
This is also a really great healthy breakfast recipe recipe to feed little ones! In fact, it’s one of the first recipes that I gave to my son Oliver when I started introducing meals. He loves it!
So, let me tell you exactly how to make this recipe so that you can enjoy it pronto!
This Chia Pudding is…
- Vegan
- Gluten-free
- Healthy
- Easy to make
- Perfect for breakfast or afternoon snacking
- Delicious
- Kid-approved
- Meal prep friendly
- IBS Friendly
3 Basic Ingredients
Making homemade chia pudding requires just 3 ingredients:
- Chia seeds: Both black chia seeds and white chia seeds will work. Just make sure they are fresh! Otherwise, they will not absorb the milk properly and won’t have that lush, creamy texture. Chia seeds have a good shelf life it you store in an air-tight container.
- Plant-based milk: I recommend using either homemade or store-bought almond milk in this chia pudding recipe because it’s neutral in flavour and suitable for a plant-based diet. However, you can use any type of milk you prefer. Oat milk, cashew milk, or coconut milk are all delicious as well!
- 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. Note that if you are using a non-dairy milk that contains added sweetener, you may not need any additional sweetener at all!
How to Make Chia Pudding
In a bowl or individual serving jar such as a mason jar, combine 4 tablespoons of chia seeds with 1 cup of unsweetened almond milk. Give it a good stir using a fork or whisk until well combined.
Stir in the maple syrup, then cover and transfer to the fridge. Allow the chia seeds to absorb the liquid and form a pudding for at least 20 minutes, or ideally overnight.
When ready to eat, remove your chia pudding from the fridge, top with fresh fruit, or your favourite toppings and enjoy!
MAKE THIS 3-INGREDIENT 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!
Quick Tips and Tricks
- Whisk twice before storing. I like to mix the chia seeds and milk together once, wait 5-10 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 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 (but don’t throw them out! Use them in smoothies like this Sky Blue Spirulina Smoothie instead!).
- Use a 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. For my favourite store-bought almond milk recommendations, check out my Store-Bought Almond Milk Review!
- 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 storage container.
10 Healthy Chia Pudding Recipes to Try
- Chocolate Chia Pudding – made with cocoa powder and fresh berries.
- Matcha Chia Pudding – filled with a quality matcha powder and topped with sweet and tangy kiwi.
- Coconut Chia Pudding – infused with creamy full-fat coconut milk, sliced banana, and toasted coconut shreds.
- Mango Coconut Chia Pudding – creamy coconut chia pudding layered with mango puree, fresh mango, and more toasted coconut shreds.
- Chocolate Mocha Chia Pudding – made with cocoa powder, a shot of espresso, coconut yogurt, dark chocolate chips, and fresh berries.
- Pink Chia Pudding with Figs – turned naturally pink with pitaya powder, then topped with freshly chopped figs and sliced banana.
- Turmeric Chia Pudding – an anti-inflammatory pudding made with ground turmeric, toasted coconut, and fresh fruits like orange, mango, or pineapple for topping!
- Gingerbread Chia Pudding – a holiday infused chia pudding filled with warming spices like ground ginger, cinnamon, and pomegranate seeds and cacao nibs for topping.
- Berry Chia Pudding Parfait – classic chia pudding topped with a creamy strawberry banana nice cream!
- Cherry Chocolate & Chia Smoothie Parfait – chocolate chips, cherries, and almond milk chia pudding topped with a protein powder and berry smoothie.
Storage Instructions
Chia pudding will keep in the fridge for up to 5 days. Store in an air-tight container, such as a glass jar or storage container with a tight fitting lid.
Recipe FAQs
What are the health benefits of chia seeds?
Chia seeds are a nutritional powerhouse packed with a range of health benefits. They’re a great source of fiber, omega-3 fatty acids, B vitamins, and essential minerals like calcium and magnesium. They’re also loaded with antioxidants and early studies show that they may even be beneficial in regulating blood sugar and may aid weight loss.
Can I blend this chia pudding?
Absolutely! If you prefer the texture of a smooth pudding like Vegan Chocolate Mousse, place all of the chia pudding ingredients in a high-speed blender and blend until completely smooth. Then, transfer the pudding to a glass storage jar or airtight container and refrigerate for 20 minutes, or overnight. The next day, the creamy chia pudding will be just as thick and delicious, but have a smooth, velvety texture!
What else can I top my creamy chia pudding with?
In addition to my 10 flavour recommendations above, you can also turn this basic recipe into a delicious breakfast by simply adding your favorite fruits, homemade granola, coconut flakes, or a drizzle of maple syrup. You can also add additional healthy fats to your chia pudding with nut butters like cashew butter, almond butter, peanut butter, hemp seeds, chopped nuts or seeds of choice.
More Overnight Vegan Breakfast Recipes You Might Like:
- Healthy Pumpkin Pie Overnight Oats
- Vegan Overnight Steel Cut Oats
- Peanut Butter and Jelly Overnight Oats
- Chocolate Chia Overnight Oats with Blueberry and Dates
- Overnight French Toast Bake
So there it is. You know exactly how to make easy chia pudding, with 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.
The Best Chia Pudding Recipe (Just 3-Ingredients!)
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. 🙂