Easy Chia Pudding Recipe
If you’re looking for a delicious and satisfying snack or breakfast, this easy chia pudding recipe is absolutely yummy! Make it the night before to enjoy in the morning, or keep a few jars in your fridge to eat throughout the week. It’s creamy, filling, and you can top it with so many delicious additions like berries, peanut butter and more!
I’m a huge Greek yogurt fan, and I eat it almost every morning for breakfast topped with berries, coconut and nut & seed butter. When I forgot to pick some up the other day, I decided it was time to perfect my chia pudding recipe so that I could enjoy it for breakfast instead! This recipe has only 3 ingredients, and it’s a great alternative to yogurt for breakfast with its protein packed chia seeds and milk.
Ingredients
- chia seeds
- milk
- maple syrup
See recipe card for quantities.
Instructions
Pour milk, chia seeds and maple syrup into a small mason jar.
Twist the lid onto the jar and shake it until the ingredients have mixed together.
After about 2 minutes, shake the mason jar again until the chia seeds are suspended evenly in the milk.
Refrigerate the chia pudding for at least 3 hours until the chia seeds have expanded and gelled, add your favourite toppings, and enjoy!
Hint: The second shake is essential to making a clump-free chia pudding! You can also stir it if you’re finding the seeds are clumping together.
Substitutions
- Dairy milk – instead of dairy milk, you can use your favourite plant-based milk like almond milk
- Maple syrup – use your sweetener of choice instead of maple syrup. Honey or agave syrup work well too!
Topping Ideas
- Sweet berries – strawberries, blueberries & shredded coconut (my favourite!)
- PB & J – a drizzle of natural nut butter and raspberries
- Tropical – chopped mango, pineapple & shredded coconut
Equipment
Like most of my sauces and dressings, I like making chia pudding in a small mason jar. The 8 oz. wide mouth mason jars are perfect!
Storage
You can store chia pudding in air-tight jars in the fridge for up to 7 days.
Top tip
This ratio of 2 tbsp chia seeds to 1/2 cup milk is my absolute favourite! Any more and it’s too clumpy and thick, and any less and it’s too runny.
FAQ
Chia seeds are a good source of fiber and ALA fatty acids which may help lower LDL cholestorol and are beneficial for cardiovascular health, respectively.1
Don’t forget to shake and/or stir your pudding a second time after it’s sat for about 2 minutes before placing it in the fridge.
Easy Chia Pudding Recipe
Equipment
- 1 mason jar 8 oz.
Ingredients
- 1/2 cup milk
- 2 tbsp chia seeds
- 1 tsp maple syrup
Instructions
- Pour milk, chia seeds and maple syrup into a small mason jar.
- Twist the lid onto the jar and shake it until the ingredients have mixed together.
- After about 2 minutes, shake the mason jar again until the chia seeds are suspended evenly in the milk.
- Refrigerate the chia pudding for at least 2 hours until the chia seeds have expanded, add your favourite toppings, and enjoy!
Notes
Substitutions
- Dairy milk – instead of dairy milk, you can use your favourite plant-based milk like almond milk
- Maple syrup – use your sweetener of choice instead of maple syrup. Honey or agave syrup work well too!
Topping Ideas
- Sweet berries – strawberries, blueberries & shredded coconut (my favourite!)
- PB & J – a drizzle of natural nut butter and raspberries
- Tropical – chopped mango, pineapple & shredded coconut
Nutrition
These nutrition values are estimates only. Read my full nutrition disclaimer here.
