With just three ingredients and the opportunity to make ahead, this Chia Seed Pudding is a delicious and easy breakfast, snack or light dessert. Customize it with your favorite flavors and toppings. Chill it in individual jars or serving dishes for easy grab-and-go portions for a busy morning or a bigger brunch event.
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About this Chia Seed Pudding recipe
On our trip to Sweden a few years ago, my husband had the most amazing hotel breakfast spread I’ve ever encountered in my travels. It was a buffet with everything from eggs and bacon to Japanese donburi and little glasses of green juice.
Something I loved were single-serving chia seed puddings topped with fresh fruit. I’d made chia pudding before, as an effort to eat lighter, but I was never impressed until this particular hotel breakfast. Ever since that trip, I’ve been making many variations of the recipe at home until I nailed it.
Chia seeds — yes, the same ones grown in chia pets — are often added to smoothies for extra fiber and or sprinkled in granola for more crunch. When chia seeds meet a liquid, they absorb it, enlarging and softening them. When you let that mixture sit overnight, the seeds become gelatinous and pudding-like.
And if you add a sweetener and some flavor, you can enjoy them for a delicious breakfast, snack or even dessert. I like to have them for breakfast and top mine with fresh fruit, and it feels extra luxurious (almost like I am back at that heavenly hotel breakfast).
Note from the author
2026 update: I first published this recipe back in 2014, but I’ve updated this recipe with step-by-step photos and helpful tips to make it even easier to follow. Enjoy!
Why you’ll love this recipe
- So customizable. This recipe for chia pudding calls for just three ingredients, but you can mix in your favorite flavors and top it with fresh fruit for
- Easy make-ahead breakfast. It takes only a few minutes to put together and sits overnight in the fridge.
- Perfect for busy and slow days. Mix these up for a quick and easy make-ahead breakfast or in individual servings for a brunch spread.
Ingredients & essentials
To start, you can make your pudding in glasses, parfait bowls, but my favorite is mason jars. I like to mix up a few individual jars at the beginning of the week so I have breakfast ready to go. Airtight containers are best, but plastic wrap works fine too.
You can find chia seeds at most grocery stores these days, or order them online. They often come in large quantities, which is great for making lots of chia pudding, but they have other uses as well. Stir them into yogurt parfaits or cereal for a little added crunch. Overnight oats would also be delicious with a tablespoon of chia seeds.
Beyond that, you’ll need the milk of your choice. Almond milk, coconut milk, soy milk, cow’s/regular milk and oat milk are all delicious, but most of the time I reach for unsweetened almond milk. (Unsweetened milk is key if you plan to add your own sweetener so you can customize the flavor.)
For the sweetener, you can use honey, maple syrup, agave nectar * or even a flavored simple syrup. Sometimes I add a pinch of salt too, to help balance the sweetness.
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
Instructions
Chia pudding is easy to make ahead of time or the night before a busy day. Mix it up in a bowl, then transfer the mixture into a jar or serving dish to chill overnight.
- Add chia seeds to a bowl or jar. Add milk
- Pour in milk and honey, and any other flavors you wish to add, then stir well until evenly combined.
- Let sit for 5 minutes, then stir again to break up any clumps.
- Transfer to a final serving dish if desired, or leave it in the jar.
Don’t skip the second stir! Stirring again after 5 minutes breaks up any clumps before the seeds fully gel, and helps prevent the seeds from sinking to the bottom. The second stir means a smoother, more even final result.
- Cover and refrigerate for at least 4 hours or overnight.
- Stir before serving and enjoy cold. Top with fresh fruit or any toppings you desire.
Tips & tricks
- Sweetness level: Start with 1 tablespoon of honey for a lightly sweetened pudding, or use 2 tablespoons if you prefer it a little sweeter. Maple syrup or agave work well as substitutes.
- Milk options: Whole milk gives the richest, creamiest result. Almond and oat milk both work well for a dairy-free version — oat milk in particular adds a subtle natural sweetness.
- Make-ahead magic: Enjoy your finished pudding within 4 days.
Serving suggestions
Flavor variations
The recipe below is a great base, but it works well with other ingredients to make your own flavors. Here are a few ideas:
- Vanilla: Sometimes I stir in a teaspoon of vanilla extract * for a vanilla chia pudding.
- Chocolate: A teaspoon of cocoa powder, to taste, makes a delicious chocolate chia pudding.
- Nut butter: Add in almond butter or melted peanut butter (on its own or in addition to the cocoa powder).
- Spices: Sprinkle in a pinch of cinnamon or pumpkin pie spice *.
- Some people like to add a scoop of protein powder or layer a few different flavors.
Toppings
Customization doesn’t stop there! You can add your favorite toppings galore. I typically do a mix of berries (usually strawberries, blueberries, raspberries or blackberries) but any fresh fruit works, such as bananas or mango.
If you like a little crunch, try stirring in or topping the pudding with granola, chopped nuts or chocolate (shavings, chopped, chocolate chips or cacao nibs). These oatmeal toppings Would also work well on top of chia pudding.
FAQ
Homemade chia seed pudding will last for about four days when stored in an airtight container in the fridge.
Because chia seeds have a gel-like texture in liquid, it is easy for them to form clumps. When you first mix the ingredients and they are still mostly liquid, give it a second stir after a few minutes. This helps prevent the seeds from sinking to the bottom and sticking together.
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Chia Seed Pudding
ingredients
- ¼ cup chia seeds
- 1 cup milk of your choice
- 1 to 2 tablespoons honey or other sweetener such as maple syrup or agave nectar *, to taste
- mix-ins such as 1 teaspoon vanilla extract * or ½ tablespoon cocoa powder
- toppings such as fresh fruit, granola, Chopped nuts or chocolate shavings
instructions
- Add chia seeds to a bowl or jar. Pour in milk, honey and any flavor mix-ins then stir well until evenly combined.¼ cup chia seeds, 1 cup milk, 1 to 2 tablespoons honey, mix-ins
- Let sit for 5 minutes, then stir again to break up any clumps. (This second stir makes a big difference and helps prevent the seeds from sinking to the bottom.)
- Cover and refrigerate for at least 4 hours or overnight.
- Stir before serving and enjoy cold. Add your favorite toppings on top or stir them into the pudding.toppings
notes
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