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Perfect for meal prep, this chia seed pudding recipe is a cinch to make. Chia seeds are mixed with milk, yogurt, honey, and your favorite fruit for a satisfying and wholesome start to your day!
Holly’s Recipe Highlights
- Flavor: Cold, creamy, and slightly nutty, chia seed pudding can be customized with fruit, flavored yogurt, and mix-ins.
- Skill Level: This recipe is so easy, the kids can help make their own!
- Prep Note: Chia seed pudding is the ideal prep recipe and keeps in the fridge for up to 4 days.
- Recommended Tools: Invest in some mason jars with lids for perfectly portioned pudding every time.
Ingredient Tips for Chia Seed Pudding
- Chia Seeds: Both black and white chia seeds work in this recipe, just make sure to use whole chia seeds, not ground, for the signature gel-like texture.
- Milk: Any type of milk will work; however, creamier blends like almond milk, whole milk, or oat milk will make the pudding rich and creamy.
- Yogurt: Choose your favorite yogurt flavor: try strawberry, blueberry, vanilla, or lemon for a fun twist. Using Greek yogurt will make a thicker pudding and give this recipe a boost of protein!
- Sweetener: I love using honey, but monkfruit, agave, maple syrup, or a swirl of jam, jelly, or preserves can work too. Add sweetener to taste!
- Toppings: Fresh or frozen fruit, toasted walnuts, pecans, seeds, coconut, or homemade granola are all tasty extras that make chia seed pudding different every time. Feel free to swirl in your favorite nut butter, chocolate syrup, or a caramel drizzle for a sweet treat.
Variations
- A splash of vanilla extract, a half teaspoon of cocoa powder, a dash of cinnamon, pumpkin pie spice, or apple pie spice are quick and easy flavor enhancers.
- Try putting the chia seed mixture through the blender for a smoother, more pudding-like texture.
- For an extra boost of protein, stir in a scoop of your favorite protein powder.
How to Make Chia Seed Pudding
- Whisk milk and chia seeds in a medium-sized bowl, breaking up any clumps.
- Add yogurt and honey until combined (full recipe below).
- Pour evenly into 4 containers and refrigerate.
- Top with desired fresh fruit, nuts, or other extras before serving.
Storing Leftovers
Keep leftover chia seed pudding covered in the refrigerator for up to 4 days. Refresh by stirring it and adding new fruit, nuts, or other tasty extras.
Quick and Delicious Breakfast Bites
Did you make this Chia Seed Pudding Recipe? Leave a comment and rating below!
Chia Seed Pudding
Equipment
Ingredients
- 1 ⅔ cups unsweetened almond milk or whole milk, oat, soy, or other milk substitute
- ¾ cup plain yogurt or flavored
- ½ cup chia seeds
- 2 tablespoons honey or other sweetener
- 2 cups fruit
Instructions
- Pour the milk into a medium bowl. While whisking, add the chia seeds. Let rest for 5 minutes.
- Whisk yogurt and honey into the chia seed mixture until well combined.
- Pour into 4 small jars or containers and cover. Refrigerate for at least 8 hours and up to 4 days.
- Top each jar with fresh fruit for serving.
Notes
- Flavorings such as 1 teaspoon of vanilla extract, cocoa powder, or ¼ teaspoon of cinnamon or other spices can be added.
- When using sweetened yogurt or almond milk, consider reducing or eliminating the honey or other sweetener.
- Yogurt is an optional ingredient in chia pudding.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I love your chia pudding so easy and so many different ways to change it up! Just found out I can also make chia jam, that will be another adventure I hope to see here in the future!
Wendy, thank you so much! I’m so glad you’re loving the chia pudding.
Love it, and so easy to make. Thanks
So glad you enjoyed it, Erika!
Simply the best!
Thanks for the recipe! A bit different than the one I currently use, which I just got a few days ago from a friend 1000+ miles away as I’d forgotten the exact quantities. Lazy (smart?) I just put my coconut milk & other ingredients into a bottle & shake them up for a while before putting it into the fridge.
Definitely going to give this one a try!
I can’t wait for you to try it Terry! Enjoy!