Creamy, lightly sweet, and easy to make ahead, this chia seed pudding is one of my favorite simple breakfasts or healthy snacks. I like how the chia seeds turn almond milk into a thick, spoonable pudding with almost no effort. It is also easy for me to customize with berries, granola, coconut flakes, or whatever toppings I have on hand.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
½ cup unsweetened almond milk
2 tablespoons chia seeds
1 teaspoon maple syrup
¼ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
Pinch of salt
Fresh berries, for topping
Granola, for topping
Coconut flakes, for topping
Directions
I add the almond milk, chia seeds, maple syrup, vanilla extract, cinnamon, and salt to a jar.
I stir everything very well until the chia seeds are evenly mixed into the liquid.
I cover the jar and refrigerate it for 15 minutes, then I stir again to break up any clumps.
I refrigerate the pudding for at least 4 hours, or overnight, until it becomes thick and creamy.
I serve it chilled with fresh berries, granola, and coconut flakes on top.
Servings and Timing
This recipe makes 1 serving.
Prep time: 5 minutes
Cooking time: 0 minutes
Chilling time: 4 hours
Total time: 4 hours 5 minutes
Calories: about 210 kcal per serving
Variations
I sometimes swap the almond milk for oat milk, coconut milk, soy milk, or regular milk. For a richer pudding, I like using canned light coconut milk or a creamier plant-based milk.
I can change the flavor by adding cocoa powder, mashed banana, peanut butter, lemon zest, or a little extra cinnamon. For toppings, I like berries, sliced banana, chopped nuts, cacao nibs, granola, or toasted coconut.
Storage/Reheating
I store chia seed pudding in a covered jar or airtight container in the refrigerator. It keeps well for about 4 to 5 days, which makes it great for make-ahead breakfasts.
I do not usually reheat chia pudding because I like it chilled. If it gets too thick after sitting, I stir in a splash of almond milk until it reaches the texture I like.
FAQs
Can I make chia seed pudding overnight?
Yes, I usually make it overnight because the chia seeds have plenty of time to absorb the liquid and become thick and creamy.
Why is my chia pudding clumpy?
Chia pudding can become clumpy if I do not stir it well at the beginning. I like to stir it once, chill it for 15 minutes, then stir again to separate the seeds.
Can I use a different milk?
Yes, I can use almond milk, oat milk, coconut milk, soy milk, dairy milk, or any milk I like.
Can I make this recipe sweeter?
Yes, I can add a little more maple syrup, honey, or another sweetener I enjoy.
Is chia seed pudding good for meal prep?
Yes, I like it for meal prep because it stores well in the refrigerator and is ready to eat straight from the jar.
Conclusion
This chia seed pudding is simple, creamy, and easy for me to prepare ahead of time. I like it as a quick breakfast, a light snack, or a healthy make-ahead option with fresh toppings.
📖 Recipe:
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Chia Seed Pudding
- Total Time: 4 hours 5 minutes
- Yield: 1 serving
- Diet: Vegan
Description
This creamy chia seed pudding is lightly sweetened with maple syrup and flavored with vanilla and cinnamon. It's an easy make-ahead breakfast or healthy snack that can be customized with your favorite toppings.
Ingredients
½ cup unsweetened almond milk
2 tablespoons chia seeds
1 teaspoon maple syrup
¼ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
Pinch of salt
Fresh berries, for topping
Granola, for topping
Coconut flakes, for topping
Instructions
- Add the almond milk, chia seeds, maple syrup, vanilla extract, cinnamon, and salt to a jar.
- Stir very well until the chia seeds are evenly distributed.
- Cover and refrigerate for 15 minutes, then stir again to break up any clumps.
- Refrigerate for at least 4 hours or overnight until thick and creamy.
- Serve chilled topped with fresh berries, granola, and coconut flakes.
Notes
Substitute almond milk with oat milk, coconut milk, soy milk, or dairy milk.
For a richer texture, use light coconut milk.
Add cocoa powder, mashed banana, peanut butter, or lemon zest for flavor variations.
Store covered in the refrigerator for 4 to 5 days.
If the pudding becomes too thick, stir in a splash of milk before serving.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Chill
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 140 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 10 g
- Protein: 6 g
- Cholesterol: 0 mg
