The Best Chia Pudding Recipe
This easy chia pudding recipe is the perfect make-ahead breakfast packed with fiber, protein, and healthy fats. Ready in 5 minutes with just 4 ingredients!
Equipment
Ingredients
- 1 cup non-dairy milk
- 3 tablespoons chia seeds
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
Instructions
- Mix the ingredients: Stir together the chia seeds, non-dairy milk, maple syrup, and vanilla extract until fully combined. Let it sit for a few minutes, then stir again to prevent any clumping. I recommend stirring it a few times over a span of 10–15 minutes to get the best texture.
- Chill overnight: Pour into a bowl or glass jars and refrigerate for at least 4 hours, or overnight, until thick and creamy.
- Add toppings: In the morning, add your favorite toppings (fruit, nut butter, granola, chopped nuts, or a drizzle of date syrup) and enjoy!
Notes
- Stir it a few times before popping it in the fridge. Chia seeds love to clump. Stir once, wait 5 minutes, stir again, and repeat once more if needed for the smoothest texture.
- Let it sit overnight. While 4 hours will work in a pinch, chilling them overnight creates the thick, creamy texture.
- Ratio is key. I've made this so many times and I find that a ratio of 3 tablespoons chia seeds to 1 cup milk creates the perfect consistency every single time.
- Use a creamy non-dairy milk. Oat, soy, or coconut milk will make your pudding extra creamy.
- Add yogurt for extra creaminess. Stir in a spoonful of your favorite yogurt before chilling for an even creamier pudding.
- Storage: Chia pudding will last about 4-5 days in the fridge.
Serving: 1serving, Calories: 270kcal, Carbohydrates: 30g, Protein: 7g, Fat: 14g, Saturated Fat: 1g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Sodium: 333mg, Potassium: 194mg, Fiber: 13g, Sugar: 12g, Vitamin A: 19IU, Vitamin C: 1mg, Calcium: 549mg, Iron: 3mg
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