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Easy Chia Seed Pudding Recipe

Prep Time5 mins
Course: Breakfast, Dessert, Snack
Servings: 4 servings


Chia Pudding Base

  • 1.5 cups dairy-free milk of choice (I love using almond milk but you could also use coconut, cashew, oat, hemp, or any other milk you like!)
  • 1/2 cup chia seeds
  • 1-2 Tbsp maple syrup or raw honey (omit to keep this recipe sugar-free, or use a little monk fruit instead)

Optional Mix-ins

  • Fruit
  • Almond butter or other nut butter
  • Cacao powder
  • Dark chocolate chips
  • Ceylon cinnamon
  • Nutmeg
  • Peppermint oil
  • Espresso powder
  • Matcha powder
  • Gelatinized Maca (great for hormone support!)
  • Protein powder (unflavored or flavored)

Optional Toppings

  • Sliced almond or other nuts
  • Cacao nibs
  • Fruit
  • Dark chocolate chips
  • Shredded coconut
  • Toasted coconut chips (I love the Dang! brand)


  • Add milk, chia seeds, maple syrup/honey and vanilla (and any other ingredients you decide to add) to mixing bowl. Stir to combine.
  • Cover and refrigerate for 10-15 minutes.  Remove and mix with spoon.  This helps the pudding thicken since the chia seeds naturally sink to the bottom before they start to absorb the liquid!
  • Return bowl to fridge and refrigerate for 1-2 hours. I typically just refrigerate them overnight!
  • Enjoy as is, or layer with fresh fruit or other toppings listed above!  You can keep this covered in the refrigerator up to one week.