The best Chia Pudding Recipe I’ve ever tried. Perfectly sweet with a bright hit of citrus and a splash of vanilla. Finish it with fresh fruit and a sprinkle of shredded coconut.
Author’s Notes
The Chia Pudding Recipe That Finally Won Me Over
I’ll start with a quick disclaimer: because of the texture, chia pudding isn’t for everyone. That said, this is hands-down the best chia pudding I’ve ever had. It took me a while to get on board with the texture, but once I did, I spent a few weeks dialing in the flavor and sweetness so my whole family would actually enjoy it for breakfast. I’m happy to report I’ve got my husband and two of my three kids on board. 🙂
The texture can take a minute to get used to, but I’ve grown to love it and now even crave it. It’s thick and creamy, similar to tapioca pudding. I add oats for extra texture and chew, then keep it creamy with a hint of citrus and a splash of vanilla. This chia pudding recipe is SO good!
Quick Tip
If you end up making chia pudding recipe and can’t get on board with the texture, blend it up into a smooth vanilla pudding instead! Blend in a high-powered blender and then chill until cold.
Ingredients In This Chia Pudding Recipe
| Ingredient | Helpful Tip |
|---|---|
| Chia seeds | You can find these in the health food aisle, baking aisle, or bulk bins. |
| Old-fashioned oats | Not typical for chia pudding, but they add such a great chew and texture. Skip quick or steel-cut oats. You can leave them out if you aren’t a fan! |
| Milk | Any milk works. Macadamia nut milk is extra creamy, and unsweetened vanilla almond milk is a great option too. |
| Maple syrup | Use pure maple syrup, not pancake syrup, for clean sweetness. |
| Mandarin zest, vanilla & salt | Zest only the bright orange peel and avoid the white pith. Vanilla and salt balance and boost flavor in this chia pudding recipe. |
How To Make Chia Pudding Recipe
- Mix: Add everything to a covered container and stir well until fully combined.
- Chill: Cover and refrigerate for at least 30 minutes, or up to overnight, until thickened.
- Stir & Serve: Stir again before serving and add toppings if desired.
- Adjust Texture: Add more chia seeds for thicker pudding or a splash of milk to thin it out.
Topping Ideas
My favorite toppings for this chia pudding recipe are fruit and nut butter. Here are a few more ideas:
- Fresh fruit: Strawberries, blueberries, blackberries, raspberries, banana, kiwi, or mandarin orange slices
- Nuts or seeds: Dry-roasted, lightly salted almonds, pecans, cashews, or pepitas
- Granola: A small handful for extra crunch
- Puréeed fruit: Blend berries with a splash of milk and swirl into the pudding
- Nut butter: Almond, peanut, or cashew butter for extra flavor and richness
Chia seed pudding is supposed to be thick and creamy, though the consistency varies with the type of milk used.
To thicken, add more chia seeds and let it sit for another 30 minutes.
To thin, add a splash of milk.
Storage
Chia seed pudding will last about 4-5 days in an airtight container in the fridge. It’s such a great candidate for meal prepping breakfasts for the week!
More Amazing Breakfast Recipes:
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Yogurt Bowl
Breakfast
Yogurt Parfait Recipe
Beverages
Blueberry Smoothie Recipe
Breakfast
Baked Oatmeal
Chia Seed Pudding
Video
Equipment
- Covered container
Ingredients
- 1/4 cup old-fashioned oats
- 2 tablespoons chia seeds
- 1 cup unsweetened vanilla almond milk or your preferred milk
- 1 clementine orange
- 1/4 teaspoon vanilla extract
- 1/16 teaspoon salt
- 1 up to 2 tablespoons maple syrup added to taste, see note 1
- Toppings as desired see note 2
Instructions
- Zest the clementine to get 1/2 teaspoon zest. Combine the orange zest with all the remaining ingredients in a covered container. Stir to combine. Cover tightly and place in the fridge for at least 30 minutes, or up to overnight, until it thickens to the desired consistency.
- When ready to enjoy, stir the pudding again and top with desired toppings. If you’d like the pudding to be thicker, add additional chia seeds and chill for another 30 minutes; if you’d like it thinner, add a splash of milk.
- If you end up making this pudding and can’t get on board with the texture, blend it up into a smooth vanilla pudding instead. Blend in a high-powered blender and chill until cold.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We have using A similar recipe, you are so right, it’s delicious. Didn’t know about the orange. Thanks
I’m so happy to hear this! Thanks Bonnie!
This was really great. I added some additional oatmeal plus an eyeballed amount of plain Greek yogurt for additional body, texture and protein. I let it sit overnight. It really was a good breakfast and I really enjoyed it. So i had the second half for lunch!
Yay! I’m so thrilled this chia pudding recipe was a hit! Thanks Lynn!