Chia Seed Pudding

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The best Chia Seed Pudding I’ve ever tried! Perfectly sweetened with a nice hit of citrus and splash of vanilla. Top this pudding with your favorite fresh fruits and a sprinkle of shredded coconut!

Chia Seed Pudding comes together ridiculously quick and is so easy to make — simply add everything to a jar and give it a good stir. in a few hours it will be ready to enjoy! Or make it the night before for a quick, on-the-go breakfast. 

Love nutritious, make-ahead breakfasts? Us too! Try these Overnight Oats or Energy Bites next!

Overhead image of Chia Seed Pudding in a cup.

Chia Seed Pudding

I’ll start off this post with a disclaimer that because of texture reasons, this chia pudding is not for everyone. That said, it is hands down the best chia pudding I’ve ever had. It took me a while to get on board with the texture of chia pudding, but once I did, I spent a few weeks perfecting the flavors and sweetness of it so that my entire family would like it and eat it for breakfast. I’m happy to report I’ve got the husband and 2 of the 3 kiddos on board. 🙂

While the texture is off-putting to some, I’ve honestly come to love (even crave!) it. It’s like a thick and creamy tapioca pudding texture. For this recipe, I also throw some oats into the mix to add some additional texture and chew.

QUICK TIP

If you end up making Chia Seed 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 then chill until cold.

So what makes this chia pudding special? We add in some old-fashioned oats, the zest of a mandarin orange (so much flavor!), and the right amount of natural sweetener. I’ve found a lot of chia puddings simply lack sweetness, which I think is a must for a great pudding. Pure maple syrup is a great natural sweetener that boasts many health benefits and adds the perfect balance to the chia and oats in this recipe.

How to make Chia Seed Pudding

  • Combine oats and chia seeds. These two ingredients form the base of the pudding and will grow, expand, and thicken to create that tapioca-like texture.
  • Add maple syrup, salt, vanilla extract, and orange zest. These are all the flavor components of the pudding!
  • Pour in the milk. The milk will get mostly absorbed with oats and chia seeds.
  • Give everything a good stir, cover, and refrigerate for a couple of hours or overnight.
  • Stir once again and then top with your favorites — see ideas below!

Process shots-- images of all the ingredients being added to a cup, stirred together, and stored in the fridge overnight.

Topping Ideas

We like fresh berries, shredded coconut, and an extra drizzle of maple syrup best on our Chia Seed Pudding. Here are some other ideas:

  • Fresh fruit: Pick what you love most: chopped strawberries, blueberries, blackberries, raspberries, chopped banana, kiwi, or mandarin orange slices.
  • Nuts and/or seeds: Dry-roasted and lightly salted sliced almonds, pecans, or cashews would be delicious. Pepitas would also make a nice topping!
  • A handful of granola (We love this almond granola.)
  • Puréed fruit: Purée some berries with milk and swirl through the mixture for an intensely fruity Chia Seed Pudding.
  • A drizzle of nut butter: Add almond butter, peanut butter, cashew butter, or any of the other options for a hit of protein plus flavor.
  • Plenty more ideas here!

Ingredients

  • Chia seeds. The star of the show here! Health food sections, bulk food sections, the baking or spice aisle, or bulk food bins are all places you may find chia seeds in your grocery store. 
  • Old-fashioned oats. This isn’t typically an ingredient found in chia seed pudding, but it’s a must-have for our recipe! It adds more chew and texture. Be sure to use old-fashioned, not quick or steel-cut oats.
  • Pure maple syrup. Not to be confused with pancake syrup, pure maple syrup is a natural sweetener and it adds the perfect amount of sweetness to the pudding! 
  • Salt and vanilla. These two ingredients intensify and balance the flavors in this pudding.
  • Zest of Mandarin orange. Using a microplane (like this one), zest only the very outside orange part of the Mandarin (Cutie® or Halo® oranges). Avoid the white pith of the orange — this is bitter.
  • Macadamia nut milk. While any plant-based milk works here, our personal favorite is macadamia nut milk and unsweetened vanilla almond milk is a close second.

Up-close image of Chia Seed Pudding with fresh blueberries on top.

Chia Seed Pudding FAQs

1Is Chia Pudding supposed to be thick?

I prefer Chia Seed Pudding to be fairly thick, but more on the creamy side. The consistency can vary greatly depending on the milk used.

To thicken the pudding more, add more chia seeds and let sit for about 30 more minutes in the fridge.

To thin the pudding, add a splash more milk

2Is Chia Seed Pudding good for weight loss?

As part of a healthy eating plan, Chia Seed Pudding is helpful because it contains 5 grams of fiber per tablespoon; fiber is linked to aiding in digestion and weight management.

3Why is Chia Seed Pudding healthy?

It’s creamy, satiating, and packed with protein and fiber. Chia seeds have become very popular lately because of their many health benefits.

4How long can chia pudding stay in fridge?

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 nutritious breakfasts for the week!

5Do chia seeds have to be soaked?

Not necessarily! They’re great to add to energy balls or to top a smoothie with. That said, soaking chia seeds does maximize their benefits.

6Is Chia Seed Pudding Whole 30 compliant?

It can be, but you’ll need to modify the recipe a bit. Chia seeds fit into the Whole 30 guidelines. Nut milk fits, also. But added sweeteners don’t, and neither do oats. So if you keep those things in mind, you can create a pudding that is very compliant. See more at the official-whole30-program-rules.

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Chia Seed Pudding

The best Chia Seed Pudding I've ever tried! Perfectly sweetened with a nice hit of citrus and a splash of vanilla. Top your chia seed pudding with your favorite fresh fruits and a sprinkle of shredded coconut!
Print Recipe

Chia Seed Pudding

The best Chia Seed Pudding I've ever tried! Perfectly sweetened with a nice hit of citrus and a splash of vanilla. Top your chia seed pudding with your favorite fresh fruits and a sprinkle of shredded coconut!
Course Breakfast, Dessert, Snack
Cuisine American, Healthy, Vegan, Vegetarian
Keyword chia seed pudding
Prep Time 10 minutes
Chilling 30 minutes
Total Time 40 minutes
Servings 2 servings
Calories 238kcal
Cost $4.21

Ingredients

  • 1/4 cup (26g) old-fashioned oats
  • 2 tablespoons (22g) chia seeds
  • 1 cup (240g) macadamia nut milk or your preferred type of milk
  • 2 tablespoons (42g) pure maple syrup
  • 1/2 teaspoon zest of a Mandarin orange (like Cuties or Halo mandarins)
  • 1/4 teaspoon pure vanilla extract
  • Pinch of fine sea salt
  • Toppings of choice such as: fresh berries, nuts/seeds, extra drizzle of maple syrup, coconut flakes, etc.

Instructions

  • CHIA SEED PUDDING: Into a covered container, combine all of the ingredients, except for the toppings, in the order listed. Stir to combine. Cover tightly and place in the fridge for at least 30 minutes up to overnight (Chia seed pudding stays good for up to 5 days in the fridge.) or until thickened to the desired consistency.
  • SERVE: When ready to enjoy, stir the pudding again and top with desired toppings; we like fresh berries, coconut flakes, and an extra drizzle of maple syrup! 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 more milk.
  • BLEND INSTEAD! Not sure about the texture? 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 then chill until cold.

Video

Recipe Notes

  • Vegan/vegetarian: Vegans use no animal products at all, and vegetarians often use dairy products. Choose the milk that suits your dietary choices.
  • Nutrition information does not include any optional toppings.

Nutrition Facts

Serving: 1serving | Calories: 238kcal | Carbohydrates: 37g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 86mg | Potassium: 202mg | Fiber: 8g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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