How to make simple chia pudding

I made an impulsive purchase the other day. It wasn’t a bar of chocolate or a box of cookies, but rather a bag of chia seeds. Yep, this former chef-turned-food-blogger sampled chia seeds for the first time.

I’m not sure if I should sheepishly admit that I haven’t used chia before now, or be proud that I held out on this health food trend for as long as I did. Either/or, it is safe to say I’m completely hooked now.

Chia seeds are a powerhouse of nutrients, containing omega 3 fatty acids, protein, fiber, and minerals including calcium- up to three times more than a serving of milk. Unlike flax seed, they don’t have to be ground in order for you to absorb the nutrients. Superfood? Perhaps.

I’m sold on this new-to-me ingredient and have taken steps to stock my pantry with a few bags. I buy chia seeds at my local natural foods store, but have also seen them in pretty much every grocery store, and of course on Amazon.

I hear chia can be used as an egg substitute in baking (which sounds kinda complicated) or merely sprinkled into smoothies (much simpler), but I’ve been enjoying them daily in a chilled, creamy pudding.

Simple Chia Pudding on

Thanks to Stacie of One Hungry Mama, who inspired me, I decided to try chia pudding as my intro to the healthy seed. It was an instant, love-at-first-bite reaction.

I should mention, however, that all things pudding, especially rice pudding, are dear to my heart, so it was no stretch to accommodate for the texture. I can see how some may find it unpleasant; I found it fascinating.

Not only does the delicious chia pudding offer plenty of health benefits, but it comes together with incredible ease and makes for a convenient snack. 

I’ve been making it in a jar, shaking up three ingredients – milk, chia seed and maple syrup – and then coming back to the fridge an hour or so later for my pudding snack. Bingo!

The seeds absorb up to ten times their weight in water and expand in the tummy to give you a satisfied, full feeling – and a shot of energy! Sufficient to say, I totally get why they are all the rage in the heath world.

Simple Chia Pudding on

Clara is on board with chia pudding, as is Noah. Mateo says it’s not his favorite, but I plan to win him over soon – perhaps with a chocolate variation. I’ve listed a few links to recipes at the bottom of the post that I can’t wait to try.

My favorite flavor combinations so far are:

  • Maple, pears & almonds (almond milk)
  • Honey, orange segments & pistachios (milk)
  • Toasted coconut, agave, and banana (coconut milk)

Here is the basic recipe. Feel free to swap in any milk that suits your fancy.

How to make simple chia pudding

Not only does the delicious chia pudding offer plenty of health benefits, but it comes together with incredible ease and makes for a convenient snack.
4.95 from 19 votes
Print Pin Rate
Course: Snacks
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 people
Calories: 306kcal
Author: Aimee


  • 1/3 cup white chia seeds
  • 1 1/2 cups milk
  • 2 Tablespoons pure maple syrup
  • 1/2 teaspoon vanilla


  • Combine all the ingredients in a pint jar. Cover the jar with a lid and give it a vigorous shake.
  • Chill for about an hour, then return to the jar and shake it up. Let chill for at least 4 hours and overnight is even better.
  • Chia seeds will expand and turn into pudding the consistency of applesauce (it won't get really thick).
  • Serve cold with sliced fruit or toasted nuts on top.


I find that maple syrup dissolves much easier than honey into the milk, but you can substitute the maple with runny honey or agave and get the same great taste.


Calories: 306kcal | Carbohydrates: 34g | Protein: 10g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 85mg | Potassium: 401mg | Fiber: 9g | Sugar: 21g | Vitamin A: 295IU | Vitamin C: 0.5mg | Calcium: 407mg | Iron: 2.2mg

 Pudding Party:

Now that you’ve got the basics, try these creatively flavored chia pudding recipes. These are the ones I’ve bookmarked to try soon:

Want to learn more about chia seeds? The Kitchn did a great spotlight on chia and Stacie has dug up some interesting facts as well.

Related Recipes!

Spiced Brown Rice Pudding

Apple Almond Bircher Muesli with Winter Fruits

Have you spooned up chia pudding yet? Would you try it?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. 5 stars
    Had a bag of bulk seeds in my pantry. Couldn’t figure out why the seeds wouldn’t soak up the milk. I realized later they were flax seeds. Flax seeds don’t soak up milk. But I must say, the milk mixture tasted really good. I’m going to buy the Chia seeds. I can’t wait to get them now.

    Maybe I will pour the mixture over some flax cerea tonight. Thanks!

  2. A friend gave me a bag of chia seeds yesterday, and I told her that I’d read about people making pudding with it, and your site was one of those I found, and I started working on it right away. While waiting. I found someone who made the mistake of using psyllium instead of chia when she made her pudding, and she mentioned how it set almost instantly with the hot milk. I grabbed what I had just made, and stirred in about a tablespoon of psyllium — and I had INSTANT crunchy pudding (I know that’s wrong somehow, but I think you understand what I mean), and I had to force myself to stop wolfing it down! Thank you for sharing this recipe!

  3. 5 stars
    I’ve made this many, many times and love it. I really helps my digestive system. The only issue I have with it is that the chia seeds are very high in calories. I wish that wasn’t the case because I just love it.

  4. How long will it last in the fridge?

  5. 5 stars
    How long does this usually last in the fridge? Just made a big batch to take to work for a snack… Tastes great!

    • Phat Tommy says

      My experience is it lasts as long as the milk you use lasts. I use fairlife dha chocolate milk… with a spoon of unsweetened cocoa. Good for a week to 10 days in my fridge. Never remotely lasts that long.

  6. Aimee!
    Thanks for sharing this amazing recipe, I made it yesterday and I fell in love hard!

  7. 5 stars
    Aimee, I had your cookbook recipe for chia pudding, with roasted strawberries, for breakfast this morning! It’s so delicious and quite a comfort food. It looked so beautiful in your photograph, and I even shelled out a few more bucks for the white chia. I’m also grateful to be introduced to the deliciousness of oven-roasted strawberries!

  8. Hi Aimée, thanks for the recipe! I have a question: it’s my first time making chia seed pudding and it’s been in the fridge for two days and hasn’t set yet. I’m not quite sure what I’m doing wrong. I used 2% milk and vanilla. Do you have any suggestions? Thanks again! 🙂

  9. Love Chia pudding! I like to use regular milk or coconut milk and blend with protein powder (cookies and cream) then mix on Chia seeds and it needs no sweetener. When it’s set add fruit, raisins, and granola so good.

  10. 5 stars
    I was looking for a basic version of a chia seed pudding and this was spot on. I did half it and leave out the vanilla extract. It worked really well and I was surprised how smooth the texture was. I’ve added the recipe to my blog and linked back to yours, I hope that’s okay.

  11. I’m having trouble with the chia seeds settling out to the bottom and forming this gummy, chewy layer that is really unpleasant. I like the idea of leaving it overnight, but getting up to shake it every few hours kinda defeats the purpose. Any troubleshooting ideas?

    • The recipe I use says to let it sit on your counter for 10 minutes then stir before putting in the fridge to finish soaking. I use a fork to seperate any clumps that form. By the morning the seeds are distributed pretty evenly.

    • 5 stars
      I use a quart jar with screw on plastic lid and shake it up every once in a while. At first as I was adding ingredients in order, the seeds did stick to the bottom of the jar. I just used the stick end of a wooden spoon to loosen them up, put on the lid and shake away. Refrigerate for an hour and shake again. I double the recipe. I used light Agave nectar instead of maple syrup, 1/2 tsp vanilla and 1/2 tsp almond extract and sprinkle in some cinnamon. Sooooo good!

  12. How many days worth do you think could be made in advance? Just wondering if it would get too thick over time.

  13. 5 stars
    So many chia pudding recipes! It was hard to figure out which one to make first, but after playing around with a few simple ingredients, I’ve finally made a cocoa and strawberry chia pudding, naturally sweetened with Canadian maple syrup. It was delicious:

    Thanks so much for the inspiration!

    Hugs & Kisses,

  14. 5 stars
    Chia Pudding is so good! My wife LOVES it!

    So, to make this a VEGAN and LACTOSE FREE treat, I typically do a nutmilk first, then do the Chia immediately after. Easy peasy! Just made a yummy chocolate one!
    Nutmilk – I use Cashews (no weird skin pieces or anything to filter) at a 2.5 to 1 ratio Water to nuts. 2.5 cups water to 1 cup nuts. Put them in the Vitamix with about 6 pitted dates and a shot of vanilla. Whirrr it up until creamy. Then, empty the milk into measuring cups and do the above. 🙂 Fast and easy and no animal milk (good for the lactose intolerant). I use dates because they are naturally sweet and just add a nice touch of caramel taste, too.
    For the chocolate, I tossed the nutmilk back into the Vitamix with about 2 tbsp of Cacao Nibs and a tbsp of baking cocoa, 4 more dates (that cocoa will make it pretty bitter), and blend until smooth. Add dates for more sweetness. Then, I toss in the chia on the lowest setting to just mix the seeds in. Pour it into the container and I’m done.

  15. 5 stars
    Hi Aimee, like your blog, very nice and interesting.
    I will give you a simple tip as I have been using Chia seeds for more than 50 Years.
    Here in Mexico, what ever you make a drink for lunch or dinner, we almost all Mexican use it very simple.
    Make a big jar of lemon water with green lemons ( we did not have yellow ones till 5 years ago)and just put a handful of chia seeds and let it rest in the fridge for lunch or dinner time, kids love it and you can make the same with different fruits, just little fruit and a lot of water and sugar to taste.
    I make one day melon and other day watermelon and the one I like best is the mamey seed, you just put a little piece in a blender, little sugar and that’s it. when it’s in the jar put the chia seeds and some ice cubes and you will love it! love it !!!
    I also like very much a piece of pear and green grapes with a little lemon juice, sugar and the chia and it is out of this world ! enjoy and thank you for this wonderful blog you have.

  16. 5 stars
    I use the Trader Joe’s bourbon maple syrup, a smidgeon of vanilla, canned coconut milk, and pink SALT! The salt really adds to the flavor. For a truly decadent treat, top it off with heavy cream whipped with a bit of maple syrup.

  17. Linda Parsons says

    I made a chocolate chia pudding tonight and just tasted it. It was delicious but the seeds still did not get totally soft. Are they still supposed to have a little hardness to them. They did swell.

  18. Elizabeth says

    Great recipe! Chia seeds are one awesome food source. I have a serious IBS problem and they are a fave in my diet. They are so versatile, healthy and an essential gut stabilizer. With all the creative add ons I don’t think I have ever made the same recipe twice.

  19. Awesome blog! Great read, recipe and pics! Chia seeds may seem like a modern fad, but their use actually goes back hundreds of years. it is called nutritional powerhouse due to many reasons. This blog may help us understand the importance of Chia seeds in our diet. Thank you for sharing.

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  21. Renuka Ramsaran says

    Thank you for your recipes. Job well done. Please let me know if the milk must be warmed up
    Before adding the chia.
    Thank you

  22. Chia seeds, interesting food. Thanks for the recipe, I tried it very tasty

  23. Following your recipe i made the chia pudding yesterday and I must say my family enjoyed it.Thanks for the recipe.

  24. Vivek Roy says

    i never hear we can used chia as substitute of egg , thanks to your help man.

  25. 5 stars
    Thanks for sharing about How to make simple chia pudding, this one seems so delicious. Thanks for sharing this recipe with us , will surely gonna try this one.

  26. 5 stars
    Thanks for sharing instructions and ingredients about How to make simple chia pudding, this one seems so delicious , hop my members will love this . Thanks for sharing .

  27. i love it! thanks for great sharing.

  28. 5 stars
    Thanks for sharing How to make simple chia pudding, will love to try this one.

  29. 5 stars
    Thanks for sharing about How to make simple chia pudding, super excited to try this one.

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