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Chia Seed Pudding

Chia seed pudding is a thick, creamy vanilla pudding made by hydrating chia seeds in milk until it sets. This easy overnight chia pudding is layered-ready with fresh fruit and granola for a high-fiber, meal prep breakfast.
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Prep Time 5 minutes
setting 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chia base
  • 0.25 cup chia seeds
  • 1 cup coconut milk or any plant-based milk Use coconut milk for a dairy-free breakfast.
  • 1 tbsp maple syrup or honey
  • 0.5 tsp vanilla extract
  • 0.06 salt Pinch of salt.
For serving
  • 1 fresh mango, strawberries, or blueberries
  • 1 granola
  • 1 extra honey drizzle

Equipment

  • 1 jar

Method
 

Make the vanilla chia mixture
  1. Whisk chia seeds, milk, maple syrup, vanilla, and salt together in a bowl or jar until combined and evenly dispersed (no dry clumps visible).
  2. Let the mixture sit for 5 minutes at room temperature, then whisk again to prevent clumping and smooth out the texture.
Chill and set
  1. Cover and refrigerate for at least 4 hours or overnight until thick and pudding-like, with chia beads visibly suspended through the glass.
  2. Stir before serving to loosen the pudding, and thin with a splash of milk if needed for your preferred consistency.
Serve
  1. Spoon the pudding into serving glasses or bowls and top with fresh fruit, granola, and a drizzle of honey for a layered finish.

Notes

Pro tip: whisk right after the first 5-minute rest to keep the chia pudding smooth instead of grainy. Refrigerate in a covered jar for up to 4 days; give it a stir before eating. Freezing is not recommended because the pudding texture can turn watery after thawing. For a dairy-free option, use coconut milk or another plant-based milk.