Easy Chia Seed Pudding Recipe

Prep Time 3 min.
Total Time 2 hours
Yields 1 1/2 cups


  • 1 cup unsweetened coconut milk (the lower-fat refrigerated kind, such as Silk – not canned) or other milk of choice (see note)
  • 1/4 cup chia seeds
  • 1 tablespoon pure maple syrup
  • 1 tablespoon sugar (see note)
  • 1/2 teaspoon vanilla


  1. Mix all ingredients in a medium bowl with a spoon or whisk, stirring thoroughly to combine.
  2. Set aside briefly and stir or whisk again after about 10-15 minutes to break up any clumps of chia seeds.
  3. Cover with plastic wrap and refrigerate at least an hour or two, or overnight. (The pudding will be soft-set after about 1 hour. But, if possible, we recommend waiting at least 2 hours before eating, until the pudding is creamier and more fully set.)
  4. Serve with mix-ins and toppings, if desired (such as granola, nuts, jelly, and fruit see post for full list of ideas).


Recipe Notes

Milk options: As we mention in the post, we've tested this Chia Seed Pudding recipe with various milks, including coconut, almond, cashew, and dairy. All of them work just fine, and although there are slight variations in flavor, those differences are minimal, especially if you're adding toppings and mix-ins. Use whichever you prefer, or whichever best meets your dietary needs (such as vegan or nut-free).

Sugar and other sweeteners: As discussed in more detail in the post, we've tested this recipe with a variety of sweeteners, including sugar, honey, and maple syrup. Although a combination of plain white sugar with maple syrup is our personal favorite flavor-wise for this basic recipe, feel free to use whichever sweetener you prefer.

Make-ahead and meal prep: Chia Pudding keeps well, covered in the refrigerator, for at least 3-5 days. Make a double batch for quick, grab-and-go breakfasts and snacks all week long. You can also pre-portion the pudding into small jars (like the adorable mini tulip jars we used in our photo) or portable single-serve containers.

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