The Best Chia Seed Pudding Recipe You’ll Obsess Over

Last Updated on January 28, 2024

Learn how to make a healthy and delicious chia seed pudding recipe.

Chia seed pudding is a quick and easy breakfast that’s not only healthy and delectable, but it’s actually quite filling! I started making this several years ago, and over time I’ve tweaked the recipe to perfection.

Breakfast is my absolute favorite meal, and I wake up HUNGRY. Once my day gets going, it’s not uncommon for me to grab a Kind Bar or handful of nuts for lunch, so it’s crucial that I start my morning with something hearty. Chia pudding is one of my go-to breakfasts, and it keeps me full for hours. 

What Are Chia Seeds?

Chia seeds come from a flowering plant in the mint family.  They are small bead-like seeds that you’ll find in either black or white. I have only used the black ones, and I buy them in bulk from Costco. I keep them in a food storage container, and they stay good for up to 5 years. We eat these so regularly that shelf life is never an issue. Chia seeds don’t really have a taste, so they tend to “soak up” whatever flavor you mix them with. You can use them to make pudding or add them to smoothies (I do both!)

Chia Pudding Benefits

One of the best things about chia seeds is that they are loaded with health benefits, so you can feel really good about eating them. Check out chia pudding benefits below:

Fiber: Chia seeds are loaded with fiber, which not only helps to lower cholesterol and aid digestion, but it also helps you stay full longer. I use Nutiva brand chia seeds which contains 10g of fiber in each serving (3 tbsp). 

Omega 3: Chia seeds provide a mega dose of omega 3 fatty acids, which help to promote a healthy heart and brain, plus reduce inflammation in the body.

Protein: Chia seeds are high in protein, which gives you a nice energy boost and helps with immune function. Nutiva contains 5g of protein per serving (3 tbsp).

Chia Pudding Ingredients

• Chia Seeds
• Milk (I prefer vanilla oat milk)
• Hemp Hearts (optional)
• Cacao (optional)
• Blueberries (I use frozen organic blueberries)
• Fresh Organic Strawberries (I only use these when they’re in season)
• Banana
• Peanut or Nut Butter (I use peanut butter because I prefer the flavor)

How to Make Chia Pudding

Step 1: Fill a 12oz mason jar halfway with milk. You can use real milk, almond milk, oat milk, or cashew milk. I prefer oat milk with vanilla. It ends up being about 3/4 a cup. Consistency is important with chia pudding because you don’t want it too runny. I also don’t like it too thick, so it’s definitely a balance. 

Step 2: Add in 3 tbsp of chia seeds, 1 tbsp of hemp hearts (optional), and 1 tbsp of cacao (optional) to the mason jar and close the lid. I add hemp hearts to my chia pudding and smoothies because they’re rich in essential fatty acids along with other vitamins and minerals. I add cacao because I’m a chocolate addict!

Step 3: Shake, Shake, Shake! I shake the mason jar like a maraca for about 2-3 minutes. You want the chia seeds to be mixed in and settled into the milk. If any chia seeds are stuck to the bottom, you need to keep shaking. If shaking does loosen up any stuck chia seeds, simply grab a spoon or fork to help stir them in.

Step 4: Open the jar and add in 1/2 cup of blueberries. Close the lid and shake for about 30 seconds. If you’re using fresh blueberries, you can skip this step. They’ll be added after the pudding has set.

Step 5:  Refrigerate. When I’m in a pinch and need chia pudding quick, I can usually get a good consistency after a couple hours. However, letting it sit overnight allows time for the chia seeds to fully expand, so you get a thicker consistency.

Step 6: Empty mason jar contents into a bowl. Add in a sliced banana and strawberries, plus a tablespoon of peanut butter (or nut butter of choice). You can skip the banana and pb if you are looking for a lighter breakfast. In that case, you can eat straight from the mason jar!

Step 7: Stir and enjoy! 

This overnight chia pudding is a really nice helping. Sometimes I eat half for breakfast and half for lunch. If you fill up before you finish, feel free to save. Just cover and throw it back in the fridge, and it will make the perfect snack later. 

This post is about chia seed pudding.