Chia pudding is a great source for calcium, fiber, iron, antioxidants and omega-3 fatty acids.
This recipe is the basic foundation for chia pudding, and can be used to create unlimited flavor combinations!
Pin or save it. It makes a wonderful quick ‘n easy overnight breakfast, or a midday (or late night) snack.
Once you’ve made the basic chia pudding, you can top it with your choice of fruits, preserves, jams, syrups or honey, chocolate chips, granola, cereal, brownie or cookie pieces, nuts or nut butters, brown sugar, or even candy! (shhhh, I won’t tell!)
I make this recipe in a mason jar. It’s easy to mix, store in the fridge, pack for lunch, and eat right out of the jar (it travels sooo well). It’s the perfect one-step snack. I use these jars – they’re the best size for a single serving, and the after the pudding has set, you’ll have lots of space in the jar to add all the toppings your heart desires!
While you can make this recipe with dairy milk, I mostly use coconut milk for a creamy, vegan, and gluten-free option. Plus, it just feels healthier, and cancels out all the Reece’s Pieces I sprinkle on top. 😂
For the chia seeds, I use this brand. For the coconut milk, I often buy Silk brand in the milk case at my local market, but I also like this one because it’s great quality, and shelf-stable until opened (which is SO convenient).Print
Simple Chia Pudding
- Prep Time: 7 minutes
- Cook Time: overnight to set
- Total Time: 7 minutes
This is the basic foundation for chia pudding. Once it sets, you can top it with anything – fresh fruits, dried fruits, nuts, granola, cereal, mint sprigs, honey, maple syrup, candy or mini-marshmallows. It makes a great breakfast, or mid-day snack.
1/2 c. Milk, cold (use any dairy or non-dairy milk you prefer. I like coconut milk best for its creaminess.)
2 TBSP Chia Seeds
1 tsp Honey, Agave, Maple Syrup or sweetener of your choice (optional – to taste)
pinch of Sea Salt
This is easiest made in a mason jar. Add the milk, salt, then the chia seeds. Mix well until all the clumps of seeds are incorporated.
Let sit 3-5 minutes. Then add the honey or sweetener of choice, and mix, mix, mix again. Make sure you haven’t left any clumps of seeds on the sides or bottom of the jar.
Seal the jar and place it in the fridge overnight (or up to 5 days).
When you’re ready to eat, just grab the jar & a spoon, toss in any toppings you want, and dig in. You can also add your toppings to the jar, then pack it for lunch. It’s a simple and satisfying snack. 💕
Feel free to go crazy with the flavors. Try whisking extra flavor right into the milk, like cocoa powder, instant coffee, matcha, peanut butter, fruit jams or preserves, cinnamon & spices, mint leaves, etc.
If you make this recipe, let me know in the comments below what toppings you used – I’m always on the hunt for new ideas.
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[…] their small size you can eat straight out of them (less dishes to wash!). I like to use them for chia pudding because after the pudding has set, there is plenty of room in the jar to add toppings, like fresh […]