How to Make Chia Pudding

Welcome to your new favorite snack: chia pudding!

Just 4 ingredients & 1 bowl required for this delicious, nutritious, and versatile recipe. Let us show you how it’s done!

Origins of Chia Seeds

Chia seeds may be popular these days, but they’ve actually been around for a very long time!

It’s believed that they are native to Mexico and Central America and were used by Aztecs as far back as 3500 BC. Chia seeds were also grown and used by Mayans and the Teotihuacan and Toltec people of Mexico. Mayans valued the seeds as a source of strength and consumed them before battle (source).

Health Benefits

Rich in fiber, antioxidants, calcium, phosphorous, and magnesiumExcellent source of essential fatty acids, including alpha-linolenic acid which is an important anti-inflammatory fat known as “the plant omega-3”May provide therapeutic benefit for certain cardiovascular, immune, and digestive conditions (see more here)

More Chia Seed Pudding Recipes

Overnight Chocolate Chia Seed PuddingPeanut Butter & Jelly Chia Pudding

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

How to Make Chia Pudding

Creamy, thick chia pudding that’s easy to make, nutritious, and so delicious! Just 4 ingredients required for this tasty breakfast, snack, or dessert!Author Minimalist Baker Print SAVE SAVED

4.89 from 76 votes Prep Time 6 hours 5 minutes Total Time 6 hours 5 minutes Servings 4 (1/2-cup servings)Course Breakfast, SnackCuisine Gluten-Free, Latin-Inspired, VeganFreezer Friendly NoDoes it keep? 5 Days

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US Customary – Metric


1 1/2 cups dairy-free milk (we used DIY coconut – use creamier milks for creamier, thicker pudding, such as full fat coconut and cashew)1/2 cup chia seeds1-2 Tbsp maple syrup (more or less to taste)1 tsp vanilla extract

FOR SERVING optional

Compote MintFresh Fruit


To a mixing bowl add dairy free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine.Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.Enjoy as is, or layer with compote or fresh fruit! Will keep covered in the refrigerator up to 5 days.



*Nutrition information is a rough estimate calculated with light coconut milk, maple syrup, and without additional toppings / garnishes.
*For more flavor ideas, check out our Chocolate Chia Seed Pudding and PB&J Chia Seed Pudding!

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 164 Carbohydrates: 12.4 g Protein: 3.3 g Fat: 11.8 g Saturated Fat: 5.3 g Polyunsaturated Fat: 4.73 g Monounsaturated Fat: 0.46 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 10 mg Potassium: 93 mg Fiber: 6.9 g Sugar: 3.3 g Vitamin A: 8.8 IU Vitamin C: 0.32 mg Calcium: 131.34 mg Iron: 3.29 mg

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