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Get It NowThis overnight chia seed pudding recipe is not only easy to make, but it’s packed with nutrients and tastes amazing! It takes just a few minutes to whip up, making it the perfect make-ahead healthy breakfast, snack, or even dessert. I’ll show you how to make chia pudding the basic way and how to make a bunch of different flavors!
These seeds always seem to come in a large bag, so I often mix them into chia jam, crunchy coconut clusters, or even a detox smoothie. This is one of my favorite ways to get even more health benefits of chia seeds into my day!
Why You’ll Love This Chia Seed Pudding Recipe
- Simple plain version, with 5 sweet flavor variations
- Smooth, creamy consistency
- Simple ingredients
- Ready in less than 30 minutes (or make it overnight!)
- Naturally healthy, low carb, gluten-free, paleo, and vegan
- Easily double or quadruple the recipe for meal prep
Ingredients & Substitutions
This section explains how to choose the best ingredients for pudding with chia seeds, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Chia Seeds – The main ingredient! Any brand will work, but I like this brand. For best results, make sure your seeds are fresh, as older ones won’t gel as well.
- Almond Milk – I used store-bought almond milk for convenience, but you could easily make homemade almond milk instead. You can also use regular dairy milk, or non-dairy milks like coconut milk or oat milk for nut-free options.
- Maple Syrup – I like to use zero sugar maple syrup, but regular maple syrup or any liquid sweetener will work. Regular honey or zero sugar honey works great as well. (Use one of these sugar-free options for a keto chia pudding.)
- Vanilla Extract – Use high quality extracts for the best overnight chia pudding flavor. You can also use other flavor extracts.
These ingredients make the basic recipe for chia seed pudding, but see below for flavor variations and topping ideas!
The Right Chia Pudding Ratio
As a general rule of thumb, the ratio between chia seeds and liquid for making chia seed pudding is 3 tablespoons chia seeds + 1 cup milk of choice.
However, the optimal ratio depends on how thick you like it and any add-ins. If you add other dry ingredients, these will require extra milk to compensate. If you add other wet ingredients, you may need to reduce the milk.
How To Make Chia Pudding
This section shows how to make chia seed pudding, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix the main ingredients. In a small bowl or meal prep jar, stir together the chia seeds, almond milk, maple syrup, and vanilla extract.
- Stir in any add-ins. If making a flavored version, add the remaining extra ingredients.
- Let it set. Cover and place the chia pudding in the refrigerator, until thickened. Add toppings and enjoy!
VARIATION: Make smooth chia pudding.
This chia pudding recipe keeps the seeds whole. If you don’t like that texture and want it smooth, simply blend all the ingredients before placing in the fridge.
Troubleshooting Tips
If your chia pudding didn’t thicken, don’t worry! Here are a few reasons this could be and how to fix it:
- You need to give it more time. The most common reason that chia seed pudding didn’t set is it just needs more time to thicken. There’s a reason it’s called overnight chia pudding! Wait another 30-60 minutes and see.
- Your chia seeds are old. Older chia seeds don’t gel as well, or may take longer to expand. In this case, adding an extra tablespoon of seeds and giving it more time can help.
- You just need to stir. Sometimes chia pudding recipes can look like they didn’t quite set on top, but are actually just perfect after you stir them.
Flavor Variations
Looking to jazz up your pudding? Here are some simple chia seed pudding variations that cater to every craving.
- Chocolate – Add 1 teaspoon of unsweetened cocoa powder to the basic overnight chia pudding recipe. Then, top chocolate chia pudding pudding with 1 tablespoon sugar-free dark chocolate chips (or any kind you like) and some coconut flakes.
- Raspberry – Mash 1/3 cup raspberries in a small bowl, then stir into the chia pudding mixture. If desired, add an additional 1/2 tablespoon of maple syrup. Top with fresh raspberries.
- Banana – Add 1/2 of a medium mashed banana and stir to combine. Garnish chia pudding recipe with fresh banana slices and chocolate chips.
- Matcha – In a small bowl, whisk 1 teaspoon matcha powder with 1 tablespoon of water. (This will prevent clumping later.) Stir into the chia pudding mixture. If desired, add an additional 1/2 tablespoon of maple syrup. Top with extra blueberries, raspberries, or your favorite fresh fruit.
- Pumpkin – Stir in 1/4 cup pumpkin puree and 1/2 teaspoon pumpkin pie spice. Add a dollop of whipped cream and a sprinkle of cinnamon on top.
- Chai – Stir in a combination of cinnamon, allspice, nutmeg, cardamom, ground ginger, and ground cloves for a chai flavored version.
Storage Instructions
Store chia pudding in jars in the fridge. Make sure to give it a good stir before serving, as the chia seeds can sometimes settle at the bottom.
How Long Does Chia Pudding Last?
Chia seed pudding can last up to 5 days in the refrigerator, so it’s perfect for meal prep.
Can You Freeze Chia Pudding?
Yes, you can freeze chia pudding for up to 1 month. The texture may change slightly once it’s thawed, but is still quite good. Simply defrost in the fridge overnight.
Is Chia Pudding Healthy?
Yes, chia pudding can be a very healthy option. Chia seeds are highly nutritious and are a great source of fiber, protein, omega-3 fatty acids, and micronutrients, like magnesium and calcium.
Toppings For Chia Pudding Recipes
Take your pudding from simple to stunning with these tasty and nutritious topping ideas!
- Fruit – Consider adding fresh berries such as strawberries, blueberries, or raspberries to the basic chia pudding recipe.
- Yogurt – For a creamy and tangy twist, top overnight chia pudding with a dollop of plain or flavored coconut yogurt, and sprinkle with some granola or chopped nuts for added crunch.
- Nuts & Seeds – Almonds, walnuts, chia, flax, or pumpkin seeds can add nice texture.
- Chocolate Chips – Whether you prefer milk, dark or white chocolate, you can add a touch of indulgence by topping this chia pudding recipe with your favorite type of chocolate chips or shavings.
- Jam – Add a burst of flavor with a spoonful of your favorite jam, or try my homemade sugar free strawberry jam or blackberry jelly.
More Healthy Meal Prep Breakfast Ideas
No time to prep breakfast? Make busy mornings easier with these make-ahead options:
Recommended Tools
- Meal Prep Mason Jars – Just the right portion size for this recipe, easy to clean, and they even come with spoons.
Chia Seed Pudding Recipe
Chia Seed Pudding Recipe (5 Flavors!)
Overnight chia seed pudding is an easy, healthy make-ahead recipe — perfect for busy mornings. Enjoy plain or choose from 5 yummy flavors!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Basic Chia Pudding:
Chocolate:
Raspberry:
Banana:
Matcha:
Pumpkin:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a small bowl or jar, stir together the chia seeds, almond milk, maple syrup, and vanilla extract.
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If making a flavored version, add the extra ingredients as follows:
* Chocolate: Stir in cocoa powder. If desired, add an additional 1/2 tablespoon of maple syrup. (Do not add chocolate chips yet.)
* Raspberry: Mash the raspberries in a small bowl, then stir into the chia pudding mixture. If desired, add an additional 1/2 tablespoon of maple syrup.
* Banana: Add the mashed banana and stir to combine.
* Matcha: In a small bowl, whisk the matcha powder with 1 tablespoon of water. (This will prevent clumping later.) Stir into the chia pudding mixture. If desired, add an additional 1/2 tablespoon of maple syrup.
* Pumpkin: Stir in the pumpkin puree and pumpkin pie spice.
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Cover and place the chia pudding in the refrigerator for at least 20 minutes to set. (You can also do this overnight.)
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Add or layer with toppings if desired. Topping recommendations based on flavor:
* Plain chia pudding: Blueberries (or sliced strawberries) and sliced almonds
* Chocolate: Chocolate chips and coconut flakes
* Raspberry: Fresh raspberries
* Banana: Banana slices and chocolate chips
* Matcha: Blueberries or raspberries
* Pumpkin: Whipped cream and cinnamon
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Recipe Notes
Serving size: Entire recipe, about 1 to 1 1/2 cups
Nutrition info does not include optional flavors.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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73 Comments
Brigitte
0Great recipe! Delicious.
Sara
0Easy, delicious, and filling! Made this last night for breakfast this morning as we loved it!
Jenn
0I made the banana chia pudding, and it turned out so well! It was delicious, and had the perfect amount of sweetness from the maple syrup. I added some coconut flakes to the top, as well as banana slices, and it was beautiful too!
Ali
0I made the chocolate and the banana one and LOVED IT!!!!!! Can’t wait to try your other versions – thank you!
Rini
0Made the matcha and raspberry chia puddings. They were very easy to make and didn’t take any effort to make. I made 5 of each and they lasted me all week. It’s the perfect after workout snack.
Lindsey
0This was amazing! The best I’ve made so far. I made the chocolate variations and sprinkled a few cocoa nibs on top for crunch. I appreciated all the notes for different options. Keeps it interesting.
Jocelyn Bishell
0I tried the matcha chia seed recipe for lunch. Loved it
Dee
0Can you freeze?
Wholesome Yum D
0Hi Dee, Yes, you can freeze chia pudding for up to 1 month. The texture may change slightly once it’s thawed, but is still quite good. Simply defrost in the fridge overnight.
Alexis
0You’re my favorite keto blogger. Have you ever worked with Chia powder? Would it have the same affect I wonder?
Wholesome Yum D
0Hi Alexis, Thank you for the support! I have not experimented with chia powder yet.
Alexis
0I’m gonna try it. I hide it in a lot of my daughter’s foods because she’s picky. Will report back!
Jessica
0This recipe tasted good, and it is a generous portion size! Nice to start the day with a quick and healthy breakfast! I will try one of the hot ones next.
Deb Irwin
0I added a little garlic and a tablespoon of butter. Cooked with chicken broth instead of water. It was DELICIOUS! And, so easy!
Mark Cutler
0I use 1/4 cup chia seeds and soak them in 1 cup of water. Once absorbed I use 2-3 scoops of quest chocolate keto protein powder add 1 cup unsweetened vanilla almond milk, 1 Tsp 100% cocoa powder. Once that is all set I add a few raspberries, and Blackberries and some keto whip cream and its delicious.
Melissa
0Great recipe! I made it without the raspberries and collagen. Still turned out pretty good!
Megan Bowes
0I’ve made this chia pudding twice. It is very good! As with most things chia, it looks a bit unappetizing. Knowing what’s in it helps with that, of course . The second time I made it, it increased the recipe. As mentioned, the single portion is sizable but I really liked having a bit more to portion out. If you’ve been thinking of making this, I suggest you do. You will enjoy it. I think the next time I make it I’ll try blending the dry ingredients as mentioned to see how it changes the texture. Another delicious recipe! Thank you!
Erika
0This was by far one of the best chia pudding recipes I’ve had to date- thanks for posting and sharing! Your recipes are always so delicious!
Chelsea Wilhelm-Maskis
0Yum! I made this without the collagen because I didn’t have it, and I used macadamia milk. I never liked chia seeds before but this recipe has changed my mind! I just ordered some collagen to make this a healthier mid-day snack 🙂
john y c
0thank you
LIRETZY N REYES
0Can you use another berry if you don’t have Raspberry? Like Blueberry?
Wholesome Yum M
0Hi Liretzy, I have not personally tested this recipe with other berries, but the recipe should still work fine.
Awol
0Love chia love raspberries…did mine with heavy cream to up fat content…and monk fruit…great base recipe tho…thanks
Tricia
0How long does chia pudding last in the fridg?
and can you freeze it?
Wholesome Yum M
0Hi Tricia, The pudding will last in the fridge for about a week. I wouldn’t freeze it, it will change the consistency.
Tricia
0Is it ok to use ground chia seeds?
Wholesome Yum M
0Hi Tricia, Yes ground chia will still work.
Tammy Gallicano
0You always have awsome recipes! I bought your book already. This was really my first time eating chia pudding. Used strawberries and canned coconut milk and put everything in my bullet blender. This am, I tried it and ate it all. I only had one serving and that was plenty. Will definitely be trying other puddings with cocoa and peanut buttter. YUM!
Linda Martin
0can I use protein whey isolate powder instead of the protein collegen
Wholesome Yum M
0Hi Linda, Protein whey isolate should work fine. Make sure you are using a brand that you would be happy to drink on its own. If you are don’t care for a powdery or chalky texture of protein when you drink it, you won’t be happy with it in this pudding recipe either.
Veruska Guerra LeMoignan
0I did with coconut milk also add raw almonds on the top when I ate. Delicious.
Dianna
0Just making this for a quick go to breakfast or snack. Delicious & nutritious.
Wendy Krebs
0This was so yummy! I didn’t have raspberries but I did use strawberries finely diced..I wanted the chunks. I also used my lc chocolate protein powder instead of the collagen.
Diane Moser
0Can this be made without the collagen peptides?
Maya | Wholesome Yum
0Hi Diane, Yes, you can, but I highly recommend them.
Oliver
0I made this but didn’t have any collagen or protein powder, so I omitted them. I also only had blackberries. I don’t know if the berry type made a difference but I felt that this was very bland. Perhaps the collagen helps with flavor, but I doubt it since it is the unflavored type. Even though I felt it was too bland, I didn’t dislike it. I love chia pudding. I ate half of it just as I made it and then second half I added a tsp more sweetener and a tablespoon of fresh ground peanut butter. It came out reminding me of pb&j chia pudding. It was delicious! I’ll have to get some collagen to add next time. But now that I have a base recipe, I can play around with it. Thanks for sharing!!
Carol A Henry
0I just found Badia ground chia seeds. That should work in place of whole seeds, but do the seeds need to open up to gel? I’m getting ready to try them right now.
Wholesome Yum L
0Hi Carol, I’m honestly not sure how ground chia seeds will work. Let me know how it goes.
Raven
0Can you make chia pudding hot like tapioca. I’m really missing a hot sweet and creamy pud like tapioca, got any ideas?
Maya | Wholesome Yum
0Hi Raven, I haven’t tried that but I think you can! I’ll add it to my list to test.
Ginger
0Yes ! I warm mine up sometimes and add butter and cinnamon , or other “oatmeal” toppings …. works as a great replacement in my opinion…
Nancy
0It’s says it makes 1.5 cups but doesn’t say what an individual serving is. Are the macros for the whole recipe? Thanks. Need to know
Maya | Wholesome Yum
0Hi Nancy, Yes, the entire 1.5 cups is a serving, so the macros are for the whole recipe.
Laura
0This sounds yummy! I’ve become a big fan of macadamia nut milk, so I will probably swap out the almond milk for that. It tastes very similar with a hint of macadamia flavor.
Agata
0I’ve accidentally created similar recipe just by combining 2 tbsp. chia seeds, 3 tbsp. shelled hemp seeds and 1/2 cup unsweetened almond milk in a ramekin so it’s already pre-portioned. When it’s ready, I add 1 tbsp. of ChocZero syrup (chocolate is my favorite cause it’s so thick, almost like fudge and sweetened with monk fruit only, so it’s 1 g net carbs) to add some flavor, but I like the idea of adding raspberries and vanilla extract, will try that, too! Now I can also imagine adding some chopped nuts 🙂 Thanks for all these simple yet delicious recipes!
Jules Shepard
0I was really looking to change up my morning routine – can’t cut out the coffee but THIS was a wonderful treat!
Cat
0OMG! This stuff is sooooo good! Light, refreshing, perfect! I made it twice in one day! Both times I used the full fat canned coconut milk (organic of course) and had to add about 1/4 cup water because it was way too thick. I used the Nutribullet and blended it (it’s a texture thing). The second time I added a squeeze of lemon juice and a tiny pinch of salt to elevate the raspberry flavor a bit. Soooo yummy. I could eat this every day!! Thank you so much. Best chia seed pudding ever!!!!!!!!!
Connie Condra
0Is there any substitute for the collegian peptides? I do not keep that in my pantry.
Maya | Wholesome Yum
0Hi Connie, Another type of protein powder would also work.
Nicole Dawson
0Such a pretty looking bowl of chia pudding. And the taste is amazing! Love the addition of raspberries and way to amp it up with the peptides.
Dreena Burton
0One of my friends is eating keto, and not eating any desserts (to my knowledge). He would enjoy this pudding I think!
jennifer
0This looks so yummy, I never thought to make with collagen powder (which I put every day in my coffee) — what a great way to get a little more. Plus raspberry –yum!
Kathryn
0This is so simple. I can’t wait to try this recipe out!
Anne Lawton
0I love chia pudding! There are so many ways to make it, and I love this version.
Isabella
0Love this recipe! Chia pudding is my favorite and I love finding new recipes! Thanks!
Chihyu
0I love chia pudding. I have yet to try a raspberry flavor but have a feeling I would absolutely love it!. Saving this recipe for later !
Renee D Kohley
0This is such a fun, special snack! My girls will love this!
Linda wilson
0Hi! Maya
What’s the serving portion? What are the macros if using coconut milk from a can and no collagen? Still learning… I’m new to KETO. Most recipes don’t include serving size, why?
Thank you,
Linda
Maya | Wholesome Yum
0Hi Linda, For this particular recipe the serving size is the entire recipe. Every recipe lists the serving size on the recipe card, in the notes. Unfortunately I don’t have macro calculations for variations of the recipe, only the original recipe is written, so you’d have to add those up if you modify it. If you’re just starting keto, check the guide to start a keto diet here – hope this helps!
Sandra
0Have a question here. Could one use blueberries (either fresh or frozen), or a frozen berry mix (thawed out enough to mash up) instead of raspberries?
Anyone out there try something besides the raspberries?
Maya, your input, please.
Thank You to everyone that replies.
Sandra
Maya | Wholesome Yum
0Hi Sandra, I haven’t tried that. In theory it should work, the only difference might be a slight difference in liquid content. Let me know if it works for you!
Cat
0I did the blueberry with frozen berries and didn’t change anything else, except I don’t use the collagen in this because it puts my protein macros too high (I have two scoops of it in my blender coffee every morning). I use canned organic coconut milk and have to add 1/4 cup water when I make it with any berry or it’s too thick. I also did a chocolate using 1 tablespoon cacao powder, 1/4 tsp cinnamon and 1/8 tsp espresso powder (you can omit the cinnamon and espresso) and a little more sweetener. When I made that one I had to add 1/2 cup water instead of 1/4 to compensate for the lack of berry juice. I don’t know how much additional liquid you would need to add for the chocolate if using almond milk, probably 1/4 cup(?). I make the pudding in the Nutribullet because I like the texture better when it’s blended. Next I plan to try a mixed berry, a strawberry and a strawberry/chocolate or raspberry/chocolate … or both! I’m going to go broke buying berries. I bought a 12 pack of 4 oz jelly jars – one recipe fills 3 of them and they are the perfect snack/dessert size portions. I’m obsessed with this stuff! It is so light and refreshing!
Randee Estes
0Can you make this without the Vital Proteins Collagen Peptides?
Maya | Wholesome Yum
0Hi Randee, You can, but they provide a nice boost of protein and other benefits.
Aimee
0Hi There,
Could I make this without the Collagen Peptides? How much will that affect the thickness of the pudding? the recipe looks great!!
Maya | Wholesome Yum
0Hi Aimee, Yes, you probably can, but I love the benefits of them.
Sharon
0Hi Maya! This Chia pudding looks yummy, but I was wondering if, after a night in the fridge to thicken, can it be heated in the microwave the next morning? I love warm tapioca pudding. Thanks!
Maya | Wholesome Yum
0Hi Sharon, Yes, you can heat it if you’d like!
Jeanette Clayton
0Mine thickened up immediately! I haven’t used any collagen peptides though as I don’t have any yet. Would that account for it? I made a double batch and put the raspberries in my nutribullet. I’m going to enjoy it with some Greek yogurt. Yum. Thanks
Maya | Wholesome Yum
0Hi Jeanette, Usually chia pudding needs to sit to thicken fully, though the process will begin right away. Sounds great with Greek yogurt!
Cindy
0Love this recipe, but wondering whether it matters if the raspberries are fresh or frozen? thanks
Maya | Wholesome Yum
0Hi Cindy, The recipe uses fresh raspberries, but you could probably thaw frozen raspberries and use those. Get rid of any ice crystals before thawing to make sure you don’t end up with too much liquid.
Tayler Ross
0I’d love to start my day with this chia pudding! Perfect for a quick breakfast!