The Best Chia Seed Pudding Recipe (+ 5 Delicious Variations)

How to Make Chia Seed Pudding

I love chia seeds and use them all the time. Chia seeds are mini powerhouses packing more calcium than milk, more antioxidants than blueberries and more Omega-3 than Salmon.

Their texture can take a little getting used to, but they are so versatile and are a great protein-packed addition to many recipes because of their ability to thicken and gel.

What is Chia Pudding?

Chia seed pudding is a simple and delicious way to easily get the benefits of chia seeds. It takes minutes to make and has enough protein and nutrients to be a quick, on-the-go breakfast option.

This chia pudding could be put in reused baby food jars, small mason jars or even squeeze pouches to be included for school lunches.

Personally, I love this with some chopped soaked nuts, fresh fruit or even chocolate shavings for breakfast or a delicious low-sugar dessert.

How to Make Chia Seed Pudding

46 votes


Chia Seed Pudding Recipe



Yield 4 servings

Delicious and healthy chia seed pudding packed with protein, Omega-3, antioxidants and calcium that you can make in under 5 minutes. Basic recipe here, but see variations above.


  • 2 cups coconut milk (homemade or natural)
  • 1/2 cup Chia Seeds
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (or less) maple syrup (or sub any sweetener)
  • Optional: 1/4 teaspoon cinnamon powder


  1. For Blended/Smooth Version: Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth.
  2. For Whole Chia Seed Version: Blend all ingredients except chia seeds in a blender until smooth (including any added flavors, fruits or chocolate). Whisk in chia seeds.
  3. Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel. Stir or whisk a few times within the first hour to help it gel evenly. I prefer to make this at night to have ready for a fast breakfast the next day. It is also great to make in the morning for a delicious pre-made dessert at night.

Courses Breakfast

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Chia Seed Pudding Variations

The beauty of this recipe is that there are dozens of ways to customize it. You can change the flavor, the texture, the sweetener, the color and practically any other part of the recipe and it is almost impossible to mess up. I’ve included the basic vanilla coconut chia seed pudding recipe that I make below, but you can try these variations:

Different or Less Sweetener

Chia Seed Pudding RecipesIf you can’t have or don’t want to add the maple syrup as a sweetener, you can easily substitute stevia (no glycemic) or leave the sweetener out entirely if you like the natural sweetness of coconut and chia.

Stevia can be a very potent healthy sweetener if you find a good version that hasn’t been bleached or that contains added ingredients. My favorite brand is Sweet Drops and they have dozens of flavor options. My personal favorite is to use 5 drops of the English Toffee Stevia in place of the maple syrup in the original recipe.

You could also easily substitute dates or banana in the blended version of this recipe or honey in the whole chia seed version. Experiment and see what your family likes best!

Mix up the Flavor

I prefer basic vanilla chia seed pudding, but I’ve always been a vanilla ice cream person too. If vanilla isn’t your thing, here are some great flavor options you can try:

  • Chocolate: Add 1/4 cup cocoa powder to the blended version of this recipe and/or add chocolate flavored stevia
  • Strawberry: Add 1/2 cup fresh strawberries to the blended recipe. Or, try blending fresh strawberries into a juice and use as part of the liquid in the whole chia seed recipe
  • Chai: Add 1 teaspoon ground cinnamon powder and a pinch of cardamon and cloves for a chai flavor.
  • PB&J: Add 3 Tablespoons each of natural Peanut or Almond butter and Jelly or Jam of choice. Blend into recipe if using blended version. For whole chia seed variation, blend the peanut butter and jelly into the milk before mixing in the seeds.
  • Pecan Pie: Add 1/2 teaspoon of ground cinnamon powder to the base recipe and an optional 1/2 teaspoon of almond extract. Mix 1/2 cup of chopped toasted pecans into the finished pudding.
  • Matcha: Add 1 tablespoon Matcha Green Tea Powder to the mix for a bright green chia pudding naturally (great idea for St. Patrick’s Day!).

Blended vs. Whole Chia Seeds

There are two texture options for chia seed pudding. I prefer to keep the chia seeds whole because I love their texture, but if you prefer a smoother texture that is similar to “regular” pudding, a blended version may be your preference.

Either way, this recipe takes less than 5 minutes to make. Here’s the difference:

  • For the whole seed version, just leave the seeds whole and whisk the ingredients together. If you are adding flavors (strawberries, PB&J, spices, chocolate, etc) you will need to blend these into the liquid (milk and sweetener) first before whisking in the chia seeds to keep the flavor from being uneven.
  • For blended (smooth) pudding, just dump all the ingredients in a high speed blender and blend until smooth. I prefer to do this with chocolate or colored options as the simple vanilla recipe will have a grayish color when blended.

Up the Protein

I love to add a little more protein to this recipe, especially if it is going to be a breakfast recipe. I add 2-4 tablespoons of collagen powder (I use the blue-lid kind from here). This adds more protein and skin/hair boosting-collagen without changing the taste at all.

How Long Can You Keep Chia Seed Pudding?

This recipe uses all natural ingredients and is not a processed food. It tastes best within two days after it is made. The ideal time to eat is the day after making it for best flavor. I prefer to make at night to have it ready the next morning.

This delicious pudding vanishes so quickly in our house that I don’t know if it will last longer than 4 days. I would recommend only making the amount you plan to eat over a 2-3 day period for best flavor and freshness.

Chia seeds are a protein-packed wonder food. Make this delicious chia seed pudding with only 4 basic ingredients (and try my 5 delicious variations!).

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Reader Comments

  1. Hi Katie,
    Love your site. Been a fan of yours for a couple of years now. I learned about chia seeds pudding off of the chia seeds bag. And I too experiment with the flavors. Love some of your suggestions like the Pecan Pie! Under the flavors though you wrote Chia flavored twice, instead of Chai (like the tea latte).

    • Loren Cordain no longer advocates eating chia seeds because the gel can prevent absorption of nutrients and eventually cause leaky gut; studies have shown higher inflammatory markers with consumption of these seeds. Not sure what to make of this but maybe further research. Probably the amount you eat as a healthy dessert won’t matter though.

      • Who’s Loren Cordain? I eat chia pudding most days because I read that it can thin out your blood. I have a doc who’s being over cautious with warfarin, which I think is completely unnecessary for me, but since chia does some thinning, I’ve been sure to keep a supply of chia pudding in my fridge at all times. I make it with DIY nut milk and throw in the mash.

        • The key with warfarin is to be consistent. if you normally eat a lot of green leafs, garlic, ginseng, chia seed, etc that is ok as long as you consistently eat that way. Coumadin must reach therapeutic levels so if you eat the same way while reaching your therapeutic levels then you can continue with the same diet. For example, one green salad each day. If you are not consistent then it’s better to avoid all blood thinning foods because Coumadin can cause gi bleeds and more. The good thing is there are regular tests with Coumadin so you can determine the therapeutic levels. Talk to your doctor about it.

      • Loren Cordains claim I have not heard before. However, recommended to me by my naturopath, I use a Chia & flax seed fiber daily for part of my IBD treatment, and I have had incredible results.

    • What is homemade or natural coconut milk. Did you mean homemade or store bought? That makes more sense.

  2. Katie, you used to recommend another type of collagen – the one in a green round box. Do you still use it or you switched, if yes, why and do you consider the other brand still good?

    • Both are good brands, but I’ve been able to verify the sourcing of Vital Proteins more and have switched to it… I’d still use great lakes if you have it though.

      • Not to rain on your parade, but according to their website, Vital Proteins get their product from Brazilian cattle. Just watched “Cowspiracy” and it really affected me. The Brazilian cattle industry is responsible for driving widespread deforestation of the rain forests at an unprecedented rate to cater to the corrupt industrial livestock industry, which itself produces massive amounts of CO2 and contributes heavily to global warming.

        I know it can be really difficult to try and be a responsible consumer when there are so many factors to consider – nobody’s perfect, but it’s at least good to be informed 🙂

        • I agree! I substitute or leave out any animal products in recipes from this site. You really don’t need them, it’s better for your health, the planet and the animals!

          • oh oh oh, I have never heard of dietary collagen supplements before reading this recipe and I think I’m gonna be sick – they could only come from the collagen of other animals surely?… so I click thru to learn more and yes from cow skin! I wouldn’t even have that on my floor let alone in my body. Can you imagine the processing that has gone through to become a neat little pill for us to take? So far off the scale of whole food wellness that it is hard to comprehend.

          • Collagen is incredibly healthy. And in order to be in optimum health, it’s necessary to consume both plant and animal products.
            Remember, plants are living things too. A life must always be sacrificed in order for another to survive.
            Also just because cows in Brazil contribute to that specific disaster, doesn’t mean that these cows in particular contribute. I could talk about factory farming in America but that doesn’t speak for every American farm.

      • I have a question. I attempted to do the chia seed pudding. Put coconut milk, chia seed cinnamon, all in a mason jar overnight and this morning it looked the same. No pudding, just milky.

        • Did you blend it before putting it in the Mason jar? I find that I need to blend for at least 2 mins to get the desired texture before refrigerating. When blended for less than 2 mins I find it doesn’t gel up as much even when left in the fridge over night.

        • The only thing I can think of is that you used less chia and too much milk. Definitely shake after you add all ingredients. I also will check after about an hour and give it another shake. I just make pudding last night, but used 1% milk…added and half tsp of honey and dash of cinnamon and was perfect!! I have make with almond milk too and turned out perfectly. Not sure if coconut milk makes a difference.

        • Hi Lisett 🙂 I’ve found that brands and seasons make a difference to how much the seeds gel. It’s probably just the batch you have. When I get a new bag I test it by adding a teaspoonful to 20ml of water, stir it up every few minutes until it gels. You can then see if you need more or less water. Also if the liquid you use is very acidic it won’t gel very much.

  3. Hi there. Your email appears on my screen as a pop-up, if that is the correct description. If Gmail gets dropped then so does your email because I have to sign on again. How can I receive your email in my Inbox?
    I missed out on the one about making your own yogurt. Can you resend it to me please?
    Frances from Sunny South Africa

  4. I love this and make it all the time! Some great ideas on variations!

  5. I think you meant Chai on the third option down. Auto correct kills me sometimes. Looks delicious. Can’t wait to try it. I’ve been looking for a real food calcium powerhouse.

  6. Looks like a great dessert! Can you use raw milk instead of coconut mik?

      • In this recipe do you use full fat coconut milk? Wouldn’t it make it really thick?

        • Yes… but that’s not necessarily a bad thing. It comes out really rich and creamy.

          • Can one use almond milk or cheap coconut milk instead?

            (And how does one keep the seeds from sinking to the bottom and forming a thick lumpy goo instead of soaking evenly and forming a soft gooey pudding? Is this because I used almond milk instead? It tasted wonderful anyway, though.)

          • You can. With alternative milks, it helps to stir once or twice during the chilling process.

        • I liked the flavor, but it was too creamy for my taste, and the coconut flavor was really strong (almost overpowering the cocoa) so next time I will try it with 1 cup coconut milk and 1 cup water.

      • I use almond milk 🙂
        love chia puding

  7. Are chia seeds like flax seeds, where you have to ground them to get their nutritional benefits? Otherwise the body just passes them straight through?

      • Chia seeds are best left whole for the most nutritional value, where flaxseeds are best ground… that’s what I been told 🙂

        PS…love this pudding!

      • Hi, I’m new to Chia seeds but I was so exited to try this pudding. I made it exactly according to the chocolate recipe but I use ground Chia seeds because that’s what I had at the time. It had SUCH a bitter aftertaste! My whole family tried it and couldn’t eat it? I had to throw it all out. What could have happened? Is it the ground Chia seeds? Because, I blended it so wouldn’t that have ground them up anyway? Please help.

        • I think it’s the blended chia. We had the same issue. It doesn’t taste that way with whole chia seeds

    • I’ve had the same thought/concern and never seen anyone address that issue.

      • I used ground Chia seeds and my chocolate pudding came out with a very bitter after taste. I thought it would be OK to use ground since it’s ok to blend the pudding. Is there a difference?

  8. Do you still use/recommend Great Lakes collagen?

    • Both are good brands, but I’ve been able to verify the sourcing of Vital Proteins more and have switched to it… I’d still use great lakes if you have it though.

      • Hi! I have both the blue and green containers of Vital Protein but cannot discern the benefit difference between the two. The blue dissolved much easier than the gooey green but is there a benefit difference you prefer between the two?

        • They are both the same in terms of benefits, really. They just have different uses.

  9. Would it be ok to substitute almond milk for the coconut milk? I usually have almond on hand but not coconut.

      • I make this with almond milk all the time (usually with cinnamon and honey for flavoring). Works like a charm!

  10. What about the phytic acid in Chia seeds? I’ve read a lot of conflicting information on the health benefits vs harmful effects of Chia seeds. I think this is a confusing issue for many of us and I would love to hear your thoughts.

      • Thanks! Can you tell me why the phytic acid in chia seeds doesn’t bother you?

        • You have several articles/recipes for chia seeds but you’ve never addressed the phytic acid in them. I’ve seen several people ask questions about this and I wonder why you haven’t posted an answer for any of these questions. I hope this doesn’t come across wrong- I love your recipes, resources and cookbook. Just genuinely wondering 🙂

          • Lots of things contain phytic acid. It’s all about moderation and comparative levels. The omega and antioxidant benefit outweighs the phytic risk.

            Even drinking too much water can kill you, but we all still drink that. Moderation.

            Here’s more info on phytic acid:

  11. I will definitely give a try today as they really live chia seed. Thanks for sharing this wonderful recipie.???

  12. just like to share my breakfast recipe for the past 6 yrs, from new zealand.
    1 tablespoon poha or flaked rice
    1 tablespoon quinoa
    1 cup hot water cook until quinoa gets a tail then add
    1 heaped tablespoon mixed dried fruit/goji berry/raisin/sultana/cranberrys ,boil untill soft add
    1 tablespoon chia seed boil until thick
    add gluten free corn flakes and almond milk
    keeps me going for 4hrs

  13. I have to be very careful with seeds as I have a diverticular problem, but I get round this by grinding any seeds before using them in a recipe.

  14. Yum! I love chia seeds and I’m looking forward to trying this. Could I substitute a protein powder or skip it if I don’t have collagen? I love all your healthy recipes!! Thanks so much ?

  15. This recipe serves 4, so I/8 c of chia seeds per person. There’s enough protein to call that breakfast?

  16. Just made this today…Great stuff! I used raw goat milk and coconut sugar and added the collagen for protein. Kept it simple with vanilla and wow! This is a tasty treat with a protein bonus. I’m so grateful to have a new option. Thank you!

  17. Can I use Silk Almond Coconut Blend Milk for this recipe?

  18. I made the made this and my kids loved it! Just made the chocolate one tonight, my girls said they couldn’t wait until they can try it. Thanks for the recipes!

  19. Thanks for sharing this wonderful recipe, Never did I know that chia seeds were so nutritious. It has more omega-3 than salmon wow, I need to try this out for myself.

    • You better do some research on that this is what I found out … it’s important to keep in mind that the Omega-3s in chia are mostly ALA (Alpha Linolenic Acid), which is not as beneficial as you may think.

      ALA needs to converted into the “active” forms, EPA and DHA, before it can be used by the body.

      Unfortunately, humans are inefficient at converting ALA into the active forms. Therefore, plant Omega-3s tend to be vastly inferior to animal sources like fish (21).

  20. At what age do you start giving chia seeds to your kiddos? My “baby” is almost 14months. Fine for her system?

    • I started giving them to my son when he was about 12 months and he loved them!

  21. Wonderful recipe..
    My mouth is watering, can’t wait to try this recipe, thanks for sharing.

  22. I can’t believe I waited so long to make this. It is totally addicting, I have it every morning. Thank you for your amazing site.

  23. Hi Katie,

    Love your blog.

    If all kind of seed and grains contain phytic acid, do we also need to soak chia before making it into pudding?

    • You can’t soak chia seeds like you can other seeds and nuts because they absorb moisture.

    • I always soak my seeds before using so I can digest them.

  24. Just wondering what would happen if I heated the cocoa and milk and sweetener so the cocoa would completely dissolve before adding the China seeds….would it mess things up ? Or maybe speed things up ?

    • Will speed things up. You can practically do anything you like with the seeds. There is no wrong way. Any liquid, any flavour. I love it jelled with an espresso coffee shot then served with maple syrup and cream!

  25. 1/4 cup sweetener? Is that a lot?

  26. How long can you keep this pudding in the fridge ?

  27. I am going away for 5 days and would like to make the Chin pudding for breakfasts. How long can you keep in the fridge for?

    • It has lasted at least 3-4 days for me but I don’t think I’ve ever made enough at once for it to last longer than that in our house so I”m not sure…

  28. I just tried this recipe for one – testing it on myself as a beginner. I went out and saw all the different chia seeds, and then saw the ground one, and got that, figuring it might give me the other version if I wanted it. I followed you recipe using vanilla coconut milk and added a bit of molasses, shook it in a jar and poured into mug, letting it set 4 1/2 hours in the refrigerator. I’m tasting it now, but it’s barely set and goopy :/ What did I do wrong? Should I have used the whole chia seeds instead? Is this package of ground chia salvageable? HELP!

    • I’ve never purchased pre-ground chia seeds before so I don’t know if they lose any of their “gelling” properties over time. YOu should be able to add more chia powder and blend though and see if that thickens it.

    • The the same thing happened where I followed the recipe, I allowed it to chill overnight but it never gelled and was clumpy and goopy as well. I even bought chia seeds. This was a B.S. recipe and a waste of good coconut milk.

      • Did you mix it at all before serving. And did you use ground chia seeds or whole? Since this contains all whole food ingredients and isn’t homogenized and doesn’t contain binders, it will have some natural texture variations, but all should go away once mixed.

  29. I made this this morning and when I checked it after several hours all the chia seeds were lumped together on the bottom 🙁
    I was able to salvage it by blending it but curious if anyone else has had this happen

    • No need to worry, this does happen and is normal and preventable. About 5 minutes after you mix in the seeds give it a shake/stir, and again 10 minutes later. By then the gelling will have started and the seeds will stay in suspension and not sink to the bottom.

      • Great suggestion! I had this same issue. I just mashed up the lump with a fork but would prefer to prevent it all together.

      • Wow! I cannot believe Wellness Mama wouldn’t include this stirring tip in the actual directions, since its critical to the recipe turning out well. If you follow the instructions to the letter and just pop it in the fridge for 4 hours, you end up with a thick, inedible crust of chia seeds on the bottom, a total waste. Who knows how many wasted batches this has caused. What a stupid oversight. Can you please update this lazy recipe with one more step so that you stop wasting people’s time? Rediculous.

        • Wow- angry much? Added the tip to the recipe, but I’ve made it without doing this many times and never had a problem. If there is any clumping, I’ve always been able to stir before serving and have it all achieve an even consistency.

  30. I tried it three times before I got the consistency I liked with evenness of texture, and in half the amount for a single serving, or enough for 3-4 mini portions, but using half the recipe. Here are some of the things I tried and now do:

    * 1/3 cup white chia seeds (whole! I tried ground and they wouldn’t congeal). I sometimes add another 2-3 tablespoons if it’s too watery.
    * I used 3/4 coconut milk combined with about 1/4 of regular cow’s milk (don’t kill me!) I also tried gently heating the milks a little bit to aid in getting the chia seeds to open up. Today I put the 3/4 cup of slightly warmed coconut milk in blender, and added the 1/4 cup of cold 4% milk at the end**
    * Blend the milk(s) with vanilla extract and/or honey, if using, and any spices first, for 30-60 seconds to make sure your ‘base’ is well-blended.
    *When adding the chia seeds, I use a plastic spatula and gently stir with blender off to make sure the seeds are wet and don’t fly up into the blender and stick to the walls and not get into the milks (done that 😉 ).
    * Work rather quickly once you add the chia seeds, blend about 30 seconds, then —
    * add the cold milk, which will start the process of thickening. ** If it’s somehow still watery, add the 2 Tablespoons of chia seeds. But hold off and try it this way first. (Also I found the added collagen powder did wonders to help it congeal, too!) Blend about 15-30 seconds, see if you need to Pulse a few times, and —
    * Pour immediately into container, using spatula to get every last bit out of blender.

    Hope this helps! I tried it like this today and had only a very tiny amount of chia seeds below the level of the blades in the blender.

  31. Is there a way to make hot chia pudding? Something about the coldness of it mixed with texture doesn’t sit well with me and makes it hard to eat a whole bowl of it, same with overnight oatmeal. It is delicious however!

    • heating it would kill the valuable and delicate omegas.

    • Hi, hate to contradict others on here, but the chia company says that it’s fine with heat, you can boil & bake with it, but it can’t be boiled for a long time as that will destroy the omega’s

  32. How many calories is there in this recipe? per serving as well? Working on a meal plan, so it’d be great to know!!
    Love this recipe by the way! ^o^/

  33. I read the comment above about grinding the chia seeds and you answered it’s not necessary. But I was wondering if it’d be possible and still yummy? Have you tried it? My doctor says I’m having too many seeds that’s causing problems. Grinding could help I wonder? Wails still being able to enjoy the seeds.

  34. Hey’ with the chia seed puddings can you use normal milk if you aren’t a fan of coconut milk?

  35. What are the nutritional facts on this recipe, im getting ready to make this now, it sounds yummy

  36. I’m about to make my first chia pudding. Why does maple syrup seem to be the preferred sweetener? I’m guessing the two ingredients (chia seeds & maple syrup) compliment one another and I just wont get it unless I try it? If that’s not the case, what about agave? Sure, sure, there’s stevia which I’ve been making myself use in tea everyday for 3 months now. But, until I develop that acquired taste, is maple syrup really what most people like best in chia pudding?

  37. I followed the basic recipe and used 1/2 cup of whole Chia seeds, but 11 hours later, it is still liquid. Not sure why it hasn’t set. Any thoughts?!

  38. I drop in some mooshed up pumpkin or sweet potato with a dash of pie spice. Try it with some left-over smoothie as the liquid…as if that ever happens… but you can make extra just for this.

  39. I am planning on preparing this pudding today. Since I am not a fan of Stevia in any form I plan to use coconut nectar which is my favorite sweetner at this time. I am surprised that no one else mentioned coconut nectar. Low glycemic and very good for folks like myself that have hypoglycemia. Look forward to this treat! Thank you.

  40. Ack! I made a chocolate version of this but it had a horrible bitter aftertaste. Does it matter whether I use the black or white chia seeds? If that’s not an issue for anyone else, it must’ve been my stevia. I used 2Tbsp of cocoa powder so it was definitely not a too chocolatey issue.

    It didn’t go to waste because my 5 and 7 YO thought it tasted fine. The teenager and I were just trying to get the bitter taste out of our mouths.

    • Tabitha- any insight on getting rid of the bitter aftertaste? I experienced the same thing. The kids don’t mind it, but I can’t handle the taste.

      • Did you blend yours to hide the frog egg texture? I’ve seen people use almond milk and coconut milk with good results. My seeds taste fine if I use them for chia-ade but I do taste the bitterness if I throw a tbsp in a smoothie. My current guess is the cracked chia seeds give off the bitter taste. We are going to try a half batch with unblinded chia as pictured.

        Thanks for asking because I was starting to think we were the only ones with bitter chia issues. Lol

  41. What coconut milk do you use? Any particular brand?

  42. Hi, do you know of any toppings that I could use on my chia seeds that doesn’t include fruits, nuts or seeds? I’ve been looking all over but can’t find them. I really want to enjoy my pudding but I don’t want to wreak havoc on my teeth with the phytic acid in the nuts/acidity in the fruits. Any tips would be helpful. Thanks.

    • You could top with some chocolate shavings for a dessert. Shredded coconut would also be good. Of course, you could always just top with some spice like cinnamon or a bit of nutmeg …

  43. I was wondering if it would work to add flax seed to the pudding ? If it was a flax seed and chia mix I was using ?

  44. Thank you for this wonderful recipe! I add a pinch of salt to help round out the flavor. My favorite way to eat it is with fresh fruit on top. Pineapple is a divine addition!

  45. Is it possibile to add some heated stewed apple or other warm topping to heat it up on a cold winter morning? or would heating destroy the nutrients?

  46. Hi Katie, thanks so much for your recipes/blog! A first time mum and I really enjoy it! I’m just wondering if I could give this to my 8 month old baby for breakfast? She doesn’t like porridge so trying to find something for her. So far she just has yoghurt and fruit but would like another couple of options!

  47. Hello There,

    Just found this recipe and just had a question How long does the chia seed pudding keep, could you make a batch to last the week on a Sunday or do you have to make it fresh each night?

  48. I just made this recipe tonight using some minor substitutions, almond milk and half of a vanilla bean, and it worked out great! For the people who said it turned into a glob of chia seeds on the bottom, all you need to do is stir it once every hour or so. After the first hour there was indeed a glob on the bottom, but after a quick stir it mixed together. I stirred it two more times and by the 4th hour it was perfect and delicious! Will be making again in bigger batches 🙂

  49. Does anyone know the calories per serving on the basic recipe and/or variations?

  50. Ok, I have not idea what I am doing wrong but everytime I go to make a chia seed pudding it never sets. I have tried both black and white seeds. I mix the ingredients and in the morning it just liquid! HELP! What am I doing wrong?!

  51. I was wondering what the texture of the whole seed version is supposed to be. I made this recipe last night and this morning I tried a bite. The seeds absorbed all the liquid, but were still crunchy in the middle. The flavor was great, and I didn’t necessarily mind the crunch, but I’m wondering if they’re supposed to be soft all the way through to be more like tapioca? Should I use more liquid next time? Thanks!

    • It is definitely still a little chewy and won’t ever be quite as soft as tapioca, but you can make it slightly softer by adding more liquid.

  52. I like to mix chia seeds with plain greek yogurt and honey. Sometimes I add some oatmeal or bran too and let sit overnight to eat for breakfast.

  53. I just made my first batch.

    Into my vitamix in this order:
    7 tablespoons whole chia seeds
    2 cups So Delicious Chocolate Coconut Milk
    3 tablespoons coconut flour
    Vanilla extract
    Started on low and slowly turned to about 7. It thickened up really quickly.

    a handful of soaked almonds
    About 1/3 cup of cacao nibs
    1 tablespoon chia seeds

    Ran just long enough to incorporate.

    Voila! Almond Joy chia pudding into 4 jars for breakfast this week.

    Thanks Katie !!!

    • Hi Emily, did you add the almonds, nibs and 1T seed to the vitamix and mix or did you just add those as toppings?

  54. This is delicious but I used the exact recipe, stored overnight and the texture is totally off. It’s too firm like a spoiled freezer burnt ice cream. Suggestions? Perhaps more coconut milk? I used Spectrum Essentials Chia Seeds and canned raw coconut milk. :/

    • I’m guessing it was the canned coconut milk. Canned coconut milk is often used in ice cream recipes because it thickens the recipe a lot more than regular. 🙂

  55. Super excited to make this! Just had one question and sorry if it’s a silly one…when listing coconut milk as an ingredient is that canned full fat or the boxed coconut milk found next to the soy and regular milk?

    • Both will work, though the canned one will make a slightly thicker pudding

  56. love thechia seed pudding packed with protein, omega 3 fatty acids, and anti-oxidants and calcium. Perfect recipe.

  57. I do not have a blender. It looks like the other ingredients (not the seeds) would mix well without one. Do they?

  58. I only had enough coconut milk for one cup so the other cup I used vanilla soy milk.. I also didn’t have maple syrup so I used agave syrup instead. I took half of the mix and made chocolate pudding, blending the chai seeds. And the other half I made the original vanilla with whole chai seeds. The vanilla one tasted ok but the chocolate one came out really bitter and bland. My husband hated it. Did this happen to anyone else? Or is it just because of my changes to the recipe?

    • I haven’t had chocolate turn out, but I thought it was the blending that made it taste horrible (bitter aftertaste). Hmm. Guess we’ll try vanilla and see how that goes.

  59. I made this recipe last night. As of this morning, it was still runny. Did I do something wrong? My measurements were not exact and I do not have a blender.

    • You probably need to add more chia!

  60. HI. Can you provide nutritional content, i.e. protein, carbs and fats breakdown in general for your chia seed pudding recipe by serving?


  61. I’ve read tons of comments on here! So I love chia seeds, and one thing I’ve learned is once you start experimenting with them, they are easy to eat! I sprinkle a bit on my salads now, and I love the crunch. We simply mix a few tablespoons with almond milk and let set in the fridge 15-20 minutes and eat. I sometimes just take a spoonful of peanut butter and sprinkle some on- so good! Or on a bit of toast. Don’t be afraid to try new things- just be mindful to not eat too many dry as they expand. Exact recipes aren’t necessary. Just taste and let set! So good!

  62. Is there a drink this goes well with?

  63. Excellent recipes on your site. But cut out the sweetener in Chia pudding. It will not contribute to your health !

  64. this is my afternoon snack. I use kefir and coconut yogurt though, instead of coconut milk. I’ll have to check out that comment about Loren Cordain’s concern with how chia can affect the lining of the gut and increase inflammatory markers. Hmmm….

  65. I may have missed it but don’t see the nutritional breakdown – fats, protein, carbs. Can you post that please?

  66. Looks tasty 😉
    What about the physical acid in the seeds? How do you remove the phytic acid?

  67. I’m usually confused by recipes that call for coconut milk. You can buy it in a carton, like soy and almond milk. You can buy it in cans, like evaporated and goat’s milk. You can get it low fat and regular, organic or non organic. Then there is the liquid inside a fresh coconut – or is that coconut water? Could that be used? Is there any difference in which type of coconut milk to use for different recipes, – specifically this chia pudding recipe – or is it all the same?

    • Any coconut milk will work… and what is in the coconut is coconut water 🙂

  68. Katie, please help me! I have tried the Chia pudding recipe twice. Both times my Chia seeds did not absorb the coconut milk. It stayed watery instead of gelling up because the seeds did not absorb. What am I doing wrong? I followed your recipe for whole Chia seeds. Any suggestions? Thank you!!

    • What brand of chia seeds did you use? Had they been dried or irradiated in some way?

      • The same thing happened to me. My seeds were dried.

  69. Hi there!

    Made this recipe in chocolate and while it tastes great it’s quite tough. No biggie, but should I add more coconut milk next time?
    I noticed the chocolate is suggested for a blended pudding where as mine wasn’t blended. Could this be the issue?

    Thanks in advance!

  70. Could you make a mint one? Like with mint extract and maybe mint leaves? I haven’t tried it myself, but I’ll be sure to make it soon because I’m not a big fan of chia seeds, and this sounds good…

  71. Delicious recipes for chia seeds! I hope I can make some of them. It’s never to late to start eating health and wholesome love.

  72. Can I use regular milk instead of coconut milk? We don’t generally have it on hand, and we can drink milk.

  73. Hi, I have attempted to make a pumpkin chia seed pudding with mixed results. I’ve liked each batch enough to eat it regardless of less than optimal taste. Besides, I think of the nutritional value. My husband, alas, won’t touch it. I have to admit that I either have put too much pumpkin spice powder or not enough and too much pumpkin pulp or not enough. I snuck some coconut oil in it too. That turned out to be a good idea. Thanks Katie. Keep shining.

  74. I’ve loved your site for years! Thank you. I did notice an ad for planned parenthood on your page today. I was truly saddened. Do you support them?

    • Not at all! That should not have slipped through! I’ll fix that ASAP.

  75. I just tried making a version using coconut nog, and a little extra cinnamon. I’m really excited to see how it turns out. I make it for my one year old son and I all the time. He especially can’t seem to get enough of it whenever I make a batch. Thanks for the recipe! Love your site, Wellness Mama(:

  76. Great recipe! It didn’t look too tasty, but, as I should have learned from my health journey, looks are deceiving! It was very vanilla-y :). Overall, it was definitely a keeper, and that’s saying I don’t generally like chia seeds. My mother did say that she got a slight stomachache after she ate it, though.

  77. I put lemon extract in mine. I used a lactose free milk the first time and then almond milk mostly afterwards. I miss eating lemon meringue pie or lemon cookies…so I added this to my pudding and this is so much healthier and still yummy! Maybe a combo of vanilla and lemon would be great also?!

    I have also had chia pudding in the fridge for 4 days at least. I just took a bite or two…hopefully I’ll still be ok in the morning. Only reason it sat so long is because it was Thanksgiving and I totally forgot it was there.

    Thanks for all your chia pudding ideas. I love this stuff. One of my former co-workers calls it fish food. ? Also when I’m eating Quinoa.

  78. Just started us out grain free when we got back from our Christmas Holliday. We had no food in the house, so it was a good time to start over! The four year old is confused why I won’t just get “regular pizza crust” but LOVES that I let her have pudding for breakfast, and loves helping me make it in the blender the night before. We added some dark chocolate chunks to our second batch because my husband requested more chocolate-tyness. It tastes so darn good! 😀

  79. Hello from Apex, NC
    Made my first batch of chia pudding last night. 2 cups unsweetened coconut milk, 1/4 cup sweetener and 1/2 cup chia seeds. I left the seeds whole and although I mixed it well, after about 4 hours in the fridge I stirred it up again as some of the seeds had fallen through to the bottom. No biggie and I actually think that would have been a great time to separate it into individual portions. As it stood I ate the entire batch in two days with fresh blueberries and raw honey. Love it!

  80. Hi. Love the chocolate version of this recipe! Thank you so much for posting. 🙂 Can you please tell me how many servings this makes and, if possible, the nutritional information per serving (chocolate version). Thanks!

  81. This is not bad. If your expectations are adjusted for “hey, it’s a diet dessert, after all”, you’ll probably like it. If you are looking for something that is virtually indistinguishable from regular pudding, this isn’t it. I made two versions : chocolate using chocolate soy milk (no cocoa powder) and vanilla using coconut milk (carton in the refrigerator section). I added a few tablespoons of coconut flour to both per another commenter’s suggestion to help it thicken more and used powdered vanilla in the vanilla version. Got black chia seeds from the bulk foods section of my grocery store. I also used corn syrup as the sweetener because it was what I had and I didn’t think I’d like maple syrup in “pudding”. I used a blender and did not find that it pulverized the chia seeds; mine still look pretty much whole, which is fine with me. Maybe if I’d run it longer. The vanilla was thickened immediately when I poured it out; the chocolate was still very thin but I’m assuming it will thicken in the refrigerator.

  82. I’m having some trouble with my recipe. I wanted it to be smooth so I put everything in the blender, but the seeds were still whole and quite crunchy.
    Also, can you sub unsweetened almond milk for the coconut milk in this recipe?
    On a side note, I love your blog! I’ve done several random google searches that led me to your site and you’ve got some really great information! Thank you!

    • You can definitely use almond milk instead. Chia seeds are tough to blend. You might try to hydrate it and then blend right before serving to get it smoother, as the chia seeds will have already absorbed the liquid and will be easier to blend.

  83. Hi, Love this recipe. Any idea the approx. calories and protein per serving?
    Thanks so much!!!

  84. Hi, I followed the directions and mine is so loose!! I thought it was going to be like a pudding! Help!!

  85. Excellent! Thank you for posting this simple recipe along with lots of serving options. I first tried this pudding at the recommendation of a waiter in a Dallas restaurant and became an instant convert of this superfood. I was so pleased to find your online recipe – I just served it topped with granola to my daughter, a new mom. Delish!!

  86. Thanks for your informative reply. I have resisted taking Coumadin and am pretty sure that I’m correct. I don’t want to be dealing with that blood test weekly, and I think it’s overdoctoring in my situation. Still loving my chia pudding. It gels like a champ.

  87. has anyone tried soaking the chia seeds in pineapple coconut juice ? too much acid for the seeds to thicken?

  88. I refused to take it and I still don’t take it, the Warfarin. But I always have chia fruit
    pudding in my fridge and freezer!

  89. WHY does it always curdle???

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