Chia Seed Pudding

Chia seed pudding is a thick, creamy overnight breakfast made by soaking chia seeds in vanilla coconut milk until the beads gel into a spoonable pudding. This easy chia pudding is layered and topped with fresh mango, strawberries, and granola for a high-fiber, meal-prep ready snack.

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Prep Time 5

Setting (refrigerate) 4

Total Time 4 5

Servings: 2 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

Chia pudding base

0.25 cup chia seeds Use chia seeds for the best thick gel.
1 cup coconut milk or any plant-based milk Any plant-based milk works; keep it unsweetened if possible.
1 tbsp maple syrup or honey Adjust to taste for sweetness.
0.5 tsp vanilla extract For classic vanilla flavor.
1 salt Use a pinch to balance sweetness.

For serving

Fresh mango, strawberries, or blueberries Choose a mix or one type of fruit.
Granola Add texture right before eating.
Extra honey drizzle Optional, for finishing sweetness.

Method

Mix the pudding base

Whisk chia seeds, coconut milk (or plant-based milk), maple syrup (or honey), vanilla extract, and a pinch of salt together in a bowl or jar until fully combined.
Let the mixture sit for 5 minutes, then whisk again to prevent clumping.

Chill until thick

Cover and refrigerate for at least 4 hours or overnight until thick and pudding-like.

Serve

Stir before serving, and thin with a splash of milk if desired.
Spoon into serving glasses or bowls and top with fresh fruit, granola, and a drizzle of honey.

Notes

For the smoothest texture, whisk once after the first 5-minute rest to break up any initial clumps. Refrigerate in sealed jars for up to 4 days; the pudding thickens as it chills, so loosen with a splash of milk before serving. Freezing isn’t recommended for this recipe. For a dairy-free breakfast, use coconut milk (or another plant-based milk) and maple syrup for sweetness.