This simple chia pudding is an excellent base for all your favorite toppings. I love chia seed pudding as a healthy treat, and best of all, hands-on prep takes about 60 seconds.
I admit I avoided chia pudding for years because of its unusual texture and not having chia seeds on hand. After trying it in Asheville last summer, I decided to make my own. I’ve been bringing chia pudding to work for a few weeks now and my co-workers tease me about how it looks, but they love the taste.
Full disclosure: if you’re sensitive to unusual textures, chia pudding may not be for you. But if textures don’t bother you, I think you’ll enjoy it. After soaking a few hours the seeds soften and the pudding becomes fairly smooth.
The Ingredients
This basic chia pudding requires just three main ingredients: chia seeds, milk, and maple syrup. It’s delicious on its own, but toppings are what make it special.
Chia seeds: Chia seeds are widely available now—look for them at grocery stores and natural-food markets. A pound of organic chia seeds is inexpensive and lasts a long time, so they’re a cost-effective pantry staple.
Milk: I usually use non-dairy milks such as almond, cashew, or an almond-coconut blend from a carton. These keep the pudding light while still thickening nicely. If you prefer, you can add a splash of canned coconut milk for extra creaminess or use dairy milk.
Maple syrup: I prefer pure maple syrup for natural sweetness. You can adjust or omit the syrup depending on how sweet your milk is.
For toppings, bananas add natural sweetness and a creamy texture that reminds me of Southern banana pudding. Fresh berries—raspberries, blueberries, blackberries, or sliced strawberries—are great choices because they’re flavorful and relatively low in sugar. Chopped stone fruit like peaches or cherries also works well. I sometimes finish with unsweetened coconut flakes for extra texture.
The Process
The ProcessPrep takes under five minutes. Combine chia seeds, your chosen milk, and maple syrup in a container with a lid. Stir well, seal the container, and refrigerate for at least six hours or overnight so the seeds can absorb the liquid and thicken.
Before serving, you may want to add a splash of milk if the pudding has become very thick. Spoon into individual dishes or jars and top with banana slices, berries, coconut flakes, or any favorite toppings.
For serving, I like to layer banana slices and chia pudding in small glasses and finish with fresh blueberries and a sprinkle of unsweetened coconut.
If you try this chia pudding, let me know in a comment or share a photo—I’d love to see your creations!
Easy Chia Pudding
Ingredients
- 2 cups original almond milk*
- 5 Tbsp. chia seeds
- 1 Tbsp. pure maple syrup (optional; I omit if using original almond milk)
Toppings
- 2 medium bananas
- 1/2 pint berries
- A sprinkle of unsweetened coconut (optional)
Instructions
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In a medium container with a lid, stir together the milk, chia seeds, and pure maple syrup. Cover and refrigerate for at least 6 hours or overnight to thicken.
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If needed, add an extra splash of milk before serving. Spoon pudding into individual dishes and top with banana slices, berries, and coconut flakes just before eating.
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Stored without toppings, chia pudding will keep in the refrigerator as long as the milk remains fresh.
Notes
If you use unsweetened almond milk, add an extra teaspoon or two of maple syrup, to taste. If using dairy milk, additional sweetener is usually unnecessary.
Nutrition
Heavily adapted from an online chia pudding recipe.
Other easy, healthy dessert recipes you may enjoy:
4-Ingredient Peanut Butter Banana Oatmeal Cookies
Easy Caramelized Skillet Peaches
Flourless Peanut Butter Banana Chocolate Muffins