Chia Pudding

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Lately I’ve become a little obsessed with chia seeds. They’re super healthy and so tasty! I throw a handful on my cereal, top my yogurt with them, and even use them in recipes. But one thing I hadn’t tried was chia pudding. Even as a chia seed lover, this seemed a bit strange to me, but I wanted to give it a try so yesterday I made my first batch!

chia pudding

Yummy and full of protein and fiber, it’s a perfect breakfast food but it would also make a great after-school snack! Just make it the night before, and you’re good to go for the next day.

Chia Pudding Recipe: raspberry topping

The topping possibilities are endless! Fruit is a perfect allergy-friendly choice but there are lots of other options as well. I also tried a nut-free trail mix that I had with seeds, dried fruit and chocolate chips.

Chia Pudding Recipe: topped with seed mix

Try this yummy (and easy!) chia pudding recipe then let us know what your favorite topping is!

Chia Pudding
  • ¾ cup unsweetened vanilla rice milk (or your milk of choice)
  • 2-3 teaspoons maple syrup, honey, or brown rice syrup
  • 1 teaspoon pure vanilla extract
  • 3 tablespoon chia seeds
  1. Add all ingredients to a mason jar or any container with a tight lid and shake to blend well.
  2. Refrigerate for at least 6 hours or overnight.
  3. Add your favorite toppings and enjoy!

*original recipe found on

Kristen is a commercial/food photographer living in East TN with her hubby, two adorable kids and goldendoodle pup; lover of light, sweets, and all things natural and organic. You can follow her on Instagram.

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