Three ingredient Chia Seed Pudding is a great healthy option for breakfast, a quick afternoon snack, or even as a dessert. Made with chia seeds, almond milk, and honey, this pudding is packed with fiber and protein to help get you through the day. Top with fresh fruit and a sprinkle of cinnamon and it’s the perfect pick me up!
Tips and Variations
- Add fresh or dried fruit, granola, chocolate chips, shredded coconut, anything you want!
- You can use any sweetener you like, not just honey. You can also skip the sweetener all together if you prefer.
- Mixing after the chia seeds have been incorporated into the almond milk is vital to ensure the mixture doesn’t separate in the fridge. You also want to make sure you don’t refrigerate it until the mixture is entirely clump free.
- You can substitute almond milk for coconut milk for an even richer pudding.
- White or black chia seeds work for this recipe.
Storage and Reheating
Storage: Store any leftover chia seed pudding in an airtight container (or individual containers if meal prepping) in the fridge for up to 6 days.
Recipe Card with Ingredient Amounts and Instructions
- ½ cup almond milk
- 2 tablespoons chia seeds
- 1 tablespoon honey
- ⅛ teaspoon ground cinnamon, optional
- In a medium bowl, whisk together the almond milk and chia seeds. Allow the ingredients to sit undisturbed for 5 minutes.½ cup almond milk2 tablespoons chia seeds
- Add the honey and cinnamon, and whisk again while breaking apart any clumps. Make sure the honey and cinnamon are well incorporated.1 tablespoon honey⅛ teaspoon ground cinnamon
- Cover, and transfer the bowl to the refrigerator for 2 to 3 hours.
- Remove the chia seed pudding from the refrigerator, stir, and check the thickness. Add additional chia seeds and return to the refrigerator for another hour to thicken. Add additional almond milk to thin out the pudding.
- Pour into cups, and add your favorite granola, nuts, or fruit. Serve chilled.
- See post for storage options.