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!
Chia Seed Pudding
Looking for a snack or breakfast option that will give you the energy you need while also leaving you feeling satisfied? Our recipe for Chia Seed Pudding is just what you’re looking for.
Healthy without skipping out on flavor, this “pudding” is prime for topping with your favorite fruits or granola to get and keep you going throughout the day. It tastes like a dessert but is full of the fiber, healthy fats, and protein you need. It’s the best of both worlds!
This recipe is also perfect for meal prepping, you can make a batch last the entire week. When it comes to meal prepping, so many of us only prep for the main meals but what about snack time? While this is a great breakfast option, Chia Seed Pudding is also a great meal prepping snack for those times when we feel peckish in between the main events of the day.
You can make a batch on the weekend to prepare for the long week ahead, or make the night before to set yourself up for breakfast the next morning. This easy recipe will surely become a staple in your new routine!
How To Make Chia Seed Pudding
- In a medium sized mixing bowl whisk together your almond milk and chia seeds. Allow the two ingredients to sit undisturbed for about 5 minutes.
- Add in the honey and cinnamon (if using) and whisk once more, breaking apart any clumps. Whisk until the honey and cinnamon are completely incorporated.
- Cover the pudding mixture and transfer the bowl to the refrigerator for 2 to 3 hours.
- Once set, remove the bowl of Chia Seed Pudding from the refrigerator and stir. Check the thickness for your preference. For a thicker pudding, add additional chia seeds and let set in the refrigerator for another hour or so to thicken. For a thinner pudding, add additional almond milk.
- Pour into cups or jars, and add your favorite granola, nuts, fruit or toppings of your choice. Serve chilled and enjoy!
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.
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- ½ cup almond milk
- 2 tablespoons chia seeds
- 1 tablespoon honey
- ⅛ teaspoon 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 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.