5 delicious chia seed puddings

Packed with fiber, omegas, potassium, and magnesium, the chia seed is a true superfood and great for boosting energy, improving endurance, and even helping regulate digestion. Chia seed pudding is not only healthy but easy to make and absolutely delicious. What more can you ask for when serving your guests breakfast? All the recipes makes for 4 servings.

The classic berry boost

Chia seed pudding with berries Never underestimate the beauty of the classics.


  • 2 cup non-dairy milk (almond, rice, or soy)
  • ½ cup chia seeds, black or white
  • 3 tbsp organic pure cane sugar (or sweetener of choice)
  • 2 tsp pure vanilla extract
  • mixed berries of choice
  1. In a small bowl, combine the milk, sugar, and vanilla extract. Stir until combined. Sprinkle on the chia seeds and stir them in thoroughly.
  2. Pour mixture into a pint jar and refrigerate overnight, or until it reaches the desired thickness, stirring occasionally.
  3. Serve pudding with mixed berries sprinkled on top.

Greek yoghurt with maple strawberries

Chia pudding with strawberries on wooden table Greek yoghurt makes for rich, thick pudding that's spiked with maple syrup for a classic a.m. taste.


  • 1 cup vanilla-flavored almond milk
  • 1 cup low-fat plain Greek yogurt
  • 3 tbsp pure maple syrup, divided
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1/4 cup chia seeds
  • 1 pint strawberries, hulled and chopped
  • 1/4 cup sliced almonds, toasted


  1. In a medium bowl, whisk together the almond milk, yogurt, 2 tablespoons maple syrup, vanilla, and salt until just combined. Whisk in the chia seeds. Let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
  2. The next day, toss the berries and remaining 1 tablespoon maple syrup in a medium bowl; mix in the almonds.
  3. Spoon the pudding into 4 bowls or tumblers; place berry mixture on top and serve.

Green and healthy

Matcha green tea chia seed pudding, dessert with fresh mint and coconut on a white stone background Healthy breakfast. Top view Copy space Chia seed pudding with matcha (green tea), it won’t get any trendier, and probably not healthier, than this.


  • 4 cup almond milk
  • ¾ cup chia seeds
  • ⅙ cup honey
  • 2 tsp matcha + more for dusting
  • a pinch of salt


  1. Mix together almond milk, honey, matcha, and salt. In a bowl, pour in chia seeds then the matcha almond milk mixture.
  2. Stir to coat chia seeds with the liquid. Refrigerate.
  3. 10 minutes later, stir again to make sure chia seeds are not clumping together.
  4. Keep in refrigerator for at least 3 hours or overnight.
  5. Dust the top with a little matcha before serving.

Home made apple pie

Chia Pudding with fresh fruits apples close up Served warm, this pudding is warming your heart and soul like an apple pie straight from the owen.


  • 4 cups unsweetened non-dairy milk
  • 1 tsp vanilla extract
  • 1 ⅓  cup chia seeds
  • 1/4 cup unsweetened coconut flakes
  • 4 apple, cored and chopped
  • 4 tsp cinnamon


  1. Place milk and vanilla extract into a saucepan, and warm over low heat for 2 to 3 minutes. The milk does not have to be boiling hot, just warm enough for your taste. Add chia seeds to a cereal bowl.
  2. When the milk is warm, add the milk to bowl of chia seeds.
  3. Stir continuously for about 2 minutes while the chia seeds absorb the milk. Allow the mixture to sit for 2 to 3 minutes.
  4. Top with coconut flakes, apple slices, and cinnamon.

Dessert for breakfast

Homemade Dark Chocolate Pudding Dreaming of chocolate pudding for breakfast? Well, now you can!


  • 1 1/2 cups Almond milk
  • 1/3 cup  chia seeds
  • 1/4 cup  cacao or unsweetened cocoa powder
  • 2-5 Tbsp maple syrup if not blending (can sub 5-9 dates, pitted if blending)
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 tsp sea salt
  • optional: 1/2 tsp vanilla extract


  1. Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If not blending, sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.
  2. Let rest covered in the fridge overnight or at least 3-5 hours (or until it's achieved a pudding-like consistency).
  3. If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.
  4. Leftovers keep covered in the fridge for 2-3 days, though best when fresh.
  5. Serve chilled with desired toppings, such as fruit, granola or coconut whipped cream.