Easy Chia Seed Pudding Recipe

By: Rachael Forster via Couturedon Bleu

This is one of the easiest chia seed pudding recipes I've come across. It's great for breakfast, lunch, or a quick snack. Since this can be prepared ahead and it keeps in the fridge for about a week, there is rarely a time where I don't have some of this sitting around, waiting for when my next chia seed craving strikes! 

Serves 6


  • 3 cups unsweetened almond milk
  • 1/2 cup chia seeds
  • 1-3 tablespoons of pure maple syrup, to taste


  1. Whisk the almond milk, chia seeds, and sweetener together in a large bowl. Let sit for 5-10 minutes and then whisk again (this just helps prevent clumping).
  2. Cover and chill in the fridge for 2.5-3 hours, or overnight. It helps to stir the mixture every so often during this time, but don't worry if you can't.
  3. Stir well before serving. Portion into bowl(s) and add your desired toppings. Leftovers will keep in an air-tight container in the fridge for 3-5 days.
  4. Add pomegranate, persimmons, granola, and blueberries for a tasty addition.