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Chia Seed Pudding

Chia seed pudding is a thick, creamy vanilla pudding that sets in the fridge and shows visible chia beads through the jar. This easy overnight chia pudding is meal-prep friendly and topped with fresh mango, strawberries, and granola.
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Prep Time 5 minutes
resting/setting 4 hours
Total Time 4 hours 5 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 0.25 cup chia seeds Use dry chia seeds for best thickening.
  • 1 cup coconut milk or any plant-based milk Choose unsweetened for a cleaner flavor.
  • 1 tbsp maple syrup or honey For sweetness; adjust to taste.
  • 0.5 tsp vanilla extract Adds the classic vanilla pudding flavor.
  • 1 salt A small pinch balances sweetness.
For serving
  • 1 fresh mango, strawberries, or blueberries Pick one or mix for color and freshness.
  • 1 granola Add right before eating for crunch.
  • 1 extra honey drizzle Optional—use to boost sweetness and shine.

Equipment

  • 1 cast iron skillet

Method
 

Mix the chia pudding base
  1. Whisk chia seeds, coconut milk (or plant-based milk), maple syrup (or honey), vanilla extract, and salt together in a bowl or jar until fully combined. Stop when no dry chia spots remain and the mixture looks evenly speckled.
  2. Let the mixture sit for 5 minutes, then whisk again to prevent clumping. You should see a smooth, pourable texture with chia beads beginning to suspend.
Chill and set
  1. Cover and refrigerate for at least 4 hours or overnight until thick and pudding-like. The mixture should hold shape when you stir and look creamy rather than watery.
  2. Stir before serving and thin with a splash of milk if desired. Stop once the texture is thick but spoonable, not runny.
Assemble
  1. Spoon the chia pudding into serving glasses or bowls. Keep layers visible so the thick pudding looks set through the glass.
  2. Top with fresh fruit, granola, and a drizzle of honey. Finish right before eating so the granola stays crisp.

Notes

Pro tip: whisk again after the first 5-minute rest to prevent clumps and get a smoother, thicker pudding as it sets. Refrigerate in a covered jar for up to 4 days; the texture will thicken further over time. Freezing is not recommended because chia pudding can turn grainier after thawing. For a dairy-free option, use coconut milk or another plant-based milk as written.