My Favorite Chia Seed Pudding
This creamy chia seed pudding recipe tastes like a creamsicle! You're going to love this healthy gluten-free treat—enjoy as a snack, dessert or breakfast.
Updated by Kathryne Taylor on August 28, 2024
I’m sharing my new go-to breakfast recipe today—chia pudding. I’ve not been a big fan of chia puddings in the past (this creamy blended treat being the sole exception).
This citrusy version completely changed my mind about chia pudding. This vanilla-orange chia pudding tastes like sunshine in a bowl.
Now, I wake up craving chia seed pudding. Which is awesome, because I can make individual servings of chia pudding today, and enjoy them for the rest of the week. Breakfast is ready!
The Best Chia Seed Pudding
Fresh citrus, vanilla and honey are a perfect match for chia seeds. Especially when you’re using a base of creamy homemade cashew milk. You can also use store-bought almond milk or coconut milk, but I really love the rich, neutral flavor and creamy texture that cashew milk provides.
This easy recipe doesn’t require any cooking at all; it just needs an hour-long (or overnight) rest to give the chia seeds time to plump up. The resulting tapioca-like pudding tastes similar to a Creamsicle or an Orange Julius.
Watch How to Make Chia Pudding
My #1 Chia Seed Pudding Tip
You must stir the mixture early on to prevent clumps from forming. After you initially mix it together, let the mixture rest for about 15 to 20 minutes. Once the seeds have begun to gel, stir again.
Here’s why: As the chia seeds absorb moisture, they gel up and become somewhat sticky. If they stick together in a clump, they won’t plump up, and you’ll end up with a very disappointing clumpy-hard-but-wet mixture. So, just remember to stir!
How to Serve Chia Pudding
Enjoy this chia pudding for breakfast, dessert, or as a snack. It’s a creamy, filling, and healthy treat, no matter how you serve it.
Chia seeds are high in fiber and Omega-3’s. In fact, Aztec warriors relied on them for energy. This chia seed pudding will keep you going for a while!
More Chia Seed Recipes to Enjoy
- Creamy Chia Pudding
- The Easiest Berry Chia Jam
- Overnight Oats (Recipe & Tips)
- Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream
- Tropical Acai Bowl
As always, please let me know how you like this recipe in the comments! I love hearing from you, and your star ratings encourage other readers to give this recipe a try.
My Favorite Chia Seed Pudding
This creamy chia seed pudding recipe tastes like a creamsicle! You’re going to love this healthy gluten-free treat—enjoy as a snack, dessert or breakfast. Recipe yields 1 serving; multiply as necessary or see recipe notes for how to make 4 servings all together.
Ingredients
Per serving
- 1 cup homemade cashew milk, almond milk or light coconut milk
- ½ teaspoon orange zest, preferably from an organic orange
- ⅛ teaspoon vanilla extract, more to taste
- 3 tablespoons chia seeds
- Recommended toppings: drizzle of honey or maple syrup, sliced bananas, fresh or defrosted berries or my berry chia seed jam, shredded coconut, toasted chopped nuts…
Instructions
- In a small jar (these are perfect) or bowl, combine the milk, orange zest, and vanilla extract. Taste, and if you’d like a more pronounced vanilla flavor, add another ⅛ teaspoon vanilla extract. Be sure to measure out the extra vanilla extract rather than just pouring more in—it’s easy to go overboard.
- Whisk in the chia seeds. Let the mixture rest for about 15 minutes, then whisk the mixture again to break up any clumps. Cover the bowl and refrigerate for at least 2 hours (or overnight), until the chia seeds have absorbed enough moisture to achieve a pudding-like state. If you think of it, give it a stir sometime along the way to break up any clumps of chia.
- Before serving, stir once again to break up any clumps of chia seeds. Serve with a drizzle of honey or maple syrup on top and any additional toppings you might like. This pudding will keep well in the refrigerator, covered, for about 5 days.
Notes
Make it vegan: Drizzle maple syrup on top instead of honey.
Make it nut free: Use a nut-free milk, and don’t top with nuts.
Change it up: I haven’t tried yet, but I bet this recipe would also be tasty with other citrus zest varieties.
To make 4 servings at once: Combine 4 cups milk, 2 teaspoons orange zest and ½ teaspoon vanilla extract. Add up to ½ teaspoon more vanilla extract for a more pronounced vanilla flavor. Whisk in ¾ cup chia seeds, whisk again after about 15 to 20 minutes, and refrigerate overnight.
Recipe update 3/15/17: My recipe originally included orange juice for extra orange flavor, however, it’s come to my attention that the acidity level of orange juice can prevent chia seeds from plumping up—this depends on the pH of the orange juice and the other liquid involved. I’ve edited the recipe from the original ¾ cup milk, ¼ cup orange juice, and ¼ teaspoon orange zest to the recipe you see above. It’s just as good and more reliable! My sincere apologies to anyone who had trouble with it before—what you see up there now is actually how I’d been making the pudding in the first place, and I’ve verified that it works with all of the milk options provided above.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I couldn’t find an organic orange on my shopping trip. Do you think I’d be better off just using the juice of an orange instead of the zest, or would that change the flavor?
You really want zest for this recipe. Of course, organic is preferred. But, it’s ok if you don’t have access.
This one didn’t work out for me. I prepared it last night and in the morning all the chia seeds were clumped in the bottom of the jar and all liquid on top :-( Any suggestions?
After my previous comment about this recipe not working out, I wasn’t going to throw it away, so I put it back in the fridge and this morning it was perfect! I think after mixing the ingredients you need to let it sit for maybe half an hour or so, so the chia seeds start to plump up and don’t just sink to the bottom. Mix again and put in the fridge overnight. I added maple syrup, cinnamon and bananas. It was delicious! The easiest breakfast recipe for someone who is always rushing out the door!
Try to give it a stir sometime along the way to break up any clumps of chia. That should help!
Great recipe! So many fun flavor combinations to try with it!
One tip I have is to use half a cup of full fat coconut milk (like condensed milk but coconut) combined with half a cup of regular coconut or almond milk to get a creamier consistency.
Thank you, Annika!
Hi you didn’t mention if you had your vitamin D checked. I’m not sure if it’s an additional test …but my brother had it and was told it happens a lot that a lot of people are low on it. This Spring I found myself in what I called a low energy funk and the first thing out of the chiropractors mouth was…What about Vitamin D? I had run out about 2 months before and just didn’t think about it. So I started up on it again and was surprised how quickly I felt better. A sun lamp in the winter is also good . Good luck. Therese
p.s thanks for the chia recipe!
I’m glad you like the recipe! Thanks for sharing.
It didn’t work out for me. I prepared it last night, using soy milk and in the morning all the chia seeds were clumped in the bottom and all milk on top… I think I should use half a cup of milk.
I’m sorry to hear that! Try to give it a stir, and then let it set some more. That should help.
Hi this recipe seems amazing. Just one question though. Would be alright if I used dairy milk? I reallyyy don’t like the taste of almond milk so the rest of the box just goes to waste.
I haven’t tried it as I don’t like dairy milk(just the opposite, ha!), but it should work. I suggest seeing what other readers suggest by taking a look through the comments.
Could I substitute the milk for soy or oat milk? I’ve got a nut allergy so cashew, almond or coconut are all a no-go.
Sure! One of those non-dairy milk should work well.
This is delicious! It was the first recipe I ever tried for making chia pudding. Thank u for posting it!
I’m excited you really like it, Danielle! Thanks for letting me know what you thought.
Hi Kate! I made this with grapefruit zest last night because I ate all of my oranges, and it was fantastic! So perfect to throw in my bag and eat at the office. I used an old Bonne Maman jar I had lying around and it fit perfectly. Used 1/4 tsp vanilla and pinch of salt, topped with walnuts and maple almond butter. Thank you so much for this recipe, it’s now my favorite chia seed pudding too!
Great to hear, Maria! Thanks for letting me know your variation and that you loved it.
I LOVE this! It’s soooooo delicious. I am not a fan of maple syrup. I love this with honey and the orange zest!
My husband and I are eating really healthy and vegetarian. I just love your blog so much. Most everything we make is from your website.
THANK YOU!
Thank you, AJ! I’m glad you loved this one too.
I love overnight chia! I use kefir as the soaking liquid, rather than nut milks.
Thanks for sharing, Liz!
My first attempt ( using almond milk) and it was excellent. The orange flavor is refreshing. I topped it with slices of Bartley Pear. No sweetener needed.
Thanks for sharing. This is now a favorite.
You’re welcome! I’m excited it’s a favorite for you, Donna.
I’ve just started making chia seed pudding. I can’t say I loved it the first few times, but it’s growing on me. Like others, I’ve found that sometimes the chia doesn’t get as thick as I’d like. I’ve found that mixing some plain non-fat Greek yogurt can make a world of difference. I’ve even tried making it with only yogurt – which resulted in a very thick creamy concoction full of protein. I haven’t tried cashew milk yet, so your recipe will be next. Thanks for sharing!
Thanks for sticking with it and sharing what you have found works for you, Paula!
A refreshing change to my chia routine!
Thanks for the review, Melissa!
Sounds delish, can’t wait to make it! However I’m not a fan of zest. How about adding the OJ before consuming? Then it wouldn’t affect the absorption of moisture into the seeds…
Thank you! I actually had this once with OJ and much prefer it this way.
The flavor was nice but consistency was runny. Either needs more chia seeds or less milk (I used unsweetened almond milk). I should have read the previous comments before making this!
I’m sorry to hear you didn’t love it! How long did you leave it set?
Raisins, cranberries, and slivered almonds can be added to the chia breakfast pudding. I like the orange zest addition.
Thank you, Liana!
Hi Kate,
Liz in Melbourne Australia here. Thank you so much for all the great recipes. I made this with Macadamia milk which I purchased from my local supermarket and brown sugar. It was seriously good. Maybe others would like to give it a try too.
Stay well and happy! Thank you again, Liz
Thank you for sharing, Liz!
This is a new favorite for me. Thank you! I made it exactly as described—almost left the honey off as a topping, it was SO good as was. (And believe me, I have a HUGE sweet tooth.) The first time I used store-bought cashew milk. The third time I had temporary access to a Vitamix and so made my own cashew milk to use in the recipe. I made my cashew milk with pre-soaked raw cashews, water, and water used to soak some dried figs. OMG—it was delicious and made for such a creamy delicious chia pudding!!!!!!! Pudding was really thick; in fact, I may reduce chia seeds to perhaps 2 or 2.5 T per cup next time. (My homemade cashew milk was very rich.)
Thank you for sharing! I’m glad you loved it.
I just made this recipe for 4 serving. I added honey 1/2 T of honey and 1/2 T sugar free maple syrup. Placed a few whole blueberries at the bottom of each dessert dish(these were on sale). What was left I couldnt help but eat….even before setting up!
For the liquids used 2c unsweetened almond milk and 1c reduced fat coconut milk. I believe it will set up nicely.
Next time it will be a pb and banana!
Thanks for a great base!
You’re welcome, Lauri! Thank you for sharing. That sounds like a great way to have this pudding.
I followed the recipe and used almond milk but it didn’t soak up the chia seeds. Would recommend cutting back on the liquid
I’m sorry this didn’t work for you! how long did you let it rest for?
Thanks, brilliant as always.
Kate, I plan to try this recipe today! On a side note, I live in OH where we seem to have endless grey, dreary, rainy, windy winter days. I’ not sure how long ago you posted your comments. However, I understand how you feel and although I love autumn, it comes with great trepidation, knowing the winter Blues are just around the corner. However, there’s some good news! I’ve worked in aquatics for over 15 years and know firsthand how swimming, or simply being in, on or around water, positively affects mood. I recently came across scientific proof in the book, Blue Mind. I encourage you to read it and if you can, take advantage of the research. Try to find an indoor pool, and as difficult as it is to swim when it’s freezing outside, afterwards, I promise you will feel happier and more energetic. Swimming (laps) is a form of meditation. It can change one’s outlook. Not only that, it is proven to affect our “good” hormones and brain activity, decreasing depression and increasing happiness, contentment and mood. An added benefit is, of course, fitness. But even if you are not a “swimmer,” take a water aerobics class, do some water-walking, or simply read a book while sitting in the water. If your pool has large, sunny windows, better yet! Swim early-morning in those sunny lanes to help with seasonal affect, and it may even feel like summer-for a little while. Indoor pool water is kept at 86+ degrees and the air at 90+ degrees. Best of wishes to you!
This is a great pudding! I made it with oat milk and topped it with your berry chia seed jam. The orange flavor is a nice touch. Really tasty for breakfast.
I just mixed up a batch but added raspberries & bananas to join the party overnight ! Very excited to break my fast with this great :). Thanks for sharing your recipe !
Hey cookieMy bff has been giving me chia seeds for years and I finally tried this pudding recipe! I love cream cicles and tried it without any OJ cuz I didn’t have any! Seeds did not plump up so am drinking it! Will definitely try again as I have about a years supplyOh, I used coconut milk
I’m sorry to hear that! How long did you let is soak?
Thanks for the recipe,
I tried both the modified recipe – it was good. And then as an experiment, I used the original recipe and added the orange juice after the chia seeds had plumped up. Both ways make for a good breakfast with fresh fruit on top.
Kate, I have been making this every day and I am totally obsessed! Thank you! Another favorite recipe from you!! ❤️
You are welcome, Kat!
I tried this recipe directly as stated, and it did not gel up it was just liquid. The problem I think is there isn’t enough chia seeds most chi puddings call for 1/4 cup chia seeds for every cup of milk.
I made this last night and loved it this morning. Delicious!
I’ve also tried your pesto, hummus and chilli. All on point.
I now like vegetables!
With love, from Lisbon, Portugal.
Thank you, Marie! I’m happy to hear you are enjoying so many recipes. I appreciate your review.
Hi, I have come across this recipe one day, and keep coming back since then. The recipe is simple, and I find it very nice that you offer variations to the recipe.
The site in general is attractive and creates a friendly, easy-going atmosphere.
Thank you for taking the time to comment and review, Irina!
I did the recipe this morning for my breakfast. I was amazed on how tasty the mix of vanilla and orange zest was. Thanks for this easy and delicious recipe. It’s my new favorite
I made this last night for breakfast this morning using whole cow milk. Was that the problem? The chia seeds had all sunk to the bottom, not absorbing the liquid.
That could be the problem. The nut milks I have used don’t have as high of fat content so that could be part of it. Did you stir it at all once it was in the refrigerator?
Thanks so much for getting back to me, Kate. No, I didn’t stir it at all while it was in the fridge. By the way, I found your site last year looking for an entree for vegetarian friends. So delicious and now you are my first stop for recipes. Your lentil and roasted carrot soups are regulars in our home.
Kate – let me tell you just how much I love your recipes and website. I am a huge fan. You have become a household name around our house as I give you credit when the complements roll in about your recipes. This chia pudding is one of my new favorites. YUM! I have been making it with your homemade cashew milk (also, amazing!) and the orange zest really takes it to the next level.
Might you have a suggestion for a substitute for the orange zest if fresh oranges are not available? Would, say, dried orange peel work or any other suggestions for something non-perishable?
Hello! I’m happy to hear that, Heather. Thank you for your review. You could use another citrus! I know some like lemon instead :)
I’m definitely going to try this one.
Just one tip: nutrients from chia seeds are best absorbed when they are ground. I grind mine in a spice grinder ahead of time and keep them in the freezer to keep them fresh.
I made the four serving version as written with soy milk, and added maple syrup and about four teaspoonfuls of Grace coconut milk powder for added creaminess. It DOES taste like sunshine in a bowl!
Thanks for sharing!
Loved this recipe! I made a few modifications: I used oat milk, added cinnamon & 1 tbsp of cocoa powder, and instead of using maple syrup I mixed in 1 sliced (very ripe) frozen banana. It was the perfect amount of sweetness and tasted delicious!
Loved this Chia pudding! Easy and delicious.
Thank you for sharing, Sheri!
Orange in my Chia! NO!….and I tried Lemon Extract once & I LOVE LEMON! YEEEeeee!!!!!! That batch got PITCHED!
I make up a BULK version I developed up and it gets divided up into 5oz. containers for a change from Greek yogurt.
Here’s what I create
3 c. what Milk Type you prefer…unsweetened almond
2 scoops whey protein powder
2 T. vanilla extract…..this gets swapped out if I’m doing a FLAVOR
1/3 of a 32oz plain Nonfat Greek yogurt OR
2 – 5oz tubs of a flavored yogurt for a FLAVORED one
1 c. chia seeds
NOW Some of the FLAVORS I do up
Chocolate Peanut butter: 3 T. peanut butter powder
1 T. cocoa powder
2 tubs chocolate yogurt
Vanilla Almond: 2 t. vanilla extract
2 t. almond extract
3/4 c. crushed sliced almonds
Pistachio Pecan: 1 1/2 T. pistachio flavor – Watkins is the one I use
3/4 c. chopped pecans
Coconut: 2T coconut extract
2 tubs coconut yogurt
3/4 c. N.S.A. broken coconut chips
or 3/4 c. N.S.A. finely shredded coconut
Mix in a medium bowl or a large lidded container: the milk, yogurt, powders, and extracts with a hand held mixer till all is well mixed I
usually do this for 2 minutes making sure yogurt is blended in.
Then pour in the chia seed and mix to incorporate
If doing a FLAVOR with nuts or coconut now pour those in and stir in
with a long spatula
cover put in refrigerator; let sit 1 hour; then stir again with spatula so is well blended. After an hour chia is starting to gel and has settled down to the bottom. if you don’t mix it back up you’re going to have a large gob of chia that will never break up and create a nice pudding for you. {and it also keeps the nuts/coconut nicely suspended in you mixture as well}
cover again and return to refrigerator and the next day when you have time you can package it into you little 5oz. screw top containers for taking to work for a great nutritious snack
this does up 8 or 9 containers
I made it but left out the vanilla and citrus figuring I could add them as flavoring after but, the seeds didn’t plump. I left them in the fridge overnight and some seemed to kinda pump up but maybe it was too much liquid? Anyway the consistency is like milk – thin.
Hi Patricia, I’m sorry to hear that! The only time I’ve seen chia seeds not plump is when I included an acidic ingredient, like citrus juice (zest is fine). Can I ask what kind of milk you used?
Thank you. I love citrus so definitely going to try this. I have a severe nut allergy so I cannot use Almond, Cashew or no type of milk nut flavored. Only coconut or vanilla. Any other milk options? How about banana milk?
Hi! You could try oat milk? Have you tried oat milk yet as a replacement? I have a homemade option here: https://sooka.info/oat-milk-recipe/%3C/a%3E. Let me know if you try it!
Thank you! I will definitely try your recipe and let you know how I like it. I am definitely an oatmeal person so….I have heard about Hemp milk as well. Looking for all healthy options. As an over 55 yo woman, this is the time to really start thinking about longevity!!
Best chia pudding recipe that I have tried thus far. I think that it’s the orange zest that gives it a delicious citrus flavor. I used coconut milk, and I topped it off with blueberries and walnuts. Perfect.
I tried doing the bigger batch of 4 servings in the notes with almond milk, the only difference is that I don’t have oranges to zest. I made it yesterday and left it in the fridge and when I took it out this morning, all the chia seeds clumped at the bottom and wouldn’t separate and the milk was still liquid. Today, I put it together again while making dinner and pulled it out while eating (about 45 minutes later) to stir, thinking it just had to be stirred every so often, but the chia seeds had already clumped at the bottom and wouldn’t be separated. Not sure if it’s something I’m doing, maybe I need to continuously stir it for a while? Or maybe omitting the orange zest has something to do with it? I feel awful for wasting 2 batches now. I’m going to try for the last time doing the single batch so I don’t waste any more ingredients. Any tips would be appreciated!
Hi Megan! I’m really so bummed to hear about your difficulties with this recipe. The absence of orange zest should not cause problems (most chia pudding recipes are zest-free). I think that stirring every now and then helps, for sure. I have not come across chia seeds that refuse to separate—perhaps a fork or small whisk could break them up better than a spoon? I’ve always found that separating them and then letting them rest a bit gives the seeds another chance to plump up. Please continue to report back with your results—I’m going to revisit this one soon to see if I can offer some more suggestions within the recipe. Thank you!
AMAZING!
Best chia pudding I’ve tried!
I’m allergic to orange, so I use lemon zest instead :D
Hello Kathryne,
I have tried and enjoyed quite a few of your recipes. I want to thank you for providing the nutrition information, particularly important to me as I have diabetes. Best to you.
You’re so kind, Francine! Thank you for letting me know you are enjoying so many.
Having a go at this for the second time. First time was fabulous and I was thrilled to find a chia seed only recipe (without added oats etc). Usually I hate it on its own, but this combo of orange zest and vanilla – yowza! That’s the ticket! Sorry tho, only had regular 1% milk last time. This time almond milk. Hope it works and I love it all the same!
Why is it so heavy on saturated fat?
Hi Olivia, there is fat in the other ingredients. Here is more on my nutritional information.
Hi Kate,
I made this recipe and the proportions of milk to seeds are not right. There is way too much liquid for the amount of seeds you recommend. The would recommend something more like 2 TBSP to 1/2 cup of liquid.
This is my new go to breakfast! I love that it can be prepared in advance and keeps me energized all morning !
good recipe