Why You’ll Love This Chia Pudding with Almond Milk

• It’s incredibly simple. We’re talking about five minutes of active prep time, honestly. If you can stir ingredients together, you can absolutely master this recipe.
• The make-ahead potential is a lifesaver. This pudding needs time to set, which makes it the ultimate prepare-ahead breakfast or snack. Your future, busier self will thank you profusely.
• It’s a total flavor chameleon. The base is subtly sweet and nutty, making it the perfect partner for virtually any topping you can dream up—fresh berries, crunchy granola, a dollop of nut butter… the possibilities are endless.
• The texture is uniquely satisfying. It’s wonderfully creamy yet has this fun, tapioca-like quality from the chia seeds. It’s a texture experience that’s far more interesting than your average yogurt or oatmeal.

Ingredients & Tools

• 6 tablespoons chia seeds
• 2 cups unsweetened almond milk
• 2–3 tablespoons maple syrup or honey (adjust to your sweetness preference)
• 1 teaspoon pure vanilla extract
• A tiny pinch of fine sea salt

Tools: A medium-sized mixing bowl, a whisk or fork for stirring, a measuring cup and spoons, and jars or containers with lids for storing.

You’ll notice I specify unsweetened almond milk—this is key for controlling the sweetness of your final pudding. And that pinch of salt? It’s not optional, I promise. It makes all the other flavors, especially the vanilla, really sing. A little goes a long way.

Serves: 2–3 | Prep Time: 5 minutes + chilling | Cook Time: 0 minutes | Total Time: 4 hours (or overnight)

Before You Start: Tips & Ingredient Notes

• What kind of chia seeds should I use? Black or white chia seeds work perfectly fine here—there’s no noticeable taste difference. The most important thing is that they’re fresh. Old chia seeds can have a bit of a stale flavor and may not plump up as well.
• Can I use a different plant-based milk? Absolutely! Oat milk will make it extra creamy, coconut milk will add a tropical richness, and cashew milk is wonderfully neutral. The liquid-to-chia seed ratio might need a tiny adjustment depending on the thickness of your milk.
• The sweetener is your playground. I love the caramel notes of maple syrup, but honey, agave, or even a couple of pitted dates blended with the almond milk work beautifully. Start with less—you can always add more sweetness after it’s set.
• Don’t skip the first stir. The trick is to stir the mixture thoroughly right after combining everything, then let it sit for 5 minutes and stir again. This prevents those pesky clumps of seeds from forming.

How to Make Chia Pudding with Almond Milk

Serving Suggestions

Complementary Dishes

• A side of fresh fruit salad — The bright, juicy acidity of mixed berries, mango, and pineapple cuts through the creaminess of the pudding beautifully.
• A handful of homemade granola — Adding a crunchy element provides a fantastic textural contrast and makes the whole thing feel like a complete, decadent breakfast.
• A swipe of nut or seed butter — Swirling in a spoonful of almond butter or tahini adds a rich, savory depth that takes the flavor profile to a whole new level.

Drinks

• A hot cup of black coffee — The bitter notes of coffee are a classic and perfect pairing for the sweet, creamy pudding.
• A glass of cold-brew or iced tea — For a warm-weather breakfast, the clean, crisp taste of cold brew or unsweetened iced tea is incredibly refreshing alongside each spoonful.
• A green smoothie — If you’re going for a supercharged start to the day, a simple spinach-and-banana smoothie complements the pudding without overwhelming it.

Something Sweet

• A few dark chocolate chips or cacao nibs — A little chocolatey bitterness sprinkled on top feels like a real treat and adds another layer of flavor.
• A drizzle of coconut cream — For an extra-indulgent feel, a drizzle of rich, thick coconut cream on top is absolutely heavenly.
• A sprinkle of cinnamon or nutmeg — These warm spices add a lovely aroma and a touch of cozy complexity that makes the pudding even more comforting.

Top Mistakes to Avoid

• Mistake: Not stirring enough at the beginning. I’ve messed this up before too, thinking a quick stir was enough. If you don’t stir thoroughly and then again after five minutes, you’ll end up with a lumpy, uneven texture instead of a smooth, creamy one.
• Mistake: Using too few chia seeds. The seeds are what thicken the liquid. If your ratio is off and you use too much milk, the pudding will never set properly and will remain soupy.
• Mistake: Not letting it chill long enough. Impatience is the enemy of good chia pudding! Four hours is the bare minimum. If you try to eat it after just one hour, the seeds won’t have fully hydrated and the texture will be gritty.
• Mistake: Skipping the sweetener or salt. The base pudding without any sweetener or salt can taste a bit bland and overly earthy. Even a small amount of each is essential for a balanced, delicious result.

Expert Tips

• Tip: Blend it for a super-smooth texture. If you or anyone you’re serving is skeptical about the tapioca-like texture, you can blend the finished pudding in a high-speed blender until completely smooth. It becomes incredibly silky, almost like a mousse.
• Tip: Layer it for a beautiful parfait. For a stunning breakfast or dessert, layer the set pudding with yogurt, fruit compote, and granola in a clear glass. It looks impressive but requires no extra effort.
• Tip: Add flavor infusions. Get creative by infusing the almond milk first! Gently heat it with a cinnamon stick, a splash of citrus zest, or even a tablespoon of cocoa powder before mixing it with the chia seeds.
• Tip: Make a single serving directly in a jar. The ratio is easy to remember: for one serving, use 3 tablespoons of chia seeds to 1 cup of almond milk, plus sweetener and vanilla to taste. Mix it right in the jar you’ll eat from for minimal cleanup.

FAQs

How long does chia pudding last in the fridge?
It keeps wonderfully! Stored in a sealed container, your chia pudding will stay fresh for up to 5 days. This makes it a fantastic meal-prep superstar. You’ll notice it might continue to thicken a bit over time, so just give it a stir and add a tiny splash of almond milk if needed before serving.

Can I use a different type of milk, like dairy milk?
You absolutely can. Dairy milk works just fine, though the flavor profile will be different. The important thing is the ratio of liquid to chia seeds. If your milk is particularly thick, you might find you need a touch less of it. The best approach is to start with the recipe as written and adjust after the first stir if it seems too thin or too thick.

My chia pudding is still runny. What went wrong?
This usually happens for one of two reasons. First, you might not have used enough chia seeds—double-check your measurements. Second, and more commonly, it probably just needs more time. Chia seeds can absorb liquid at different rates depending on their freshness and the brand. If it’s still runny after 4 hours, just give it more time, even a full 24 hours. It will get there!

Is it possible to make this pudding without any sweetener?
It is possible, but the result will be very neutral, almost bland. The chia seeds themselves have a very mild, nutty taste. If you’re avoiding sweeteners, I’d recommend relying heavily on flavorful toppings like very ripe mashed banana, tart berries, or a swirl of unsweetened apple sauce to provide natural sweetness and interest.

Can I heat up chia pudding?
You can, but it will change the texture, making it more loose and porridge-like. If you prefer a warm breakfast, gently heat it in a saucepan over low heat, stirring frequently. I find it’s best to add any mix-ins like fruit after warming it. Honestly, though, I think it’s meant to be enjoyed cold for that perfect, refreshing texture.