This chia pudding is a simple breakfast that can take on so many different flavors and textures

Here’s another recipe in the series of ‘things I saw on social media that I had to try and make myself … and loved so much I need to share with you’.  I know that’s a long title, but you get the general gist of how this came about.  I also have to give credit to my good friend Jessica (hi Jess!) for reminding me about chia pudding and how awesome it is.

I went through a phase of having a tablespoon of chia seeds on my breakfast every morning – whether that was oats (see my Bircher oats recipe here), or simply yogurt, dried fruit and nuts.  I also used them a lot in my granola bars and in lots of my experimentation with healthy cooking.  But never did I try just a chia pudding.  Until now.

What I love about chia puddings is that you can customize them based on what you feel like the night before … oh, remember you need to prepare these the night before you want them so it gives the seeds a chance to set properly.  So far I can recommend the following combinations:

  • Unsweetened almond milk, almond butter (1 tbs) and chia seeds
  • Full-fat coconut milk, cocoa powder (1 tbs) and chia seeds
  • Mashed sweet potato (1/2 cup), almond milk (1/2 cup) and chia seeds
  • Blend fresh strawberries (1/2 cup), almond milk (1/2 cup) and chia seeds
  • and many more

What I’ve given you below is the basic recipe.  Well, it’s not really a recipe, just the proportions of two ingredients.

As always, feel free to experiment, but I would recommend keeping the ratio of liquid to seeds constant.  If you do try these, let me know in the comments below how you went!


Chia pudding

Prep Time 5 minutes
Servings 1


  • 1 cup almond milk
  • 2 tbs chia seeds
  • other flavors as desired


  1. Combine milk and chia seeds in a bowl and chill in fridge overnight.
  2. Top with fruit, nut butter and sweetener to individual taste.