Basic Chia Pudding Recipe (1 serving)

  • 3 tablespoons chia seeds
  • 1 cup (240ml) milk — dairy, oat, almond, coconut or any milk
  • 1–2 teaspoons maple syrup, honey or agave (optional)
  • 1/2 teaspoon vanilla extract (optional)
  1. 1

    Combine chia seeds and milk

    Add chia seeds and milk to a jar or bowl. Add sweetener and vanilla if using. Stir well with a fork or whisk.

  2. 2

    Stir again after 5 minutes

    This is the most important step — chia seeds clump together as they begin to absorb liquid. After 5 minutes, stir vigorously again to break up any clumps. This ensures a smooth, even pudding rather than clumpy seeds at the bottom.

  3. 3

    Refrigerate overnight

    Cover and refrigerate for at least 4 hours, ideally overnight. The chia seeds absorb the milk and expand to 10 times their size, creating a thick, pudding-like texture.

  4. 4

    Check consistency and adjust

    In the morning, stir the pudding. If too thick, add a splash more milk and stir. If too thin, add a few more chia seeds and leave another 30 minutes.

  5. 5

    Add toppings and serve

    Top and eat immediately or keep refrigerated for up to 5 days — it gets thicker over time.

Topping ideasTropical: mango + passion fruit + toasted coconut. Berry: mixed berries + honey + granola. Chocolate: cacao powder stirred in + banana + peanut butter. Matcha: mix 1 tsp matcha into the liquid before adding seeds. Classic: sliced banana + almond butter + cinnamon.

Nutrition

Chia seeds are high in omega-3 fatty acids, fibre (10g per 3 tablespoons), calcium and protein. The high fibre content keeps you full for hours — chia pudding made with milk provides a nutritionally balanced breakfast or snack.

Frequently Asked Questions

Either not enough chia seeds (use the 3:1 ratio — 3 tbsp chia per 1 cup milk) or not enough time. Give it at least 4 hours. Also check the seeds did not all clump at the bottom — stir vigorously at the start and again after 5 minutes. Very watery milks (thin rice or almond milk) may need a little extra chia.
Yes — in a pinch, stir well and leave at room temperature for 30–60 minutes, stirring every 10 minutes. The result is edible but thinner and clumpier than overnight refrigerated pudding. For best results, make it the night before.