I used 1 can of coconut milk and 8 dates to sweeten it I stead of maple syrup. It was incredibly good!!! So creamy and chocolaty, will definitely make this again.When it settles in the fridge, it has a pudding texture, amazing flavor and lends itself to endless topping possibilities. It’s a snack will leave you feeling satisfied, satiated and so energized for your day!
Chia Seed Pudding is a delicious and healthy keto breakfast or dessert that is incredibly easy to make and packed with tons of fiber, healthy fats, and amazing flavor Hi I blended it first-oops. It went very thick and pudding like. Didn’t taste it as I thought it meant sweeten in the morning by drizzling the syrup on?? I’ve put it in the fridge, will it be edible?? Is there a reason you should blend after refrigeration?I do :) It works just fine. I’ve made it with coconut milk and 2% and they come out equally nice This creamy and sweet chia seed pudding is so full of goodness it can be eaten for breakfast, a light snack or as a silky sweet dessert. As it has a base of coconut cream, and is naturally sweetened with.. My favorite everyday way to use chia seeds is in place of flax seeds in a Flax Egg, Simple Fruit Compote, and Grain-Free Granola.
Then in the morning, grab a jar, top with your favorite toppings like nuts, berries, fruit or coconut flakes and you are good to go. Literally out of the door with your chia seed pudding in hand. It’s genius!Milda’s method is what I am thinking I will try, so that I can use dates and have the seeds unblended. I will use hazelnut milk which is my favorite and which I can get at two local markets. I love chia seeds and also like to have chocolate for breakfast — just haven’t had the energy to work out my own recipe! Thanks very much. Happy New Year!Love the recipe. Tons of variations work perfectly. Love the little glass cups the pudding is in. Any chance you would share where you purchased them? Thanks.
I remember the first time I ever made chia seed pudding and I was like, “That’s it? You just let them soak?” I couldn’t believe that a healthy meal could be so easy and not require at least a handful of kitchen appliances or gadgets. Your chia seeds need time to expand and soften up and do what it is that only chia seeds know Divide your pudding between two serving bowls (or glasses) and add a layer of fresh fruit right in the.. A half recipe fit perfectly in a half-pint mason jar. I started with the cocoa and a tablespoon of the milk, and mixed it to a paste with a tiny whisk I got on amazon. I just put a shake of salt in due to the previous comments.Wow, I’ve made chia pudding but have never thought to blend it. I will most definitely give this one a try. I’m sure it’s going to be fabulously delicious!. I didn’t blend it and I only used about 2 tablespoons maple syrup. I split the mixture into two bell jars and shook them vigorously. It totally worked! I was worried about some of the comments mentioning too salty or too much cinnamon but I don’t agree with them. This morning I topped them with coconut shreds, mixed nuts, and mini chocolate chips. Super delicious!
You should end no chia life today. It’s super awesome and everyone is doing it.:) Costco sells big bags dirt cheap.Gorgeous photos, Dana! I’ll be going crazy on Pinterest with ’em. :D This pudding looks delicious… love!I am wondering if you could blend this recipe? If so, at what stage would you blend it and would the ingredients need to be adjusted in any way?
I would love to make this pudding for breakfast. Has anyone tried Maca powder instead of chocolate? Or would that’s be too yuchy? Thanks!i substituted with vanilla soy milk, used maple syrup and omitted the cinnamon for a more traditional pudding taste.
Tasty. I layered with coconut yogurt and fresh berries for a breakfast parfait. This was a hit with my friends.Is it suitable for only one persons breakfast? And also is it dangerous to have this amount of chia seeds in only one sitting?If you throw it into the fridge immediately, the seeds tend to settle to the bottom and the texture is not very even throughout.
. Also, even after blending, it didn’t come out smooth. Any suggestions?! Thank you!I make this frequently, often just using chocolate soy milk and chia to be lazy. If I want to blend the seeds to make it a smooth pudding, would I do that after it has set or before?It does matter what kind of milk to use. Most popular is almond milk, sweetened or unsweetened. You can use any other plant-based milk from a carton like rice, coconut, soy, hemp etc. You can also use sweetened milk, just add less sweetener. As long as milk has watery consistency.I made this without blending. Instead I put one of the wire blender balls that come with protein powder in a sealed container with all ingredients then shook it up for a few minutes. It was perfectly blended, no separation, the next morning. Used about 2 tsp of Stevia instead of the maple syrup to sweeten.
The chia seed has been having a moment for what seems like the past five years. That’s probably because its uses are limitless.It sounds like either your chia seeds were not fresh, they needed additional whisking, or you needed more of them. Hope that helps!Thank you so much for posting this Recipe. This was life saver for a workshop demo I had yesterday, need to make 40 5 oz mason jars. Simple and yet so nutritious! I like the feature giving me the option e to change the quantity and automatically change the ingredients at the same. :) I wanted to use this feature for few of my recipes, which program do you use? ~Dre Name * The most important part for best chia pudding is the ratio of chia seeds : liquid. Most people like chia pudding neither soupy nor so thick that it’s dry. We all want “normal” pudding.
HI! Does the consistency still stay the same? I tried mine with soy milk instead of the almond milk and the consistency was off??Hi Christine! Though I haven’t tried freezing it, a little searching has led me to believe that it is indeed freezable! Just thaw in the fridge prior to eating and you’re good to go
I was looking for a chocolate-y, easy, healthy recipe. I rarely like how online recipes turn out, but this one actually delivered. I did add some mini vegan dark chocolate chips just because, but I would eat this pudding with or without the chips in the future. So good!Loved this recipe.Very pudding like. Do you have any ideas how I would switch it up and make it a pumpkin pie spice pudding. Not sure how much pumpkin puree and pumpkin pie spice to substitute in the chocolate.We made it just like the recipe was written and we really enjoyed it! Even my kids did. Loved the lemon zest, gave it a real freshness on a heavier dishes. Chia seed pudding is a simple and delicious way to easily get the benefits of chia seeds. It takes minutes to make and has enough protein and nutrients to be a quick, on-the-go breakfast option
Light coconut milk for creamy texture ALL THE WAY! Turns out delicious every time. And it’s been a great healthy breakfast alternative.. I love topping mine off with some fresh berries to start off my mornings ;)What a disappointment. The chia all stayed at the top of the bowl forming a 1/2 crust with liquid underneath. Epic fail!Hi I tried this recipe using agave syrup instead of dates. However the chia seeds didn’t absorb the liquid and form a pudding. Any idea what could’ve gone wrong?I made this tonight, just threw everything in the vitamix. I made chocolate but still added vanilla because I love vanilla, and maple syrup. After blending for approx. a minute it was already pretty thick and tasted like chocolate cake batter. I blended it because I was not sure the kids would love the texture, but I think I’ll do half and half next time. Blend half by hand and half in the blender and then combine. I love it! And will be making this as a treat when my sweet tooth kicks in.
I rarely post about recipes BUT I’m so thrilled I stumbled across this one….. it’s delicious! My 4 year old son was begging for more ‘chocolate pudding’ and even my husband who is chia averse enjoyed it. Thanks for a great recipe! I’ll be making this again and again….I made this last night after searching high and low for a good chia seed pudding recipe and finally I’m converted! I’ve tried unblended a few times in different recipes and they haven’t quite made it for me. I tried this recipe blended and Oh em geee!!! It was amaaaazing! It tastes toooo good! I might give the unblended another go but so far soo good!Quick question, can I omit the vanilla extract from my recipe? Could I substitute it with something else?I’ve only just got myself some chia seeds- and I don’t know what took me so long! I much prefer them to flax seeds!
Hi. Thank you for all the recipes you share. I’m a recent enthusiast to adding chis seeds to overnight oats, and I really do feel healthier for it (or imagine I do). Have you considered making a chia mayonnaise? It just crossed my mind this morning and I’m going to try it myself. Thanks again:)I'm a biiiiig coconut lover and this chia pudding recipe is one of my favorites on the list. It's made with creamy coconut milk which gives it a little natural sweetness, but we also stir in some vanilla to give it a pop of flavor. Finished off with some cashew butter and coconut flakes and it tastes like incredible!Can someone please explain chia seed pudding to me? I’m ok with the texture but when you chew it, the seeds are fibery, chewy & hard and get stuck all in your teeth! Are you all not chewing it, just sucking it down? Or you’re ok with the texture?
Hi Angela – I love your chia seed puddings. I’m wondering if your daughter eats this yet? I have a 15-month-old, and I just wasn’t sure about toddlers and chia seeds. Thanks!Chia and flax will soak up liquid. Hemp – no. It might have turned out not bad at all. Maybe a bit more soupy. 🙂Super Easy!!! When I tasted it at first… I wasn’t sure but after my taste buds adjusted, I was like WOW this stuff is pretty good and healthy!! I’m in!! So many variations you can play with…This pudding recipe is HEAVENLY!! I too divide it in half and top with strawberries and banana for a decadent breakfast. I also use 4 dates, the blender method and a good dash of cinnamon. HIGHLY RECOMMEND!Hands down the best chia-anything I have ever had! I am (or perhaps I now need to say WAS) not a big fan of chia until I tried this. There is nothing but good to say about this recipe. From the smooth texture, to the taste and the ease of preparing this delicious dessert? breakfast? all-day-snack? more like it – all of the above. Thank you so much for posting!
My Chia seed pack sayd don’t consume more than 15g chia seeds per day! Is this right? That only makes a very small amount of pudding I have made with cows milk as Coeliac not veganI made this, unblended. Holy mother it is so good!!!! I used the leftovers from a can of coconut milk (mostly water and a little cream). I topped with blueberries and didn’t share with anyone else. Next time I’ll try blending it but it was great this way too. From creamy blueberry chia seed pudding to chocolate chia seed pudding to a few of our fave chia pudding recipes from our friends, you'll find everything you need to know about making, storing and.. I needed an easy way to add more fiber to my diet, so I tried this. At first I found the texture difficult to deal with by itself, but the next day I added 1/4 cup whole raw almonds and sliced up a whole banana for each serving, and that did the trick! I eat this for breakfast almosy every morning, and I love it! All the teachers at school have asked for the recipe!
I love this recipe!! This has saved me so many times in the mornings, especially working from home now. I tend to need something really quick in the mornings, and this does the trick. I make it using milk I’ve made using your homemade almond or cashew milk recipes! I’ve added matcha and maca powder to mix it up a bit – I like the matcha better than the maca mix. I haven’t tried the meal prep yet – I just make a big batch and leave it in the refrigerator since I’m typically going to eat it all within a few days. Thanks for sharing!Hi, I’m new to the whole chia seed scene and want to try this recipe. What is the texture like for the unblended pudding? Are the seeds chewy or crunchy? I’m not a fan of either textures (I’m an EXTREMELY picky eater), so should I just blend the pudding? Thanks!My only significant alteration was the type of milk, and someone else may choose to use the same, so a review is certainly fair and useful.
Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.Cinnamon by itself is very bitter – if you’re leaving out the sweetener, then I’d leave that out, too. But really, if you’re going to leave out half the ingredients in a recipe, I’m not sure why you want to make it. Other websites like The Food Network have chia seed puddings with far less ingredients. Just use a 4:1 ratio of liquid to chia seeds, and then add whatever flavors you want.AMAZING! Thank you! I used 3 TB of maple syrup and coconut milk instead of almond milk. Reminded me of my favorite dessert, dark chocolate mousse!
If you’ve tried this healthy-ish feel good Chia Pudding recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!Yep, I asked the same thing back on June 16th…seems we’re conveniently being ignored. Hmmm…..
Add the chia seeds, syrup and most of the lemon zest into a bowl. Stir to combine and then let the bowl sit for 10 – 15 minutes to thicken up. When ready to serve, add half the raspberries to the bottom of your jar and mash them into a “jam” consistency. Give the chia pudding a quick stir then add it on top of the raspberries. Finish with a few more raspberries and the rest of the lemon zest.Yay! That bag is the best deal. And this pudding is 100 times better than any Kozyshack. So happy to see you on a chia pudding bandwagon.I tried it because I had all the ingredients. The thing I liked the best is that the recipe is basic and gives room to make it our own. Personally, I thought it had too much cocoa and I would have made it sweeter. I used unsweetened original almond milk and a teaspoon of honey. Also, afyer 20 hours in the fridge, the chia seeds were half the size of the ones in the photos. I think it is important to let them absorb as much liquid as possible. I ate the whole thing in one sitting! Next time I will double the recipe to share. Thanks!If I wanted to blend the ingredients and use stevia as the sweetener should I still let the ingredients sit in the fridge overnight before blending or could I go ahead and blend it all before chilling?
I mentioned that chia seed pudding is a quick and easy breakfast choice, and a few of you wrote in to ask whether or not I have a recipe for it. Well, I do, and I'm happy to say it's a simple one Will soy milk work as a substitution? Inhave an anaphylactic almond allergy so almond work isn’t an option for me.
Another reader used half a teaspoon of Stevia per portion and found that it worked, but we haven’t tried it ourselves!They belong to 2 completely different food groups, KJ. One is mostly protein + fats and another one fats, fiber and carbs. All healthy.Oh yes! This is one of my favorite treats. It’s 1am, but I think I’ll whip some up real quick for the morning :)Wish I’d read comments first. Waaaay to salty! Hoping I can just add more milk & chia to fix….This morning I made the recipe as is (minus the sweetener) and blended it and it was not good, almost inedible The salt really did something not great to this recipe — I should have paid more attention to his thoughts. I thought it was possibly because he added salt after I had whisked it together but that wasn’t it. I don’t think salt has any business in this recipe.
This looks really good an refreshing! I’m behind the times and have yet to try chia seeds, but that ends today!Love, love, love! An easy and super delicious recipe, my picky 5 year old even enjoyed it with a little whipped cream. I used almond milk sweetened with honey and 3 tablespoons of pure maple syrup. I really enjoyed the texture of the chia seeds.Always go by what you feel most comfortable with though. I don’t think there is an FDA approved “best before” date for home made chia seed pudding. Chia seeds are awesome. These tiny Mexican guys pack a whole lot of protein and add a whole lot of oomph. They contain large amounts of fiber and omega-3 fatty acids, plenty of high quality protein.. You should try again – I make chia seed pudding all the time and if it sits overnight, it never is crunchy! The seeds absorb the liquid and become gel-like! :)
Whisk together the chia seeds, syrup, extract and milk in a small bowl. Allow the mixture to sit for 10 – 15 minutes until the mixture has thickened. Give it a stir before serving then add the chia pudding into a jar (or keep it in the bowl). Top with the cashew butter and coconut flakes.Thanks so much for the lovely review, Mike. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xoChia pudding – I only found the chia powder, will it still work for this recipe. Do I use more or less?Flax, when ground or blended, has a similar effect to that of chia seeds. It’s the fat content that makes it pudding-like, hence the reason you can make vegan “cheesecake” with cashews. I make shakes every night for my breakfast the next day, and flax, chia, and nuts all come out with an almost mousse-like flavor the next morning :)
. Thank you!!Hi! You can blend it all together in a blender as opposed to a mixing bowl before chilling for smoother texture. Hope that helps!i used vanilla soy milk (which i think tastes like cool whip) and it came out super rich and decadent.
32 No-Brainer Chia Seed Pudding Recipes. Medically reviewed by Adrienne Seitz, MS, RD, LDN on March 10, 2020 — Written by Kissairis Munoz 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 Measure chia seeds, almond milk (or milk of your choice!), and vanilla extract, and place into a bowl with a lid.
Hi. I left mine overnight and it’s still runny? Supposed to turn into a firm texture? Not sure where I went wrong…Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!A super food so to speak even though I don’t like to call them that because all real food is super and all are equally important.. I used a heaping half teaspoon of cinnamon and roughly 1/16 tsp of salt. Not too salty or sweet. Served with a dollop of cool whip. Great for an evening treat without destroying my blood sugar. Also made a batch with half lite coconut milk from the can and half unsweetened almond milk and it was noticeably creamier. Great recipe!
Chia seed pudding has become a popular dessert and breakfast option in the last few years. With the versatility of chia seeds, the wide selection of non-dairy milks on the market, and the hundreds of.. I don’t blend chia seeds, but people, make your life easy. Buy a couple of those canning jars (Ball, Mason, whatever) and make your pudding and smoothies in those. Mix them up the night before, and instead of dirtying a blender, put the lids on and give them a good shake. Add frozen fruit, and stick them in the fridge overnight so the fruit thaws. Next morning, if you want to blend things, use a stick blender, which fits right into the jar and is super easy to clean. Most places that sell canning jars sell cool tops to go with them, my fav is the ‘adult sippy cup’ top, toss in a straw and instant travel mug to enjoy things while you commute to work.
My co-worker and I LOVED THIS . Made it last night as a treat for our lunch. I let another person try some and she said it tasted like chocolate ice cream…Hi, I just found this one. I replaced the maple syrup with raw cane sugar (Rapadura) and it’s just…. exellent!!!
I’ve tried some commercially made chia pudding in the past and was not impressed. So I was a bit skeptical of this recipe. I’ve been trying to incorporate more chia in my diet, because it’s a good source of iron and fibre. I decided to give this recipe a try and I’m so happy I did! I used vanilla hemp milk, Ghiradelli-brand cocoa powder and five dates blended in a vitamix. I left the chia seeds intact for the overnight soak. My daughters (4 & 6) LOVED it and couldn’t believe they got to have pudding with their breakfast! My husband wasn’t a huge fan of the earthy flavor of the seeds, so in my next batch I think I’ll try to soak my chia then blend them in after they’ve gelled. The base of the pudding (without the chia) is unbelievably rich and tasty. I’m not a vegan and to me and my kids- it tasted like brownie batter. I’m really impressed! Thank you for sharing this recipe.Have you tried to make this pudding using unsweetened coconut milk? do you think it would change the constancy? Ketogenic Chia Pudding. Chocolate Chip Nut and Seed Fat Bomb. Raspberry Chocolate Cheesecake Fat Bombs Made this chia pudding today and wow, was I impressed! I had all the ingredients on hand (bonus!) and it was so easy to make. Thanks for a decadent, yet healthy, recipe. :)I substituted vegan chocolate protein powder for the unsweetened cocoa and maple syrup. I also used flax milk instead of almond milk because it has more protein then I topped it with fresh raspberries and a little whipped cream. Yum! I plan to experiment with other additions, including PB2 Almond powder, different sliced nuts or nut butters, bananas, vanilla protein powder, and unsweetened preserves. I’m interested in hearing what others have done. It seems very versatile.
Hi dana, i have recently discovered you and so im now addicted to chia seed pudding in every imaginable form! But mine turns runny bey the next day. Hiw domi keep this from happening? Thanks so much, kathy wThe two main types of chia seeds are black and white. They both have the same nutritional value, they're just different colors! The benefit of changing the colors up is basically just how the chia puddings look. You'll see what I mean when you see our flavors!I love your recipes anyway – you’re one of the many who inspired me to create my own food blog – I really need to start getting into it again now that it’s summer and I can take some actual daylight food photos in the evening! Anyway…. girlfoodcrushrambleover… xxxI won’t lie, I was fully expecting to hate this (had a bad initial chia seed experience), but I made this recipe over night and WOW! I’m eating it right now and I’m sold. I made strawberry puree to add to it and it’s so delicious!
Delicious, I made it with cinnamon first now am trying without cinnamon. Used sugar free maple syrup to keep the carbs down.If you’re looking for a high-fat but low-carb liquid for your keto diet for example, use dairy cream and you’ll get the same consistency with less carbs.Tastes very much like a high-quality chocolate mousse. I made 2 substitutions for the 1st 2 ingredients: 2c fresh/homemade coconut milk, 1/2c chia seeds. I blended – but only to mix (not on high). Served with CocoWhip and chocolate chips – yummy!Thank you so much for this recipe. Since I eliminated dairy last year, I have never felt better but I miss yogourt (and cheese!) especially for breakfast as I’m allergic to eggs. I just made this with cashew milk and let it stand for 15 minutes and it tastes slightly nutty. Love love love. Can’t wait to have breakfast tomorrow :)It sounds like either it needing additional mixing, more chia seeds, or your chia seeds were not fresh!That should work, but it does affect the texture. We still prefer whole! Check the comments from other readers for tips.