My favorite chia seed pudding recipe with just the right ratio and ingredients for ultra creamy texture – for dessert, breakfast, or a make ahead snack!
Hello post-holiday back to normal life time. Still chilly but less everywhere cheery time. Still having fun with food but less frosting and sprinkles time. Still need snacks but make it snappy time.
A.k.a. chia pudding time.
Happy new year/month/week all at once, friends.
I will not be giving up a single thing this month. There will be baking and sugar and probably more gingerbread because that still sounds yummy and this cake deserves a round two. There will of course be fruit-sweetened recipes, but I do those year round. There will be healthier treats and chocolate too. Hell I may even eat extra ice cream to make up for all the neglected pints the rest of the internet is giving up.
Tastebuds don’t understand it’s suddenly a new year so cookies = over and veggies = on deck. Bodies don’t work like that, at least not mine and not happily. I don’t regret a single cookie I ate last month and I won’t regret a single cookie I eat this month (because yes there will be cookies!). I don’t feel the need to balance out the holidays with with nothing but green smoothies and zoodles now. I crave a continuous balance of both. You know what makes a nourishing, colorful, whole foods dinner taste the best? A 4pm cookie snack beforehand so my sweet tooth is content and ready for real food.
Yeah yeah, I know – balance is the most cliche and overused word of January. But it’s true. I for one don’t want to be ravenous for ALL THE THINGS by January 29th, so I’ll take my sugar and non-whole foods all month long please.
I didn’t know that was going to turn into a mini rant. But sometimes when it feels like we are swimming upstream it helps to shout extra loud, even if only for our own conviction.
On to this seedy stuff though.
After a five days of minimal computer time last week, I was out of my recipe flow. I had a lot of ideas, but none of them were jumping and shouting PICK ME! from the list.
So I ditched the list, consulted the fridge, and realized that I have been making chia pudding non-stop for weeks now in JUMBO batches without sharing my (dare I say) perfect recipe/ratio. I’ve made more than a dozen batches by now, so thoroughly tested is an understatement here.
My problem with 75% of chia pudding recipes out there is texture – since when does pudding mean soup? Chia pudding should stay on the spoon in a bite-shaped blob. Toppings should not sink in. A straw should feel very inappropriate.
This recipe has THE texture – thick and creamy and layers in jars like a dream. Because of two things:
- A 4:1 ratio of liquid to chia seeds. So 1 cup liquid to 1/4 cup chia seeds, which is a tiny bit higher than most.
- A mix of canned coconut milk and almond milk (or any milk in a carton). Coconut milk solidifies when chilled, so a mix of both makes it thick but not too thick. Just the perfect pudding texture.
Sweetening. The coconut milk is naturally sweet, so you don’t need much. I use 2 tablespoons of maple syrup per batch, and one batch easily makes 3 servings. You could also blend in a couple of medjool dates, or use honey or agave instead. I’ve even made the vanilla version with no sweetener before, and with fruit on top it’s still very yum.
Optional protein. I typically make mine with 2-4 scoops of collagen peptides added in (which makes it extra frothy!) Skip if vegan, or add a couple of scoops of vegan protein powder instead. Protein powder does make the pudding thicker so consider adding an extra 1/4 cup milk.
Flavors. Maybe I do make chocolate chia pudding approximately every single time. Maybe I don’t. But you can mix it up with all kinds of additions – cinnamon spiced, maca boosted, peanut butter instead of protein powder, apple juice instead of milk, berries blended in…
My three personal favorites are vanilla, matcha, and chocolate. Vanilla because it goes with all the toppings, matcha because I’m obsessed, and chocolate because chocolate. Oh, and when I say chocolate I mean SALTED chocolate. Add a generous pinch of salt to your next batch of chocolate chia pudding and you’ll see why it’s the one I make again and again.
Make multiple servings at the same time. Check.
Store in matching glass jars. Check.
Take photo for instagram. Check.
Feel like my life is more organized even though really it’s just my snack life and I still have a two foot tall pile of empty boxes in my living room to recycle, my closet is vomiting a confusing mix of winter and summer clothes, and yesterday I found a spoon in my freezer I didn’t even know was missing. Not gonna lie, kinda check.
This is as close to #mealprep as I’ll probably every be.
Favorite Chia Pudding
- Yield: 3 servings 1x
- Category: snack
- Method: no bake
- Cuisine: american
My favorite chia seed pudding recipe with just the right ratio and ingredients for ultra creamy texture – for dessert, breakfast, or a make ahead snack!
- 1 cup (240g) full-fat coconut milk
- 1 cup (220g) almond milk (*)
- 2 tbsp maple syrup (**)
- Pinch of sea salt
- Optional: 2 scoops vegan protein powder (or collagen peptides (not vegan)***)
- 1/2 cup chia seeds
- For vanilla: 1 tsp vanilla extract
- For chocolate 2 tbsp cacao powder ((a little extra salt doesn’t hurt!))
- For matcha: 1 tsp matcha powder
- In a blender combine the coconut milk, almond milk, maple syrup, salt, and optional protein powder/collagen. Blend until combined.
- Add the vanilla, cacao, or matcha powder. Blend to combine.
- Add the chia seeds and pulse them in. Pulse briefly every 1-2 minutes until the pudding starts to thicken and the seeds remain evenly distributed as opposed to settling to the bottom. 3-4 pulses is usually enough.
- Transfer to a jar and refrigerate overnight (or at least 4 hours).
- Serve with toppings of choice and enjoy!
*You can use any kind of non-dairy milk in a carton, but I do not recommend using all canned coconut milk or it will be too thick. **You can sub any liquid sweetener or even 2-3 medjool dates. ***THIS is the collagen I used. And THIS is the vegan protein powder I used. If you use the protein powder, it will be thicker so consider adding an extra 1/4 cup milk.
Keywords: snack, meal prep, vegan, dairy-free, chia, dessert, breakfast
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Alexandria Phillips says
It is nice to find someone that is diverse too. We live mostly plant based and live on dates as a sweetener but I also take collagen and fermented cod liver oil. This mama needs all fo the help that she can get. I can’t wait to try this recipe!! Right after I finish the three days worth of chia pudding in there already. 😉
Thank you for reading and relating Alexandria❤️ I am totally with you, take a little bit from all the different diets and just find/make your own thing😊 Ha I’m set for about a week after making this video and not complaining one bit!
First of all, I want to say a big AMEN to the entire first part of your post! So true that people’s poor bodies are like what in the world is happening when suddenly a huge flip is switched int terms of what they’re eating. Balance is overused but you’re right – it’s a necessary word especially when it comes to overall health and happiness! Luckily we can still enjoy sweets year round when they’re made of such healthy but still oh so yum ingredients. I’ve only had chia pudding a handful of times, and it’s actually never been my favorite because of the texture issues you mentioned! I have to say it sounds pretty damn good if it holds together and is thick and perfect, which you’ve obviously nails with you recipe. Can’t wait to try it! Wishing you a super happy, healthy year ahead, Natalie 🙂
Thank you for reading the rant Sara and relating❤️ I feel the same way about healthy treats too. I ate a bazillion cookies in the past 2 weeks, but honestly I don’t feel any worse or different because of it. Healthy baking ftw! It took me a long time just to get used to the chia seedy (that autocorrected to “sexy” which i find very amusing lol😂) texture, but now I am loving it and I don’t end up AS cold after as with smoothie bowls. Wishing you a very happy 2018 too!
I want to give thanks for your gifts as a recipe creator and a beautiful spirit! I refer to your works often, share them and deeply appreciate the energy, beauty and the obvious work you go to to make them shine! They way you present them and your creativity and flexibility are just stellar!
I appreciate you; your amazing food, recipes and wishing you a beautiful 2018!
Karen! You are so incredibly kind and your words truly mean a lot to me <3 Thank you for sharing, appreciating, and supporting my work. Wishing you a marvelous new year as well!
Wendy Mateus says
Ok now an amazing flavour tumeric give it a go!😍 These days can get coconut milk infused with tumeric you’ll love itxo
Elissa Fuchs says
So soothing, delicious & simple to prepare. I made the vanilla version without protein powder this afternoon and served it for dessert. Thank you for doing the hard work of getting the ratio perfect!
I am so happy you tried it already and it turned out delicious! The vanilla is awesome, with blueberries on top is my favorite way to eat it 🙂 Thanks for the feedback and enjoy Elissa!
The Vegan 8 says
I’m also going to say big fat Amen to this post as well! I’m SO with you! I will eat my cookies all year long and not feel one dang bit of shame or guilt for it either. I’ve never been a resolution, detox or run to diet craze myself after the holidays. Never and I never will. I don’t believe in feeling guilty and I don’t believe in punishing ourselves for enjoying or even overindulging in food. Let it go and move on. No need to do some crazy sugar detox stuff. In fact, I’m craving cookies right now, hahaha. I actually was so busy this week around my house and was sick, so i didn’t hardly eat anything sweet and guess what, it’s time for more desserts, haha!
Ok, anyways, these puddings are just creamy, rich and gorgeous! Just like you though, I have to admit, I’m not a fan of chia pudding…the texture freaks me out and grosses me out. I’ve heard pureeing them makes it even more dreamy and gets rid of those little seedy textures. Definitely need to try that. I LOVE how you did the pics switching like that. Looks awesome in my email inbox and on your blog.
And thank you for linking to my Gingerbread cake, you are the sweetest! I really ate so much of that cake already but I won’t say no to even more, haha.
Hope you had such a wonderful Christmas and New year and excited to see your posts again! xx
Okay I have to toss it right back to you and say AMEN to this comment, I couldn’t agree more so thanks for mini ranting along with me 🙂 I appreciate your perspective and admire that you just go with the natural flow between sweet/savory and healthy/indulgent. But I do hope you are feeling better now, and the baking and new recipes can commence. Oh that cake! It was probably my favorite thing I made over the holidays, still dreaming about the fluffy texture. I made a batch with the BRM paleo flour blend too because i had a bunch on hand, and it was still amazingly soft and light. Yes, you should totally try chia pudding blended smooth–it’s delish. Not the prettiest color usually unless you do chocolate, which is why i left it seedy for pics, but very good 😀 A very happy 2018 to you too Brandi <3
“A straw should feel very inappropriate.” Hahaha. That sentence made my day!
And I love the idea of having chocolate, matcha, and vanilla chia pudding on rotation. I can’t wait to pile on the toppings: almond butter, date caramel, shaved chocolate, coconut whipped cream . . . because I’m an advocate for dessert-worthy breakfast 😉
In rotation…all in one jar…there really is no WRONG way to go here 😉 I am nodding and drooling right along to that yummy list, especially the coconut whipped cream part because on top of chocolate pudding that sounds like dessert heaven to me <3 Thanks Ashley!
SO MUCH YESSSSSS!!!!!! Haha!! Thank you for the rant because I am with you 100%! On New Years Day, Josh was joking while we were eating our usual way because this week people flood Trader Joe’s and buy up all the fresh produce (mostly prewashed salads) because everyone decides to be healthy for a while 😂😂 I ate way too many cookies this holiday season and don’t regret a single one…nor did my body hate me, so there. We’ve got a baking day scheduled tomorrow – wish you could join us! Yay!!!!! We make our chia pudding the same way (ratio)! Coconut milk makes it so ultra creamy and chocolate is our very favorite option….and a little salt is definitely a must! I love the photos here, Natalie! Happy New Year ❤️
Ha that’s funny, it would be interesting to see how quickly those salads sales taper off. Also pre-washed salads are like the epitome of unsustainable vegetable consumption, although not to say they don’t tempt me and my laziness often 😀 YAY for baking days! Yes January has seen many baked goods for me already too and that probably won’t stop until ice cream season hits and it’s too hot to bake again. I love your outlook too, thanks for reading friend <3
Natalie, I have to say I tried chia pudding ONCE before and didn’t like it. Now the little bulk bin bag sadly sits in a cabinet and every once in a while I’ll pick it up and think what IS that and remember and shove it to the back of my cabinet again. I couldn’t get past the little gelatin encased seed texture. I kept whispering to myself, ‘it’s just like tapioca pudding, it really is’, but because I so looove all of your recipes and most enjoy reading your musings, I will give it another go. Of course the chocolate and matcha flavors call out to me. I’ll let you know how it goes. =)
Womp womp, poor abandoned back-of-pantry chia seeds haha! I can totally relate, chia pudding weirded me the heck out when i first tried it too. Not as weirded out as I was the first time I opened a jello pudding cup as a kid at lunch expecting vanilla and it was accidentally tapioca😜 But if you give it another chance I highly recommend the chocolate version and even blend it at the end so it’s super duper smooth–then it just tastes like pudding without the funky-ness😊 Thanks for reading and let me know how it goes!
Love your post! I keep eating my chocolate and don’t care if it’s December, January or August lol. Love your chia puddings, I will pick the chocolate one please. 😀 Wonderful pictures Natalie 🙂
Chocolate is always trending, right? I am totally with you and I the chocolate one of this bunch was gone long before the others in my fridge 🙂 But I do love them all. Thanks for reading Ela!
LOL Natalie!! I will help you show some love to those poor, neglected pints of ice cream this month. January always makes me uneasy, I get so many people asking me to do this cleanse, or try this diet and I’m just like, “Pass the brownies, or in this case, chia pudding…and leave me alone!” LOL! 😉
Yes uneasy is a very good word for it. But I actually think this year it has made me extra aware of the diet culture I DON’T want to fall into and more steadfast in my own chocolate and dessert all year round ways 🙂 Thanks for relating Laura!
Oh my gosh! You wouldn’t know how much I love having chia seed pudding made of coconut milk! Matcha will make it a perfect dessert too. You recipe is so easy to follow as well! Thank you for sharing!
Isn’t it a marvelous little easy treat. I used to make it with almond milk, but the richness of coconut is just too good 🙂 Thanks for reading Jasmine!
OMG, love the gify action going on in here!
I haven’t had a chia pudding in such a long time (thanks pancakes for the distractions), so this is the perfect timing to get me back on that pudding train.
I love the three flavors you chose: vanilla, chocolate and matcha are such classic ones that go great with so many different toppings.
Haha yes you can see I had some fun with this one…and wasted a lot of time learning how to make GIFs in photoshop 😀 Well if you have to have a distraction, at least it’s a very yummy one. Hey altogether we would have the most epic breakfast spread around!
Love them!! Chocolate is my fav. I made an apple pie one with cinnamon, apple pie spice and chopped pieces of apple and holy moly it was insane !! Any idea how to make gingerbread flavor??
Oooh that apple pie pudding sounds marvelous, I want to try that now! For gingerbread (love this idea, and will be making myself soon) I’d do 1 tbsp maple syrup + 1 tbsp molasses for the sweetener and then 1-2 tsp ginger and 1 tsp cinnamon. Enjoy Tiff 🙂
just curious on where you purchased your chia pudding containers?
I got mine at crate and barrel, but you can find the same ones right here: large glass jars: http://amzn.to/2EFUsEC
small glass jars: http://amzn.to/2CvkGvS
Agness of Run Agness Run says
As a passionate lover of Chia seeds, this pudding recipe is one of the most favourite ones, Natalie! Exceptional treat!
Hehe I consider myself pretty passionate about those little guys too, they are truly amazing 🙂 Thanks Agness and have a great weekend!
Oh My Goodness, this is divine! We are slowly transitioning over to a WFPB diet with some resistance from our 5 year old…. I made a double batch of this pudding in chocolate and layered it with frozen strawberries and raspberries from our garden in parfait glasses and made whipped cream from coconut cream and vanilla beans…It was rich, decadent and oh so satisfying! My son says it is his favorite dessert!!!
Omg this makes me SO happy to hear Jessica!! And I am amazed your son could get past the texture, but good for him (and you!) That sounds like a wonderful and beautiful treat. Thanks for the feedback and best of luck with WFPB!
Albert Bevia says
This is a great chia pudding recipe, what makes it look so amazing is the texture….you have totally nailed it! so true, if your using a straw for pudding, the texture is all wrong. Great post 🙂
Yes it’s all about the texture!! Haha definitely doing pudding wrong if straws are involved😆 Thanks for reading Albert!
Solid recipe! Doing this in the Vitamaix is the trick – other recopies for Chia puddings are just mix by hand, which yields a lumpy texture. This doesn’t have that problem at all. One tip – put the Chia seeds into the blender last, not first (I was left with “chia glue” on the base of the Vitamix under the blades).
Chocolate was my favorite of the three…
Making it in the blender makes all the difference, right? I am so happy yours turned out well too, and yes definitely always add the chia last or at least after the milk. Haha can’t beat chocolate 🙂 Thanks for the feedback Kai!
LOVE! You are a witty and refreshingly honest writer! Loved every word.
Can’t wait to try the recipe as I also feel a straw should be inappropriate for “pudding”. I have been significantly disappointed with the ratios and additions I’ve tried so far in my newfound love of this “stuff”; so, I repeat the thank you, that many have previously stated, for doing the work for us!
One quick question, how long does said pudding typically last in the fridge (if not gobbled up first!)?
Thanks for reading and the kind words Jordyn! Finding proper chia pud ratio is my mission in life (one of many, obviously😂) I hope you find this one to be just the right texture too. It lasts at least 4-5 days in the fridge. After too long it will start to smell funky😜 Hope that helps, and enjoy!
This was awesome! I made the chocolate version.
The consistency was perfect! The many times I have tried to make chia pudding the chia seeds either glob up together or it is too much liquid.
Thanks so much!
Woohoo!! The blender and the half coconut/almond milk ratio gets it just right every time, I’m so happy you liked it🤗 Hopefully there are many more batches in all kinds of flavors to come!
I am going to try these recipes, well except for the Matcha, too grassy for me. Anyway I have tried several recipes for chia pudding and always been disappointed. However the addition of the full fat coconut milk gives me hope. Looking forward to it and hope to make a batche tomorrow.
I absolutely relate Teri, most chia pudding recipes out there turn out way too runny for my liking. The half coconut milk makes all the difference if you ask me and I’ve had many readers make it and agree! I hope it turns out perfect for you too🤗
I like the use of the coconut milk. These should be nice and thick. I am giving these a try this afternoon. Thank you for not using canning jars! I think if I see another canning jar I will puke!!!!!!! Bring on the pretty glassware!!!
Hahaha!! I am lol-ing about the jar part, those dang mason jars are EVERYWHERE😂 Although I must admit I have quite a few myself. But I hope the chia pudding turns out perfect for you, it’s my favorite way to make it–always turns out creamy and delish😋
Where do you get the pretty jars? I see the link for the storage jars but I loveeeee the look of the rounded jars pictured for serving in. Please let me know! 🙂 xo
Same brand just a different style! Here they are: https://amzn.to/2LaPram
I haven’t tried your recipe yet as I wanted to ask I forgot I could do this in a Nutri bullet, I don’t have a ordinary blender so the pulse option isn’t a option unfortunately. I hope you don’t mind me asking, and I’m keen to try all three if I can. 🙂
A nutribullet will absolutely work here! Instead of pulsing just blend very briefly every few minutes, you just don’t want to over blend and actually grind up the chia seeds. Hope you enjoy!
Love chia pudding! Matcha is my favorite!
I am so matcha obsessed too, I love it in latte and pudding form💚 But I never say no to chocolate either ha!
OMG! This look soooo good! I’m not even vegan (I just love meat, sorry, hahaha) but I saw this on Pinterest and thought “I gotta try this! As in… ASAP!”.
Just one question, I blended everything in but when I added the chia seeds and blended/pulsed, they all just turned into something close to powder! How can I avoid this happening again and make sure the seeds stay whole, while still getting that thickness so the chia seeds don’t all just sink when I refrigerate the pudding?
Thanks so much!
Oh! Forgot one detail… I blended everything on my Nutribullet, not on a blender… I do have a blender, but it doesn’t have a “pulse” option.
Hi Ana! I am really happy you tried this one regardless, I’m not vegan either but doesn’t mean we can’t enjoy vegan snacks🤗 But hmm not good on the powdery seed part. Does your blender have variable powers? When I pulse in the seeds it’s literally for like 2 seconds on the lowest speed so you are really just moving them around not blending at all. I don’t really remember, but if the nutribullet just has one speed you may have to stick to shaking/stirring by hand. Or you can go the opposite direction and let it all soak together for 15 minutes or so then blend it for a loooooong time on high so it’s completely creamy and smooth. I do that with chia pudding sometimes too, very yummy. Hope that helps!
I will be sure to have this on hand at nearly all times! I’ve made all of the flavours and love each one equally. They are all exceptionally delicious! Thanks for the awesome recipe!
This is amazing feedback Lyndsay, I am SO happy you love them all🤗 I try to never be without one flavor in my fridge too!
Absolutely amazing! Perfect texture, great flavour (I’ve only tried the matcha so far), and super simple! Thanks for sharing, this will definitely become a staple breakfast 🙂
YAY!! I love that you went for matcha first too since most people jump straight to chocolate🍫😏 I am so happy you liked it, and cheers to many more breakfast batches to come!
Isabelle Crepin says
I love these flavour ideas! I just have one question: could I use a regular unflavoured protein powder do you think? I don’t have collagen peptides on hand and I want to make some of this now!
You can, yep! Although protein powder tends to thicken things up more, so you may need some extra milk 🙂
I’m not sure what Im doing wrong, only the bottom half of the container solidifies, and this is overnight. The top half is just liquid that doesn’t harden. I feel I’m wasting a lot, I’m using your 4:1 ration, and I use unsweetened almond milk.
What does come out is great though, lots of vanilla extract and blueberries!
Yep, that will happen if you don’t stir/blend/shake it a few times before refrigerating to keep the seeds in suspension. That’s why in the recipe I recommend blending it altogether, letting it sit for 3-5 minutes, shaking/blending again, letting it sit for 3-5 minutes, and then shaking/blending one more time before refrigerating. Should fix it 🙂
I did whisk it once, next time I’ll repeat as you say! Thanks!
omg, talk about ‘burying the recipe’? i had to page down and down and down to locate the recipe…