Chia Seed Pudding

by Apr 18, 2016


Stir a few tablespoons of chia seeds into unsweetened almond milk, wait a bit, and you have pudding!  Yes, it’s just that easy.  Serve with a dollop of yogurt, some fresh fruit, cashew cream, a drizzle of honey, granola, anything you’d like to make your own breakfast parfait.  My deconstructed version is in the photo:  blood orange segments, almond milk chia pudding, and yogurt.


Amy’s Kitchen Coach Tips

  • Califia Farms almond milk, find it in the refrigerated section at the grocery
  • Another option is to whir some fruit into your almond milk in a blender, then add the chia seeds and refrigerate.  The Co-Op demo’ed a recipe like this using blood orange and a spoon of honey.  Yum yum!
  • Try chocolate!  Check out Dana, aka Minimalist Baker.  Her overnight chocolate chia pudding looks like a good one.
  • If you have the time, give the chia seeds and stir while they are refrigerating – anytime along the several hours will help break up any clumps that have a habit of forming at the bottom of the container.  No time?  Don’t worry, you can always mash up any chia clumps before serving.
  • Getting the chia seed to liquid ratio to your liking is key.  If pudding is too loose, sprinkle in another tablespoon of chia seeds, stir and let sit 30 minutes.
  • When I purchase a tasty yogurt, like Noosa Key Lime (really good!) and it is just about gone, I pour in almond milk, sprinkle in chia seeds, and stir with a fork to make the pudding right in that flat container with the remaining little bit of lime “goo” (as my son calls it.  he’s 10.)



Chia Seed Pudding


  • 1 cup unsweetened almond milk (not making your own? get Califia!)
  • 3 Tablespoons chia seeds (approx. 40 grams)


  1. Pour almond milk into a pint-sized container with lid. Sprinkle in the chia seeds and stir with fork to combine. For best consistency, leave the container out at room temperature for the first 15 minutes or so, stirring with a fork every few minutes as the chia seeds begin to gel. Put the lid on and refrigerate overnight. Stir to combine, in case some of the seeds settled to the bottom. Enjoy as part of a breakfast (or dessert) "parfait": yogurt, cashew cream, fruit, honey, granola, cocoa nibs, etc. Keeps for a week in the fridge.

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