Healthy Chia

Chia Pudding Breakfast Recipe

Chia Pudding Recipe:

Chia seeds are a good source of protein, calcium, fibre, magnesium, antioxidants, and Omega 3 fatty acids. Makes 5 servings of chia pudding over oats porridge and can be stored in the fridge for 5 days

  • Chia seeds, of course! I used white chia seeds on the day I took these photos, but black chia seeds will work here too.
  • Coconut milk or almond milk – I like to use light coconut milk in this recipe because it makes the pudding extra-rich and creamy, but if you don’t have any on hand, don’t worry almond milk is also a great choice.
  • Maple syrup – I mix some into the chia seed pudding to sweeten it naturally. When I eat, I drizzle more maple syrup on top!
  • Cinnamon – For warm depth of flavour.
  • And sea salt – To make all the flavours pop!

 Ingredients (glass small jar with lid – 455g)

  • ¼ cup chia seeds (6 x tablespoons)
  • ± 2 cups cashew milk, almond milk, or coconut milk (fill the jar)
  • 1 x whole fresh banana – mashed
  • ¼ teaspoon cinnamon
  • pinch of sea salt
  • ½ tablespoon Meyer lemon juice or orange juice, optional
  • lemon zest or a few drops of lemon oil, optional
  • seasonal fruit and/or chopped nuts, for topping
  • 1 tsp Maple syrup for sweetness if necessary



  1. In a large jar or bowl, stir together the chia seeds, milk, maple syrup, cinnamon, salt, lemon juice, and lemon zest, if using.
  2. Chill covered for 30 minutes, then stir again, incorporating the chia seeds that have sunk to the bottom. Chill for about 6 hours, or overnight, until the chia pudding is thick. If it gets too thick, stir in a little more milk to reach your desired consistency.
  3. To serve, scoop chia pudding into bowls and top with fruit, nuts, and maple syrup, as desired.

This chia pudding recipe couldn’t be simpler to make! Here’s how it goes:

  • First, combine the ingredients in lidded Mason jar. It should be fairly large; look for one with a volume of 3 to 4 cups.
  • Next, shake! Secure the lid on the top of the jar, and vigorously shake to combine the ingredients.
  • Then, chill. Pop the pudding in the fridge for a few hours.
  • An hour or two later, stir. This step is crucial for breaking up any seed clumps within the pudding. If the chia seeds stay bunched together, they won’t absorb the liquid in the jar, making for a lumpy, crunchy chia seed pudding. No, thanks!
  • Then, chill again. After stirring, cover the jar, and refrigerate overnight. If it becomes too thick, just add more coconut or almond milk

Chia Pudding toppings:

Wait until just before serving to add the fruit on toppings

  • Fresh fruit. I love piling strawberries, blue berries, and raspberries on chia seed pudding
  • Something crunchy, like coconut flakes, chopped nuts, or homemade granola
  • Something sweet. Add an extra drizzle of maple syrup
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