Best Chia Seed Pudding Recipes

CHOCOLATE CHIA SEED PUDDING

Steps:

• Mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain. Fold chia seeds into the mixture. Pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again. Repeat resting and stirring a few times over the course of 20 minutes.
• Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
• Drizzle honey over the pudding to serve.

CHIA SEED PUDDING

Steps:

• In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
• The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
• Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.

ALMOND STRAWBERRY CHIA SEED PUDDING

Steps:

• Puree almond milk and strawberries in a blender until smooth; pour into a bowl. Stir chia seeds, honey, and vanilla extract into the strawberry puree.
• Cover bowl with plastic wrap and refrigerate until set, about 4 hours.

STRAWBERRY BANANA CHIA SEED PUDDING RECIPE BY TASTY

Steps:

• Mash the banana in a medium bowl.
• Mix the banana and the yogurt together until smooth.
• Pour in the almond milk, vanilla extract, chia seeds, and strawberries, and mix until well combined.
• Pour the mixture into an airtight container and refrigerate, covered for 4 hours..
• Spoon the pudding into desired serving dish and top with sliced bananas and diced strawberries.
• Enjoy!

CHIA SEED PUDDING

Steps:

• Whisk almond milk, yogurt, 2 tablespoons maple syrup, vanilla, and salt together in a bowl until just blended; add chia seeds, whisk to incorporate, and let the chia seeds soak for 30 minutes.
• Stir the chia seed mixture to redistribute seeds that have settled throughout the mixture. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
• Drizzle 4 teaspoons maple syrup over strawberries in a bowl; stir to coat. Add almonds to strawberries; stir.
• Spoon chia seed mixture into 4 bowls; top each with a portion of the strawberry mixture.

PEANUT BUTTER BANANA CRUNCH CHIA SEED PUDDING RECIPE BY TASTY

Steps:

• In a medium bowl, mix the peanut butter and greek yogurt together until smooth.
• Add in the almond milk, vanilla, honey, and chia seeds and mix until well combined.
• Pour the mixture into an airtight container and refrigerate, covered for 4 hours.
• Spoon the pudding into desired serving dish and top with sliced banana, roasted peanuts, and crunchy granola clusters.
• Enjoy!

SIMPLE CHIA SEED PUDDING

Steps:

• Add the chia seeds, milk, maple syrup and cinnamon to a bowl and whisk together with a fork for a couple of minutes so they are well combined and evenly distributed.
• Cover and place in the fridge to chill overnight. By the morning it will have set into a pudding. I use this as a base for my breakfast bowl, topped with homemade granola, lime-coconut yogurt and minted berries.

MEXICAN MOCHA CHIA SEED PUDDING (KETO)

Steps:

• Mix coffee, almond milk, chia seeds, sweetener, cocoa powder, cinnamon, and cayenne pepper in a bowl. Whisk until well combined.
• Cover and refrigerate until flavors meld and chia seeds expand, 5 minutes to 1 hour.

ALMOND CHOCOLATE CHIA SEED PUDDING RECIPE BY TASTY

Steps:

• In a medium bowl, mix the yogurt, almond milk, vanilla, honey, chia seeds, and cocoa powder together until well combined.
• Pour the mixture into an airtight container and refrigerate, covered for 4 hours.
• Spoon the pudding into desired serving dish and top with slivered almonds and chocolate shavings.
• Enjoy!

CH-CH-CH CHIA SEED SUGAR-FREE CHOCOLATE PUDDING

Steps:

• Blend water, cocoa powder, apricots, walnuts, and stevia together in a blender until smooth.
• Stir blended cocoa mixture and chia seeds together in a bowl. Let pudding sit until thickened, about 30 minutes. Transfer pudding to a serving bowl, cover with plastic wrap, and refrigerate until serving.

COCONUT AND CHIA-SEED PUDDING

Steps:

• Pour the chia seeds into a jar.
• Pour the coconut milk over the chia seeds.
• Put a lid on the jar and shake to combine.
• Add strawberries and almonds on top and serve.

MATCHA CHIA SEED PUDDING RECIPE BY TASTY

Steps:

• In a medium bowl, mix the yogurt, almond milk, vanilla, honey, chia seeds, and matcha powder together until well combined.
• Pour the mixture into an airtight container and refrigerate, covered for 4 hours.
• Spoon the pudding into desired serving dish and top with chocolate shavings and a dusting of matcha powder.
• Enjoy!

CHIA-SEED PUDDING

Steps:

• Whisk the almond milk, agave, chia seeds and cinnamon in a medium bowl. Cover and chill for 4 hours or overnight, whisking once to loosen the mixture after about 3 hours. Spoon into bowls and top with the mango and coconut.

CHIA SEED BREAKFAST PUDDING

Steps:

• Coarsely chop half of the dried apricots. Place chopped apricots in a small pot with passion-fruit juice, 25 grams sugar (1 1/2 tablespoons), lemon juice and a pinch of salt. Simmer very gently over low heat until apricots are soft and liquid has turned syrupy, about 30 minutes.
• While chopped apricots cook, put remaining whole apricots in a bowl and cover with boiling water. Let soak until plump, 10 to 20 minutes. Drain and reserve plumped apricots and the apricot sauce for garnish.
• Meanwhile, in a quart container with a lid (or use a cocktail shaker), combine almond and coconut milks, remaining 25 grams sugar (1 1/2 tablespoons) and a pinch of salt. Stir in chia seeds and kasha, if desired; shake thoroughly so that seeds are evenly hydrated. Let rest at least 20 minutes or until pudding has a rich, creamy texture. Seeds should be fully hydrated. (Pudding will keep for up to 3 days but may require rehydrating with more almond or coconut milk as the seeds continue to absorb liquid.)
• To serve, spoon pudding into bowls. Top with apricot sauce, plumped apricots, almonds, coconut flakes and sliced banana, if desired.

MANGO MATCHA CHIA SEED PUDDING

Steps:

• Whisk yogurt, honey, matcha powder, and vanilla extract together in a bowl. Stir in coconut milk gently; whisk in chia seeds.
• Cover yogurt mixture with plastic wrap and refrigerate until thick, at least 4 hours or overnight.
• Place mango chunks in a blender; puree until smooth.
• Pour yogurt mixture into 4 serving bowls or glasses; distribute mango puree evenly on top.

VANILLA CHIA SEED PUDDING

Steps:

• NOTE: (*For a thicker pudding, replace 1 cup of almond milk with 1 cup non-fat.
• Place the chia seeds in a medium bowl.
• Add the yogurt, almond milk, vanilla, maple syrup and a pinch of kosher salt. Whisk to combine.
• Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, stirring occasionally.
• I recommend letting the pudding rest in the refrigerate overnight, but 4 hours will do if you're feeling antsy.
• Before serving, stir the pudding to make sure that there aren't any clumps. Spoon pudding into bowls or glasses and garnish with toppings of your choice. Such as fruit or granola.

BLUEBERRY CARDAMOM CHIA SEED PUDDING

Steps:

• Blend milk, blueberries, cardamom, cinnamon, vanilla, and syrup together in a blender on high until smooth. Pour blueberry mixture over chia seeds, and stir thoroughly with a whisk or fork. Let rest for five minutes, and stir again. Then, 10 minutes later, stir again. Refrigerate, and let sit overnight. In the morning, give it a stir, and check texture. If it's too thick, simply add more almond milk; the texture should be similar to that of tapioca pudding (just imagine tiny tapioca pearls!). Serve and enjoy.

PEAR CHIA SEED PUDDING

Steps:

• In a bowl mix the almond milk, greek yogurt, maple syrup and vanilla really well. Stir in the chia seeds.
• Pour into two bowls or glass jars and refrigerate overnight. The next day chop the pear into small pieces and sprinkle with cinnamon. Layer goji berries, pear, almond flakes and coconut flakes over the puddings and top with a little maple syrup.

CHOCOLATE CHIA SEED PUDDING SINGLE SERVING

Steps:

• Mix all the ingredients together. It may take a little time to incorporate the cocoa, but eventually it will. I used about a tablespoon of brown rice syrup because I like the flavor and then 10-15 drops vanilla stevia to make up the difference, but use whatever you have on hand and like to use. After everything is mixed, cover and leave on your counter for 20 minutes before enjoying. Or you can leave it in the fridge overnight and enjoy the next day. The chia seeds continue to absorb the liquid they are in so you may need to water your pudding down with some more almond milk if you leave it till the next day. You can top your pudding with fresh fruit or just eat it plain :)

SPICED CHIA SEED PUDDING

Steps:

• Mix milk, sugar, nutmeg, cardamom, and cloves together in a small bowl. Stir in chia seeds until well combined. Refrigerate, stirring occasionally, until mixture thickens and sets to desired consistency, 3 to 4 hours.