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Chia Seed Pudding

Chia seed pudding made with coconut milk (or any plant-based milk) that sets into a thick, creamy vanilla pudding overnight. Layer it with fresh mango and berries plus crunchy granola for an easy, high-fiber breakfast snack.
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Prep Time 5 minutes
resting/setting 4 hours
Total Time 4 hours 5 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chia pudding base
  • 0.25 cup chia seeds Use whole chia seeds for best gel texture.
  • 1 cup coconut milk or any plant-based milk Sub with dairy milk if desired; plant-based keeps it dairy free.
  • 1 tbsp maple syrup or honey Sweeten to taste; reduce slightly for less sweetness.
  • 0.5 tsp vanilla extract Adds classic vanilla flavor to the pudding.
  • 0.125 tsp salt Balances sweetness.
for serving
  • 0.5 fresh mango, strawberries, or blueberries Choose a mix or use one fruit for color.
  • 0.25 cup granola Add right before eating to keep it crunchy.
  • 1 tbsp extra honey drizzle Optional extra sweetness over the finished jars.

Equipment

  • 1 jar

Method
 

Mix and prevent clumps
  1. In a bowl or jar, whisk chia seeds, coconut milk or any plant-based milk, maple syrup or honey, vanilla extract, and salt until fully combined and no dry chia remains.
  2. Let the mixture sit for 5 minutes, then whisk again to prevent clumping so the chia disperses evenly.
Chill until thick
  1. Cover and refrigerate for at least 4 hours or overnight until thick and pudding-like, with visible chia beads through the glass.
Assemble and serve
  1. Stir before serving and thin with a splash of milk if desired for your preferred consistency.
  2. Spoon into serving glasses or bowls, then top with fresh mango, strawberries, or blueberries, granola, and an extra honey drizzle.

Notes

For the smoothest texture, whisk once after the 5-minute rest, then avoid skipping the overnight chill; the chia continues to gel in the fridge. Store covered in the refrigerator up to 4 days. For meal prep, assemble fruit and granola right before eating to keep crunch. If you want a dairy-free breakfast, keep the coconut milk/plant-based milk—no other swaps are required.