Almond Milk Chia Pudding Recipes
Easy vegan chia puddings made with almond milk for make-ahead breakfasts.
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If you’re looking for chia pudding made with almond milk that works as a make-ahead breakfast, these recipes are a great place to start.
Just stir everything together, chill overnight, and you’ve got a creamy, spoonable pudding by morning. Dairy-free, gluten-free, and no cooking required.
In this guide, you’ll find vegan almond milk chia pudding flavors that actually work well with almond milk, plus a few quick tips on sweetness, texture, and meal prep.
If you want an easy, healthy breakfast you can prep ahead and keep in the fridge, you’re in the right place.
Flavors
All of the flavors below are made with an almond milk chia pudding base. Click a flavor to jump to it, or scroll for inspiration.
Basic Almond Milk Chia Pudding
This basic almond milk chia pudding is the simplest version to start with. Lightly sweetened and neutral in flavor, it’s meant to be topped with whatever fruit, nuts, or extras you have on hand.
Choose this one if you want a reliable base you can customize day to day without changing the recipe.
Ingredients
- 2 ½ tablespoon chia seeds 30 g
- ⅔ cup almond milk unsweetened, 160 g
- pinch salt
- 2 teaspoon maple syrup 12 g; honey is fine if it doesn’t need to be vegan
Instructions
- Combine Ingredients: In a jar or bowl, combine the almond milk, salt, and maple syrup. Stir well to mix evenly so the salt and sweetener dissolve into the milk.⅔ cup almond milk, pinch salt, 2 teaspoon maple syrup
- Add Chia Seeds: Stir in the chia seeds until evenly distributed. Let the mixture sit for 5 minutes to allow the seeds to begin absorbing the liquid.2 ½ tablespoon chia seeds
- Stir Again: After 5 minutes, stir the pudding again, smoothing out any clumps and ensuring an even texture. If you still see clumps, wait another 5 minutes and stir once more.
- Refrigerate Overnight: Cover the jar or bowl and refrigerate for at least 6 hours, preferably overnight, so the chia seeds fully thicken the pudding.
- Serve: After 6+ hours (often in the morning), give the chia pudding a quick stir, top with your favorite toppings, and enjoy.
Notes
Nutrition
Chocolate
This chocolate almond milk chia pudding is made with cocoa powder and just enough sugar to bring out a deep chocolate flavor without turning it into dessert.
It’s a good choice if you want a chocolatey breakfast that still feels light and balanced, and one that works well with almond milk rather than tasting thin or bitter.
Ingredients
- 2 ½ tablespoons chia seeds 30 g
- ⅔ cup unsweetened almond milk room temperature, 160 g
- 1 ½ teaspoons cocoa powder
- pinch salt
- 1 tablespoon white sugar 14 g; can substitute brown sugar or maple syrup
Instructions
- Combine Ingredients: In a jar or bowl, add the almond milk, cocoa powder, salt, and sugar. Stir well until the sugar dissolves and the cocoa is fully incorporated.⅔ cup unsweetened almond milk, 1 ½ teaspoons cocoa powder, pinch salt, 1 tablespoon white sugar
- Add Chia Seeds: Stir in the chia seeds so they are evenly distributed through the liquid. Let the mixture sit undisturbed for 5 minutes to allow the seeds to begin absorbing the liquid.2 ½ tablespoons chia seeds
- Stir And Rest: After 5 minutes, stir the pudding again to make the texture even. If it still looks uneven, wait another 5 minutes and stir once more.
- Refrigerate Overnight: Cover the jar or bowl and refrigerate for at least 6 hours, preferably overnight, until the chia seeds have fully swollen and the pudding is set.
- Serve: After 6+ hours, give the chia pudding a quick stir, add your favorite toppings, and enjoy.
Notes
- White or brown sugar give a better flavor than maple syrup in this pudding, and I prefer them to maple syrup. Any other neutral-flavored sweetener should also work.
Nutrition
Raspberry
This raspberry almond milk chia pudding is bright, lightly sweet, and naturally fruity. Blending the raspberries with almond milk first gives you an even flavor throughout, instead of just berries sitting on top.
It works well with both fresh and frozen raspberries, and the slight tartness balances the sweetness so it still feels like breakfast — not dessert. If you like your chia pudding a little tangy and refreshing, this one’s an easy go-to.
Ingredients
- 2 tablespoons chia seeds 24 g
- ⅓ cup unsweetened almond milk room temperature, 80 g
- ⅔ cup raspberries fresh or frozen, 80 g
- pinch salt
- 2 ½ teaspoons white sugar 12 g
Instructions
- Blend Ingredients: Combine the almond milk, raspberries, a pinch of salt, and the sugar in a blender and blend until smooth.⅓ cup unsweetened almond milk, ⅔ cup raspberries, pinch salt, 2 ½ teaspoons white sugar
- Add Chia Seeds: Stir in the chia seeds until evenly distributed, then let the mixture sit for 5 minutes so the seeds begin to swell and thicken the pudding.2 tablespoons chia seeds
- Stir Again: Give the pudding another stir to make the texture uniform. If it still seems uneven, wait 5 more minutes and stir once more.
- Refrigerate Overnight: Cover the pudding and chill for at least 6 hours, preferably overnight, so it fully sets.
- Serve Pudding: After 6+ hours, probably in the morning, give the chia pudding a quick stir, top with your favorite toppings, and dig in.
Notes
- If using frozen raspberries and it’s difficult to blend everything smooth, add 2 tablespoons of milk and increase chia seeds by 1/2 tablespoon.
Nutrition
Strawberry
This strawberry almond milk chia pudding is smooth, gently sweet, and easy to prep with either fresh or frozen strawberries. Blending the berries with the almond milk first gives you an even strawberry flavor throughout, instead of chunks scattered in plain pudding.
It’s a simple, reliable option if you want something fruity but mild — sweet enough to feel satisfying, but still light for breakfast.
Ingredients
- 2 tablespoons chia seeds 24 g
- ⅓ cup unsweetened almond milk room temperature, 80 g
- ⅔ cup strawberries fresh or frozen, 80 g
- pinch salt
- 2 ½ teaspoons white sugar 12 g
Instructions
- Blend Ingredients: Combine the almond milk, strawberries, a pinch of salt, and the sugar in a blender and process until completely smooth.⅓ cup unsweetened almond milk, ⅔ cup strawberries, pinch salt, 2 ½ teaspoons white sugar
- Add Chia Seeds: Stir in the chia seeds until evenly distributed, then let the mixture sit for 5 minutes so the seeds begin to swell.2 tablespoons chia seeds
- Stir Again: Give the pudding another good stir to even out the texture. If you notice any clumps, repeat the rest-and-stir once more after 5 minutes.
- Refrigerate Overnight: Cover the pudding and refrigerate for at least 6 hours, preferably overnight, until it is fully set and thickened.
- Serve Pudding: After 6+ hours, give the chia pudding a quick stir, top with your favorite toppings, and dig in.
Notes
- Weigh the strawberries rather than using volume when possible — aim for equal weight of milk and strawberries.
- If using frozen strawberries and the mixture won’t blend smooth, add 2 tablespoons of milk and increase the chia by 1/2 tablespoon.
Nutrition
Banana
This banana almond milk chia pudding uses real banana for natural sweetness and a slightly thicker, creamier texture.
It’s a good option if you want a mild, familiar flavor that pairs well with almond milk and works as an easy, make-ahead breakfast. The cinnamon is optional, but adds a subtle warmth if you like it with banana.
Ingredients
- 2 ½ tablespoon chia seeds 30 g
- ⅔ cup unsweetened almond milk room temperature, 160 g
- pinch salt
- 1 teaspoon maple syrup 6 g
- piece banana small, 100 g
- ¼ teaspoon cinnamon skip if you don’t like cinnamon with bananas
Instructions
- Combine Ingredients: In a jar or bowl, combine the almond milk, banana, pinch of salt, maple syrup and cinnamon. Blend with an immersion blender, stand blender, or food processor until smooth. Alternatively, mash the banana well with a fork and then stir it together with the remaining ingredients.⅔ cup unsweetened almond milk, piece banana, pinch salt, 1 teaspoon maple syrup, ¼ teaspoon cinnamon
- Add Chia Seeds: Stir the chia seeds into the blended mixture until evenly distributed. Let the mixture sit undisturbed for 5 minutes so the seeds begin to absorb the liquid.2 ½ tablespoon chia seeds
- Stir Again: After 5 minutes, stir the pudding thoroughly to even out the texture. If it still seems uneven, wait another 5 minutes and stir once more.
- Refrigerate Overnight: Cover the jar or bowl and refrigerate for at least 6 hours, preferably overnight, to allow the chia seeds to fully thicken the pudding.
- Serve Pudding: After 6+ hours, give the chia pudding a quick stir, add your favorite toppings, and enjoy.
Notes
- We add a bit of maple syrup so the pudding is sweet enough. Omit it if your bananas are very ripe and already super sweet.
Nutrition
Chocolate Banana
This chocolate banana almond milk chia pudding builds on the classic banana base, with a small amount of cocoa powder added for a mild chocolate flavor.
It’s a good choice if you like banana-forward chia pudding but want something a little more interesting, without tipping into dessert territory.
Ingredients
- 2 ½ tablespoons chia seeds 30 g
- ⅔ cup unsweetened almond milk room temperature, 160 g
- pinch salt
- 1 ½ teaspoons maple syrup 9 g
- small banana ~100 g
- 1 teaspoon cocoa powder up to 1 ½ teaspoons if you like it very chocolatey
Instructions
- Combine Ingredients: In a jar or bowl, combine the almond milk, banana, a pinch of salt, maple syrup, and cocoa powder. Blend until smooth using an immersion blender, a regular blender, or a food processor. Alternatively, mash the banana thoroughly with a fork and then stir it into the other ingredients.⅔ cup unsweetened almond milk, small banana, pinch salt, 1 ½ teaspoons maple syrup, 1 teaspoon cocoa powder
- Stir In Chia: Add the chia seeds to the chocolate-banana mixture and stir well so the seeds are evenly distributed. Let the mixture sit for 5 minutes to allow the seeds to begin absorbing liquid.2 ½ tablespoons chia seeds
- Stir Again: Stir the pudding again to even out the texture. If it still seems uneven or lumpy, wait another 5 minutes and stir once more.
- Chill Overnight: Cover the jar or bowl and refrigerate for at least 6 hours, preferably overnight, so the chia seeds fully thicken the pudding.
- Serve: After 6+ hours (often in the morning), give the pudding a quick stir, add your favorite toppings, and enjoy.
Notes
- We add more sweetener than for a plain banana-based pudding because cocoa is bitter and needs extra sweetness to balance. If your bananas are very ripe and sweet, you may not need any added sweetener (start with half and taste).
Nutrition
PB2
This PB2 almond milk chia pudding has a classic peanut-butter flavor, but with a lighter feel thanks to powdered peanut butter instead of the regular kind.
Dissolving the PB2 and sugar in warm almond milk first helps everything mix smoothly, so the peanut flavor spreads evenly through the pudding. It’s a great option if you like peanut butter breakfasts but want something a bit lighter.
Ingredients
- 2 1/4 tablespoons chia seeds 27 g
- 2/3 cup almond milk unsweetened, 160 g
- 2 1/2 teaspoons white sugar 11 g
- 2 tablespoons PB2 13 g
- pinch salt if needed
Instructions
- Combine Ingredients: In a small pot, combine the almond milk, sugar, and PB2 and stir until the dry ingredients are evenly mixed.2/3 cup almond milk, 2 1/2 teaspoons white sugar, 2 tablespoons PB2
- Dissolve Sugar: Put the pot over low heat and stir until the sugar dissolves — about 1 to 2 minutes. Taste and add a pinch of salt if needed.pinch salt
- Add Chia Seeds: In a jar or bowl, add the chia seeds to the mixture and stir to combine. Wait 5 minutes for the seeds to begin absorbing liquid and thickening.2 1/4 tablespoons chia seeds
- Stir Again: Stir the pudding to even out the texture. If it still seems loose, wait another 5 minutes and stir once more.
- Refrigerate Overnight: Cover and refrigerate for at least 6 hours, preferably overnight, so the pudding fully sets.
- Serve: After 6+ hours, give the chia pudding a quick stir, add your favorite toppings, and enjoy.
Notes
- PB2 works best with sugar. I tested using maple syrup as a shortcut to skip warming, but it didn’t taste nearly as good.
Nutrition
PB2 Chocolate
This PB2 chocolate almond milk chia pudding combines peanut butter and cocoa for a classic chocolate-peanut flavor that still feels light enough for breakfast.
Using PB2 keeps the pudding lighter than versions made with regular peanut butter, while a small amount of cocoa adds a deeper chocolate note without overpowering the peanut flavor. It’s a good choice if you want something that feels a little indulgent but still fits easily into a simple make-ahead breakfast.
Ingredients
- 2 1/4 tablespoons chia seeds 27 g
- 2/3 cup almond milk unsweetened, 160 g
- 3 teaspoons white sugar 14 g
- 2 tablespoons PB2 13 g
- 1 teaspoon cocoa powder
- pinch salt if needed
Instructions
- Combine Ingredients: In a small pot, combine the almond milk, sugar, cocoa powder, and PB2. Stir the mixture until the powders are moistened and distributed evenly.2/3 cup almond milk, 3 teaspoons white sugar, 1 teaspoon cocoa powder, 2 tablespoons PB2
- Dissolve Sugar: Put the pot over low heat and stir until the sugar dissolves, about 1–2 minutes. Taste the mixture and add a pinch of salt if needed to balance the flavor.pinch salt
- Stir In Chia Seeds: Pour the chocolate-almond mixture into a jar or bowl, add the chia seeds, and stir to combine. Let the mixture sit for 5 minutes to begin thickening.2 1/4 tablespoons chia seeds
- Stir Again: After 5 minutes, stir thoroughly to even out the texture and break up any clumps. If it still looks uneven, wait another 5 minutes and stir once more.
- Refrigerate Overnight: Cover the jar or bowl and refrigerate for at least 6 hours, preferably overnight, to allow the pudding to fully set.
- Serve and Enjoy: After 6+ hours, give the chia pudding a quick stir, top with your favorite toppings, and dig in.
Notes
- PB2 works best with sugar. I tested maple syrup (to skip the warming step) but it wasn’t nearly as good.
Nutrition
Tips for Making Almond Milk Chia Pudding
Meal Prep & Portioning
Chia pudding is easy to scale for meal prep. Simply multiply the ingredients by the number of portions you want to make.
When mixing, stir the chia pudding 2–3 times over the first 10 minutes, until the seeds stay evenly suspended in the almond milk instead of sinking to the bottom or floating to the top. Once the mixture starts to thicken, transfer it into individual jars or glasses so it’s pre-portioned and ready to grab from the fridge.
If you prefer, you can also store the pudding in one container and portion it out just before eating.
Sweeteners & Sugar Substitutes
Granulated sugar works well as a substitute for liquid sweeteners in these recipes, but it needs a small adjustment.
To help the sugar dissolve properly, warm the almond milk to about room temperature before mixing the pudding. Stir the sugar into the milk first, then add the chia seeds and remaining ingredients. If you skip this step, the sugar tends to settle at the bottom, leaving you with a pudding that’s sweet in some bites and bland in others.
Adjusting Sweetness After Chilling
If the pudding isn’t sweet enough when you serve it, you can adjust it after chilling.
Stir in more of the same liquid sweetener used in the recipe, or add a small amount of powdered sugar, which dissolves easily and has a clean, neutral flavor that won’t change the overall taste of the pudding.
Texture Adjustments
If your chia pudding is too thick after chilling, stir in a splash of almond milk before serving. If it’s too thin, add a teaspoon or two of chia seeds, stir well, and let it sit for another 15–20 minutes.
Storage & Toppings
Store almond milk chia pudding tightly sealed in jars, containers, or glasses in the refrigerator for 3–4 days.
Add crunchy toppings—like nuts, granola, or seeds—right before serving so they don’t absorb moisture and turn soft during storage.