Chia Pudding 101: Base Recipe, Texture Tips, and 19+ Flavor Combos
Your go-to chia pudding playbook: ratios, tweaks, toppings, and flavor formulas.
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Chia pudding might look like a minimalist little jar in your fridge — but it’s actually a nutritious, customizable, make-ahead breakfast or snack that takes just a few minutes to prep.
This guide will walk you through everything you need to know to make great chia pudding — the kind that’s creamy (not watery), pleasantly thick (not gluey), and actually enjoyable to eat.
You’ll learn the base formula, how to adjust texture and sweetness, and how to tailor your puddings to your nutrition goals (vegan, high-protein, high-fiber— all included). Plus, there’s a library of 19+ flavor ideas to keep things interesting for quite a while.
Here for the how-to? Start from the top.
Just want flavor inspiration? Jump straight to the flavors section.
Editor’s Note: I spent 9+ hours putting this guide together (not counting recipe testing or photography). My goal was to make this your one-stop chia pudding reference: base ratios, texture troubleshooting, protein boosters, topping ideas, and flavor variations. Bookmark it, use it, and if there’s something you’d love to see added, tell me — I’ll keep updating this guide as the chia library grows.
Chia Pudding Base Recipe
This is your go-to foundation — simple, reliable, and easy to customize.
Ingredients
- 2.5 tablespoons chia seeds (about 30g)
- 2/3 cup milk of choice (about 160g)
- 2 teaspoons liquid sweetener (about 13g), or to taste
- pinch of salt
Method
- Combine. Add chia seeds, milk, salt, and sweetener to a jar or bowl. Stir well.
- Wait + Stir Again. Let the mixture sit for 5 minutes to start thickening, then stir again, making sure to break up any seeds stuck to the bottom or sides.
- One More Stir. After another 5 minutes, give it a final stir, again scraping the bottom and sides, to ensure an even texture.
- Chill. Cover and refrigerate at least 6 hours, ideally overnight.
- Serve. In the morning, give it a quick stir. Enjoy as-is or add fruit, granola, nut butter, yogurt, chocolate, spices — whatever you’re craving.
Optional: If you’re very sensitive to clumping or want a super even texture, you can return after 1 hour in the fridge and stir again. But most of the time, the three early stirs are enough, at least in my testing.
Next up: some small tweaks that make a big difference in texture, sweetness, and overall flavor.
Chia Pudding Tips & Tricks
A few practical tips to help you get the texture, sweetness, and flavor just right — use them as needed.
Using Granulated Sweeteners
Liquid sweeteners are common because they dissolve easily in cold milk — which is convenient.
But granulated sweeteners (regular sugar or sugar substitutes) work just as well if you help them dissolve, and they often taste more neutral (so they don’t compete with your flavorings).
Two easy ways to dissolve granulated sweeteners:
- Stir vigorously. A strong stir usually does the job. A handheld milk frother works great — any foam settles.
- Warm the milk slightly. 15–20 seconds in the microwave (or a brief warm on the stove) brings it to room temp so sugar dissolves faster. No need to cook the milk.
If using granulated sweeteners:
Dissolve sugar + milk first → then add chia seeds.
Fixing Texture
Chia pudding usually ends up in one of three texture zones::
- Perfect. Congrats — just give the pudding a quick stir, and you’re good to go.
- A bit dry or dense. Easy fix. Add a tablespoon of yogurt, stir, and check again. You could try adding milk, but yogurt’s texture is much closer to chia pudding than milk’s is, making it a much better choice. Add more if needed until you reach your ideal consistency.
- Too soaky or runny. That’s trickier. If it’s only a bit too runny, stirring in a spoonful of thick yogurt should fix it right up. But if it’s super runny, the best fix is to stir in 1/2 to 1 tablespoon of chia seeds, stir, and let it refrigerate for another 4-6 hours. Yes, that means having something else for breakfast. And for next time, make a note to reduce the liquid or increase chia seeds in your recipe.
Adding Greek Yogurt
Greek yogurt adds both creaminess and protein, so I use it often.
The only catch: it thickens the pudding, so you’ll generally need slightly fewer chia seeds (which means less fiber).
Here’s a quick reference for how much chia to use when adding yogurt. These ratios make a thicker pudding. If you prefer it looser, reduce the chia by ¼–½ tablespoon. Thickness also varies by yogurt brand, so you may need a little tweaking.
| Milk | Greek Yogurt | Chia seeds |
|---|---|---|
| 2/3 cup (160 g) | 0 | 2 ½ tbsp (~30 g) |
| 1/2 cup (120 g) | 3 tbsp (~45 g) | 2 ¼ tbsp (~27 g) |
| 1/3 cup (80 g) | 1/3 cup (~80 g) | 2 tbsp (~24 g) |
Note #1: Yogurt works especially well with fruity and creamy flavors (vanilla, mango, chocolate), less so with stronger earthier flavors (like pumpkin).
Note #2: Chia pudding thickens much quicker if you’re adding yogurt. A half-milk half-yogurt base is typically quite thick within an hour or so.
Meal Prep Like a Pro
Chia puddings meal prep is as easy as it gets. Just multiply the ingredients by however many servings you want, and you’ve got breakfast (or snacks) ready for the next few days.
To meal prep, you can either:
- Batch-prep in one big bowl, then portion after it thickens, or
- Assemble individual jars from the start, which are perfect for grab-and-go mornings.
When meal-prepping, keep these in mind:
- Watch your toppings. Granola loses its crunch if it sits too long in the jar. Add it right before serving. Fresh fruit (especially berries) can spoil quickly, so add those the day you eat.
- Mix it up. Make four jars, then switch toppings daily. It keeps it interesting all week, plus you’ll quickly find your favorite add-ins for any flavor.
- Prep up to 4 days in advance. Chia pudding, like most refrigerated foods, stays fresh for 3 to 4 days. If you want to eat them all week, plan a quick second prep session around Wednesday or Thursday.
Adjusting for Your Nutrition Goals
Chia pudding is incredibly adaptable. Whether you want yours vegan, higher in protein, or fiber-focused, you don’t need a new recipe — just a few smart tweaks to the base.
Here’s how to tailor it to make it:
Making It Vegan
To make chia pudding fully plant-based:
- Use plant-based milk. Oat milk is the most neutral, works in almost every flavor, and gives a nice creamy texture. Almond milk is also versatile. Soy and coconut milk can work, but they lean into specific flavor profiles (tropical, chocolate, chai, etc.). When unsure, choose oat.
- Choose a vegan sweetener. White sugar (check the label) and most neutral-tasting plant-based sweetener blends work well. Maple syrup tastes great in cozy or fall flavors, but can feel out of place in brighter ones. Use it intentionally, not as a default.
- Swap in a plant-based yogurt (optional). Vegan yogurts help with texture, but usually have less protein than dairy yogurt. You’ll get creaminess — just not the same protein boost. Blended silken tofu is another option for a thicker, high-moisture “yogurt” alternative.
Making It Higher in Protein
Chia pudding naturally contains some protein, but not a lot. Here are two reliable ways to bump it up:
Adding Greek Yogurt
This is the easiest and most flavor-friendly method:
- Replace 1/3 cup milk with 1/3 cup Greek yogurt → adds ~7–8g protein.
- Reduce chia seeds by ½ tablespoon so the pudding doesn’t get overly thick.
You can also simply add Greek yogurt on top at serving time.
Adding Protein Powder
For a larger protein boost, protein powder works well:
- Add 1 serving (about 30g) protein powder to the milk and dissolve before adding chia. Use a shaker bottle if need be.
- Reduce sweetener by half. Most protein powders are already sweetened.
- Increase chia seeds by ½ tablespoon (about 6g) to maintain a normal pudding texture.
For a smaller boost (~+10g protein): Use half a scoop, reduce sweetener slightly, and add 1 teaspoon chia seeds.
Note: These ratios are based on whey protein. Plant-based powders absorb liquid differently and may require more chia or less milk to avoid a runny texture.
Adding More Fiber
Chia seeds are already high in fiber, so most chia puddings don’t need extra.
However, if you’re using Greek yogurt in the base (as many of my recipes do), you’ll be using fewer chia seeds, which lowers fiber slightly.
If increasing fiber is your priority, simply use the yogurt-to-chia table in the Greek yogurt section and choose the version with more chia and less yogurt. Or skip the yogurt entirely and use the standard base ratio.
Ingredients & Substitutes
Here’s a breakdown of the key ingredients in chia pudding — and how to swap them without throwing off texture or flavor.
If you want to be able to adapt recipes to what you have on hand (and build your own flavor combos confidently), this section is worth reading.
Chia Seeds
Chia seeds are the backbone of chia pudding. Both black and white chia seeds work the same way — same nutrition, same absorption, same texture. The only difference is color.
If you prefer the look of lighter puddings, white chia can be nice — but it won’t change the flavor or thickness.
Milk
Most recipes say “milk of choice,” but different milks suit different flavor profiles. Here’s how they compare:
| Type | The Good | The Bad |
|---|---|---|
| Dairy | Neutral flavor; pairs with almost anything. Full-fat is the creamiest. | Not suitable for vegan or lactose-free diets. |
| Oat | Naturally sweet and creamy; works with almost every flavor. | |
| Almond | Lightly nutty but still mild; great with chocolate, cinnamon, maple, etc. | Not suitable for nut-free diets. |
| Coconut (carton) | Distinct coconut flavor; amazing in tropical or dessert-y flavors. | Will overpower more delicate or fruity flavors. Or make the pudding taste “weird.” |
| Soy | Slightly earthy and rich; good with chocolate, coffee, or spices. | Can clash with bright/tart fruits. Not suitable for soy allergies. |
Takeaway: If you’re testing a new flavor combo, start with dairy or oat milk. Almond works in many cases too. Keep coconut and soy for flavor profiles where they make sense.
Sweeteners
Sweetener choice can really affect how cohesive the flavor tastes.
| Type | The Good | The Bad |
|---|---|---|
| White sugar | Clean, neutral sweetness — lets other flavors stand out. | Slow to dissolve in cold milk. |
| Brown sugar | Deep, cozy caramel notes — great for warm, spiced flavors (pumpkin, banana, apple). | Doesn’t pair as well with fresh/bright fruit flavors. Also slow to dissolve. |
| Honey | Lightly floral and pairs nicely with fruit-based puddings. | Can clash with roasted, nutty, or very spiced flavors. |
| Maple syrup | Complex, slightly smoky sweetness — lovely in fall/winter flavors. | Can overpower delicate flavors or feel “off” in very fresh, fruity recipes. |
| Erythritol | Neutral, low-calorie option. | Dissolves slowly; may need extra stirring. |
Note: Maple syrup and erythritol are less sweet than sugar (roughly 60–70%), so you may need a bit more to reach the same sweetness level.
Salt
A small pinch of salt improves flavor and balance. And usually, one pinch per serving is enough.
If you’re adding ingredients that typically need salt to taste right (e.g., pumpkin purée, pistachio paste), taste the liquid base before adding chias and adjust.
Yogurt
Yogurt isn’t used in every chia pudding — but I include it often. It improves texture, adds a subtle tang, and increases protein.
The catch: yogurt doesn’t work with every flavor. For example, in pumpkin chia pudding, I usually skip it because the tang competes with the spices and the combo tastes off.
| Type | The Good | The Bad |
|---|---|---|
| Full-fat dairy yogurt | Smooth, creamy, lightly tangy. | Higher fat, not vegan. |
| Non-fat Greek yogurt | Thick, high-protein, low-fat. | More tangy; may need extra sweetener. Not vegan. |
| Plant-based yogurt | Works for vegan diets; adds creaminess. | Typically lower in protein; texture varies by brand. Plus many have flavor undertones. |
| Flavored yogurt | Can enhance matching flavor combos. | Only works when flavors align. Most are heavily sweetened, so reduce the sugar accordingly. |
Takeaway: Plain Greek or full-fat yogurt is usually the best balance of texture + nutrition. Plant-based yogurts are great when needed — just expect a bit less protein and sometimes a more noticeable base flavor.
Chia Pudding Flavors
Here are 19+ flavor templates you can use as-is, or tweak to match whatever you already have in your fridge.
Click to jump to the flavor you’re interested in or scroll for inspiration.
- Base
- Greek Yogurt base
- Cottage Cheese base
- Protein Powder base
- Chocolate
- Chocolate Banana
- PB Jelly
- PB Banana
- Apple Cinnamon
- Apple Cranberry
- Cranberry
- Pumpkin
- Pumpkin Latte
- Pumpkin Mocha
- Blueberry
- Strawberry
- Raspberry
- Lemon
- Lime
- Mango
- Coconut
- Chai
- Strawberry Matcha
Basic Chia Pudding
This basic chia pudding recipe is as simple as it gets — milk of choice, your favorite sweetener, and chia seeds. Perfect for adding whatever toppings you have on hand.
Equipment
Ingredients
- 2.5 tablespoons chia seeds 30g
- 2/3 cup milk 160g
- 2 teaspoons liquid sweetener 14g, Let sit 3–5 minutes, stir, then let sit another 3–5 minutes and stir again
Instructions
- Mix everything well. In a jar or bowl, stir together the chia seeds, milk, and sweetener. Stir thoroughly—like, really stir—so you don’t end up with clumps of seeds.2.5 tablespoons chia seeds, 2/3 cup milk, 2 teaspoons liquid sweetener
- Rest and stir, twice. After 3-5 minutes, give it another good stir. Repeat after another 3 to 5 minutes.
- Refrigerate. Cover and chill in the fridge for at least 3 hours, or overnight.
- Top and eat. Grab a spoon and enjoy as-is, or top with fruit, granola, nuts, or whatever you have on hand.
Notes
- Nutritional estimates are based on oat milk and honey.
- Resting and stirring twice before refrigeration is crucial to prevent clumping.
Nutrition
Greek Yogurt Chia Pudding
This Greek yogurt chia pudding takes the basic version up a notch by replacing some milk with yogurt for extra creaminess and protein. We also adjust the chia amount so the texture stays spot-on.
Cottage Cheese Chia Pudding
Cottage cheese chia pudding swaps yogurt for cottage cheese.
(Who would’ve guessed?)
A great choice if you have a half-used container in the fridge and want a protein boost.
Protein Powder Chia Pudding
Protein powder chia pudding is the droid you’re looking for if you want a plain base supercharged with a scoop of your favorite protein powder — 30+ grams of protein per serving.
Now that we’ve covered the “vanilla” bases, let’s explore the flavor-packed variations.
Chocolate Chia Pudding
Chocolate chia pudding is the ultimate no-fuss flavor — just stir cocoa powder into your base for a deep, rich taste. A sprinkle of dark chocolate shavings on top makes it extra special.
Chocolate Banana Chia Pudding
Chocolate banana chia pudding upgrades the classic with milk chocolate and naturally sweet, creamy bananas. A few extra minutes of prep, but the flavor payoff is worth it.
PB Jelly Chia Pudding
Peanut butter jelly chia pudding is pure nostalgia in a jar. Comforting, satisfying, and made lighter by using peanut butter strategically so you still get the flavor without the calorie overload.
PB Banana Chia Pudding
PB banana chia pudding is just as cozy as the PB jelly version but swaps jam for fresh banana sweetness. A simple, hearty option for chilly mornings.
Apple Cinnamon
Apple cinnamon chia pudding leans on a quick apple compote and warm spices for a cozy fall breakfast. Because the cooked apples add a bit of sweetness, we keep the base a touch lighter on the sugar so the fruit stays front and center.
It’s a natural pick for cool mornings or when you need something warm and cozy (despite being served cold).
Ingredients
Chia Pudding
- 2 tablespoons chia seeds 24 g
- 1/3 cup non-fat Greek yogurt 80 g
- 1/3 cup milk 80 g, recommended dairy, oat, or almond
- 1 1/2 teaspoons brown sugar 7 g
- 1/8 teaspoon cinnamon
- pinch salt
Apple Compote
- 1 apple medium
- 1 teaspoon brown sugar about 5 g, more to taste
- 1/8 teaspoon cinnamon
- pinch salt
- 1 squeeze lemon juice more to taste
Instructions
Make Apple Compote
- Prep Apples: Wash, peel, and chop the apple.1 apple
- Cook Apples: Pour enough water into a pot to barely cover the bottom, add the chopped apple, cinnamon, salt, and brown sugar, then set over medium heat and bring to a boil, stirring occasionally.1/8 teaspoon cinnamon, pinch salt, 1 teaspoon brown sugar
- Reduce Heat: Once it boils, reduce to low and cook until the apples are soft and most of the water has evaporated, stirring every minute or two and more often near the end to prevent scorching; remove from heat when it’s a bit thinner than you’d like because it will thicken as it cools.
- Finish Compote: Stir in a squeeze of lemon juice, taste, and adjust with more sugar, lemon, salt, or cinnamon until the flavor is right.1 squeeze lemon juice
- Cool and Store: Let the compote cool, then use right away or refrigerate in a sealed container.
Make Chia Pudding
- Sweeten Milk: Add the brown sugar to the milk and stir to combine.1/3 cup milk, 1 1/2 teaspoons brown sugar
- Mix Base: In a jar or bowl, combine the sweetened milk, yogurt, salt, and cinnamon, then stir to mix evenly.1/3 cup non-fat Greek yogurt, pinch salt, 1/8 teaspoon cinnamon
- Add Chia: Stir in the chia seeds and let the mixture sit for 5 minutes.2 tablespoons chia seeds
- Even Texture: Stir again to ensure the pudding has an even texture and repeat once more after 5 minutes if needed.
- Refrigerate Overnight: Cover and refrigerate for at least 6 hours, preferably overnight.
- Serve with Compote: In the morning, give the chia pudding a quick stir, top with the prepped apple compote, and enjoy.
Notes
- We’re using slightly less sugar in the chia base because the compote adds extra sweetness on top.
- If youre using a thick Greek yogurt, extra stirs after the initial one are often unnecessary.
- Use room-temperature milk or warm it slightly so the brown sugar dissolves more easily.
- Alternatively, replace the brown sugar with 2 teaspoons maple syrup.
- For a cleaner apple flavor, switch from brown sugar to white sugar and omit the cinnamon in both compote and pudding.
Nutrition
Apple Cranberry Chia Pudding
Apple cranberry chia pudding layers a sweet-tart cranberry and apple compote over a lightly sweetened yogurt-milk chia pudding base. Delicious on crisp fall mornings, relaxed brunches, or whenever you need a snack that tastes like holidays.
Ingredients
Chia Pudding
- 4 tablespoon chia seeds 48 g
- 2/3 cup non-fat Greek yogurt 160 g
- 2/3 cup milk 160 g; dairy recommended or oat
- 1 tablespoon white sugar 14 g
- 1/16 teaspoon salt large pinch
Apple Cranberry Compote
- 1 apple medium, cubed (about 1 cup after cubing)
- 2 teaspoon white sugar 9 g, more to taste
- 1/3 cup cranberries 35 g, fresh or frozen
- pinch salt
- 1 tablespoon orange juice 15 g
- orange zest from 1/4 orange, optional
Instructions
Make Apple Cranberry Compote
- Prep Apples And Cranberries: Wash, peel, and chop the apples; wash and sort the cranberries, discarding any soft berries.1 apple, 1/3 cup cranberries
- Cook The Fruit: In a pot add the orange juice, apples, cranberries, sugar, salt, and orange zest; stir, set over medium heat and bring to a boil, stirring occasionally until the apples begin to release water.1 tablespoon orange juice, 2 teaspoon white sugar, pinch salt, orange zest
- Simmer Until Soft: Reduce to low and cook, stirring every minute or two, until the apples are soft, cranberries have burst, and most liquid has evaporated; remove from heat while slightly thinner than desired, as it will thicken while cooling.
- Finish The Compote: Taste and adjust sweetness by stirring in more sugar as needed, and add a splash more orange juice if you want extra brightness.
- Cool And Store: Let the compote cool, then use immediately or transfer to the refrigerator for storage.
Make Chia Pudding
- Combine Milk And Sugar: Add the sugar to the milk and stir until the sugar is dissolved and the milk is evenly sweetened.2/3 cup milk, 1 tablespoon white sugar
- Add Yogurt And Salt: In a jar or bowl, combine the sweetened milk with the yogurt and salt, then stir to mix evenly.2/3 cup non-fat Greek yogurt, 1/16 teaspoon salt
- Stir In Chia Seeds: Add the chia seeds, stir to distribute them, and let the mixture sit for 5 minutes to begin thickening.4 tablespoon chia seeds
- Stir Again: Give the pudding another good stir to ensure an even texture; repeat once more if needed to break up any clumps.
- Chill Overnight: Cover and refrigerate the pudding for at least 6 hours, preferably overnight, until fully set.
- Top And Serve: In the morning, give the chia pudding a quick stir, spoon on the apple cranberry compote, and enjoy.
Notes
- We use slightly less sugar in the pudding base because the compote adds sweetness.
- If using thick Greek yogurt, one initial stir is usually enough and extra stirring often isn’t needed.
- Use room-temperature or lightly warmed milk so the sugar dissolves more easily.
- If you want to use liquid sweeteners instead, use 1 tbsp honey for a more floral option or 4 tsp maple syrup for a cozy take. White sugar recommended in this recipes gives a “clean” apple-cranberry flavor.
Nutrition
Cranberry Chia Pudding
Cranberry chia pudding is simple chia pudding topped with cranberry sauce. It’s a bright, tart option that’s delicious on a winter morning or as a healthy holiday snack.
You can keep it simple and top the chia pudding with store-bought cranberry sauce, or grab a pack or fresh or frozen cranberries and make your own cranberry compote instead. Up to you.
Ingredients
- 2 tablespoons chia seeds 24 g
- ⅓ cup non-fat greek yogurt 80 g
- ⅓ cup milk 80 g, recommended dairy or oat
- ½ tablespoon honey 10 g
- pinch salt
- 1 ½ tablespoons cranberry sauce ~22 g
Instructions
- Combine Wet Ingredients: In a jar or bowl, combine the milk, yogurt, salt, and honey, then stir to mix evenly.⅓ cup milk, ⅓ cup non-fat greek yogurt, pinch salt, ½ tablespoon honey
- Add Chia Seeds: Stir in the chia seeds, then wait 5 minutes for them to begin absorbing the liquid.2 tablespoons chia seeds
- Stir And Rest: Stir again, making sure the texture of the pudding is even; repeat once more if needed.
- Chill Overnight: Cover and refrigerate for at least 6 hours, preferably overnight.
- Finish And Serve: In the morning, give the chia pudding a quick stir, top with the cranberry sauce, and enjoy.1 ½ tablespoons cranberry sauce
Notes
- We limit added sugar in the chia pudding, since the cranberry topping is quite sweet.
- Pour the chia pudding into a bowl to spread the cranberry topping more evenly and get cranberries in every bite.
- Stirring the cranberry sauce into the pudding is an option, but keeping them separate gives more contrast of flavor in each bite.
- You can replace honey with maple syrup (for a cozier take) or white sugar (to emphasize the cranberry flavor). If using granulated sugar, mix it with room-temperature milk first, then add the remaining ingredients.
- If using thick Greek yogurt, you often won’t need the second or third stir.
Nutrition
Pumpkin Chia Pudding
Pumpkin chia pudding leans into fall flavors with pumpkin purée, a touch of maple and brown sugar, and your favorite pumpkin spices.
The setup is a bit different than usual, as you cook the milk with the pumpkin puree before you mix in the chias. It’s an extra couple of minutes, but it improves the flavor quite a bit.
Ingredients
- 2 tablespoon chia seeds 24 g
- 2/3 cup milk of choice 160 g, I suggest dairy or oat
- 1/4 cup pumpkin purée ~60 g, homemade or store-bought
- 2 teaspoon brown sugar 9 g
- 1 teaspoon maple syrup 6 g
- 1/4 teaspoon cinnamon
- pinch nutmeg
- 1/16 teaspoon salt large pinch
Instructions
- Cook Pumpkin Milk: Combine two-thirds of the milk, pumpkin purée, salt, and brown sugar in a pot, stir well, bring to a boil, then immediately remove from the heat.2/3 cup milk of choice, 1/4 cup pumpkin purée, 1/16 teaspoon salt, 2 teaspoon brown sugar
- Stir In Flavorings: Stir in the maple syrup, cinnamon, nutmeg, and the remaining cold milk, taste carefully, and add more spice or sweetener if needed (it should be sweeter than you’d like at this point).1 teaspoon maple syrup, 1/4 teaspoon cinnamon, pinch nutmeg
- Cool The Mixture: Let the pumpkin-milk mixture cool until it is no longer hot; if you’re in a hurry, set the pot in a cold water bath for about 10 minutes to speed this up.
- Combine With Chia: Pour the cooled pumpkin milk into a jar or bowl with the chia seeds, stir well, and let sit for 5 minutes.2 tablespoon chia seeds
- Stir Twice More: Stir the mixture again after 5 minutes, wait another 5 minutes, then stir once more to break up any clumps.
- Refrigerate: Cover and refrigerate the pudding for at least 6 hours until fully set.
- Serve: Spoon the chilled pumpkin chia pudding into bowls and enjoy.
Notes
- Cook the milk with the pumpkin puree; it makes a big difference.
- Reserve one third of the milk to cool the mixture faster, or simply cook all the milk if you prefer.
- Substitute your favorite pumpkin spice for the cinnamon and nutmeg, starting with 1/4 tsp.
- If you don’t have maple syrup, use brown sugar instead.
- If your pumpkin puree is salted, omit added salt and adjust only after tasting.
Nutrition
Pumpkin Latte Chia Pudding
Pumpkin latte chia pudding pairs pumpkin and milk with instant coffee, brown sugar, and maple so the profile reads more like a latte than a baked pumpkin dish. Top it with yogurt for an everyday breakfast or with whipped cream when you want to push it into dessert territory.
Like with the one above, make sure to cook the pumpkin puree with the milk before adding the chias.
Ingredients
- 2 ½ tablespoons chia seeds 30 g
- ⅔ cups milk of choice 160 g, I suggest dairy or oat
- 2 tablespoons pumpkin purée ~30 g, homemade or store-bought
- 2 teaspoons brown sugar 9 g
- 1 teaspoon maple syrup 6 g
- ½ teaspoon instant coffee
- ⅛ teaspoon cocoa powder optional but improves the flavor
- 1/16 teaspoon salt large pinch
Instructions
- Cook Pumpkin Milk: Combine two-thirds of the milk, pumpkin purée, salt, and brown sugar in a pot, stir well and bring to a boil, then immediately remove from the heat.⅔ cups milk of choice, 2 tablespoons pumpkin purée, 1/16 teaspoon salt, 2 teaspoons brown sugar
- Add Flavorings: Stir in the maple syrup, instant coffee, cocoa powder, and the remaining cold milk; carefully taste and add more coffee, salt, or sweetener if needed (it should be sweeter than you’d like at this stage).1 teaspoon maple syrup, ½ teaspoon instant coffee, ⅛ teaspoon cocoa powder
- Cool Mixture: Let the pumpkin milk sit until it’s no longer hot; if you’re in a hurry, place the pot in a 10-minute cold water bath to speed cooling.
- Combine With Chia: Pour the cooled pumpkin milk into a jar or bowl, add the chia seeds, and stir well; then let the mixture sit for 5 minutes.2 ½ tablespoons chia seeds
- Stir Twice: Stir again after 5 minutes, wait another 5 minutes, and stir once more to break up any clumps.
- Refrigerate Overnight: Chill the pudding in the refrigerator for at least 6 hours until thick and set.
- Serve Chilled: Serve the pudding chilled.
Notes
- Cook the milk with the pumpkin puree — it makes a noticeable difference in texture and flavor.
- Setting aside one third of the milk is only to cool the mixture faster, so you may cook all the milk if you prefer.
- If you don’t have maple syrup, substitute brown sugar.
- If your pumpkin puree is salted, omit added salt and adjust only after tasting.
- Add pumpkin spice or your favorite spice blend during the tasting step to adjust flavor.
- Top servings with yogurt for breakfast or whipped cream for a dessert-style pudding.
Nutrition
Pumpkin Mocha Chia Pudding
Pumpkin mocha chia pudding shifts the pumpkin-latte profile toward chocolate, with cocoa taking a slightly bigger role against a subtle instant coffee note.
Perfect for people who like their pumpkin rounded by cocoa, not overwhelmed by espresso, and it works well any time you want a more dessertlike breakfast that still nods to your morning brew.
Same ingredients as the pumpkin latte flavor above, just a different cocoa to coffee ratio. Delicious.
Ingredients
- 2 ½ tablespoon chia seeds 30 g
- ⅔ cup milk of choice 160 g, I suggest dairy or oat
- 2 tablespoon pumpkin purée ~30 g, homemade or store-bought
- 2 teaspoon brown sugar 9 g
- 1 teaspoon maple syrup 6 g
- ½ teaspoon instant coffee
- 1 teaspoon cocoa powder
- 1/16 teaspoon salt large pinch
Instructions
- Heat Pumpkin Milk: Combine two-thirds of the milk, pumpkin purée, salt, and brown sugar in a pot, stir well, bring to a boil, then immediately remove from the heat.⅔ cup milk of choice, 2 tablespoon pumpkin purée, 1/16 teaspoon salt, 2 teaspoon brown sugar
- Mix Coffee Milk: In a separate bowl, whisk the remaining cold milk with instant coffee and cocoa powder until smooth and free of lumps.½ teaspoon instant coffee, 1 teaspoon cocoa powder
- Add Maple & Combine: Stir the maple syrup and the coffee–cocoa milk into the pot with the pumpkin milk, taste carefully, and adjust coffee, cocoa, or sweetener if needed (it should be sweeter than you want at this point).1 teaspoon maple syrup
- Cool Mixture: Let the pumpkin milk cool until it’s no longer hot; if you’re short on time, set the pot in a 10-minute cold water bath to cool faster.
- Add Chia Seeds: Pour the cooled pumpkin milk into a jar or bowl, add the chia seeds, and stir well. Let the mixture sit for 5 minutes.2 ½ tablespoon chia seeds
- Stir Twice More: Stir the mixture again, wait another 5 minutes, then stir once more to break up any clumps.
- Refrigerate: Cover and chill in the refrigerator for at least 6 hours (or overnight) until set.
- Serve: Serve chilled and enjoy.
Notes
- Cook the milk with the pumpkin puree — it makes a big difference.
- If you don’t have maple syrup, replace it with brown sugar.
- If your pumpkin puree is salted, skip adding salt and only add more after tasting.
- Add pumpkin spice or your favorite spice mix during the tasting step to adjust flavor.
Nutrition
Blueberry Chia Pudding
Blueberry chia pudding delivers sweet-tart flavor in every bite. Frozen blueberries work perfectly and give the pudding a gorgeous purple hue.
Strawberry Chia Pudding
Strawberry chia pudding offers fresh, vibrant sweetness, and works just as well with fresh and frozen berries.
Raspberry Chia Pudding
Raspberry chia pudding has a tangy brightness that balances the pudding’s creaminess. Grab your fresh (or frozen) berries and get to work.
Lemon Chia Pudding
Lemon chia pudding is fresh, zesty, and wake-you-up bright. A little lemon juice and zest go a long way here, especially if you love citrusy desserts.
Lime Chia Pudding
Lime chia pudding is zesty and tropical in exactly the way you’d imagine. Delicious if you’re into zesty light breakfasts that are exactly as sweet as they need to be, and not a bit more.
Mango Chia Pudding
Mango chia pudding works best with a layered approach: blend ripe mango into a smooth puree and spoon it over your chia base instead of mixing it in. The visual contrast is gorgeous, and the flavor slaps.
Coconut Chia Pudding
Coconut chia pudding combines carton coconut milk with shredded coconut for tropical sweetness without the heaviness (or calories) of canned coconut milk. Try topping with pineapple for an instant piña colada vibe.
Chai Chia Pudding
If you love chai spices, this chai chia pudding will hit the spot. Use a store-bought chai masala tea or your own spice blend — either way, it’s cozy and fragrant.
Strawberry Matcha Chia Pudding
Even if matcha isn’t usually your thing, strawberry matcha chia pudding might win you over. The bright strawberry sweetness softens matcha’s earthiness, making this taste more like a dessert than breakfast.
Frequently Asked Questions
How do I store chia pudding?
Chia pudding keeps well in the fridge for 3–4 days. Store it in a sealed container and it’s ready when you are.
The pudding lasts that long — but toppings don’t always. Some stay great, others don’t.
Keep this in mind:
- Crunchy toppings (granola, nuts, seeds) soften over time. Add these right before serving.
- Fresh fruit, especially berries or cut fruit, is best added the day you eat the pudding.
Rule of thumb: If the ingredient is meant to stay crisp, stay fresh, or sit on top, add it at serving time.
Any good topping ideas?
Absolutely — chia pudding takes well to a lot of toppings. Mix and match based on what you’ve got:
- Nuts: Walnuts, pecans, pistachios, peanuts, cashews. Adds crunch + healthy fats.
- Granola: Great flavor and texture. Add just before eating so it stays crisp.
- Fresh fruit: Whatever’s in season — berries, banana slices, mango cubes, apple chunks, etc.
- Fruit compote: My personal favorite. A quick cooked fruit topping that adds flavor and warmth. I use fruit compotes in apple cinnamon and apple cranberry flavors.Learn how to make it here: Fruit Compote Guide →
You can also layer multiple toppings (fruit + a bit of nut butter + granola is a classic).
Similar Recipes to Try
Looking for more? Check out the following recipes:
- Overnight Oats. My mega guide to one of the most popular sweet breakfast options that’s quick, easy, and meal-prep friendly. Highly recommended if you’re into chia pudding.
- Baked Oats. Another oats base, this time baked in the oven. Delicious and with good macros.