The Creamiest Chia Seed Pudding

VeganGluten-FreeDairy FreeRefined Sugar-FreeEasyVegetarianKid-FriendlySoy-Free

This is the absolute creamiest chia seed pudding recipe you will find.  It is a simple make-ahead breakfast or snack that is filling and incredibly nutritious.  

The Creamiest Chia Seed Pudding

Chia seed pudding makes a creamy, satisfying and nutritious treat, pre-breakfast nosh or  mid-morning snack.  I have, in fact, enjoyed chia seed pudding on all these occasions.  It is pretty versatile but if I HAD to pick my favorite time to enjoy chia seed pudding it would be first thing in the morning if I’m starving and don’t have time to make my full breakfast.  On rushed mornings I enjoy the chia seed pudding straight out of the fridge and then typically make a larger breakfast a bit later when I have more time.

The recipe below is for one serving and could not be easier.  This is an overnight recipe similar to overnight oats where you stir everything together the night before, pop it in the fridge and wake up to smooth, milky pudding deliciousness the next morning.  Top it off with a swirl of homemade chia jam and fresh berries and you have yourself a fun and satisfying bowl of goodness.  For a more filling meal, you could pour the prepared pudding into a larger bowl and top with my homemade Easy Pecan Granola, your favorite nut or seed butter and even more fresh fruit.  Here is my recipe for Chia Seed Breakfast Bowls (or Parfaits).

How to Make The Creamiest Chia Seed Pudding

I prefer a thick pudding with the chia seeds evenly distributed.  After many attempts at making chia seed pudding and mostly ending up with a soupy inconsistent mess I finally perfected the recipe.  This version is super luscious thanks to using my homemade cashew milk (any thick homemade plant milk would work well – homemade oat milk or homemade almond milk for example).  This homemade cashew milk is so easy and fast to make with no straining or fancy equipment required.  So, it doesn’t add much time to the recipe and it is a total game changer if you want a creamy dreamy chia pudding (and who wouldn’t want that?).  The key is to use a 1:3.5 ratio of cashews to water.  Meaning 1 cup of cashews to 3.5 cups of water.  This yields a thick and creamy cashew milk that is perfect for chia seed pudding.  I also love to sip on a cold glass of it before bed or first thing in the morning.  So good!

This recipe is made extra yummy by a drop of pure vanilla extract.  It is refined sugar-free since it is sweetened with a touch of maple syrup and my homemade raspberry chia jam (also refined sugar-free).  However, you can substitute store-bought jam in a pinch.

About Chia Seeds

When you combine chia seeds with liquid they expand to form a “gel” (which is why they work so well in this “pudding” recipe).  Chia seeds are low in calories and offer important nutrients including essential fatty acids (omega-3 and 6), antioxidants and minerals such as calcium, iron and magnesium.  They are also rich in fiber.  In fact, this recipe uses 2 tablespoons of chia seeds which provides 38% of your recommended daily fiber.  More fiber means you will feel fuller longer and your digestive system will thank you.

If you give this recipe a try, please snap a pic and tag #eatingbyelaine and @eatingbyelaine on InstagramTwitter or Facebook so I can see you enjoying your creations.

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The Creamiest Vegan Chia Seed Pudding

  • Author: Elaine Gordon
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1-2 1x


This overnight recipe is the perfect easy way to start your day. Simply stir everything together the night before and wake up to this sweet vegan, raw and refined sugar-free treat. This rich and thick pudding is loaded with fiber and nutrients and tastes like tapioca vanilla pudding. This recipe makes one individual serving. Feel free to make two or three portions if desired with fresh homemade plant milk. It should last for about three days in your refrigerator.




  1. In a medium-sized lidded jar whisk together the milk, chia seeds, maple syrup and vanilla. For the initial 15 minutes try whisking it every 5 minutes to make sure the chia seeds distribute evenly.  Once everything is well incorporated, cover with the lid and place in your refrigerator overnight (at least 4 hours until thickened and cold).
  2. In the morning, stir with a spoon and then garnish with your favorite toppings such as jam, granola or fresh berries.


You can substitute other homemade plant milks if desired but just make sure you use a recipe that yields a thick and creamy plant milk (not watered down). You can substitute store-bought plant milk but it will not be as thick and creamy and the chia seeds will not distribute evenly. But it would work in a pinch.  When I make homemade milk for chia seed pudding I use a 1:3.5 ratio (meaning 1 cup of nuts or oats to 3.5 cups of water).  For an even thicker pudding you could go down to 3 cups of water.

  • Category: Breakfast/Snack

Keywords: creamy chia seed pudding

There may be an affiliate link(s) in this post, which means that if you click on a product link above and complete a purchase, I’ll receive a small commission at no extra cost to you! As always, all opinions are my own. Thank you SO much for reading!  

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  1. MJ

    Hi, in your link to your cashew milk recipe, you use 4 cups, not 3.5 cups of water to 1 cup of cashews. Since I was following that, now I’ve messed up the base to the chia pudding. Why do you link to a recipe that uses different proportions?

    • Elaine Gordon

      Hi, MJ. I apologize, as that was a bit confusing… You are supposed to use 1 cup of any plant-based milk but I’m suggesting in the notes to use less water if making the plant-based milk yourself so you get a thicker consistency. In the notes I’m suggesting that if you make your own to follow the cashew milk recipe I’m linking to but instead of 4 cups of water to use 3.5 cups of water. I hope this clarifies what I wrote about in the note section. Please let me know so others don’t get confused as well. Best, Elaine


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