Vanilla Chia Pudding

Chia pudding is about the easiest make-ahead breakfast there is. Chia seeds are stirred into milk with a little sweetener and vanilla, and they thicken into a creamy pudding in the fridge.

A bag of chia seeds looks pricey, but each batch uses only half a cup and makes four servings. The rest is milk and pantry staples.

Five minutes at night and breakfast is waiting in the morning.

Ingredients and Swaps

• Chia seeds: Black or white, they work the same.
• Milk: Any kind. Dairy milk is creamiest, and almond, oat and coconut milk all work.
• Sweetener: Maple syrup or honey.
• Vanilla and salt: For flavor.
• Toppings: Berries, banana, coconut, nuts or granola.

Tips for Smooth Chia Pudding

• Whisk twice. Stir, wait 10 minutes and stir again. The second stir breaks up clumps before they set.
• Give it time. At least 4 hours, or overnight.
• Adjust the texture. Too thick? Stir in a splash of milk. Too thin? Add a tablespoon of chia seeds and wait 30 minutes.
• Blend it. For a smooth, mousse-like pudding, blend it after it sets.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $2.22 from Walmart, $2.07 from ALDI · Per Serving – $0.52 to $0.55

Pin It

Vanilla Chia Pudding

Creamy vanilla chia pudding that takes 5 minutes to stir together and sets overnight in the fridge. Top with fresh fruit for an easy, make-ahead breakfast.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• ½ cup chia seeds
• 2 cups milk dairy or unsweetened almond milk
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 1 pinch salt
• Fresh berries, sliced banana, or coconut for topping

Method

 

1. In a bowl or large jar, whisk together the chia seeds, milk, maple syrup, vanilla, and salt.
2. Let sit 10 minutes, then whisk again to break up any clumps.
3. Divide among 4 small jars or containers.
4. Cover and refrigerate at least 4 hours or overnight, until thick.
5. Stir, add your favorite toppings, and serve cold.

Notes

• For thicker pudding, add an extra tablespoon of chia seeds.
• Blend the finished pudding for a smooth, mousse-like texture.
• Stir in 1 tablespoon cocoa powder for chocolate chia pudding.
• Coconut milk makes it extra rich and creamy.

Flavor Variations

• Chocolate: Whisk in 1 tablespoon of cocoa powder and an extra tablespoon of sweetener.
• Peanut butter: Stir in 2 tablespoons of peanut butter.
• Berry: Mash ½ cup of berries into the milk before adding the chia.

More make-ahead breakfasts: Greek Yogurt Parfait Jars and Peanut Butter and Banana Overnight Oats.

Storage

• Refrigerate, covered, for up to 5 days.
• Add fresh toppings just before serving.
• Freezing isn’t recommended.

Chia Pudding Questions

Why is my chia pudding runny?

It needs more time or more chia. The standard ratio is ¼ cup of seeds per cup of milk.

Why is it clumpy?

It wasn’t stirred a second time. Whisk hard or blend it.