I’m sharing my new go-to breakfast recipe today—chia pudding. I’ve not been a big fan of chia puddings in the past (this creamy blended treat being the sole exception).
This citrusy version completely changed my mind about chia pudding. This vanilla-orange chia pudding tastes like sunshine in a bowl.
Now, I wake up craving chia seed pudding. Which is awesome, because I can make individual servings of chia pudding today, and enjoy them for the rest of the week. Breakfast is ready!
The Best Chia Seed Pudding
Fresh citrus, vanilla and honey are a perfect match for chia seeds. Especially when you’re using a base of creamy homemade cashew milk. You can also use store-bought almond milk or coconut milk, but I really love the rich, neutral flavor and creamy texture that cashew milk provides.
This easy recipe doesn’t require any cooking at all; it just needs an hour-long (or overnight) rest to give the chia seeds time to plump up. The resulting tapioca-like pudding tastes similar to a Creamsicle or an Orange Julius.
My #1 Chia Seed Pudding Tip
You must stir the mixture early on to prevent clumps from forming. After you initially mix it together, let the mixture rest for about 15 to 20 minutes. Once the seeds have begun to gel, stir again.
Here’s why: As the chia seeds absorb moisture, they gel up and become somewhat sticky. If they stick together in a clump, they won’t plump up, and you’ll end up with a very disappointing clumpy-hard-but-wet mixture. So, just remember to stir!
How to Serve Chia Pudding
Enjoy this chia pudding for breakfast, dessert, or as a snack. It’s a creamy, filling, and healthy treat, no matter how you serve it.
Chia seeds are high in fiber and Omega-3’s. In fact, Aztec warriors relied on them for energy. This chia seed pudding will keep you going for a while!
More Chia Seed Recipes to Enjoy
- Creamy Chia Pudding
- The Easiest Berry Chia Jam
- Overnight Oats (Recipe & Tips)
- Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream
- Tropical Acai Bowl
As always, please let me know how you like this recipe in the comments! I love hearing from you, and your star ratings encourage other readers to give this recipe a try.
My Favorite Chia Seed Pudding
- Author:
- Prep Time: 5 minutes
- Total Time: 5 minutes (Plus 2+ hours' resting time)
- Yield: 1 serving 1x
- Category: Dessert
- Method: Overnight
- Cuisine: American
- Diet: Vegan
This creamy chia seed pudding recipe tastes like a creamsicle! You’re going to love this healthy gluten-free treat—enjoy as a snack, dessert or breakfast. Recipe yields 1 serving; multiply as necessary or see recipe notes for how to make 4 servings all together.
Ingredients
Per serving
- 1 cup homemade cashew milk, almond milk or light coconut milk
- ½ teaspoon orange zest, preferably from an organic orange
- ⅛ teaspoon vanilla extract, more to taste
- 3 tablespoons chia seeds
- Recommended toppings: drizzle of honey or maple syrup, sliced bananas, fresh or defrosted berries or my berry chia seed jam, shredded coconut, toasted chopped nuts…
Instructions
- In a small jar (these are perfect) or bowl, combine the milk, orange zest, and vanilla extract. Taste, and if you’d like a more pronounced vanilla flavor, add another ⅛ teaspoon vanilla extract. Be sure to measure out the extra vanilla extract rather than just pouring more in—it’s easy to go overboard.
- Whisk in the chia seeds. Let the mixture rest for about 15 minutes, then whisk the mixture again to break up any clumps. Cover the bowl and refrigerate for at least 2 hours (or overnight), until the chia seeds have absorbed enough moisture to achieve a pudding-like state. If you think of it, give it a stir sometime along the way to break up any clumps of chia.
- Before serving, stir once again to break up any clumps of chia seeds. Serve with a drizzle of honey or maple syrup on top and any additional toppings you might like. This pudding will keep well in the refrigerator, covered, for about 5 days.
Notes
Make it vegan: Drizzle maple syrup on top instead of honey.
Make it nut free: Use a nut-free milk, and don’t top with nuts.
Change it up: I haven’t tried yet, but I bet this recipe would be tasty with other varieties of citrus zest as well.
To make 4 servings at once: Combine 4 cups milk, 2 teaspoons orange zest and ½ teaspoon vanilla extract. Add up to ½ teaspoon more vanilla extract for a more pronounced vanilla flavor. Whisk in ¾ cup chia seeds, whisk again after about 15 to 20 minutes, and refrigerate overnight.
Recipe update 3/15/17: My recipe originally included orange juice for extra orange flavor, however, it’s come to my attention that the acidity level of orange juice can prevent chia seeds from plumping up—this depends on the pH of the orange juice and the other liquid involved. I’ve edited the recipe from the original ¾ cup milk, ¼ cup orange juice, and ¼ teaspoon orange zest to the recipe you see above. It’s just as good and more reliable! My sincere apologies to anyone who had trouble with it before—what you see up there now is actually how I’d been making the pudding in the first place, and I’ve verified that it works with all of the milk options provided above.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Laura Meadows
I had a combo of coconut milk and lime juice in the fridge now. I am excited to see how it turns out!
Kate
That sounds delicious! Please let me know how it turns out!
Laura
The flavors were great but it did not gel up with coconut milk as much as I had hoped. I will try again with less liquid next time. Thanks for the recipe.
Kate
Thanks for updating, Laura. I hope the next time turns out a bit better.
Kate
Hi Laura, I’m so sorry you had trouble. The recipe worked for me with orange juice and cashew milk, but I’ve learned since that the acidity present in citrus juice prevents the chia seeds from plumping up. I’ve removed the juice from the recipe, upped the amount of zest, and it should work with any variety of milk or citrus now. My apologies again for your trouble!
Gio
Delicious recipe, thank you so much!
★★★★★
Kate
You’re welcome, Gio! I’m happy you loved it.
Jessie @ Chasing Belle
This looks perfect! I have tried a few different chia seed pudding recipes and this one looks like it would be a sinch! Thanks for sharing :)
Kate
I hope this one is simple and delicious for you, Jessie. :)
Kristin
For what it’s worth: having struggled with low mood from low light for years, I love and swear by my Phillips goLITE BLU. I sit in front of it for 10 minutes each morning (while catching up on email, reading, whatever, so long as your eyes are open) and that’s it. It has a great built in battery that I recharge about once per month, and it lasts for years and years. Not cheap, but it’s honestly made a huge difference in my life. It’s also super portable and easy to take on trips. Incidentally, it’s great for reprogramming yourself after changing time zones!
(Also, the pudding looks interesting… I might finally try these chia seed things!)
Susan
Interesting that you would come up with getting a blast of sunshine when you wake up, to help with SAD. That’s exactly what the sleep doctor I’ve connected with recommends. Getting outside for 15 minutes is also highly recommended (weather permitting).
This chia pudding sounds wonderful. I would add protein powder (I need higher amounts of protein to keep going), and I think it would make a great summer breakfast.
Samantha
I make mine with protein powder 60g chia seeds 60g strawberry protein powder 360ml water leave overnight heat up if desired (I like mine warm) or eat 8t cold
Melissa
Just found this recipe and just had a question How long does the chia seed pudding keep, could you make a batch to last the week on a Sunday or do you have to make it fresh each night?
★★★★★
Forest
Melissa, Kate mentions in the article that the pudding will keep for 5 days in the fridge.
Celestine Merkel
Sounds SCRUMPTILICIOUS !!
★★★★★
Alexandra - Nickels and Noodles
I recently just got on the chia seed pudding bandwagon. Now I have no idea how I lived without it for so long! This version looks delicious, I’ll have to give it a try this week :)
Kate
I hope you do, Alexandra!
Sara @ Last Night's Feast
yummy!!!
Kate
:)
Veronica
I tried this exactly as written and although the taste was great it never properly gelled up. I had to drink it. I am not sure if different chia seeds behave differently or maybe I should just decrease the liquid portion. Will try again as the taste is very good.
Kate
Hi, Veronica. Sorry this didn’t work out as well for you! What kind of milk were you using for this? I’ve been hearing some mixed results with coconut milk.
Veronica
Cashew-opted for the thicker consistency. I will just try again with less liquid next time
Kate
Veronica, I’m so sorry it didn’t work for you. It worked well for me with cashew milk, but I’ve learned from you and other commenters that the acidity level of the orange juice can prevent the chia seeds from plumping up. So, I’ve removed the orange juice and upped the zest and it’s just as tasty, and super reliable now!
Cheyenne
I’ve used the coconut milk mixture and just changed the ratio to 1 1/2 c milk and 5 tbs chia. It worked great and gelled up after a couple hours. It is delicious!!!
Giselle
I love that you post easy breakfast recipes! I’m going to have to try this one. It sounds tasty. :) I wish that you had a tab for lunch. I have a hard time coming up with quick, healthy lunch recipes to feed us and whichever grandparent comes over on the weekend to see my daughter.
Jamie
Tried this recipe today with coconut milk. YUM! It wasn’t completely thickened after an hour but I stirred it a few times before serving and that helped distribute the plumped up chia seeds. I added flaked coconut and sectioned oranges on top. So good! My four year old and two year old really liked it too.
Martina
I have made your recipe, but I put all the ingredients together in a high speed blender so that the chia seeds are crushed! I dont like the grainy slimy texture of soaked chia seeds and so I’ve tried a chia chocolate pudding recipe from Detoxinista in which the chia seeds are crushed with a Blender and I found it delicious! And it is the same with your recipe: delicious! The perfect breakfast for me! Thank so much for the inspiration!
Kate
Thanks, Martina! That’s a great tip for those readers who are gelatin-averse.
Annie
I just today made my first batch of chia pudding in months. I forgot how much I loved it! This recipe looks great I’ll have to try it soon!
Kate
I hope you do, Annie!
Tulum Vegan
Since going vegan I´m absolutely addicted to vegan recipes, and this is one my new favourites. Thank you for taking the time to share, I´ll be sure to check out more recipes from your blog. If you are ever in Tulum, Mexico and want to know the best restaurants to get vegan food, drop me a line.
★★★★★
Kate
Thanks! And will do. :)
Lisa
I made this last night and put it in the frig to gel for breakfast this morning. While the flavor was wonderful like a creamsicle it never thickened. Tips? I used all the same ingredients except almond milk versus cashew. Thanks!
Kate
Hi Lisa, I am so sorry it didn’t work out for you! I’ve been investigating the issue and I figured it out—while it worked for me several times as originally written, the acidity level of the orange juice can prevent the chia seeds from plumping up. So, I’ve removed the orange juice and upped the zest and it’s just as tasty, and super reliable now. Again, I’m so sorry you were disappointed by this one; I don’t ever want to let my readers down!
Lisa
It wasn’t a disappointment. I appreciate your revision and your recipes. Thank you from one Kansas Citian to another. Have a good day!
Debbie
The acidic component instead of the milk (I use a cashew/coconut milk combo all the time) is probably the culprit disrupting the gel of the chia seeds. Perhaps hydrating the seeds in milk for an hour, then adding the acid (citrus juice) will provide the gelled citrus-y pudding treat we’re looking for.
Emily
Based on Debbie’s comment, I let the seeds sit in regular milk for a while before adding the OJ and I had better results than some of the posters, but the concoction still wasn’t as pudding-like as when I tried a different chia pudding (with the same kind of milk) in the past. The flavors are nice, but I’m struggling with that texture!
★★★
Kate
Hi Emily, I’m sorry that happened! I’ve revised the recipe—no more orange juice, just extra zest, and it has gelled marvelously for me with cashew milk, almond milk, and coconut milk. I hope it works great for you next time.
Kate
Debbie, thank you so much for that clue. You’re right! I’ve removed the orange juice and upped the zest and it’s just as tasty, and super reliable now!
Debbie
Kate – your revision hits the mark! Delicious!
Rachel Rosenblum
Bummer! I was really looking forward to serving this delicious looking recipe to my family this morning. However I too followed the recipe to a T and yet my putting never gelled. I used almond milk.
Kate
Rachel, I’m so bummed this recipe didn’t work for you! I have finally figured it out—the acidity level of the orange juice can be too high, and it’ll prevent the chia seeds from plumping up. I’ve removed the orange juice and upped the zest and it has worked like a charm for me in multiple re-tests.
MICHAEL
Well I made this yesterday morning so it’s now been in the fridge for about 36 hrs and it’s still not like pudding, sill a liquid. I made it exactly as the recipe described. I used coconut milk and everything else was the same. Any ideas why it won’t set up? I see a few others have the same problem using coconut milk.
Kate
Michael, I’m so bummed to hear that! Mystified, too, since I’ve had good luck with coconut milk. I want to figure out what’s happening here. What kind of coconut milk did you use? Canned? Light or regular? I can see regular coconut milk potentially causing problems since it can solidify at cold temperatures, but it sounds like yours is still a liquid so I’m not sure that’s the problem.
MICHAEL
Thanks for the reply Kate, I used Silk unsweetened coconut milk, the refrigerated one. I ended up adding a scoop of whey protein powder and a banana and some cashews to try and thicken it up and blended it. Still could’ve used a straw to drink it. It did stiffen up a bit but not pudding like. Maybe I’ll try it again with can coconut milk and see how that does. Are you using the can milk?
Thanks Kate!
Kate
Hi Michael, I’m sorry for the delay. I’ve been investigating this issue and finally figured it out! The acidity level of the orange juice can prevent the chia seeds from plumping up (although it didn’t for me with cashew juice, must have been some weak orange juice). So, I’ve removed the orange juice and upped the zest and it’s just as tasty, and super reliable now!
Sylvia
I think we’re on the same page! I’ve been feeling “seasonally affected”, too. And yesterday, before I read this post, I made creamsicle smoothies for my kids for breakfast. I used whole oranges that I peeled and seeded, unsweetened vanilla almond milk, and frozen pineapple. It was delicious and now that I’m into the orange-vanilla taste, I’m going to try this recipe. I also won’t have a bulky blender to wash… Thanks!
Kate
That’s great, Sylvia! I’m glad you can add this to your creamsicle streak. :)
Melanie
While I do love your recipe creations, a good part of the reason I also come to your blog is to hear your thoughts and funny anecdotes. I am sorry to hear that you’ve been having a bit of a down winter.
I live in Southern California so I get a pretty good amount of sun over here. I’d even say 3/4 of the year is almost unpleasantly hot! I get excited about the days that there is a bit of overcast or some rain because it’s a nice change. I admit, I might feel differently if I lived in another area. Despite my liking of chilly, sunless days, I know exactly what you mean about getting that sunshine in first thing in the morning!
If I wake up to overcast skies, I have a hard time knowing WHEN my day is going to begin. I usually use the sun as a marker of time and without it, I’m a bit thrown off. A few days ago, I made a smoothie bowl for myself and sat down right next to the glass sliding door in my house where strong rays of sunlight come through. I have never done that before but it felt quite nice to eat breakfast and feel the morning sunshine on my face.
I’m not sure if the weather in Kansas allows for much sun these days but I think you’re on the right track! Also, if you’re looking for early summer-like sun, you’d be more than welcome to visit ;)
Kate
Hi Melanie, thanks for your note! I’m writing on a sunny day here in KC. I am much more energetic on these sunny days! We get a good amount of sunshine here, but probably not as much as you do. I’m jealous. :)
Lindel Hart
I tried the recipe using Silk soymilk and topped it with a drizzle of maple syrup. While it was delicious, the consistency was much runnier than I expected. I’ll try it again with some other milk and see if the results are different. Should it have been thicker? I let it rest overnight in the fridge.
★★★
Kate
Hi Lindel, I’m so sorry this recipe didn’t turn out as you expected. It kills me when that happens! I’ve figured out the issue—the orange juice can cause problems. I’ve removed the orange juice and upped the zest and it’s just as tasty, and super reliable now!
Emily
Made this a couple of days ago and while it had a delicious flavor (love creamsicles!) it also did not thicken for me–I ended up drinking it like a smoothie. I used cashew milk–though I’ve also used coconut milk for chia pudding in the past and it’s worked fine. Like Debbie I wonder if the acidity of the juice might be to blame… see #4 here: http://www.mychiaseeds.com/articlechiamistakes.html
Kate
Emily, thank you so much for that link. It led me on a science experiment with liquids of varying pH levels and chia seeds—you’re totally right, chia seeds don’t plump up in acidic liquids. I’ve removed the orange juice and upped the zest and the pudding is just as tasty, and the recipe is super reliable now!
Oriana
I have been lukewarm about chia seed pudding UNTIL NOW. This orange-flavored pudding with homemade cashew milk (a first for me) is fantastic! The orange makes it so fresh and light. A real winner. Thank you.
★★★★★
Kate
I’m so glad I could convert you! Welcome to life with chia seed pudding. :)
Julie
The cashew milk. Which was kind of a revelation to me as well-new to the vegan nut milk stuff.
Julie
This was really delicious. Gelled perfectly. The vanilla is perfect with cinnamon and orange. Thank you!
Kate
Great! What type of milk did you end up using?
Amanda
I tried to make this recipe over the weekend with almond milk, and it never really gelled (was just like milk wish some gelatinous chia seeds in it). I even left it over night. Has anyone else encountered this issue? Should I use more chia seeds?
★★
Amanda
Sorry! I see that many other people did have this problem. I wonder if you just have to try many different kinds of milk?
Kate
Amanda, I’m so bummed the recipe didn’t work perfectly for you! After some experimentation, I learned that the acidity level of the orange juice can prevent the chia seeds from plumping up. So, I’ve removed the orange juice and upped the zest and it’s just as tasty, and super reliable now!
Angela
Are you also taking magnesium? Vitamin D supplements will deplete your body of magnesium, so you should be taking that as well. I don’t know why, but a lot of doctors don’t even bring it up. The Vitamin D Council website has a lot of great info. My level was 12 ng/ml, which is VERY low. I have to take 50,000 IU’s each week along with magnesium (I drink CALM). I’m not completely back to normal yet, but I’m feeling so much better.
Kate
Sorry for the delayed response! That’s so interesting. I’ve heard good things about CALM and will add some to my list! Thanks, Angela!
Nafija
I have become a little bit addicted to this pudding. I go a tiny bit heavier on the orange juice, and use vanilla soy milk. I make it the night before, and then have a delicious breakfast waiting for me to enjoy in the midst of a hectic morning. Thank you for the recipe!
Nafija
Oh, and even though I’m using a little bit more orange juice (I just squeeze the whole orange, rather than limiting to 1/4 cup), I have not had a problem with getting a nice gelled pudding consistency. Maybe the vanilla soy milk helps?
★★★★★
Kate
You’re welcome, Nafija! I’m so glad it worked out well for you.
Cindy
I am a new fan of Cookie + Kate. I have tried a few recipes and all have been house favorites. I love My Favorite Chia Seed Pudding. Making the four serving size works best for me, just as it is written. I have made mine while prepping dinner and it is best on the second morning. The first morning it is too watery still. Since it stays fresh for a couple of days it is perfect on the second day. I think it just needs more time to gel than the recipe calls for. Can’t live without it now…thank you Kate! This will be the next article on my blog, a must share.
★★★★★
Kate
Thank you, Cindy! I’m so glad this helps you start the mornings off right.
William Turley
Have you come up with a solution for using almond milk in your chia seed pudding?
★★★★★
Kate
Hi William! I have. I just updated the recipe for it. Please let me know how the pudding turns out for you!
Dawn
Sounds delicious! Icecap added doTERRA Wild Orange essential oil to my chia pudding instead of citrus zest (3 drops). It was tasty! :)
Dawn
*I’ve not icecap
Kate
Great! Thanks, Dawn.
Penelope Itzstein
Hi kate tried the chia pudding and really liked it! Have shared it with family and it’s a hit so I’m getting requests to make more. I did use extra vanilla. I’ve made it using store bought almond and coconut milk and haven’t found a lot of difference taste wise. Thanks for this recipe. It will stay on high rotation.
★★★★
Birdie
So easy and so good. I used 3 drops of Fiori di Sicilia in place of the vanilla and added a splash of maple syrup in the morning.
★★★★★
Kate
Yes! Way to fancy this up with the Fiori di Sicilia. It sounds like a delicious combination.
Laura
I followed the recipe as written for 4 servings (no orange juice- only zest) and it didn’t set. Anything I can do now to improve it? Add more chia seeds and let it sit another 24 hrs? I’d hate to waste all the ingredients I used. I used 1/2 almond milk, 1/2 coconut milk. Thanks for your recipes!
★
Kate
Hi Laura, that is strange! I’m sorry to hear that. Did you find your combination of milk separated out at all as it set?
Sasha
I’ll have to try this recipe. I’ve only tired chia seeds once and really wasn’t a fan, but seeing this recipe and comments have given me hope. I also usual use almond milk seeing how you use cashew milk as your choice I think I will try this.Can’t wait to try this. :-)
Kate
I hope you do, Sasha!
April
Kate is right – this tastes exactly like an orange creamsicle! I used a store-bought blend of almond milk & coconut milk but otherwise made this exactly as written. I topped mine with a small banana. Delicious! This high-protein meal is a great breakfast or dessert.
I think next time I’ll make it the single serving but divide it in half; this is very filling for me, especially with the addition of fruit.
★★★★★
Kate
I’m so glad you liked this, April! I think it’s a perfectly sweet, creamy treat.
DebbieF
I see that a lot of the comments said that the pudding didn’t gel properly and I had the same issue. I used almond milk (no juice). But, I decided to add another tablespoon of chia seeds to the mixture (so a total of 4 tbsp in 1 cup of almond milk) and it gelled great after that, so it may just be a matter of having enough chia seeds for whatever liquid you are using. It was delicious but not as filling as I would have liked!
★★★★★
Kate
Thanks for the tip, Debbie! And yep, this one is more of a light snack, but you could always pair it with granola and some fresh fruit for something a little more substantial.
Claire
I just made this over the weekend, and I now realize I should’ve asked what an ideal consistency for this pudding is. Mine certainly wasn’t soupy, but it was far from something like Greek yogurt or mousse. I used the amounts called for (but barely any maple syrup/sweeter, and no fruit, which I will add next time), so I think the consistency is correct — I’m just curious!
★★★★
Kate
That sounds right, Claire! It’s not going to thicken up like a mousse or yogurt will, but it should be gelled and creamy.
SJ
Love the recipe and can’t wait to try! Do you think you could add vanilla or chocolate protein powder to up the protein?
Kate
I haven’t tried it myself, SJ, but I don’t see why not! I’d keep an eye on the moisture level, because the powder will soak a lot of that up. Let me know how it goes!
SJ
It worked! I used 30g vanilla protein powder and left out the vanilla essence but I shook the almond milk and protein powder first and then added everything else in. I had to add a little milk but it was lovely! Must try!
Jessica
I went to make this and was out of vanilla extract so I used lemon extract instead. It was delicious with blueberries!
★★★★★
Kate
That sounds like a great combination, Jessica! Thanks!
Lucy
I love this website and purchased your cookbook. So far we have made maybe 10 of your recipes and everything has been delicious.
I make this for breakfast often to take to work, it’s easy and yummy.
Thank you for all of your hard work, I finally found a book that provides me with not just vegetarian foods but vegan and gluten free options. Thank you from Connecticut!
Kate
This is such a kind comment, Lucy, thank you! I’m so glad you enjoy the book, too.
Paige
This was the best chia seed pudding I’ve had! The orange zest is genius. My chia to almond milk ratio was off so I ended up adding more chia after the mixture had soaked overnight and it worked out fine. Thanks for a great recipe.
Kate
You are welcome, Paige!
Erica
Do you have any suggestions for lowering the fat content?
Kate
Hi! Using store-bought almond milk will be lighter in fat and calories, but not quite as tasty or creamy, in my opinion. Chia seeds are high in Omega-3’s, hence the fat content.
Dianne
Excellent recipe and great tasting!
I received two bags of organic chia seeds and was looking for recipes since I am new to using chia seeds as a main ingredient. I found this recipe because I receive your email updates (keep ’em coming). :-)
I was skeptical at first but this is a great recipe and I’ve made it 2 times in one week! I am already thinking of other fruits to use (apple, cinnamon perhaps?).
Thanks Kate for sharing! Love your site and your recipes!
★★★★★
Kate
I think apples and cinnamon are a wonderful combination. You’re very welcome! Enjoy, Dianne.
Marilyn
I worked out that American cups are bigger than Australian cups for cooking. I reduced to 400ml coconut milk, 1/2
Cup chia seeds, vanilla, sugar free maple syrup. Stir at least twice over half an hour. Perfect for four serves with berries and nuts
★★★★
Kate
Thank you!
Dee
This was delicious! I zested a whole orange for extra yumminess and did 1/4 tsp vanilla and coconut chips! This was my first time making chia pudding! Thx for the recipe!!!
Kate
You’re welcome, Dee!
Cat
I used almond milk and even after leaving it in the fridge overnight it still did not solidify. Too bad but thanks for sharing!
★★★
Erin Collins-Cecil
Excellent. The original liquid:chia seeds proportion did not work for me– it never firmed up, even after a couple days. No worries, though– I have a huge bag of chia seeds and plenty of oat milk (for me) and regular milk (for the toddler). The proportion of Liquid:Chia that worked was 1/2 cup milk:2.5 TBSP chia seeds, and I got that from the Nutiva Chia Seed website. My guess is that different chia seed brands might produce different results? Anyway, the addition of some orange zest and vanilla is lovely, and allows you to (almost) eliminate the need for sweetner. Makes for a nice, low sugar, breakfast or snack!
★★★★
Kate
That’s interesting, Erin! I haven’t come across that yet. It could be the type of milk. I know it works well with cashew, almond, or coconut milk. I’m happy you found what works for you!
Whitney
I’m a newbie to chia seeds, this sounds delicious and going to try to make this real soon. Here is my question, is there a particular brand of chia seeds that works best for pudding recipes? Or it doesn’t matter? My store has regular and organic chia seeds. Advice is needed for this newbie lol. Thanks :)
Kate
I typically lean towards organic. Really any brand should work well. Enjoy, Whitney! I would love to hear what you think.
Paige
If you have chai teabags handy, let one sit in boiled water for a couple of minutes, subtract a tablespoon of milk from your recipe and squeeze some liquid from the teabag into the mix. I did this last night and it turned out so good I had to come and share.
Kate
Thanks, Paige!
Lara
This is delicious! This was my first try at a chia seed pudding, and needless to say, I am hooked! I’ve been having this a few times a week for at least a month now! I love the combination of orange and vanilla, truly delicious.
★★★★★
James
Made this last night with agave syrup. Today, my wife and I had one serving with blueberries and a second later on with bananas. VI might try again with honey next time to see the difference, but this was very good.
★★★★★
Kate
I appreciate the review, James!
Azita
I loved this! I loved the taste of orange that spread throughout the whole thing. It really was like eating sunshine from a bowl. I followed your recipe for cashew milk. I sprinkled the top of the pudding with pomegranate seeds because that is what I had. Thank you for the recipe. And I do love your blog. It reads very easily, and that is so important.
★★★★★
Kate
Sunshine, I love that description! Thanks for the review, Azita.
Laura
I couldn’t find an organic orange on my shopping trip. Do you think I’d be better off just using the juice of an orange instead of the zest, or would that change the flavor?
Kate
You really want zest for this recipe. Of course, organic is preferred. But, it’s ok if you don’t have access.
Marisa
This one didn’t work out for me. I prepared it last night and in the morning all the chia seeds were clumped in the bottom of the jar and all liquid on top :-( Any suggestions?
★
Marisa
After my previous comment about this recipe not working out, I wasn’t going to throw it away, so I put it back in the fridge and this morning it was perfect! I think after mixing the ingredients you need to let it sit for maybe half an hour or so, so the chia seeds start to plump up and don’t just sink to the bottom. Mix again and put in the fridge overnight. I added maple syrup, cinnamon and bananas. It was delicious! The easiest breakfast recipe for someone who is always rushing out the door!
★★★★★
Kate
Try to give it a stir sometime along the way to break up any clumps of chia. That should help!
Annika Stahli
Great recipe! So many fun flavor combinations to try with it!
One tip I have is to use half a cup of full fat coconut milk (like condensed milk but coconut) combined with half a cup of regular coconut or almond milk to get a creamier consistency.
★★★★
Kate
Thank you, Annika!
Therese Krupp
Hi you didn’t mention if you had your vitamin D checked. I’m not sure if it’s an additional test …but my brother had it and was told it happens a lot that a lot of people are low on it. This Spring I found myself in what I called a low energy funk and the first thing out of the chiropractors mouth was…What about Vitamin D? I had run out about 2 months before and just didn’t think about it. So I started up on it again and was surprised how quickly I felt better. A sun lamp in the winter is also good . Good luck. Therese
p.s thanks for the chia recipe!
Kate
I’m glad you like the recipe! Thanks for sharing.
Camila Lemos
It didn’t work out for me. I prepared it last night, using soy milk and in the morning all the chia seeds were clumped in the bottom and all milk on top… I think I should use half a cup of milk.
Kate
I’m sorry to hear that! Try to give it a stir, and then let it set some more. That should help.
Sania
Hi this recipe seems amazing. Just one question though. Would be alright if I used dairy milk? I reallyyy don’t like the taste of almond milk so the rest of the box just goes to waste.
Kate
I haven’t tried it as I don’t like dairy milk(just the opposite, ha!), but it should work. I suggest seeing what other readers suggest by taking a look through the comments.
Julie
Could I substitute the milk for soy or oat milk? I’ve got a nut allergy so cashew, almond or coconut are all a no-go.
Kate
Sure! One of those non-dairy milk should work well.
Danielle
This is delicious! It was the first recipe I ever tried for making chia pudding. Thank u for posting it!
★★★★★
Kate
I’m excited you really like it, Danielle! Thanks for letting me know what you thought.
Maria
Hi Kate! I made this with grapefruit zest last night because I ate all of my oranges, and it was fantastic! So perfect to throw in my bag and eat at the office. I used an old Bonne Maman jar I had lying around and it fit perfectly. Used 1/4 tsp vanilla and pinch of salt, topped with walnuts and maple almond butter. Thank you so much for this recipe, it’s now my favorite chia seed pudding too!
★★★★★
Kate
Great to hear, Maria! Thanks for letting me know your variation and that you loved it.
AJ
I LOVE this! It’s soooooo delicious. I am not a fan of maple syrup. I love this with honey and the orange zest!
My husband and I are eating really healthy and vegetarian. I just love your blog so much. Most everything we make is from your website.
THANK YOU!
★★★★★
Kate
Thank you, AJ! I’m glad you loved this one too.
Liz
I love overnight chia! I use kefir as the soaking liquid, rather than nut milks.
Kate
Thanks for sharing, Liz!
Donna
My first attempt ( using almond milk) and it was excellent. The orange flavor is refreshing. I topped it with slices of Bartley Pear. No sweetener needed.
Thanks for sharing. This is now a favorite.
★★★★★
Kate
You’re welcome! I’m excited it’s a favorite for you, Donna.
Paula
I’ve just started making chia seed pudding. I can’t say I loved it the first few times, but it’s growing on me. Like others, I’ve found that sometimes the chia doesn’t get as thick as I’d like. I’ve found that mixing some plain non-fat Greek yogurt can make a world of difference. I’ve even tried making it with only yogurt – which resulted in a very thick creamy concoction full of protein. I haven’t tried cashew milk yet, so your recipe will be next. Thanks for sharing!
Kate
Thanks for sticking with it and sharing what you have found works for you, Paula!
Melissa
A refreshing change to my chia routine!
★★★★★
Kate
Thanks for the review, Melissa!
Bonnie Lewis
Sounds delish, can’t wait to make it! However I’m not a fan of zest. How about adding the OJ before consuming? Then it wouldn’t affect the absorption of moisture into the seeds…
★★★★
Kate
Thank you! I actually had this once with OJ and much prefer it this way.
Valerie
The flavor was nice but consistency was runny. Either needs more chia seeds or less milk (I used unsweetened almond milk). I should have read the previous comments before making this!
★★★
Kate
I’m sorry to hear you didn’t love it! How long did you leave it set?
Liana Schill
Raisins, cranberries, and slivered almonds can be added to the chia breakfast pudding. I like the orange zest addition.
★★★★
Kate
Thank you, Liana!
Liz Hunger
Hi Kate,
Liz in Melbourne Australia here. Thank you so much for all the great recipes. I made this with Macadamia milk which I purchased from my local supermarket and brown sugar. It was seriously good. Maybe others would like to give it a try too.
Stay well and happy! Thank you again, Liz
★★★★★
Kate
Thank you for sharing, Liz!
Halle
This is a new favorite for me. Thank you! I made it exactly as described—almost left the honey off as a topping, it was SO good as was. (And believe me, I have a HUGE sweet tooth.) The first time I used store-bought cashew milk. The third time I had temporary access to a Vitamix and so made my own cashew milk to use in the recipe. I made my cashew milk with pre-soaked raw cashews, water, and water used to soak some dried figs. OMG—it was delicious and made for such a creamy delicious chia pudding!!!!!!! Pudding was really thick; in fact, I may reduce chia seeds to perhaps 2 or 2.5 T per cup next time. (My homemade cashew milk was very rich.)
★★★★★
Kate
Thank you for sharing! I’m glad you loved it.
Lauri A Harding
I just made this recipe for 4 serving. I added honey 1/2 T of honey and 1/2 T sugar free maple syrup. Placed a few whole blueberries at the bottom of each dessert dish(these were on sale). What was left I couldnt help but eat….even before setting up!
For the liquids used 2c unsweetened almond milk and 1c reduced fat coconut milk. I believe it will set up nicely.
Next time it will be a pb and banana!
Thanks for a great base!
★★★★★
Kate
You’re welcome, Lauri! Thank you for sharing. That sounds like a great way to have this pudding.
Erica
I followed the recipe and used almond milk but it didn’t soak up the chia seeds. Would recommend cutting back on the liquid
★★★
Kate
I’m sorry this didn’t work for you! how long did you let it rest for?
cathy-lee
Thanks, brilliant as always.
★★★★★
Kathleen M Lamorelle
Kate, I plan to try this recipe today! On a side note, I live in OH where we seem to have endless grey, dreary, rainy, windy winter days. I’ not sure how long ago you posted your comments. However, I understand how you feel and although I love autumn, it comes with great trepidation, knowing the winter Blues are just around the corner. However, there’s some good news! I’ve worked in aquatics for over 15 years and know firsthand how swimming, or simply being in, on or around water, positively affects mood. I recently came across scientific proof in the book, Blue Mind. I encourage you to read it and if you can, take advantage of the research. Try to find an indoor pool, and as difficult as it is to swim when it’s freezing outside, afterwards, I promise you will feel happier and more energetic. Swimming (laps) is a form of meditation. It can change one’s outlook. Not only that, it is proven to affect our “good” hormones and brain activity, decreasing depression and increasing happiness, contentment and mood. An added benefit is, of course, fitness. But even if you are not a “swimmer,” take a water aerobics class, do some water-walking, or simply read a book while sitting in the water. If your pool has large, sunny windows, better yet! Swim early-morning in those sunny lanes to help with seasonal affect, and it may even feel like summer-for a little while. Indoor pool water is kept at 86+ degrees and the air at 90+ degrees. Best of wishes to you!
Hilary S Laing
This is a great pudding! I made it with oat milk and topped it with your berry chia seed jam. The orange flavor is a nice touch. Really tasty for breakfast.
★★★★★
ambyre marie
I just mixed up a batch but added raspberries & bananas to join the party overnight ! Very excited to break my fast with this great :). Thanks for sharing your recipe !
★★★★★
Tamera
Hey cookieMy bff has been giving me chia seeds for years and I finally tried this pudding recipe! I love cream cicles and tried it without any OJ cuz I didn’t have any! Seeds did not plump up so am drinking it! Will definitely try again as I have about a years supplyOh, I used coconut milk
★★★
Kate
I’m sorry to hear that! How long did you let is soak?
Kristi
Thanks for the recipe,
I tried both the modified recipe – it was good. And then as an experiment, I used the original recipe and added the orange juice after the chia seeds had plumped up. Both ways make for a good breakfast with fresh fruit on top.
Kat
Kate, I have been making this every day and I am totally obsessed! Thank you! Another favorite recipe from you!! ❤️
Kate
You are welcome, Kat!
Katherine
I tried this recipe directly as stated, and it did not gel up it was just liquid. The problem I think is there isn’t enough chia seeds most chi puddings call for 1/4 cup chia seeds for every cup of milk.
★★★
Marie
I made this last night and loved it this morning. Delicious!
I’ve also tried your pesto, hummus and chilli. All on point.
I now like vegetables!
With love, from Lisbon, Portugal.
★★★★★
Kate
Thank you, Marie! I’m happy to hear you are enjoying so many recipes. I appreciate your review.
Irina
Hi, I have come across this recipe one day, and keep coming back since then. The recipe is simple, and I find it very nice that you offer variations to the recipe.
The site in general is attractive and creates a friendly, easy-going atmosphere.
★★★★★
Kate
Thank you for taking the time to comment and review, Irina!
Amelie
I did the recipe this morning for my breakfast. I was amazed on how tasty the mix of vanilla and orange zest was. Thanks for this easy and delicious recipe. It’s my new favorite
Betsy
I made this last night for breakfast this morning using whole cow milk. Was that the problem? The chia seeds had all sunk to the bottom, not absorbing the liquid.
Kate
That could be the problem. The nut milks I have used don’t have as high of fat content so that could be part of it. Did you stir it at all once it was in the refrigerator?
Betsy Stevenson
Thanks so much for getting back to me, Kate. No, I didn’t stir it at all while it was in the fridge. By the way, I found your site last year looking for an entree for vegetarian friends. So delicious and now you are my first stop for recipes. Your lentil and roasted carrot soups are regulars in our home.
Heather
Kate – let me tell you just how much I love your recipes and website. I am a huge fan. You have become a household name around our house as I give you credit when the complements roll in about your recipes. This chia pudding is one of my new favorites. YUM! I have been making it with your homemade cashew milk (also, amazing!) and the orange zest really takes it to the next level.
Might you have a suggestion for a substitute for the orange zest if fresh oranges are not available? Would, say, dried orange peel work or any other suggestions for something non-perishable?
★★★★★
Kate
Hello! I’m happy to hear that, Heather. Thank you for your review. You could use another citrus! I know some like lemon instead :)
Tara Jackson
I’m definitely going to try this one.
Just one tip: nutrients from chia seeds are best absorbed when they are ground. I grind mine in a spice grinder ahead of time and keep them in the freezer to keep them fresh.
★★★★
JKat
I made the four serving version as written with soy milk, and added maple syrup and about four teaspoonfuls of Grace coconut milk powder for added creaminess. It DOES taste like sunshine in a bowl!
★★★★★
Kate
Thanks for sharing!
Kavita
Loved this recipe! I made a few modifications: I used oat milk, added cinnamon & 1 tbsp of cocoa powder, and instead of using maple syrup I mixed in 1 sliced (very ripe) frozen banana. It was the perfect amount of sweetness and tasted delicious!
★★★★★
Sheri Satran
Loved this Chia pudding! Easy and delicious.
★★★★★
Kate
Thank you for sharing, Sheri!
Gypsymuse
Orange in my Chia! NO!….and I tried Lemon Extract once & I LOVE LEMON! YEEEeeee!!!!!! That batch got PITCHED!
I make up a BULK version I developed up and it gets divided up into 5oz. containers for a change from Greek yogurt.
Here’s what I create
3 c. what Milk Type you prefer…unsweetened almond
2 scoops whey protein powder
2 T. vanilla extract…..this gets swapped out if I’m doing a FLAVOR
1/3 of a 32oz plain Nonfat Greek yogurt OR
2 – 5oz tubs of a flavored yogurt for a FLAVORED one
1 c. chia seeds
NOW Some of the FLAVORS I do up
Chocolate Peanut butter: 3 T. peanut butter powder
1 T. cocoa powder
2 tubs chocolate yogurt
Vanilla Almond: 2 t. vanilla extract
2 t. almond extract
3/4 c. crushed sliced almonds
Pistachio Pecan: 1 1/2 T. pistachio flavor – Watkins is the one I use
3/4 c. chopped pecans
Coconut: 2T coconut extract
2 tubs coconut yogurt
3/4 c. N.S.A. broken coconut chips
or 3/4 c. N.S.A. finely shredded coconut
Mix in a medium bowl or a large lidded container: the milk, yogurt, powders, and extracts with a hand held mixer till all is well mixed I
usually do this for 2 minutes making sure yogurt is blended in.
Then pour in the chia seed and mix to incorporate
If doing a FLAVOR with nuts or coconut now pour those in and stir in
with a long spatula
cover put in refrigerator; let sit 1 hour; then stir again with spatula so is well blended. After an hour chia is starting to gel and has settled down to the bottom. if you don’t mix it back up you’re going to have a large gob of chia that will never break up and create a nice pudding for you. {and it also keeps the nuts/coconut nicely suspended in you mixture as well}
cover again and return to refrigerator and the next day when you have time you can package it into you little 5oz. screw top containers for taking to work for a great nutritious snack
this does up 8 or 9 containers
★★★★
Patricia
I made it but left out the vanilla and citrus figuring I could add them as flavoring after but, the seeds didn’t plump. I left them in the fridge overnight and some seemed to kinda pump up but maybe it was too much liquid? Anyway the consistency is like milk – thin.
★
Kate
Hi Patricia, I’m sorry to hear that! The only time I’ve seen chia seeds not plump is when I included an acidic ingredient, like citrus juice (zest is fine). Can I ask what kind of milk you used?
Maddy
Thank you. I love citrus so definitely going to try this. I have a severe nut allergy so I cannot use Almond, Cashew or no type of milk nut flavored. Only coconut or vanilla. Any other milk options? How about banana milk?
Kate
Hi! You could try oat milk? Have you tried oat milk yet as a replacement? I have a homemade option here: https://cookieandkate.com/oat-milk-recipe/. Let me know if you try it!
Maddy
Thank you! I will definitely try your recipe and let you know how I like it. I am definitely an oatmeal person so….I have heard about Hemp milk as well. Looking for all healthy options. As an over 55 yo woman, this is the time to really start thinking about longevity!!
Erica
Best chia pudding recipe that I have tried thus far. I think that it’s the orange zest that gives it a delicious citrus flavor. I used coconut milk, and I topped it off with blueberries and walnuts. Perfect.
★★★★★
Megan
I tried doing the bigger batch of 4 servings in the notes with almond milk, the only difference is that I don’t have oranges to zest. I made it yesterday and left it in the fridge and when I took it out this morning, all the chia seeds clumped at the bottom and wouldn’t separate and the milk was still liquid. Today, I put it together again while making dinner and pulled it out while eating (about 45 minutes later) to stir, thinking it just had to be stirred every so often, but the chia seeds had already clumped at the bottom and wouldn’t be separated. Not sure if it’s something I’m doing, maybe I need to continuously stir it for a while? Or maybe omitting the orange zest has something to do with it? I feel awful for wasting 2 batches now. I’m going to try for the last time doing the single batch so I don’t waste any more ingredients. Any tips would be appreciated!
★★★
Kate
Hi Megan! I’m really so bummed to hear about your difficulties with this recipe. The absence of orange zest should not cause problems (most chia pudding recipes are zest-free). I think that stirring every now and then helps, for sure. I have not come across chia seeds that refuse to separate—perhaps a fork or small whisk could break them up better than a spoon? I’ve always found that separating them and then letting them rest a bit gives the seeds another chance to plump up. Please continue to report back with your results—I’m going to revisit this one soon to see if I can offer some more suggestions within the recipe. Thank you!
Marie
AMAZING!
Best chia pudding I’ve tried!
I’m allergic to orange, so I use lemon zest instead :D
★★★★★
Francine Folkestad
Hello Kathryne,
I have tried and enjoyed quite a few of your recipes. I want to thank you for providing the nutrition information, particularly important to me as I have diabetes. Best to you.
Kate
You’re so kind, Francine! Thank you for letting me know you are enjoying so many.
Joh
Having a go at this for the second time. First time was fabulous and I was thrilled to find a chia seed only recipe (without added oats etc). Usually I hate it on its own, but this combo of orange zest and vanilla – yowza! That’s the ticket! Sorry tho, only had regular 1% milk last time. This time almond milk. Hope it works and I love it all the same!
★★★★★
Olivia
Why is it so heavy on saturated fat?
Kate
Hi Olivia, there is fat in the other ingredients. Here is more on my nutritional information.
Caitlin
Hi Kate,
I made this recipe and the proportions of milk to seeds are not right. There is way too much liquid for the amount of seeds you recommend. The would recommend something more like 2 TBSP to 1/2 cup of liquid.
Jennifer
This is my new go to breakfast! I love that it can be prepared in advance and keeps me energized all morning !
★★★★★
ILLEGAL SCAM
good recipe
★★★★★