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How to Make a Delicious (and Easy!) Chia Pudding

Chia pudding

Everyone in! All the ingredients for chia pudding combined in a bowl.

Ch-ch-ch-chia! We all remember the commercials from the ’90s… magical seeds which when wet would grow sprouts that would act as the fur on your terracotta Chia Pet.

Since then, chia seeds have happily regained their title as a true superfood. Chia is an ancient seed that originally grew in Mexico and the southwest. Records of the chia seed go as far back as 910 B.C., where it was used as a medicinal and cherished seed to the Mayan and Aztec people. What these ancient civilizations innately knew then, we are learning and embracing now.

Chia’s main claim to fame is its richness in omega-3s. Ounce per ounce, Chia seeds have more omega-3 fatty acids than salmon! On top of the omega-3s, chia seeds provide protein, have more antioxidants than blueberries, provide fiber and minerals.

Chia seeds

The most common chia seeds you will find are grey with a marbled pattern, but there are also some that are all white.

One of the most common questions we receive from our customers and Facebook Fans is

“what am I supposed to do with Chia seeds?”

Chia Seeds – Getting Started

Well, for starters, you can try adding a tablespoon to your cereal, granola, or smoothie. You can also sprout the seeds for a live raw food or throw some into your salad.

Using Chia seeds to create Chia Gel – An alternative to eggs for use in Vegan recipes

A chia seed can hold up to 9 times its weight in liquid. Placing chia seeds in a liquid such as water or almond milk creates a gel that is commonly used by vegans as a binding agent for baking in place of eggs. All you have to do to substitute is to use the same volume of chia gel as you would have with eggs.

Making Chia Seed Pudding

A truly special way to enjoy the texture and overall nutrition of chia seeds is to make a chia seed pudding. There are many variations and options for this delicious pudding, and you may need to play with the water to chia ratio to get the texture that is perfect for your preference. This is a perfect substitute for over-processed and sugary foods for breakfast. Chia pudding is great for the whole family too! Kids will enjoy the fun texture and sweet taste of vanilla chia pudding.

The best process for making pudding is to prepare it the night before to give the seeds ample time to bring in the moisture and plump up. Preparing the pudding the night before takes no more than 10 minutes, and you get to wake up to a quick, yummy breakfast! What could be better than that?


Bananas, coconut sugar & vanilla extract help to create a naturally sweet and hearty chia pudding.

Chia ingredients

All you’ll need for a basic chia pudding: chia, a sweetener like coconut sugar, vanilla extract, 1 banana & nut milk.

Vanilla Chia Pudding

(Makes 1 generous serving)

3 ½ tbsp. chia seed

1 cup of nut milk (tastes great with homemade vanilla almond milk)

1 ripe banana

½ tsp. real vanilla extract

1 tbsp. coconut sugar (or maple syrup)

–       Mash banana at the bottom of the bowl

–       Add milk, chia, vanilla & coconut sugar

–       Stir it up, cover and refrigerate

–       That’s it!

*Note: When left like this, chia has a tapioca-like texture. For a texture more similar to porridge, blend all ingredients and then cover and refrigerate.

Optional: add toppings of your choice such as chopped nuts, strawberries, goji berries… the possibilities are endless!

Ready to try some more great chia recipes? Try the Blueberry Coconut Carob Pudding, Creamy Chocolate Chia Hemp Pudding, and tons more unique chia recipes at the Nutiva Kitchen!

How do you use chia seeds? Do you prefer the blended version or tapioca-like texture?  Please let us know how YOU use Chia seeds in the comment section below.


  1. I’ve always wondered how to make a good chia pudding, can’t wait to try this recipe tonight!

    • Ana Victoria says:

      Hi Lea! We can’t wait to hear how you like the recipe. Don’t forget to let us know if you added any other ingredients that made it perfectly your own. Enjoy your superfood breakfast!

  2. Love this recipe! I added a pinch of cinnamon and nutmeg!

    • Ana Victoria says:

      So glad you enjoy this recipe Deena! Great call on the spices – the possibilities really ARE endless. :)

  3. Mandy McGaugh says:

    I prepared this for a post workout snack with some cinnamon and granola. Light, delicious, and SO easy!

  4. Can I use Stevia instead of coconut sugar? How much would I use?

    • Ana Victoria says:

      Hi Inga,
      We use coconut sugar as a sweetener here because we love that it is minimally processed and tastes so great. You could definitely substitute stevia, but you may need to play around with the amount you add. Start with less at first and then add more if it needs more sweetness. Remember that you can always add more but you can’t take away. Check back for an article about stevia coming next week, and don’t forget to let us know how you like the chia pudding!

  5. I just made the Chia pudding with Light Agave instead of coconut sugar or maple syrup…It is amazing…..I blended it with my immersion blender and we are all drooling over it!!! Can’t wait till tomorrow…I quadrupled the recipe and its perfect for the whole family!!! New happy treats for our healthy lifestyle!!! <3

    • Ana Victoria says:

      LOVE this Elli!! It’s all about bringing healthy food to the family. Thank you so much for sharing, this made my evening! And yes, this recipe is drool-worthy. What till you try it tomorrow. Let us know what you think about the finished product. :)

  6. Ana …I have one word YUMMMMMMMMMMMMMM ….My kids and I fought over it!!! lol…. We loved the consistency of it( like poi) and my daughters wanted granola on theirs while my sons chose dried fruit ( freeze dried so its crunchy) I had been making Chia honeydew shakes and have to admit they are my Favorite….My oldest son uses it in his Coffee smoothies ( uses chicory coffee) and happily we have become the ch~ch~ch~chia seed family!! “) 3 CHEERS FOR CHIA !!!!

    • Ana Victoria says:

      YUM is right! The honeydew chia shake sounds amazing. How much honeydew do you use in the shake? I can’t wait to try your recipe. And chicory coffee sounds right on. Love to hear about the chia family. :) Thanks for brightening up our day!

  7. Made this with raspberries and had it for breakfast and dessert with a sprinkling of cacao.

  8. So, I decided to be adventurous and buy some chia seeds while grocery shopping. I have IBS, and have been trying to put on a little weight (which can be a challenge when you have a touchy gut!). I figured chia would be a good way to add fiber as well as a bit of healthy fat to my diet.

    I had planned on just adding it to yogurt, but then I stumbled across this site. I modified the recipe to work with what I had on hand. Sure enough, it came out tasting like a chocolate tapioca pudding. Not half bad!

    Here’s what I used:

    *2 spoons of chia seeds (I assume an actual spoon is roughly 1 tbsp. Adjust for desired texture).

    *1 ripe banana

    * Roughly 1 scoop (~35-40g) chocolate whey protein powder

    *Water, added as needed for both the seeds and powder (I recommend following the ratio given in the original recipe, more or less)

    *Cinnamon to taste

    I would suggest mashing the banana before adding the seeds and water; I did it the other way, and it was a little difficult! Also, if the whey powder is added before the seeds absorb most of the water, it may help dissolve the powder, and allow for a thicker consistency.

    This was designed to produce a hydrating, high fiber, high protein food, without fear of adding fat. As I’m trying to gain weight (rather than lose it!), it may not be ideal for the “average” dieter.

  9. I LOVE Chia Seed Pudding and I use 1/3 cup of chia seeds to 1 cup of Vanilla Hemp Milk and I am addicted to it! Now I’m going to try adding the banana to it!

  10. Can I make it with water? Will it have the same consistency?

    • The Nutiva Team says:

      Hi Nouha! You can definitely make this recipe with water, we just prefer using a nut milk for the added flavor.

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