Easy healthy chia pudding is a staple in healthy meal plans around the world.

It’s easy to make, delicious, and full of nutrition to help your body thrive. I like to whip up a batch of this on Sunday to have an easy go-to snack all week long.

Chia Pudding Is Flexible, Easy & Delicious!

This recipe is super flexible, so feel free to mix up the flavor by adding different extracts and spices like cinnamon, cardamom, and nutmeg, or blend some whole fruit into the coconut milk for a fruity treat. The recipe below is a simple vanilla chia pudding, just the way I like it.

Easy Chia Pudding Recipe Ingredients

Coconut Milk (or Almond Milk)

I used coconut milk as the base here to add healthy fats and nutrients like lauric acid to this recipe. Coconut milk makes this recipe extra creamy, but you can substitute homemade cashew milk or any other type of dairy-free milk if desired.

I cut the full-fat coconut milk with water here for the right balance of texture and healthy fats. When choosing coconut milk, this is one situation when canned is better than what’s in the carton.

Choose full-fat coconut milk in a can as the coconut milk in the cartons of the refrigerated section of the grocery store is full of stabilizers, sugar and preservatives. If you can get your hands on fresh coconut milk—blended fresh coconut flesh with water—that is even better. Though, I know that’s hard to come by in many parts of the world. Look for canned coconut milk without any additives, and organic with a BPA-free can is even better. I like the brand Native Forest.

Chia Seeds

Our star ingredient!

Chia seeds are loaded with omega-3 fats, fiber, and plant nutrients. They are full of calcium and other minerals like magnesium and phosphorus. They also contain b-vitamins and zinc and potassium.

Just two tablespoons of chia seeds contain a whopping 11 grams of fiber, 9 grams of healthy fats—5 of which are omega-3s—and 4 grams of protein. I talk about the importance of at least 25 grams of fiber per day and how to get the right amounts of protein in my book, The Health Habit. Chia seeds fit perfectly into this healthy eating plan.

Vanilla Extract + Other Flavors

You can choose to flavor your chia seed pudding as you like it.

I use a small amount of real maple syrup for some added sweetness and love the combo of vanilla extract for gourmet flavor without added sugar, and cinnamon for its delicious flavor and blood sugar balancing properties. Always add a pinch of sea salt for extra minerals and flavor—salt makes sweet things taste even sweeter.

A serving of chia pudding is about 1/2 cup.

Top it with fresh fruit or just eat it plain for a healthy filling meal, snack or even dessert.

Chia Pudding Recipe

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• Author: Elizabeth Rider, Certified Health Coach
• Prep Time: 10 mins
• Cook Time: 2 hours
• Total Time: 2 hours 10 mins
• Yield: 8

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Ingredients

Units USM

• 1 cup coconut milk (full-fat from a can, not a carton)
• 1 cup filtered water
• 3/4 teaspoon high-quality vanilla extract
• 3 tablespoons maple syrup
• 1/4 teaspoon cinnamon
• pinch of fine sea salt (I use Real Salt)
• 1/2 cup chia seeds

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Instructions

1. Whisk all ingredients except the chia seeds in a mixing bowl until emulsified. Whisk in the chia seeds. Cover and place in the refrigerator.
2. Whisk 30 minutes after placed in the refrigerator to evenly disperse the chia seeds <— this is the trick to a smooth, consistent chia pudding!
3. The pudding will set within about 4 hours. Serve 1/2 cup plain or topped with 1/4 cup fresh fruit.
4. Keeps covered in the refrigerator up to 5 days.

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Notes

I cut the full-fat coconut milk with water here for the right balance of texture and healthy fats. When choosing coconut milk, this is one situation when canned is better than what’s in the carton. Choose full-fat coconut milk in a can as the coconut milk in the cartons of the refrigerated section of the grocery store is full of stabilizers, sugar and preservatives. If you can get your hands on fresh coconut milk—blended fresh coconut flesh with water—that is even better. Though, I know that’s hard to come by in many parts of the world. Look for canned coconut milk without any additives, and organic with a BPA-free can is even better. I like the brand Native Forest. Coconut milk makes this recipe extra creamy, but you can substitute homemade cashew milk or any other type of dairy-free milk if desired.