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Chia Seed Pudding Recipe

Fiber is VERY important and often lacking in the American diet. The goal is to get 25-35g/day, and once you start adding it up, you have to work pretty hard to achieve this. One way I like to add in some easy fiber is with chia seed pudding. It's a great breakfast, snack and even dessert! If you don't like the texture of Tapioca pudding this may not be your jam, but give it a try with some of your favorite flavors and add ins and it may just be your next favorite thing!

Chia Seed Pudding Recipe

Makes 4 servings (1/2 cup each)


  • 2-5 Tbsp maple syrup (more or less to taste)

  • 1/2 tsp ground cinnamon (optional)

  • 1 pinch sea salt

  • 1/2 tsp vanilla extract

  • 1 1/2 cupsdairy-free unsweetened milk (almond, oat, coconut, soy…)

  • I use coconut milk from a can for a creamier texture myself!

  • 1/2 cup chia seeds

Optional additions:

  • 1/4 cup cacao powder or unsweetened cocoa powder

  • 2 Tbsp nut butter

  • Handful of fruit (frozen or fresh)

To make:

  1. Gather your food ingredients, a mason jar or other glass container/bowl to hold the pudding overnight, and a whisk.

  2. Whisk together the maple syrup, cinnamon, sea salt, vanilla, and milk of choice slowly. If you are adding cocoa powder or nut butter, add these in slowly and combine well. Fruit you can add in whenever, even just before you eat it.

  3. You can also put all these in a blender for a smoother/faster result.

  4. Add the chia seeds and mix together

  5. Let sit covered overnight in a non-plastic container. I like to use a mason jar and just serve from that over the next couple days.

  6. Leftovers keep covered in the fridge for 4-5 days, though best when fresh.


  • Serve chilled for breakfast or a snack.

  • Add in other nuts or granola for some more protein.

  • Warm up slightly for a yummy dessert! This is when I add the cocoa for sure

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