Chia pudding is one of those foods that people often have very clear feelings about. They are either fully “Team Chia!” or are squicked out by the texture. The texture of chia pudding is all about proportions—a tiny change can make or break it. When you dial it in correctly, chia seed pudding gives you a delicious, high-fiber snack or topping that is beneficial for your gut, rich in Omega-3s, and provides protein and a number of essential minerals and antioxidants. Chia pudding is also a perfect vehicle for herbal powders which means you can easily customize the flavors and add herbal support!

The key, for me, about enjoying chia seed puddings is to get the proportion of chia seeds to “milk” dialed in. A difference of one tablespoon either way can make a huge difference. Because I pretty much always add herbal powders, I aim for a 1:4 ratio—one part chia seeds to four parts nut or oat milk. If you’ve never made chia pudding before, I suggest making it with this ratio the first time and then adjusting the consistency to your palate in the future. 

Some people prefer a thicker texture; if this is true for you, increase the amount of chia seeds carefully—about one teaspoon at a time—because it’s easy to go too far and end up with a thick goop that is hard to eat. If your end result after refrigeration is too thick for your taste, thin with a little more milk and adjust your recipe accordingly next time.

The following recipes are just a few of the myriad possibilities, and I encourage you to experiment. I personally use almond milk or macadamia nut milk, sometimes mixed with coconut milk, and I prefer maple syrup or coconut sugar as a sweetener. But chia seeds work in a wide variety of “milks” and you might prefer agave syrup or honey as a sweetener. The point, really, is to have fun and make it your own. 

3 Chia Seed Pudding Recipes with Herbal Powders

Cacao Coconut Chia Pudding

Makes about 1 1/2 cups.

Ingredients

• 1/2 cup plain nut or oat milk of choice
• 1/2 cup full fat organic coconut milk
• 2 Tbsp. organic coconut sugar, maple syrup, agave syrup, or honey 
• 1/4 tsp. coconut extract (optional, but really adds a depth of coconut flavor)
• Fine sea salt
• 2 Tbsp. organic roasted cacao powder
• 1/4 cup organic chia seeds

Directions

1. In a medium bowl, gently whisk together the nut/oat and coconut milks, sweetener of choice, coconut extract, a pinch of salt, and cacao powder until well blended. Alternatively put in a jar with an airtight lid and shake to combine.
2. Thoroughly whisk in the chia seeds.
3. Let stand 30 minutes.
4. Stir again to evenly distribute the seeds so there are no clumps. It will be liquidy, but will firm up in the refrigerator.
5. Cover or put into serving containers with airtight lids and refrigerate overnight.
6. Chia pudding will keep 4-5 days in the refrigerator.

Pro Tip: You can use a higher percentage of coconut milk in this recipe, but I don’t recommend using 100% coconut milk. Adding at least some nut or oat milk creates a more mouth-friendly texture.

Matcha Chia Pudding

Makes about 1 1/2 cups.

Ingredients

• 1 cup nut or oat milk of choice
• 2 Tbsp. organic maple syrup, coconut sugar, agave syrup, or honey
• 1/2 tsp. organic vanilla extract or coconut extract
• Fine sea salt
• 1 tsp. organic matcha tea
• 1/4 cup organic chia seeds

Directions

1. In a medium bowl, gently whisk together the nut/oat milk, sweetener of choice, vanilla or coconut extract, a pinch of salt, and matcha tea powder until well blended. Alternatively put in a jar with an airtight lid and shake to combine.
2. Thoroughly whisk in the chia seeds.
3. Let stand 30 minutes.
4. Stir again to evenly distribute the seeds so there are no clumps. It will be liquidy, but will firm up in the refrigerator.
5. Cover or put into serving containers with airtight lids and refrigerate overnight.
6. Chia pudding will keep 4-5 days in the refrigerator.

Pro Tips 

• This chia pudding has a lovely, subtle matcha flavor. If you are a matcha fan in a big way, feel free to double the amount of matcha powder.
• Matcha pairs well with coconut, so I often make this with half coconut milk and half nut milk.

Cranberry Chia Pudding

Makes about 1 1/2 cups.

Ingredients

• 1 cup nut or oat milk of choice
• 2 Tbsp. organic maple syrup, coconut sugar, agave syrup, or honey
• 1/2 tsp. organic vanilla extract
• Fine sea salt
• 1 Tbsp. organic cranberry powder
• 1/4 cup organic chia seeds

Directions

1. In a medium bowl, gently whisk together the nut/oat milk, sweetener of choice, vanilla extract, a pinch of salt, and cranberry powder until well blended. Alternatively put in a jar with an airtight lid and shake to thoroughly combine.
2. Whisk in the chia seeds.
3. Let stand 30 minutes.
4. Stir again to evenly distribute the seeds so there are no clumps. It will be liquidy, but will firm up in the refrigerator.
5. Cover or put into serving containers with airtight lids and refrigerate overnight.
6. Chia pudding will keep 4-5 days in the refrigerator.

Pro Tip: A variety of berry powders work well in this recipe. You might consider acai berry powder, elderberry powder, maqui berry powder, schisandra berry powder, etc.

Topping Ideas for Chia Seed Pudding

• Toasted organic coconut flakes 
• Toasted, chopped nuts of choice
• Organic roasted cacao nibs
• Organic hulled hemp seeds
• Fresh organic fruit
• Yogurt

Want another chia seed pudding recipe?

Try a Coconut Spice Chia Pudding Recipe

You may also enjoy:

• Homemade Energy Gel with Chia & Cordyceps from Four Sigmatic
• Golden Milk Powder Blend + Latte Recipe
• Hemp Milk Recipe + Strawberry and Chocolate Flavor Variations
  

*The statements in this blog have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. For educational purposes only.