Chia Seed Pudding with Oat Milk is easy to make, versatile, and delicious! Whether you're prepping breakfast for the week or looking for a healthy dessert, this recipe is sure to become a favorite. Top this pudding with your favorite nuts, seeds, or fresh fruit!
Enjoy this smoothie with a sweet strawberry smoothie with almond milk!
In the past few years, chia seed pudding has become all the rage, and for good reason! It is so easy to make, and it's especially great for people who like meal prepping. You can make a big batch of chia seed pudding on the weekends, divide it into small jars, and enjoy it throughout the week.
When I first made this recipe, I topped it with some fresh berries. The next time I made it, I chopped some peaches and added them to the top of the pudding. That's my favorite thing about this recipe. It's more of a base recipe. Each time you eat it will be a little different depending on how you want to eat it. If you need a vegan and dairy-free version of chia seed pudding, this recipe (and my lemon chia seed pudding) is for you!
What are Chia Seeds?
Recently, chia seeds have become super popular. They are small, nutrient-dense seeds that come from the plant Salvia hispanica, which is part of the mint family.
They have been a staple in Central and South American diets for centuries, but only recently started becoming popular in the standard American diet. These days, people enjoy them for their health benefits and for how versatile they are.
As the chia seeds sit in the oat milk, they absorb the milk and give thicken the oat milk, making the texture similar to a pudding. There is no thickener in this recipe, or any chia seed pudding recipe, just the chia seeds!
Ingredients in Chia Seed Pudding with Oat Milk
- Chia seeds. You can easily find chia seeds in the baking section of your local grocery store. You can also find them online if you prefer.
- Oat milk. Your favorite brand. Full fat oat milk will give you a creamier texture, but low fat oat milk will work in this recipe too.
- Maple syrup. For a little sweetness and added flavor. You can replace the maple syrup with honey, agave, or granulated sugar if you prefer.
- Cinnamon. To add a little warmth and flavor to the pudding.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Toppings and Mix Ins
As I mentioned above, this recipe is more of a base recipe. You can change the flavor and texture by adding so many different ingredients. Here are just a few suggestions.
- Add flavors. You can add cocoa powder, cinnamon, or vanilla extract for more flavor.
- Add more seeds. Hemp seeds and flax seed meal are all great options to up the protein and fiber in this pudding.
- Add nuts. Chopped pecans, chopped walnuts, and chopped cashews would all be great options to add. Peanut butter or almond butter are also delicious!
- Add some protein. Add a scoop of your favorite protein powder or some Greek yogurt (if you don't mind the dairy) to this bowl of pudding before you divide it into glass jars.
- Change up the toppings. Granola, berries, chopped fruit, and more maple syrup are all delicious on top of this pudding.
How To Make Chia Seed Pudding with Oat Milk
Add all the ingredients to a large bowl or a liquid measuring cup. Mix well. Divide the mixture into two glass containers. Cover and refrigerate for at least 4 hours, but overnight is better. Top with your favorite toppings when you are ready to enjoy the pudding.
Tips and Tricks
- As soon as you add all the ingredients to a bowl, make sure you stir it. Stirring after the first 5 minutes helps prevent the chia seeds from clumping.
- The pudding needs to set for at least a couple hours. This isn't a recipe to make and enjoy immediately. It's better for meal prep and for advanced preparation.
- To make a thicker pudding, add an extra scoop of chia seeds to the bowl.
- If you don't like the texture of chia seeds, you can add all the ingredients to a blender and blend it up. This will break up the chia seeds, but it will still thicken into a pudding.
- This recipe makes two servings of chia seed pudding. You can easily double or triple this recipe to meal prep for the entire week and beyond.
Make Ahead Tips
Chia seed pudding is the absolute best breakfast or snack to meal prep. The longer it hangs out in the refrigerator, the better it gets!
- Refrigerator. Store the chia seed pudding in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving. I like using mason jars or small glass jars.
- Freezer. While chia seed pudding can be frozen, the texture might change slightly. Freeze in individual portions for up to 1 month. Thaw overnight in the refrigerator before eating.
Frequently Asked Questions
Yes! You would use the same measurements if you would prefer to use dairy milk instead of oat milk.
Make sure you're using the right ratio of chia seeds to liquid. If it's too thin, add more chia seeds and let it sit for a bit longer.
Sure! You can enjoy this pudding however you would like. Chia seed pudding is typically enjoyed cold, but you can gently warm it if you prefer. Be careful not to overheat, as the texture may change.
Chia Seed Pudding with Oat Milk
Equipment
- Liquid measuring cup
- Glass jars
Ingredients
- 3 tablespoon Chia Seeds
- 1 cup Oat Milk
- 1 teaspoon Vanilla Extract
- 1 tablespoon Maple Syrup Plus more for a sweeter pudding
Instructions
- Add all the ingredients to a liquid measuring cup or a large bowl. Give it a stir. Portion to mixture into glass jars and cover. Refrigerate for at least 6 hours. Top with nuts, seeds, fresh fruit, and more maple syrup when you are ready to enjoy the pudding.
Notes
- For a thicker pudding, add another tablespoon of chia seeds.
- This recipe needs to sit in the refrigerator for at least 6 hours. It cannot be rushed or the chia seeds will not soften and thicken the pudding.
- Feel free to use a flavored oat milk if you prefer.
- You can easily double or triple this recipe if you are using it for meal prep for the week.
- If you are meal prepping this and leaving it in the refrigerator for a few days, add a splash of milk to loosen the pudding up before serving it.
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