Chia Pudding (3 ways)

Chia Pudding — 3 Easy Flavors

Creamy, make-ahead chia puddings you can meal-prep in minutes—Chocolate, Berry, and Mango.

Three jars of chia pudding: chocolate with chips, berry with mixed berries, and mango topped with diced mango
Stir, chill 2–4 hours (or overnight), then add your favorite toppings.
Prep: 5–10 min Chill: 2–4 hr (or overnight) Yield: 1 jar per flavor

Base Formula (1 jar)

Start here for perfect, creamy chia pudding—then add a flavor below.

  • ¾ cup milk (dairy or non-dairy)
  • 3 Tbsp chia seeds
  • 1–2 Tbsp yogurt or coconut cream (optional, extra silky)
  • 1–2 tsp maple syrup or honey, to taste
  • Pinch of salt + ¼ tsp vanilla (optional but lovely)

Set-up trick: After mixing, stir again at the 10–15 minute mark to prevent clumps, then chill until thick.

Chocolate Chia Pudding

Ingredients

  • ¾ cup milk (dairy or non-dairy)
  • 3 Tbsp chia seeds
  • 1½ Tbsp cocoa powder
  • 1 Tbsp maple syrup
  • ¼ tsp vanilla extract
  • Whisk cocoa with a splash of milk first to avoid lumps, then add the rest.

Directions

  1. Whisk cocoa, milk, maple syrup, and vanilla until smooth.
  2. Stir in chia seeds. Cover and chill 2–4 hours, stirring once after 10 minutes.
  3. Serve thick and pudding-like; top with chocolate chips or shaved chocolate.

Berry Chia Pudding

Ingredients

  • ¾ cup milk
  • 3 Tbsp chia seeds
  • ¼ cup mixed berries (fresh or thawed)
  • 1 Tbsp maple syrup
  • Blend berries with milk for a smoother texture, or mash for a jammy swirl.

Directions

  1. Mash or blend berries with milk and maple syrup.
  2. Stir in chia seeds; cover and chill 2–4 hours (or overnight).
  3. Top with extra berries and a sprig of mint.

Mango Chia Pudding

Ingredients

  • ¾ cup milk
  • 3 Tbsp chia seeds
  • ½ cup diced mango
  • 1 Tbsp maple syrup
  • For ultra-tropical vibes, swap half the milk with canned coconut milk.

Directions

  1. Stir milk and maple syrup together; add chia seeds and half the mango.
  2. Chill 2–4 hours until set.
  3. Top with remaining mango before serving.
Tips: If pudding is too thick, loosen with a splash of milk; too thin, stir in more chia and rest 10 minutes. Keeps 4–5 days refrigerated. Add fresh fruit/nuts just before serving for best texture.