Important Note: Chia pudding should soak for at least 2 hours in order for the seeds to hydrate – however, I strongly prefer the texture and flavor of chia pudding that soaks for overnight (8 to 12 hours) in the fridge. The seeds are better hydrated and any additional flavorings are more pronounced. If you are serving chia pudding after a short soak (2 to 3 hours) reduce the milk to 1/2 cup (120 mL) total, otherwise these ratios will produce a very thin pudding

Chia seed note


The Night Before: In a jar (with tight-fitting lid) or bowl, combine the milk, chia seeds, vanilla extract, maple syrup, salt, and cinnamon, if using. Cover and shake or whisk until well mixed


Allow to sit at room temperature for 15 to 20 minutes then shake or whisk the mixture once again – this helps break up any clumps from forming as they start to gel and hydrate. Refrigerate and allow to soak overnight (roughly 8-12 hours)


For Serving: Stir the pudding well and add an additional splash of milk, if needed, to thin. Top with fresh berries, sliced banana, toasted nuts, and a light drizzle of maple syrup. Serve.

Chia pudding can be stored in the fridge for up to 5 days or frozen and thawed overnight in the refrigerator.

This chia pudding recipe is tested and intended for overnight prep. If you want to serve this chia pudding after a short soak (2 to 3 hours), I recommend reducing the milk to 1/2 cup (120 ml) total otherwise the chia seed to liquid ratio in this recipe will produce a very thin, loose texture. Total soak time has a big impact on chia pudding texture!