We love the great nutritional benefits that chia seeds can add to your diet. They’re a great source of omega-3 fatty acids, they increase hydration and they’ve been shown to help lower blood pressure and control blood sugar. To top it all off, they’re also gluten free.

Our whole chia seeds are among our bestselling products, but did you know that we also offer chia flour, which can be used to give baked goods a boost? You can also make your own chia flour from seeds you already have on hand, and include them in all kinds of yummy homemade treats.

To make chia flour, all you need to do is pour the seeds into a coffee grinder, powerful blender or food processor. Pulse the seeds until they’re finely ground and store the chia flour in an airtight container until you’re ready to use it. It should last a few weeks in a cool, dark spot in your kitchen.

Substituting chia flour for regular flour in a recipe is relatively simple. Some people just replace all of the flour with chia flour, and others use a combination of chia flour and regular or gluten-free flour. Using all chia flour is OK for doughs that tend to be a bit thick or gummy anyway, but for more solid mixtures like cookie dough, it’s best to use a combination of 1 part chia flour to 3 parts regular or gluten-free flour. Some solid gluten-free flour options include gluten-free all-purpose baking flour, almond flour and sweet rice flour, though we do offer a wide selection in our gluten-free baking section on NutsOnline.com.

Chia flour also makes a great egg substitute in vegan and vegetarian recipes. To make chia egg substitute, mix 2 tbsp. of chia flour with ½ cup of cold water and let it stand for about 30 minutes. That makes about ¼ cup of egg substitute, which can stand in for one egg in a recipe. Make sure you mix up enough substitute to replace all the eggs in your baked good, then add it at the appointed time in the recipe.

Have you ever worked with chia flour? What are some of your favorite ways to use it?

It was really a toss up to write an article or a recipe for this one! Making chia powder (also known as ground chia seed, or chia flour) with a high-speed blender is incredibly easy, and saves you having to buy two different ingredients at the store (chia seeds and ground chia seeds). Remember to use the dry bin of your high speed blender, which is essential (the blades make sure to convert your seeds into a powder, as opposed to a butter).

Ground chia flour (chia powder or seed) stores well in a glass jar. Make your own so you can grind it when its needed.

Chia powder, made from chia seeds, is very handy to have on hand. It can be used to thicken many recipes, such as smoothies, baking, sauces, dressings and condiments like ketchup. It typically takes only takes a teaspoon or two to thicken your recipe.

Chia flour / Chia powder / Ground chia seed

This simple DIY recipe lets you make ground chia seed at home. You will save a bit of money, and only need to buy one product (chia seeds) instead of two (chia seeds, and chia flour). 0 from 0 votes Pin Course: DIY, Ingredients Cuisine: Ingredients / DIY Keyword: chia flour, chia seeds Prep Time: 5 minutes Total Time: 5 minutes Calories: 148kcal Author: Jen deHaan

Ingredients

  • 1/2 cup chia seeds or more, depending on desired quantity

Instructions

  • Using the <strong>dry bin for your high-speed blender</strong> (such as a Vitamix), add the chia seeds to the container. You can also use a food processor if you do not have a high speed blender.
  • Start blending at the lowest speed, and slowly increase to high speed blending.
  • You may need to stop blending and scrape down the sides to make sure all seeds are finely ground. The powder will look like finely ground pepper when complete.
  • Store in the fridge in an airtight glass container for the longest shelf life.

Notes

Find more recipes that use this ingredient on this ingredient index page. Nutrition Facts Chia flour / Chia powder / Ground chia seed Amount Per Serving (0.25 cup) Calories 148 Calories from Fat 20 % Daily Value* Fat 2.2g3% Saturated Fat 0.5g3% Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 0g Cholesterol 0mg0% Sodium 0mg0% Potassium 0mg0% Carbohydrates 24g8% Fiber 9.4g39% Sugar 0.4g0% Protein 7g14% Vitamin A 0IU0% Vitamin C 0mg0% Calcium 90mg9% Iron 0mg0% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe?Mention @PlantBasedRecipe or tag #MyPlantBasedRecipe!

Variations and other recipes

Flaxseed powder is also made the exact same way. Want to make flaxseed powder? Simply substitute the chia seeds for flax.

See this search page for our recipes that use this ingredient.

Health Benefits: Ground or whole?

What about the health part of the equation? Should you eat whole chia seeds or grind them into a flour? Dr. Michael Greger (of Nutrition Facts website) has spoken about studies that suggest that grinding them may help you acquire beneficial omega-3 fatty acid (5 grams per one ounce). So, like with flax seeds, you may want to grind them prior to using them in a recipe when possible.

Learn more in this video:

Where to find chia seeds

We often get our chia seeds from Amazon. We buy them bulk, and store them in the refrigerator. We have tried the Organic NOW, Nutiva and Viva Naturals products in the past.

Don’t want to make it?

You can purchase ground chia seeds instead. If you go through chia seeds quickly, this may be a good option for you.

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Jen deHaan

Owner at Plant Based Recipe Jen is a dance fitness instructor and plant-based nutrition enthusiast living in British Columbia, Canada. She has over 19 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University’s Friedman School of Nutrition Science and Policy.

Latest posts by Jen deHaan (see all)

  • Oil free Vegan Kale Pesto recipe (SOS-Free option, sunflower seed base) – January 30, 2020
  • Citrus herb chickpea salad sandwich recipe (Oil free, vegan) – January 23, 2020
  • Lime, parsley and dill creamy salad dressing recipe (Oil Free, Vegan) – January 23, 2020

Last Updated on January 24, 2019

Chia Seed Flour Banana Bread Recipe

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I love to create new recipes and experiment with food. It makes being in the kitchen fun. My latest experiment is with chia seed flour. I decided to make a chia seed flour banana bread (with chocolate chips). I don’t know about you but I LOVE banana bread, I LOVE chia seeds, and I LOVE chocolate! The combination seemed perfect to me.

A friend of mine gave me some chia seed flour as a gift. I can’t seem to find it locally so this is a real treasure to use. Chia seeds was a staple food of ancient cultures, providing many nutrients. It is a rich source of omega 3 fatty acids, fibre, calcium, and protein. This nutrient rich seed is also considered a complete protein because it contains all the essential amino acids. Therefore, chia seeds are a great addition to anyone’s diet (providing you are not sensitive to seeds), especially vegans or vegetarians. This is a good food to eat during a long low intensity workout or after a short high intensity workout. I use chia seeds on almost every thing. I sprinkle it on cereal, salads, smoothies, yogurt, and use them in baking. Experimenting with chia seed flour is a real treat for me. Making a bread that is higher in protein, omega 3s, calcium, fibre, AND it tastes great means I’m lovin’ life.

Chia seed flour is surprisingly easy to use in baking. The ratio to regular flour is 1:1 so there is no need to worry about screwing this part up. Baking time is suggested to be 3% longer when using chia seed flour. However that depends on how much chia flour you are using in your recipe. For example, in the recipe below, I used 50/50 chia flour and whole wheat flour so my baking time did not need any adjustments.

Chia seed flour has a different consistency than other flours. It is thick, sticky, and gummy. Don’t let it trick you into thinking your baked goods are going to turn out horrible. I first thought my bread wouldn’t rise, was going to be dense, and be dry as a bone. In fact, it was the complete opposite and the bread turned out fantastic! The best advice I have to offer is start by using smaller percentages of chia seed flour in your recipe. Try using 20% of chia seed flour and 80% of whatever flour your recipe originally calls for and go from there.

I personally wouldn’t use 100% chia flour in a banana bread because chia seed flour texture is gummy. If you have ever eaten chia seeds, you will know they become gelatinous when wet. Imagine how chia seed flour would get if you used 100% of it in banana bread. Ewie gooey!

To read more about using chia seed flour in recipes, for an article written by Teri Gruss on the About. com website and for an article written by The Nutty Scoop blog.

Okay, so here’s what you’ve been waiting for – the recipe! By the way, if you don’t have chia seed flour, just use 100% whole wheat flour.

1. Pre-heat over to 350 degrees Fahrenheit.

2. Mix ingredients in given order all in the same bowl (how easy is that?)

  • 1/2 cup of softened butter (or 1/2 cup unsweetened applesauce)
  • 1 cup of coconut palm sugar
  • 2 farm fresh eggs
  • 3 mashed ripe bananas
  • 3/4 cup chia seed flour
  • 3/4 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Optional – add 1 cup of organic chocolate chips and/or 1/2 cup of walnuts

3. Grease bread pan with coconut oil.

4. Put bread mixture in bread pan.

5. Bake for 45 minutes.

Let it cool, slice it up, eat it up!

Let me know if you try the recipe, with or without chia flour, and if you like the texture and taste. Enjoy!

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When you’re craving a chocolate dessert, turn to this healthy and nourishing instant chia seed pudding with chocolate. It’s the best way to reward yourself at any time of the day! It’s rich, satisfying and takes 2 minutes to make. No chilling or waiting for the chia pudding to firm up, and no sugar added!

Here comes another chocolate dessert recipe! But hey, it’s one you don’t have to feel guilty about! You can even have this chia seed pudding for breakfast. For you skeptics out there – this instant chia pudding is nothing short of chocolate indulgence!

CHIA SEED PUDDING

There are two major bonuses to this easy Chia Seed Pudding recipe.

First off, chocolate. Duh! The second bonus is clearly the instant factor. No chilling, no waiting. No one should have to wait for chocolate.

The magic of this chia seed pudding texture comes from the little tiny magical superfood called chia seeds.

These blackish-white oval seeds have the ability to absorb an enormous amount of liquid and then form a unique gel-like texture.

To speed up the gel-pudding like texture in this recipe and make it instant, I use a high-speed blender. This motion breaks down the seeds and forms this magical texture right away.

If you want the seed-y texture and that extra bite or crunch when making chocolate pudding, then you’ll need to make your pudding in a glass jar or any sealable container and manually shake the mixture every 10 minutes for about an hour while chilling in between.

Apart from the texture, chia seeds also pack plenty of omega-3, fibre, protein, vitamin B’s, magnesium, iron, calcium and much much more!

It’s almost too good to be true, yet it is! So you’re doing yourself a favor when you indulge in this chocolate goodness! And If you’re following a gluten-free, paleo, vegan , keto or just any lifestyle at all—this recipe will fit right in!

HOW TO MAKE CHIA PUDDING

I make my chia seed pudding using cocoa powder instead of chocolate. You can adjust the amount of cocoa powder to make these more or less intense.

I love using dates to sweeten this pudding, but banana works just as well. If you’re skeptical about the taste of dates—you won’t taste them!

Basically, this recipe comes together in 1 easy step: Pulse dates, milk, cocoa powder, vanilla and chia seeds. Everything should be well blended until it thickens up instantly. Fill into glasses and chill until serving time!

CHIA PUDDING RECIPE TIPS

  • If you want that extra bite or crunch from the chia seeds, you’ll need to make your pudding in a glass jar or any sealable container and manually shake the mixture every 10 minutes for about an hour while chilling the chia chocolate pudding in between.
  • Use any nut milk you like – cashew milk makes or an extra low-cal chocolate pudding, while coconut milk makes it extra creamy.
  • Use high-quality unsweetened cocoa powder for this recipe. Feel free to add a pinch of salt and some cayenne pepper to further intensify the chocolate flavor!

PUDDING RECIPES

  • Classic Chocolate Pudding
  • Self-Saucing Chocolate Pudding Cakes!
  • Instant Chia Pumpkin Pudding

4.82 from 16 votes

Instant Chia Chocolate Pudding

When you’re craving a chocolate dessert, turn to this healthy and nourishing instant chia chocolate pudding recipe. It’s rich, satisfying and takes 2 minutes to make. No chilling or waiting for the pudding to firm up, no need for sugar and absolutely no excuse to miss this recipe!

Course Breakfast, brunch, Dessert, Snack Cuisine American Keyword Chia pudding, Chia Pudding Recipe, Chia Seed Pudding Prep Time 5 minutes Cook Time 1 minute Total Time 5 minutes Servings 4 Calories 119 kcal Author Mahy

  • 6 dates large Mejdool – pitted
  • 1 cup milk cold (soy or almond or any type of milk works, fat free, low fat or full fat)
  • 2 tablespoons cocoa powder or 4 tablespoons (Dutch process unsweetened cocoa powder is best)
  • 1 teaspoon vanilla extract
  • 3 tablespoons chia seeds
  1. In a high-speed blender, place all ingredients and blend on high speed until the pudding is smooth and perfectly thickened. Serve with nuts or raspberries or chocolate shavings!

Recipe Notes

  • If you want that extra bite or crunch from the chia seeds, you’ll need to make your pudding in a glass jar or any sealable container and manually shake the mixture every 10 minutes for about an hour while chilling the chia chocolate pudding in between.
  • Use any nut milk you like – cashew milk makes or an extra low-cal chocolate chia pudding, while coconut milk makes it extra creamy.
  • Use high-quality unsweetened cocoa powder for this recipe. Feel free to add a pinch of salt and some cayenne pepper to further intensify the chocolate flavor!

Nutrition Facts Instant Chia Chocolate Pudding Amount Per Serving (1 glass) Calories 119 Calories from Fat 45 % Daily Value* Fat 5g8% Saturated Fat 1g6% Cholesterol 6mg2% Sodium 28mg1% Potassium 224mg6% Carbohydrates 16g5% Fiber 4g17% Sugar 9g10% Protein 4g8% Vitamin A 100IU2% Calcium 133mg13% Iron 1.2mg7% * Percent Daily Values are based on a 2000 calorie diet.

25 Recipes to Get Some Chia in Your Day — Breakfast, Lunch *and* Dinner

For many of us, 2017 was a doozy, but we here at Brit + Co are ready to hit refresh in 2018! Follow our Hit Refresh series through January for new ideas, hacks, and skills that will help you achieve (and maintain!) those New Year’s resolutions.

Chia seeds are a top superfood, packed with healthy goodness. They’re high in protein, antioxidants, and flavonoids. And though they’re tiny, they can absorb many times their weight in water, making them a great recipe enhancer. They’re awesome in Paleo baking and a great vegan hack for thickening puddings, smoothies, and jam spreads without using eggs. If you’re looking to get more chia in your life right now, scroll on for plenty of ways to squeeze some into every meal of your day.

Breakfast REcipes

1. Healthy Mermaid Smoothie Bowl: Blue Majik, AKA B12-rich blue algae, and chia seeds star in this smoothie bowl that is topped with plenty of seeds, fresh fruit, and even edible flowers for a mermaid-approved start to the day. (via Brit + Co)

2. Strawberry Chia Jam: Chia seeds thicken up berries for a very spreadable jam to use on morning toast, oatmeal, and more. (via Brit + Co)

3. Strawberry Chia Quinoa Bowl: If you prefer hot cereal for breakfast, then this quinoa bowl’s for you. A little chia helps give the quinoa a more oatmeal-y texture. (via Brit + Co)

4. Apple Pie Chia Pudding: The pudding part can be made the night before. Finish it off in the a.m. by caramelizing the apple over the stovetop. It’s like making dessert for breakfast. (via Brit + Co)

5. Coconut Almond Chia Granola: This granola can be made into bars for a convenient breakfast on-the-go, or broken up and served in a bowl topped with milk (or yogurt) and fresh berries. (via Brit + Co)

6. Cinnamon-Spiced Pear Chia Seed Pudding: Yes, you can use canned fruit (as well as canned coconut milk) in a chia seed pudding for a thrifty take on this trendy recipe. (via Brit + Co)

7. Super (Chia) Bowl: When you can’t decide between chia seed pudding and muesli for breakfast, try them both in one bowl! (via Brit + Co)

8. Raspberry Chia Jam: This jam has just the right amount of sweetness, thanks to a few spoonfuls of raw honey. Spread it on toast or scones or use it to top your smoothies for a fancy finish. (via Paleo Crumbs)

9. Lemon Chia Seed Protein Pancakes: These flapjacks are wholesome, delicious, and easy to whip up. They also freeze very well, so make a double batch and pull a few out any time you need a quick and healthy breakfast. (via Muy Delish)

10. Healthy Pumpkin Bread With Walnuts: This vegan bread is packed with walnuts, chia seeds, and beer — yes, beer. It’s equally delicious with both sweet toppings and savory ones such as cheese. (via Happy Kitchen Rocks)

11. Pumpkin Seed, Coconut, & Apricot Granola: This all-natural granola calls for apricots, coconut, and pumpkin seeds, but you can mix in whatever dried fruit and nuts you have on hand and it will be delicious. Be sure to toss in some chia seeds for a little extra protein and good fat that will help you power through your day. (via Adventure, Gather, Eat)

12. Chai Latte Chia Pudding: If you love the delicious flavors of chai spices like cinnamon, ginger, and cloves, you’ll love this chai latte chia pudding. It’s packed with all those plus black tea and almond milk, so it really does taste just like a chai latte. (via Choosing Chia)

13. Mixed Berry Smoothie Bowl: When you need an injection of *healthy* into your day, break out this mixed berry smoothie bowl. A smoothie bowl is an all-in-one breakfast — healthy and satisfying — and it won’t leave you with a rumbling tummy in the middle of your 10am meeting. (via Supergolden Bakes)

Lunch REcipes

14. Lemon Blueberry Chia Seed Vinaigrette Salad Dressing: Chia seeds not only add omega-3 power to this dressing, but they thicken it up nicely, so it doesn’t all just run to the bottom of your bowl. Bring a jar of it into the office, and it’ll make whipping up a quick and healthy lunch both easy and tasty. (via Cupcakes & Kale Chips)

15. Greek Tzatziki Chia Fusilli Pasta Salad: Yes, chia pasta is a thing — and you need some in your life right now. Find it online (or in some Wal-mart super stores) and give your favorite pasta salad recipe a healthy, protein-packed makeover. And then start the delicious journey with this Mediterranean pasta salad. (via Gringalicious)

16. Veggie Chia and Sweet Potato Burgers: This veggie burger recipe makes incredibly delicious patties using all whole food ingredients. The chia seeds are packed with nutrients; plus they help bind the sweet potato so your burger doesn’t crumble in the pan. (via Yuri Elkaim)

17. Chicken Quesadilla With Apricot Jam: Homemade jam is good for so much more than just toast. It’s a great way to add flavor to plain wraps and fajitas, making them something extra special. (via The Almond Eater)

18. Chia Crusted Sweet Potato Wedges: If ever there was a healthy French fry, this is it. The recipe calls for chia seeds and chia oil, which coats each individual potato wedge so they bake up extra crisp in the oven. (via The Chia Co.)

19. Butterbean Burger With Sweet Potato Fries: Whether you’ve hopped on the Meatless Mondays bandwagon, or you’re just trying to get some extra veggies into your day, these burgers are the bomb. You can serve them on a bun of your choice, but they’re completely tasty on their own. (The Tofu Diaries)

Dinner REcipes

20. Chia Meatballs With Easy Marinara: These flavorful meatballs are made completely free of eggs or grain. The chia seeds lock in the moisture from the meat, helping the meatballs stay moist and retain their shape without drying out. (via Bare Root Girl)

21. Sweet and Sticky Chicken Drumsticks: This sauce is so delicious it should come with a warning: flavor bomb ahead! The chia seeds crisp up in the oven, so you’ll never miss the crispy skin. (via Teaspoon of Spice)

22. Chia Crusted Salmon With Shaved Fennel and Broccoli Salad: What happens when you pair two superfoods — salmon and chia seeds? You get a super-duper dinner on the plate in less than 30 minutes. Superfoods FTW! (via Nutritionist Meets Chef)

23. Lemon Chia Chicken Zucchini Noodles: If you could just face-plant into a pile of zoodles and live happily ever after, this recipe is for you. The chia seeds turn this marinade into a scrumptious cream sauce that totally stands up to the veggie spirals. (via Melanie Makes)

24. Chia-Chimichurri Steak With Turnip-Chard Pasta: There’s nothing like chimichurri sauce for bringing out the best in grilled cuts of meat. It’s the chia seeds that are the real star here, fluffing up the chimichurri sauce to make it more substantial. It’s sodelicious, you’ll lick the spoon with every bite. (via Inspiralized)

25. Chicken Meatball Fajita Skillet: Loaded with fajita veggies, black beans, and tender chicken meatballs, this one-skillet recipe is super healthy. Grated zucchini keeps the meatballs extra moist, while chia seeds act as a binder, holding the balls together without diluting their chipotle-spiced awesomeness. (via Domesticate Me)

If you love power food recipes, follow us on Pinterest for more.

(Additional reporting by Anna Monette Roberts)

Chia Seed Pudding

Tell me your innermost thoughts about Chia Seed Pudding. Love it? Not that into it? Have no clue what I’m talking about? Let’s discuss!

For those who haven’t had it before, chia seed pudding is made by combining chia seeds—a tiny seed often considered a “super food” for its impressive levels of fiber and protein—with a liquid, usually some kind of milk (dairy or non-dairy), plus other optional flavor mix-ins. Overnight, the chia seeds plump as they absorb the liquid, and the mixture thickens into a pudding-like consistency.

Chia seed pudding has been popular for a while now, and it does offer many features that attract me—it’s healthy, high protein, high fiber, and incredibly filling. You can top it off any which way you like, it’s naturally gluten free, and it’s easy to make dairy free (vegan) as well.

Plus, since chia pudding is prepped the night before and can last several days in the refrigerator (similar to this overnight steel cut oats recipe), you can mix up a big batch and have healthy breakfasts at the ready all week long.

My problem with chia seed pudding? I couldn’t find a version that actually tasted good.

Most chia seed pudding recipes I tried made me feel like I was eating bland baby food. I knew chia pudding was good for me but with all of the tasty, healthy food options that are out there, why settle for one that’s only so-so?

Then HELLO, the answer came to me: chocolate.

Chocolate pudding is one of my lifetime comfort foods (throwback to Jell-O pudding cups!).

This chocolate chia seed pudding takes me right back to lunchbox (and OK, early 20s post-college) days of snacking on prepackaged chocolate pudding cups.

Unlike store bought pudding, however, this chia seed pudding is made of super simple, natural ingredients that you can pronounce. It offers protein, fiber, and healthy fats and will keep you full and satisfied.

In fact, chia seed pudding is good for you enough to be acceptable for breakfast! Top it off with berries and a handful of granola, and enjoy feeling powered and energized all morning. Plus, since it’s prepped the night before, breakfast will be ready and waiting for you when you wake up.

And this chocolate version? It’s thick, rich, and tastes indulgent enough to eat for dessert. Top it off with a handful of chocolate chips and whipped cream (or whipped coconut cream if you’d like it dairy free), turn on your favorite playlist, and be transported to a mini chocolate escape.

What Does Chia Seed Pudding Taste Like?

For those who haven’t had it before, the taste and texture of chia seed pudding can be hard to visualize (taste-ualize?). Here’s how I’d describe it.

  • Chia pudding is creamy with just the slightest hint of seedy texture (similar to tapioca pudding). Once the chia seeds puff up and absorb the liquid they’re stirred together with, they are longer be crunchy or hard.
  • The chia seeds themselves have no flavor and take on the flavor of whatever items they’re mixed with. For this recipe, the chia pudding will have a deliciously rich chocolate taste. YAS.

How to Make the Best Chocolate Chia Seed Pudding

After playing around, these are my ideal ingredients. Feel free to adjust their amounts to suit your tastes!

The Ingredients

  • Chia Seeds. The most essential ingredient. They are wonderful because there are so many nutrients packed into these tiny, low-calorie seeds. Chia seeds contain antioxidants, Omega-3 fatty acids, and high levels of protein and fiber. They also have the delightful effect of plumping when they absorb liquid, which creates the pudding consistency.
  • Almond Milk. You can make chia seed pudding with milk (including cow’s milk), but I prefer to make almond milk chia seed pudding. It’s more neutral, mildly nutty flavor and creaminess are made for chia pudding. For an ultra indulgent, more dessert-like chocolate chia pudding, use coconut milk, either full fat (the richest!) or light like in this recipe for Orange Coconut Chia Pudding.
  • Yogurt. I prefer my chia seed pudding with yogurt, as the yogurt adds additional protein to the recipe, making it even more filling. For a dairy free option, use a coconut milk-based yogurt.
  • Unsweetened Cocoa Powder. For that intense chocolate flavor. As the recipe is written, this chia pudding is quite chocolatey. If you’d like to add more, do it very slowly (1/2 teaspoon at a time). A little goes a long way!
  • Espresso Powder. Adding a bit of espresso powder to any chocolate dessert intensifies the chocolate’s flavor (it won’t make the dessert taste like coffee, unless you add a substantial amount). It’s optional here but if you love chocolaty recipes, I highly recommend picking up a jar. You can buy espresso powder at most major grocery stores or online here.
  • Pure Vanilla Extract. To give the pudding complexity (plus vanilla chia seed pudding is delicious!).
  • Sweetener of Choice. I used pure maple syrup. I prefer it’s flavor with chocolate more than other natural sweeteners, but you can certainly swap honey or agave. This recipe uses a very moderate amount. I recommend starting with the recipe as written, then adding more to taste if you’d like it sweeter.
  • Pinch of Kosher Salt. A key ingredient, even in sweet recipes, to give the flavors balance and pop.

The Right Ratios for Chia Seed Pudding

This recipe can be scaled up or down, whether you’d like to make a big batch or just a few servings. In general, I recommend the following chia seed pudding ratio:

  • 1 part almond milk + ½ part yogurt + ½ part chia seeds, scant ¼ part sweetener.

For a serving of 4 that looks like this:

  • 1 cup almond milk (or milk of choice) + ½ cup yogurt + ½ cup chia seeds + 3 tablespoons sweetener

This will yield a rich, thick pudding that’s fit for breakfast or dessert!

The Directions + Recipe Tips

  1. First, grab a medium mixing bowl and sift your cocoa powder (annoying, but so worth it). Then, add your maple syrup, vanilla, salt, and espresso powder and whisk slowly until it becomes a fudge-like sauce.
  2. Whisk gently, and add a couple splashes of almond milk. Now, add in the rest of the almond milk and Greek yogurt while continuing to whisk.
  3. It’s time to toss in the chia seeds! Whisk them into the mixture until combined. Cover your bowl, and place in the refrigerator for about 4 hours or overnight. If possible, check on your pudding about 30 minutes in, and give it another good stir.
  4. Once everything is set, stir it one final time (for optimal creaminess), and serve!
  • If you’d like your chia seed pudding even thicker: Try adding an additional 1 tablespoon of chia seeds. The extra amount will soak up more liquid and thicken the pudding further. Note: As you can see from the pictures, this pudding is already quite thick, but if you want it super solid, up the chia seeds in your chocolate chia seed pudding with Greek yogurt. If your pudding has already rested overnight, you’re ready to eat it, and you’d like it thicker immediately, add more Greek yogurt.

Is Chia Seed Pudding Healthy?

  • Chia seeds contain antioxidants that help protect our cells from disease and damage.
  • Is Chia Pudding Good for Weight Loss? Yes, the fiber and protein in chia seed pudding helps you stay fuller longer, which can aid in weight loss.*
  • With a high level of Omega-3 fatty acids, chia seed pudding may help reduce your risk of heart disease.*
  • Chia seed pudding is keto and Paleo friendly, making it a great option for those following either diet.

How Long Does Chia Pudding Last?

  • Chia seed pudding can last 4 to 5 days in the refrigerator. Mix it up Sunday night, and you are good to go until Thursday or Friday…if you have any leftover anyway!
  • To Store. Cover your chia seed pudding in a bowl or in small glass jars, and place in the refrigerator.
  • To Freeze. Yes, you can freeze chia seed pudding! Place your chia seed pudding in small, airtight freezer-safe containers and store in the freezer for up to 2 months. Let thaw in the refrigerator overnight.

Serving Chia Seed Pudding

  • Chia seed pudding is generally served cold, BUT, you can also serve chia seed pudding warm!
  • If you’d like to warm it up, place it in a microwave-safe container and gently microwave until warmed to your liking. You can also warm your chia pudding over low heat on the stove. I recommend adding in a splash of milk and stirring regularly.
  • Before serving the pudding warm or cold, give it a big stir, then add any of your favorite toppings and mix-ins.
  • A few of my favorite toppings: fresh fruit (berries or bananas would be great in this recipe), granola (this Gluten Free Granola, Pumpkin Granola, Honey Almond Flax Granola, Gingerbread Granola, or Chocolate Almond Granola would be good), chopped nuts, or a drizzle of maple syrup for added sweetness.

Recommended Tools to Make Chia Seed Pudding

  • Small Whisk. This smaller-scale whisk is so much better at stirring ingredients together without them splashing all over the counter than standard whisks. So much so that I bought two and almost never use a standard size whisk any more.
  • Cute Little Jars. Not necessary, but they do make breakfast and dessert more fun.
  • Clear Mixing Bowls. I love the variety of sizes in this set, that they stack for easy storage, and when I keep them in the fridge, I can see exactly what’s in them.

So, what do you think?

Have you had chia seed pudding before? What do you think of it? I hope you’ll give this chocolate chia seed pudding recipe a go, and if you try I’d love to hear what you think in the comments below!

5 from 6 votes Leave a Review ” Yield: 4 servings Prep Time: 5 mins Resting Time: 4 hrs Total Time: 4 hrs Creamy chocolate Chia Seed Pudding made with healthy ingredients! High protein, perfect for breakfasts, snacks, or dessert, and can be made in advance.

For The Pudding:

  • 1/4 cup unsweetened cocoa powder — plus 2 additional teaspoons
  • 1/4 cup pure maple syrup — plus additional to taste
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • 1/4 teaspoon espresso powder — optional; will yield a more intense chocolate flavor
  • 1 cup unsweetened almond milk — or any milk you like
  • ½ cup nonfat plain Greek yogurt
  • 1/2 cup chia seeds

For Serving:

  • Fresh fruit — whipped cream (YUM!), chocolate chips, granola, nuts, anything you like!
  1. Sift cocoa powder over a medium mixing bowl to remove any lumps. (I know–sifting is the worst, but you don’t want any lumps in your pudding.) Add the maple syrup, vanilla, salt, and espresso powder, and whisk slowly to combine. The mixture will seem very dry at first but will come together eventually and resemble a thick, fudgy sauce. Pour in a few splashes of the milk and stir gently to create a paste (this will help prevent lumps from forming). Then add the rest of the milk, and whisk until smooth. Whisk in the Greek yogurt until smooth.

  2. Add chia seeds and whisk to combine. Cover the bowl with plastic and refrigerate overnight, or at least 4 hours, until the mixture thickens into a pudding-like consistency. I find it helps to whisk it once about 30 minutes in to make sure the chia seeds stay distributed in the mixture.
  3. Once set, stir the pudding once more. Scoop out your desired portion, and enjoy with any desired toppings. You can also portion the mix into jars and store in them in the refrigerator for 4 additional days.

  • TO STORE: Cover your chia seed pudding and place in the refrigerator for up to 4 days.
  • TO FREEZE: Place your chia seed pudding in small, airtight freezer-safe containers and store in the freezer for up to 2 months. Place your pudding in the refrigerator to thaw the day before you want to eat it.

Course: Breakfast, Dessert, Snack Cuisine: American Keyword: chia seed pudding ratio, chocolate chia pudding, greek yogurt, Healthy Breakfast, healthy chia pudding All text and images © Erin Clarke / Well Plated.

Nutrition Information

Amount per serving (1 (of 4)) — Calories: 199, Fat: 8g, Saturated Fat: 1g, Cholesterol: 1mg, Potassium: 255mg, Carbohydrates: 27g, Fiber: 9g, Sugar: 13g, Protein: 8g, Vitamin C: 1%, Calcium: 270%, Iron: 2%

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

*Health benefits of chia seed pudding mentioned in this article were sourced from Healthline and are meant to be for general information, not any kind of specific medical advice. For specific dietary needs, I always recommend contacting your doctor or seeking professional advice.

Chia Delight: 30 Easy Chia Seed Recipes For Morning, Noon & Night

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This simple chia seed pudding is a great base for all of your favorite toppings. I love chia pudding for a healthy treat, and best of all, hands-on prep time is only about 60 seconds.

The funny-looking texture and lack of chia seeds in my pantry kept me from making chia pudding myself for years, but I loved it as soon as I tried it in Asheville last summer. So, I decided to start making my own! I’ve been bringing chia pudding to work for the past couple of weeks and my co-workers love to make fun of its appearance. 😂

For full disclosure, if you’ve never tried chia pudding and you’re picky about textures, you may not like it. If you don’t usually have texture issues with foods, I bet you’ll like it!

The texture of chia pudding is a little hard to describe, but it’s fairly smooth and the seeds are no longer chewy after soaking for a few hours.

The base recipe for chia seed pudding is just chia seeds, milk (I use non-dairy), and maple syrup. Chia seed pudding is great on its own, but the toppings really make it amazing.

Chia seeds: Fortunately, chia seeds usually aren’t too hard to find these days. You can find them at stores like Whole Foods and Trader Joe’s, and I’ve even spotted them at Food Lion. I grabbed a pound of organic chia seeds for about $4 that’ll last for a long time, so rest assured, chia seeds won’t break the bank!

Milk: Chia seeds are high in healthy fats, so I use almond milk, cashew milk, or almond/coconut milk blend from a carton instead of canned coconut milk, which is also high in fat.

However, you can also add a splash of canned coconut milk for added creaminess if that’s your preference. The pudding thickens well even with milk that’s not high in fat. You can also use dairy milk.

Maple syrup: I always buy pure maple syrup at Costco for a great deal.

From there, you can add whatever toppings you’d like. I always use bananas for extra sweetness, and I think they add a great texture that reminds me of Southern banana pudding with vanilla wafers.

I also love adding fresh berries like raspberries, blueberries, blackberries, or strawberries since they’re low in sugar and delicious. Other chopped fruit like peaches or cherries also work well. This time around, I also added unsweetened coconut flakes.

The Process

Prep time takes less than 5 minutes! Just add chia seeds, your milk of choice, and maple syrup to a container with a lid and stir. Replace the lid, put the container in the refrigerator, and wait at least 6 hours or overnight.

When you’re ready to enjoy your chia pudding, add an extra splash of milk if needed (the seeds absorb a lot of liquid) and your favorite toppings.

On the day of, I layered bananas and chia pudding in these cute little individual-serving glasses and topped the pudding with fresh blueberries and unsweetened coconut flakes.

If you try this chia seed pudding, let me know in a comment (with a star rating!) or take a photo and tag me @livbane on Instagram! I’d love to see!

Pin 5 from 3 votes

Basic Chia Seed Pudding

This simple chia seed pudding recipe is the perfect base for all of your favorite toppings! Chia pudding is a healthy treat and a great source of healthy fats. Best of all, prep time is about 60 seconds. Prep Time: 1 minute Chill time 6 hours Servings: 4 servings Calories: 124kcal Author: Liv

  • 2 cups original almond milk*
  • 5 Tbsp. chia seeds
  • 1 Tbsp. pure maple syrup (optional; I omit if using original almond milk)

Toppings

  • 2 medium bananas
  • 1/2 pint berries
  • A sprinkle of unsweetened coconut (optional)
  • In a medium container with a lid, stir together milk, chia seeds, and pure maple syrup. Cover with lid and place in the refrigerator for at least 6 hours or overnight.
  • If needed, add an extra splash of milk before serving. Spoon chia pudding into individual dishes and top with banana slices, berries, and coconut flakes just before enjoying.
  • Without toppings, chia pudding stays good in the refrigerator for as long as your milk stays fresh.

Nutrition facts do not include toppings and have been calculated using original almond milk and 1 Tablespoon of pure maple syrup. *If subbing in unsweetened almond milk, I recommend adding an additional teaspoon or two of maple syrup, to taste. If subbing in regular dairy milk, no need to add extra sweetener.

Nutrition

Serving: 1serving | Calories: 124kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Fiber: 7g | Sugar: 6g

Heavily adapted from this recipe

Other easy, healthy dessert recipes you may enjoy:
4-Ingredient Peanut Butter Banana Oatmeal Cookies
Easy Caramelized Skillet Peaches
Flourless Peanut Butter Banana Chocolate Muffins

Easy chia seed recipes

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