Oat Milk Chia Pudding is a great easy breakfast or healthy snack that's packed with nutrients and low in carbs. Make a big batch of this delicious dairy-free pudding and enjoy throughout the week with your favorite toppings!
Chia seed pudding is one of the easiest and fastest to make breakfasts there is. If you ask me, it's also one of the most delicious, especially if topped with fresh fruit, crunchy nuts and a drizzle of nut butter. It's one of those feel-good meals that has numerous health benefits and will leave you satisfied for at least a couple of hours.
This vegan chia pudding is made with only three simple ingredients: chia seeds, creamy oat milk and maple syrup or sweetener of choice. The best thing about oat milk chia seed pudding is that you can serve it with a ton of different mix-ins and toppings so it never gets boring!
Learn how to turn this chia pudding into a Chia Breakfast Bowl.
One of my favorite ways to enjoy this healthy chia pudding recipe is to mix in some cocoa powder and mini chocolate chips and top it with fresh raspberries. It's defintely in my top 5 healthy dessert recipes, followed by this Snickers Smoothie Bowl and Chocolate Cherry Nice Cream (banana based ice cream).
Or, I stir in some vanilla bean paste and protein powder and top it with a dollop of Greek yogurt or skyr and some fresh fruit for a high-protein easy healthy breakfast.
What are chia seeds?
Chia seeds come from the desert plant Salvia hispanica, a member of the mint family. The tiny seeds can be white or black and when mixed with liquid, they become a gel-like consistency. In terms of nutrition, chia seeds are considered a superfood because of their high content of healthy fats, plant-based protein, minerals and fiber. One ounce of chia seeds (about 2 tablespoons) packs in an impressive 10g of fiber.
Chia seeds can be eaten raw, sprinkled on salads, smoothies or yogurt, or mixed with any type of milk to create a basic chia pudding. They can also be sprouted and enjoyed in salads or sandwiches.
What’s to love about this oat milk chia pudding recipe
- This creamy chia pudding is a perfect healthy breakfast
- A great source of plant-based protein and fatty acids
- Simple recipe that's quick and meal prep-friendly
- Serve it for breakfast, snack or healthy dessert
- Easily customizable - check how below!
- It's vegan, dairy-free, gluten-free, refined sugar free
- Try this Healthy Caramel Apple Dip with fresh apple slices or my Blended Cottage Cheese for another great snack idea.
- Chia Seeds: either black or white chia seeds work in chia pudding
- Oat Milk: unsweetened oat milk by Chiobani is my non-dairy milk of choice but any oat milk will work, even chocolate
- Maple Syrup: I used pure maple syrup because I love it in chia pudding but you can also swap it for honey, agave nectar, coconut sugar, brown sugar, stevia or your favorite sweetener
How to make oat milk chia pudding
STEP 1: Pour oat milk into a glass container or mason jar.
STEP 2: Add chia seeds and maple syrup.
STEP 3: Mix well with a spoon and set aside for 10 minutes at room temperature.
STEP 4: Give the pudding another stir, breaking down any visible clumps of seeds.
STEP 5: Close the lid and refrigerate for at least 30 minutes though I recommend keeping it in the fridge for a few hours or overnight for truly thick and creamy chia pudding.
STEP 6: Serve on its own or topped with fresh fruit and nuts (see more suggestions in the next section).
Toppings and mix-ins
Make the chia pudding your own by adding or mixing in your favorite toppings and flavorings. Here are some ideas:
- Fresh banana slices
- Fresh berries (strawberries, blackberries, blueberries, raspberries)
- Your favorite fruit (chopped peaches, mango, kiwi, pineapple, orange,
- Frozen berries
- Peanut butter, almond butter or cashew butter
- Chocolate chips (especially dark mini chocolate chips)
- Store bought or homemade granola
- Shredded coconut or coconut chips
- Pepitas or hemp hearts (for even more protein!)
- Dried fruit such as raisins, cranberries or tart cherries
Mix-ins (add them with dry chia seeds or after the pudding is ready):
- Mashed banana
- Cocoa powder or cacao powder
- Nut butter or PB2 powder
- Vanilla extract or vanilla bean paste
- Chocolate chips
- Protein powder or collagen peptide powder
Storage and meal prep tips
Store the chia pudding in an airtight container in the fridge for 5-7 days. If you're making a large batch, you can either use a large jar or container, or make indvidual single serve portions in small mason jars. I don't add toppings until ready to serve but if you need a grab-and-go breakfast, you can add the fruit and nuts the night before.
Chia seed pudding can also be frozen for up to 3 months. Thaw completely and mix well before serving.
Substitutions and variations
- For extra creaminess, replace some oat milk with a couple tablespoons of full fat canned coconut milk
- For dark chocolate chia pudding, mix in a teaspoon or two or raw cacao or cocoa powder
- To make vanilla chia pudding, mix in a teaspoon of pure vanilla extract or vanilla bean paste
- Add protein powder if you want high-protein chia pudding
- Make a layered chia pudding parfait by alternating chia pudding and Greek yogurt (or coconut milk yogurt)
- If you don't have oat milk, swap it for unsweetened almond milk, soy milk, coconut milk or dairy milk
It's up to you! If you use sweetened, or "original" oat milk, you may want to reduce the amount of maple syrup or not use it at all. I tend to go with unsweetened oat or almon milk in my chia pudding but flavored oat milk, such as vanilla or chocolate, can also be used!
Yes! Chia pudding can be frozen in an airtight container for up to 3 months. Thaw completely and stir well before serving.
Technically no. One ounce of chia seeds contains 12 grams of carbs. However, 10 of those 12 grams are fiber so the net carbs are only 2 grams, which is why chia seeds are appropriate for low-carb diets such as paleo or keto.
Most grocery stores carry chia seeds these days, especially black chia. I tend to buy my seeds on Amazon.
More breakfast ideas
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Oat Milk Chia Pudding
- 2 tablespoon chia seeds
- ½ cup oat milk unsweetened
- 1 tablespoon maple syrup or sweetener of choice
- Pour oat milk into a glass container or mason jar.
- Add chia seeds and maple syrup.
- Mix well with a spoon and set aside for 10 minutes at room temperature.
- Give the pudding another stir, breaking down any visible clumps ofseeds.
- Close the lid and refrigerate for at least 30minutes thoughI recommend keeping it in the fridge for a few hours or overnight for trulythick and creamy chia pudding.
- Enjoy with your favorite toppings, such as fresh fruit, nuts, nut butter or chocolate chips.