5 Easy Healthy Chia Pudding Recipes (Base Recipe + Fun Variations)
Once you’ve got the base chia pudding down, the possibilities are endless. These five versions all start from the same simple foundation — soy milk, chia seeds, and a touch of maple syrup — and take it in five very different directions, from an earthy matcha pudding to bright, layered fruit parfaits to a spiced Mexican chocolate version studded with fresh raspberries. Each one comes together with just a few minutes of hands-on time, making them perfect for prepping ahead and grabbing on your way out the door.
Ingredients
- Classic
1 cup soy milk
2¼ tablespoons chia seeds
1¼ teaspoons maple syrup
¼ cup fresh fruit, sliced or diced
2 tablespoons granola
1 tablespoon toasted coconut
1 teaspoon nut butter, to drizzle
- Matcha
1 cup soy milk
2¼ tablespoons chia seeds
1¼ teaspoons maple syrup
⅔ teaspoon matcha powder
½ teaspoon fresh lemon juice
1 tablespoon coconut flakes
¼ cup sliced banana or diced kiwi
¼ cup fresh raspberries
- Mango Pineapple
1 cup soy milk
2¼ tablespoons chia seeds
1¼ teaspoons maple syrup
⅓ cup mango, chopped
⅓ cup pineapple, chopped
1 teaspoon fresh lime juice
1 tablespoon toasted coconut flakes
¼ cup fresh diced mango or pineapple
A few fresh mint leaves
- Mixed Berry
1 cup soy milk
2¼ tablespoons chia seeds
1¼ teaspoons maple syrup
⅓ cup mixed berries, such as strawberries, blueberries, and raspberries
1 teaspoon maple syrup
¼ cup fresh mixed berries
A few fresh mint leaves
- Mexican Chocolate
1 cup soy milk
2¼ tablespoons chia seeds
1¼ teaspoons maple syrup
1¼ tablespoons unsweetened cocoa powder
⅛ teaspoon ground cinnamon
¼ cup fresh raspberries
1 tablespoon shaved dark chocolate
Pinch of ground cinnamon
Directions
- Classic
- In a bowl, whisk together the soy milk and maple syrup until well combined. Add the chia seeds and whisk again until fully incorporated, with no clumps remaining. Cover and let rest for 25 to 35 minutes, until thickened to a pudding-like consistency, stirring once or twice partway through to prevent the seeds from settling and clumping. To serve, top with your choice of fresh fruit, granola, toasted coconut, or a drizzle of nut butter.
- Matcha
- In a bowl, whisk together the soy milk, maple syrup, matcha powder, and lemon juice until smooth and no clumps of matcha remain. Add the chia seeds and whisk again until fully incorporated. Cover and let rest for 25 to 35 minutes, until thickened to a pudding-like consistency, stirring once or twice partway through. To serve, top with coconut flakes, sliced banana or diced kiwi, and fresh raspberries.
- Mango Pineapple
- Make the pudding as directed in the classic recipe, whisking together the soy milk and maple syrup, then adding the chia seeds and letting the mixture rest until thickened.
- While the pudding rests, add the mango, pineapple, and lime juice to a blender and blend until completely smooth.
- To assemble, spoon a layer of pudding into a glass, followed by a layer of the mango pineapple purée. Repeat once more, finishing with a layer of purée on top. Garnish with toasted coconut flakes, a scatter of fresh diced mango or pineapple, and a few mint leaves.
- Mixed Berry
- Make the pudding as directed in the classic recipe, whisking together the soy milk and maple syrup, then adding the chia seeds and letting the mixture rest until thickened.
- While the pudding rests, add the mixed berries and maple syrup to a blender and blend until completely smooth. For a smoother purée, pass it through a fine-mesh sieve to remove the seeds.
- To assemble, spoon a layer of pudding into a glass, followed by a layer of the berry purée. Repeat once more, finishing with a layer of purée on top. Garnish with fresh mixed berries and a few mint leaves.
- Mexican Chocolate
- In a bowl, whisk together the soy milk, maple syrup, cocoa powder, and cinnamon until smooth and well combined, with no lumps of cocoa remaining. Add the chia seeds and whisk again until fully incorporated. Cover and let rest for 25 to 35 minutes, until thickened to a pudding-like consistency, stirring once or twice partway through. To serve, top with fresh raspberries, shaved dark chocolate, and a pinch of cinnamon.
Notes
- All five versions can be made ahead and kept covered in the refrigerator for up to 4 days. For the parfait versions, the purées can also be made ahead and stored separately, then layered just before serving so they stay looking fresh.
- Each recipe is written for a single serving but scales up easily — simply multiply the ingredients by the number of servings you’d like to make.
- Feel free to swap the soy milk for any milk of your choice in any of these variations.