Name: Chia Pudding with Oat Milk
Prep time: 5 min
Ingredients: ¼ cup chia seeds (black or white work); 1 cup oat milk; 1-2 tbsp maple syrup (or any sweetener) (or to taste); 1 tsp vanilla extract (or a pinch of cinnamon)

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This ultra-easy recipe for chia pudding with oat milk is one of our favorite weekly meal-prep treats. It is entirely vegan + dairy-free, absolutely delicious and made without a fuss. It also packs a heaping serving of fiber, plant-based protein, antioxidants, omega-3 healthy fats and much more. Perfect breakfast or healthy snack for kids or adults and highly customizable!

View on a small jar filled with an oat milk chia pudding garnished with berries.

Chia pudding with oat milk is the ultimate healthy and energy-boosting snack idea for the busy person. It is packed with fiber and protein, naturally vegan and gluten-free, super filling and satisfying and although it needs some time to rest before enjoying, preparing a chia pudding takes no more than 5 minutes.

Similarly to overnight oats, you can make a batch at night and let the chia seeds make their magic while soaking in the creamy oat milk overnight in the fridge. The tiny seeds turn any liquid into a pleasant tapioca-like or gel-like consistency, so delicious and addictive!

Great for snacking, but also perfect plant-based filling breakfast or healthy dessert to meal prep ahead.

I have a kiwi chia pudding and a fun blue chia pudding on the blog also made with oat milk. And this avocado chia pudding too. This time I was looking for a more basic chia pudding recipe you will be able to personalize to your taste. Keep reading, I will share fun ways to flavor this recipe and customize yours!

This basic version only includes 4 simple ingredients: chia seeds, oat milk, sweetener of choice and vanilla extract. This gives you a lightly sweet oat milk chia pudding you can garnish with your favorite topping ingredients when serving, like granola and fruit.

So easy, versatile, tasty and amazing for growing kids or busy adults looking for a wholesome protein-packed vegan treat.

For another delicious and nutritious way to enjoy chia seeds, check out this chia and flaxseed pudding recipe.

Let me know if you gave it a try! ❤️

Close up on a chia pudding in a short glass to show the creamy texture.

Chia seed health benefits

Chia seeds are tiny seeds that come from the Salvia hispanica plant (related to mint) and originate from Central America where it used to be a staple in the Aztec and Maya diet. It has gained popularity in the United States more recently for its spectacular nutritious value.

Chia seeds are rich in:

Fiber (11 g. per 2 tablespoons or ounce)
Healthy omega-3 fats (5 g. per 2 tablespoons or ounce)
Mineral (such as iron, calcium, magnesium and phosphorus)
Vitamins (such as vitamins B and niacin)
Antioxidants
Plant-based protein (4.7 g per 2 tablespoons or ounce)

Chia seeds are easy to find in most grocery stores and can also be bought online. I used these black chia seeds from Navitas.

They can be used in so many meals and snacks to boost their nutrient content, such as sprinkled over yogurt or salads, tossed in oatmeal and overnight oats, used to replace eggs in baking, included in smoothies and our favorite way to enjoy them, mixed in with dairy-free milk to make yummy puddings!

Why you will love this recipe

Easy recipe and made without any cooking
Requires only 4 simple ingredients
Made with oat milk for a super creamy, rich and naturally lightly sweet pudding
Very versatile and can be flavored in different ways
Healthy: rich in fiber, omega-3 fatty acids and plant-based protein
Low in sugar
It makes for a filling snack, easy breakfast or light dessert that will keep you satisfied for a while
Vegan, vegetarian, dairy-free and gluten-free

Ingredients you will need

(See below in the recipe card for the measurements)

Oat milk: I used the full-fat oat milk from the brand Oatly for a super creamy and rich texture. You can use any brand of oat milk you like and feel free to use a low-fat oat milk for a lighter pudding.
Chia seeds: I used black chia seeds, but you can also use white chia seeds if that's what you have. White chia would simply make for a lighter-colored pudding.
Sweetener of choice: I like to use pure maple syrup to sweeten puddings for its mild caramel-like taste and liquid consistency, which dissolves easily. You can also use agave syrup or nectar or coconut sugar.
Vanilla extract: just a little splash adds amazing flavor and brings out the sweet taste. If you don't have it, then simply omit it.

Showing are the ingredients needed to make this recipe.

How to make a vegan chia pudding with oat milk

(See below in the recipe card for the full recipe)

This pudding can be whipped up within 5 minutes, but will need a few hours to rest so the chia seeds can swell to a pudding-like consistency. You will need to plan ahead and ideally prepare the pudding the day before you need it.

Combine

In a medium bowl, combine the oat milk with the chia seeds, maple syrup and vanilla extract. Whisk well to make sure all the seeds are submerged and that none are sticking on the sides or edges.

Rest and chill

Seal and place in the fridge for at least 2 hours, but ideally 4 hours. I'll usually leave it to chill overnight or longer.

During that time, the chia seeds will absorb the oat milk and form a gel-like or tapioca-like pudding without any effort to give you an easy healthy breakfast ready to go the next morning.

Serve

Once you are ready to enjoy it, then give it another good stir and taste to adjust the flavors.

Then, serve with fruits or your favorite toppings. Enjoy!

In process picture: combine the milk with vanilla and sweetener.

In process picture: stir in the chia seeds.

Helpful tips

Since I used unflavored oat milk, I added maple syrup and vanilla extract to give the pudding more flavor. If you use sweetened and flavored oat milk, then you might not need to add any extra ingredients other than the milk + chia.
For the first 30 minutes or so after you combine the ingredients, try to whisk once in a while to help break up the clumps and distribute the chia seeds evenly. I'll usually keep the mix on the counter and stir once in a while when I walk by it, then once the seeds start the swell, I'll transfer the mixture to the fridge to rest overnight or for a few hours.
After 2-3 days of resting in the fridge, the pudding usually turns pretty thick, which can easily be adjusted by adding a little extra splash of milk.
For a smooth pudding without the tapioca-like texture typical of chia puddings, then simply blend the ingredients!

Close up on a bowl with a spoon stirring a oat milk chia pudding.

Serving suggestions

My kids love it as a simple vanilla pudding with fruits. I'll often stir in a few mini chocolate chips to make it a treat, but little do they know that they are enjoying a mommy-approved nutrient-packed nutritious breakfast or dessert.

Another way you can serve this easy chia pudding recipe is by layering it with more ingredients or overnight oats mixture, which makes for a stunning presentation (scroll down in this mango coulis post to see how I served it with chia pudding for a visual explanation).

When serving the pudding, try to add delicious garnishing ingredients for more flavors, personalization and fun contrast in texture.

Favorite chia pudding toppings

Fresh fruit, such as fresh berries, mango, pineapple and banana slices
Granola (we love this vanilla almond granola)
Shredded coconut
Cacao nibs
Coconut whipped cream
Peanut butter or almond butter
Tahini caramel
Vegan chocolate chips (we love the vegan chocolate chips from the brand Enjoy Life)

Overhead view on a short glass of chia pudding made with oat milk and topped with berries and granola.

Variations

This is a basic recipe for making a chia seed pudding that can be customized in so many ways. You can make a double-triple batch and then flavor it differently just before serving to keep things interesting during the week. Here are a few of our favorite flavors:

Chocolate: add 1 tablespoon of raw cacao or cocoa powder with extra maple syrup (cacao is naturally bitter).
Matcha: add 1 teaspoon of matcha green tea powder. Matcha pairs well with vanilla, which would work here!
Spiced: in the fall, we love it with all the yummy spices, such as cinnamon, nutmeg, ground ginger or simply a chai spice mix or pumpkin spice mix.
High-protein: chia seed pudding already is rich in plant-based protein, but if looking for a little extra boost, then you can also add protein powder or a spoonful of hemp seeds.
Fruity: I'll usually simply top my pudding with tons of fruits, but you can also add some within the pudding to flavor it. This can help picky kids eat more fruit! You can mash fresh raspberries or bananas before adding to the pudding for an incognito boost in fruits or I also like to thaw frozen fruit, then stir them in with the pudding mixture (with the juice). This adds a nice punch of bright color, but also more flavor and natural sweetness. Or use strawberry oat milk to make it!
Tropical: you can use coconut milk to make the chia pudding (or make half oat milk + half coconut milk) for a delicious tropical flavor. Pairs well with pineapple and mango.

Showing a short glass of chia pudding made with oat milk and garnished with granola and berries.

Storage tips

This chia pudding makes for an amazing meal prep staple if looking to eat healthy and more plant-based. Simply prep ahead (and feel free to make a large batch) and keep in an airtight container (or a mason jar) in the fridge for up to 5 days.

As a side note: for best freshness, make sure to add the topping ingredients only just before enjoying!

Over time, the chia pudding will get thicker. Simply add a splash extra of oat milk, stir well and enjoy!

FAQs

Why is my chia pudding so runny?

1- Let it rest longer: you need to allow some time (at least 2-4 hours, but ideally overnight) for the chia seeds to swell and absorb the liquid before it forms a pudding. 2- Not the right ratio: if you add too much milk or not enough chia seeds, then the pudding might still be too thin even after resting for a while. Simply add 1-2 spoonfuls extra of chia seeds, mix well and let it sit until it reaches the desired consistency.

Can I freeze chia seed pudding?

Yes, you can freeze chia pudding for up to 3 months. Let it thaw in the fridge overnight before enjoying it. That being said, it is so easy to make and it is nice when freshly made, so I would avoid freezing it unless you really have to.

Why use oat milk to make chia pudding?

Oat milk is my go-to plant-based milk for making puddings or drinks since it is super creamy, slightly sweet naturally and has a deliciously smooth flavor. It is also now very easy to find anywhere, but you can also make your own oat milk.

Can I make it with a different type of milk?

Yes, of course! You can use almond milk, cashew milk, hemp milk or soy milk. I prefer unsweetened and unflavored milk so I can control how to flavor it.

There is a spoon taking some of the oat milk chia pudding from a jar.

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I hope you like this oat milk chia seed pudding recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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