Start your day off right with this easy Oat Milk Chia Seed Pudding. Made with 4-simple ingredients, it makes an easy breakfast, snack, or healthy dessert. It's incredibly thick, creamy, and filling, and you can add your favorite toppings!
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My favorite thing about this creamy chia pudding is that if I make it on Sunday night, I can quickly grab one for an easy breakfast the next morning! I like to make a big batch so I have enough for the entire week.
Jump to:
- ⭐ Why you'll love oat milk chia pudding recipe
- 📋 All about chia seeds
- 🥛 All about oat milk
- 🥛 Ingredients
- 🥣 How to make chia pudding with oat milk
- 🍓 Oat milk chia pudding add-ins or toppings
- 📖 Substitutions
- 💭 Expert tips
- 🧾 Frequently Asked Questions
- 👩🏻🍳 Related recipes
- Easy Oat Milk Chia Seed Pudding
- About Jeri Walker
- Comments
⭐ Why you'll love oat milk chia pudding recipe
- Thick and creamy
- Tapioca pudding-like texture
- Easy to customize with your favorite toppings
- Quick and easy to make
- Ideal for meal prep
📋 All about chia seeds
According to the Mayo Clinic Health System, these tiny seeds are nutrient-dense and are full of health benefits. They are a great source of omega-3 fatty acids and antioxidants and are an excellent source of fiber.
Chia seeds are gluten-free and can be used in vegan and keto diets.
They have a mild flavor and are a great addition to smoothies, smoothie bowls, yogurt, overnight oats, granola, cereal, salads, and homemade jam.
🥛 All about oat milk
Oat milk is a plant-based milk that can be used instead of regular milk.
It is naturally sweet and is a good source of dietary fiber.
It is a good choice if you are lactose intolerant, allergic to nuts or soy, or follow a vegan diet. Some brands are even gluten-free - make sure to check the label!
Its creamy consistency makes it perfect for smoothies, coffee, and tea. I love using it in my Iced Brown Sugar Oatmilk Shaken Espresso.
🥛 Ingredients
- Creamy Oat milk. This milk has a nutty flavor and provides the base for this dairy-free pudding.
- Chia Seeds. These tiny little seeds soak up the oat milk, transforming into pudding-like pearls with a gel-like consistency.
- Vanilla Extract: A splash of pure vanilla extract is all you need to elevate the flavor.
- Pure Maple Syrup: Adds a touch of natural sweetness.
See the printable recipe card below for the full list of ingredients and quantities.
🥣 How to make chia pudding with oat milk
- Step 1: Whisk together the oat milk, chia seeds, maple syrup, and vanilla extract in a small bowl. Let the mixture sit for 10-15 minutes to thicken up.
- Step 2: Divide the pudding mixture between two jars or serving glasses.
- Step 3: Cover and refrigerate for at least a couple of hours. The pudding will thicken as it chills.
- Step 4: Top with your favorite toppings or favorite fruit and enjoy!
🍓 Oat milk chia pudding add-ins or toppings
- Fresh fruit or fresh berries
- Banana slices
- Chocolate chips
- Granola or chopped nuts
- Peanut butter
- Protein powder
📖 Substitutions
- Oat milk. Use any type of milk: coconut milk, almond milk, cashew milk, or dairy milk.
- Chia seeds. Use black chia seeds, white chia seeds, or a combination.
- Maple syrup. Use agave syrup, honey, or your sweetener of choice.
- Vanilla extract. Use almond extract instead.
For another easy chia pudding recipe, make my Banana Chia Pudding and Coconut Mango Chia Seed Pudding.
💭 Expert tips
- Use a large mason jar instead of a bowl. This way it is easy to shake it up to ensure the seeds don't clump together.
- Adjust maple syrup to your preferred level of sweetness.
- Mix in a pinch of cinnamon or a dash of cocoa powder for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5-7 days.
- Add a dollop of Greek yogurt for an extra protein boost.
- Make a large batch and put individual servings in the fridge for meal prep throughout the week.
🧾 Frequently Asked Questions
When you soak chia seeds in milk, they absorb approximately 10 times their weight in liquid and expand, turning into a gel-like substance.
Store chia pudding in an airtight container in the refrigerator for 5 to 7 days. I like to use jars as they can be stacked on top of each other to save space in the fridge.
Chia seeds need to be soaked for at least 2 hours, but I prefer to soak them for at least 4 hours, or even better, overnight. I like to make the pudding the night before, and it is always the perfect consistency by morning.
Your oat milk chia pudding may not have thickened as you may not have used the right amount of chia seeds or you didn't allow for enough soaking time. To fix the problem, add more chia seeds or allow for a longer soaking time.
There are about 231 calories in a serving of chia pudding with oat milk, not including any additional toppings.
👩🏻🍳 Related recipes
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- Jeri
Easy Oat Milk Chia Seed Pudding
Ingredients
- 1 cup oat milk
- ¼ cup chia seeds
- 2 tablespoons maple syrup or sweetener of choice
- 1 teaspoon vanilla extract
- optional toppings: fresh fruit, nuts, cinnamon
Instructions
- Add oat milk, chia seeds, maple syrup and vanilla extract to a small bowl. Mix until well combined.1 cup oat milk, ¼ cup chia seeds, 2 tablespoons maple syrup, 1 teaspoon vanilla extract
- Let the mixture rest for 5-10 minutes. Stir with a spoon and transfer the pudding mixture to a serving glass or jar. Cover with a lid or plastic wrap and refrigerate for at least 4 hours.
- Once chilled, stir it and top it with your favorite toppings like fresh fruit, nuts, or a sprinkle of cinnamon.optional toppings: fresh fruit, nuts, cinnamon
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Notes
- Use a large mason jar instead of a bowl. This way it is easy to shake it up to ensure the seeds don't clump together.
- Adjust maple syrup to your preferred level of sweetness.
- Mix in a pinch of cinnamon or a dash of cocoa powder for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5-7 days.
- Add a dollop of Greek yogurt for an extra protein boost.
- Make a large batch and put individual servings in the fridge for meal prep throughout the week.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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