Start your day off right with this easy Oat Milk Chia Pudding. Made with just four simple ingredients, it makes a healthy breakfast, snack, or light dessert. The texture is thick and creamy (like tapioca pudding), and it's delicious topped with fresh berries, granola, or your favorite toppings.
If you love this recipe, try my Banana Chia Pudding and Raspberry Overnight Oats next!
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I use chia seeds every day. I add them to my smoothies, sprinkle them on top of oatmeal, or toss them into salads. They're nutrient-dense, high in fiber, and help keep me full for hours.
One of my favorite things about this creamy chia pudding recipe 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. Pair it with my Strawberry Matcha Latte made with oat milk for an easy dairy-free breakfast.
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Oat Milk Chia Seed Pudding
- Thick and creamy with a tapioca pudding-like texture
- Easy to customize with your favorite toppings
- Quick and easy to make
- Perfect for meal prep
- Naturally vegan and gluten-free, great for most diets
Ingredients for Oat Milk Chia Pudding
You only need four simple ingredients to make this delicious oat milk chia pudding recipe:
- Oat milk. Creamy and nutty, it's the base for this dairy-free pudding. Also great in my Iced Brown Sugar Oatmilk Shaken Espresso.
- Chia Seeds. These tiny seeds are nutrient-dense and are full of health benefits. They're packed with fiber, omega-3 fatty acids, and antioxidants.
- Vanilla Extract: Just a splash is all you need.
- 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 Oat Milk Chia Pudding
I have included easy step-by-step instructions and photos below to show you how easy it is to make this oat milk chia pudding recipe.
- Step 1: Whisk together the oat milk (1 cup), chia seeds (¼ cup), maple syrup (2 tablespoons), and vanilla extract (1 teaspoon) in a small bowl. Let the mixture sit for 10-15 minutes to thicken.
- Step 2: Whisk or stir again to prevent clumping, then divide the pudding mixture between two jars or serving glasses.
- Step 3: Cover and refrigerate for at least 2 hours (overnight is best). The pudding will thicken as it chills.
- Step 4: Top with fresh fruit, nuts, or your favorite toppings before serving and enjoy!
Add-ins or Toppings
- Fresh fruit: strawberries, blueberries, raspberries, blackberries, peaches, banana slices
- Crunch: granola, chopped nuts, or shredded coconut
- Sweet extras: chocolate chips, raisins, or a drizzle of peanut butter
- Nutrition boost: flax seeds, protein powder, or Greek yogurt
Serving Suggestions
This chia pudding works for breakfast, snack time, or even dessert.
- Layer with yogurt and berries for a parfait.
- Pair with Air Fryer Toast or scrambled eggs for a heartier breakfast.
- Serve topped with chocolate chips or cocoa powder for a healthy dessert.
- Pack individual jars for quick grab-and-go breakfasts.
Substitutions
- Milk. Swap oat milk for unsweetened almond milk, coconut milk, cashew milk, soy milk, or dairy milk.
- Chia seeds. Use black chia seeds, white chia seeds, or both.
- Sweetener. Replace maple syrup with agave syrup, honey, or your preferred sweetener.
- Extract. Use almond extract instead.
Helpful Tips from my Farmhouse Kitchen
- Use a mason jar so you can just shake to mix, no whisk needed.
- Stir twice in the first 15 minutes to prevent clumps.
- Adjust the sweetness to your taste.
- For the smoothest look, use white chia seeds instead of black.
- Store leftovers in an airtight container in the fridge for 5-7 days.
Recipe FAQs
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 5-7 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.
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.
A serving of chia pudding with oat milk contains approximately 231 calories, excluding any additional toppings.
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Printable Recipe
Oat Milk Chia 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.
- Let the mixture sit 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 and top with your favorite toppings, such as fresh fruit, nuts, or a sprinkle of cinnamon, and enjoy!
Video
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Notes
- Use a mason jar so you can just shake to mix, no whisk needed.
- Stir twice in the first 15 minutes to prevent clumps.
- Adjust the sweetness to your taste.
- For the smoothest look, use white chia seeds instead of black.
- Store in an airtight container in the fridge for 5-7 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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