Whether you’re obsessed with chia pudding or are just hearing about it for the first time (oh man, are you in for it), the magical dish that can be eaten for both breakfast AND dessert is a top contender in the delicious, healthy snacks category.
Not only is it crazy simple to throw together — mix two to four ingredients, throw in the fridge overnight, et voila! — but it’s also an ideal make-ahead option for people who just can’t be bothered in the a.m.
Even better? There are tons of chia seed pudding recipes out there, meaning you’ll never grow tired of it (at least, we haven’t). In the mood for something rich? Whip up the sticky bun, Almond Joy, or Mexican chocolate pudding.
More of a fresh fruit fan? Try the mango coconut or apple cinnamon flavors. There’s even matcha and super-green options for those on that kind of health kick.
Chia seeds — the same magical things that turn sculpture pets into overgrown, sprouted topiaries (ch-ch-ch-chia!) — have found themselves in the health limelight in recent years for good reason.
These superfood seeds are packed with fiber, protein, omega-3s, calcium, potassium and magnesium.
And while it’s simple to toss them into smoothies or on top of salads, we prefer adding them to recipes that taste like dessert, but are secretly healthy. Don’t worry, they won’t make you sprout plants from unexpected places.
Only three ingredients make up this sweet treat. This recipe’s yummy as is, but it’s easy to customize with a different fruit or a topping of crushed nuts. Raspberries are high in fiber, so this one’s filling too.
No matter the time of year, get a beach-like feeling with this pineapple pudding. With just four ingredients — chia seeds, protein powder, pineapple, and almond milk — it’s the epitome of easy. Use your favorite vanilla protein powder and canned pineapple if fresh is out of season.
Why save dark chocolate and raspberries for Valentine’s Day when you can eat them every day? Bonus: This recipe is way healthier than the average holiday indulgence.
Simply mix melted dark chocolate with coconut milk, or any non-dairy milk, then blend raspberries and another cup of milk with the chia seeds. Layer the two mixtures, and top with grated chocolate and fresh berries. Now that’s what we call romance.
If Reese’s has taught us anything, it’s that PB + chocolate = love. Get the two flavors in this easy pudding. Medjool dates add sweetness and fiber, and peanut butter — or your favorite nut butter — gives the pudding just the right hint of nuts without overpowering the chocolate.
This super simple pudding tastes just like coconut cream pie and requires pretty much no prep work. Grab four ingredients — chia seeds, vanilla, coconut milk, and honey — mix, and let ’em set in the fridge.
Top with coconut flakes before serving. Good enough to be dessert but healthy enough for a grab-and-go breakfast? Perfect.
It’s amazing what a filling breakfast only four ingredients can create. Sweeten your chia seeds and almond milk with maple syrup, then let them get cozy in the fridge until they reach a pudding-like consistency.
In the morning, roast walnuts for just a few minutes till they’re lightly toasted. Worth the few minutes, really! Sprinkle those bad boys on top for healthy fats and enjoy.
Creamsicle? More like dreamsicle. Sticking to five simple ingredients (and optional toppings), this is a recipe you can pull together in a snap — plus, you likely have all the materials on hand. Simply mix ’em together, pop in the fridge, and top with as many crunchy additions as desired.
We love toasted coconut flakes, pecans, and dried cherries!
If you’re a fan of apple pie, you’ll love this dessert in a mason jar. We dig this recipe because you can make it the night before, and wake up to something wholesome and delicious — a winner in our books.
If pomegranates only make it on your radar around the holidays, it’s time to start chowing down on this pudding. The vanilla base is terrific by itself, but adding fresh pomegranate seeds brings about a pop of color, plus antioxidants and fiber.
You say parfait, we say par-tay (in your mouth). Add diced fresh mangoes to a base made with coconut milk, chia seeds, shredded coconut, and maple syrup.
With a boost of antioxidants, enough fiber to keep you full for hours, and a taste that rivals fro-yo, you may just ditch store-bought yogurt parfaits for good — a blessing for both your health and your wallet.
Caramelized bananas and spiced rum maple syrup? Now we’re talking. Bananas get an upgrade in this recipe, sliced and sautéed with maple syrup, nutmeg, cinnamon, and rum. The scent alone will win you over.
Sometimes classic and simple is best. Mix your seeds, milk of choice, and vanilla, plus sweetener, if desired. Let it all sit overnight, then top with whatever berries you’re in the mood for. All come with great health benefits and flavor galore.
Get the taste of a cocktail sans alcohol with this creamy pudding. Sautéing coconut flakes and pineapple in a smidgen of brown sugar and butter is a must for even sweeter fruit and more flavor. Make this one for dessert or a late-night treat.
Most of us are used to sniffing lavender, not eating it, but the buds are the perfect complement to blueberries in this sweet pudding. While this one will require a little extra prep work to infuse the coconut milk with the flower, it’s so worth it when you wake up the next morning and dive in.
Put a little zing in your step with this ginger-citrus pudding. The orange juice and zest pair beautifully with ginger, but we really love the addition of goji berries, which may help protect against the flu. Then there’s the crunchy green pistachios for a little more fiber and protein.
Rather than topping your breakfast with berries, purée almond milk and strawberries in the blender for intense berry flavor throughout your pudding. Mix it with chia plus honey for extra sweetness, and vanilla for a little extra something.
With lemon and a sprinkle of fresh mint, this pudding may have enough zing to wake you up without any coffee. And it has Greek yogurt for extra protein power, keeping you full until lunchtime.
We love it when simple recipes result in big flavor. What we love even more: Recipes you can make ahead of time and eat on the go.
In this recipe, chia seeds soak in coconut milk overnight and the pudding is topped with fresh pomegranate seeds, semi-sweet chocolate — we prefer 70 percent cacao — and shredded coconut in the morning. Talk about a meal worth waking up for!
Why drink your coffee when you can eat it? This mocha mix is delicious and healthy to boot. We love using cacao nibs in place of cocoa powder here. It gives a slightly bitter, chocolate flavor, more texture, and is high in antioxidants.
It’s not quite the same experience as biting into a candy bar, but the flavor is all there — and from only four ingredients!
Using dark chocolate almond milk means you don’t need to add cocoa power or sugar, while the roasted coconut flakes and nutrient-dense almonds give these the crunch and flavor you’d expect. Buh-bye, candy aisle.
Adding cinnamon and a pinch of cayenne powder to this chocolate pudding ups its spiciness factor — and its antioxidant properties. Try this pudding when you’re feeling extra sassy. Blend it after letting the seeds soak overnight for a super creamy consistency.
Because you can never have too much pumpkin, we had to add this to the list. Full-fat coconut milk makes it decadently rich, then a drizzle of almond butter takes it over the top. But not really, because it’s all made from healthy plant foods.
This pudding has a leg up on the average pumpkin spice latte. Not only does it taste as good as the Starbucks stuff, but it’s also a full breakfast.
Coffee wakes you up, full-fat coconut milk provides healthy fats, and you get a little bit of veggie from pumpkin purée, plus a touch of protein from the pumpkin seeds.
Much as we love them alone, chia seeds taste better topped with soft berries and crunchy pieces of almonds. You’ll have plenty more texture and oomph to excite your taste buds.
As with all mason jar recipes, you can easily transport it to work.
While this recipe calls for regular yogurt, Greek yogurt makes everything better. This recipe also calls for two tablespoons of sugar, but we’re swapping that out with maple syrup instead.
The ingredients make a rich, thick pudding for a classic a.m. taste. Sure, it’s not pancakes, but who has time for that on a weekday?
PB&B fans, you don’t need bread to enjoy this perfect flavor pairing. Peanut butter brings almost 5 grams of protein per serving, plus the recipe makes enough for four servings and lasts for a week in the fridge.
What are you waiting for? Make this and you don’t have to worry about your a.m. meal for days.
This “cheesecake” is loaded with some serious protein thanks to cottage cheese. It’s also crazy creamy too. Topped with fresh strawberries, it’ll satisfy your sweet tooth any time of day.
Greens are finally getting the attention they deserve. From green smoothies to zucchini-infused baked goods to good ol’ pudding, it’s safe to say veggies taste good in almost anything — and this recipe is no exception.
With a base made of banana, Greek yogurt, almond milk, spinach, and chia seeds, plus a fresh berry topping (granola tastes great, too), you’ll have a balanced breakfast of carbs, antioxidants, protein and fiber.
Matcha, a powered green tea, is super trendy — and super tasty. Simply sprinkle some powder into your pudding for an earthy (but not “I’m eating grass”) note. And really, can you resist that bright green color?
If you love green juice, you’ll love this! What’s spookiest about the chia pudding isn’t the color or how easy it is to make, it’s how nutritious and delicious it is.
The hemp powder brings omega-3 fatty acids, while wheatgrass — that’s right, it’s not just for shots! — has high levels of phytonutrients.
Try saying chai chia 10 times fast. And while you’re at it, give this simple recipe a go. Inspired by one of our favorite tea drinks, it’ll satisfy those sweet cravings without resulting in sugar overload.
Bonus: It’s made with the real stuff (cinnamon, ginger, cardamom, cloves, and black pepper) and topped with coconut whipped cream to keep it vegan.
Whew! What a list. We’re sure we’ve inspired you to keep eating healthy chia pudding for breakfast, snacks, and dessert every day and on special occasions. But before we go, we’ve got one more, uncategorizable pudding for you. Yes, there’s a cake-batter chia pudding.
Most cake batter isn’t gluten-free and vegan, but this one is certainly worth a try, and may cause you to quit your boxed-batter habit for good.
Sweetened with dates, maple syrup and vanilla extract, and bulked up with almond butter, oats, and chia seeds, this pudding makes you feel like every day is your birthday.