Recipes > Chia Pudding

Chia Pudding


This healthy, yet totally satisfying dessert is made with chia seeds, almond milk, raisins and raw nuts.
  • Serves: 2 to 3
  • Active Time: 15 mins
  • Total Time: 2 hrs
  • Views: 47,515
  • Success Rating: 73% (?)
    0% - I fed it to the dog


Step 1: Soaking & Preparing the Chia Pudding

Soaking & Preparing the Chia Pudding
  • 1 cup water
  • 4 tbsp chia seeds
  • 1/2 cup raisins
  • 1/2 cup nuts*
  • 1 to 2 cups nut milk (see Rouxbe recipe)**


Mix the chia seeds and water, making sure that the seeds are fully covered. Soak for a couple of hours or overnight. Note: Soaking the chia seeds overnight means you will get more nourishment from them, as the long soaking time allows the enzymes to be activated.

Once the chia seeds have soaked, mix everything together. Adjust the sweetness and consistency to your liking.

*Note: Cashews and walnuts are a nice combo in this pudding, but any nuts can be used.

**Note: The amount of nut milk you will need depends on the final consistency that you desire. Also note, that while you can buy nut milk, making your own is a totally different experience. The flavor of homemade nut milk doesn’t compare to store-bought. Homemade almond milk works particularly well for this recipe. If making your own nut milk, you will need to soak the nuts overnight.

Step 2: Optional Ingredients and Variations

Optional Ingredients and Variations


Additional ingredients can include cacao nibs, dates, prunes, orange or lemon zest, nuts, cinnamon, nutmeg and/or fresh fruit or berries. As far as amounts go, feel free to add as little or as much as you like.


  • Denise P
    Denise P
    Hello dawn. I am making the pudding however am I correct to say that I would not indulge in this as a meal but just eat many a small portion at a time? Also how long does it keep?
  • Dawn T
    Dawn T
    This pudding can be served for breakfast or a dessert; however, I always seem to find it more dessert-like. And although this would be considered one of the more healthy desserts out there, this (like most, if not all desserts) is just meant to be eaten in smaller portions as a treat. And as for how long it will keep, it should keep for a few days at least. I don't know exactly as it has never lasted that long in our refrigerator. I do encourage you to try this using homemade almond milk. Cheers!
  • Jacqui A
    Jacqui A
    Do you drain the seeds before mixing in the other ingredients?
  • Ken R Rouxbe Staff
    Ken R
    Hi Jacqui- The chia seeds will swell considerably in this there will likely not be any excess water to drain. Once you try the recipe, you'll see how chia can hold multiple times its own weight in liquid. At the end, once the ingredients are all mixed, it will have a consistency resembling rice pudding. Also, a side note The homemade almond milk is amazing in this, as Dawn points out. Enjoy!
  • James S
    James S
    I would probably omit the water in this pudding and begin by soaking the chia seed in whatever liquid will best carry the flavor. We've done hundreds of recipes with chia seed and that seems to work better than having it soak up plain water, as far as the most flavorful outcome is concerned. Best!
  • Rebecca B
    Rebecca B
    I made this recipe for a dinner party dessert last month. It was so easy to make. I just used ingredients from my pantry. I usually use the chia seeds as a non-fat thickener for smoothies, so I thought that using this ingredient as the main star of a dish would be interesting. I thought the chia seeds acted like a tapioca pudding. I served the pudding in small clear glass dessert cups and it was beautiful. Unfortunately, 2 people really didn't like it. I'm guessing they didn't like it because of the tapioca consistency. (Some people really hate bubble tea and tapioca, I think it's a texture thing). Anyway, good job with this recipe! It's certainly creative, looks beautiful in nice glassware, and is very healthy. What more could you ask for? :)
  • Rebecca B
    Rebecca B
    I dressed this recipe up a bit for the dinner party by using dried cherries and apricots in place of the raisins.
  • Ken R Rouxbe Staff
    Ken R
    Great comments, Rebecca! Some people just do not like the texture... that is for sure. Plus, the addition of other fruits (even fresh!) allows you to prepare seasonal chia pudding all year long.
  • Bonnie D
    Bonnie D
    Both of my college sons love this recipe. I sent them both off to college with their "chia pudding kit". One of them makes it the night before, then combines the dried fruits and nuts in a little bag to dump in when chia is ready. If you like the texture of tapioca you will like chia. I was thinking the same thing about putting chia in water versus the liquid itself (like almond milk). I haven't checked out the differences in the two methods. Is there much of a difference in putting them in water or nut milk to start??
  • Ken R Rouxbe Staff
    Ken R
    I think you'll find the results to be great... but it's a personal preference I suppose. But it's delicious no matter what as long as you load in fruits and nuts. Cheers!
  • Megha J
    Megha J
    Prepared this for dinner last night using home-made Hazelnut milk. The adults enjoyed, my 5 year old did too and so did my 10 month old (removed nuts for him). Fantastic addition to our recipe list. Thanks a lot and especially for the push to make nut milk at home - fresh hazelnut milk is divine !
  • Kirk B
    Kirk B
    Thanks so much for your thoughtful comments Megha and thanks for learning with Rouxbe! So glad your 5 and 10 year olds enjoyed!!!! Chef Kirk
  • Jenny M
    Jenny M
    I have come to enjoy chia puddings but my hubby is working on it! My favorite is choc chips (Lilly's w stevia) and peanut butter; and chai flavored with raisins. I just always mix them with the ingredients in a small mason jelly jar; shake and leave in fridge over night. Is there a reason to presoak? That seems like a lot more work. It sets up fine just mixing all together and sure goes together quickly. Great afternoon snack!
  • Lauren L
    Lauren L
    Hi Jenny, Your recipe sounds awesome. Pre-soaking in water is optional. As long as the chia seeds are being soaked in any liquid, they become more digestible. As you have seen, when soaked their structure changes which allows our bodies to access their benefits more easily. Thank you for participating in the Rouxbe community! Lauren
  • Bedia canan O
    Bedia canan O
    My recipe turned out delicious but soaking in water took time and provided me with a very grey coloured rehydrated chia. Later on I didn't need to add as much nut milk to the mix, which perhaps would have brightened the colour of the mix. I served it with apples and quince chopped and cooked with cinnamon and cloves, and I poured some maple syrup on top to sweetened the pudding. I really enjoyed making chia pudding, it was a first for me :-) I'll make it more often from now on and pre soak with a nut milk to start with. Thanks for the recipe.
  • Marisol S
    Marisol S
    When soaking the chia overnight, do I do it at room temperature or in the refrigerator?
  • Lauren L
    Lauren L
    Hi Marisol. I soak in the fridge. Enjoy, Lauren
  • Xiomara A
    Xiomara A
    I'm curious... Can I add cashew (coarsely or fine grind) along with the chia seeds for a creamier pudding? If so what changes do I make to the liquid amount?
  • Char N Rouxbe Staff
    Char N
    Xiomara- thanks for writing. You can do a few things, you could add some cashew butter to the milk and mix them together, and then add to the chia seeds. If you want texture, ground nuts would work well, it depends on the texture you prefer, a few extra drops of liquid would work. My personal preference is a more solid pudding, and I have a tendency to add less milk. The nut butter and milk mixture works well. If you do not have nut butter, you can add some cashews to the milk and blend them together. Hope this helps. -Char

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