Chia Seed Pudding

I know chia seeds have been a “thing” for a while now, but I just recently jumped on the band wagon. This pudding might look a bit odd in the picture, but it is delicious! After being refrigerated overnight it develops a very tapioca-like consistency. It’s the perfect mid-morning or afternoon snack, and is quite filling.

If you want to learn more about chia seeds here is an article explaining some benefits:

Other ways I have used chia seeds are in my morning oatmeal and in place of protein powder in my spinach and frozen fruit protein shakes.

Chia Seed Pudding


  • 1 cup  unsweetened almond milk
  • 1 cup plain yogurt
  • 1-2 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract (sometimes I will do 1 teaspoon vanilla and 1 teaspoon almond extract)
  • dash of sea salt
  • 1/4 cup chia seeds


  1. In a medium bowl whisk together all ingredients. Let stand on the counter for 30 minutes.
  2. Cover tightly and refrigerate over night.
  3. Enjoy plain or topped with fruit and nuts!

Makes 3-4 servings.

Recipe adapted from Giada De Laurentiis 


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