This may be towards the top of my favorite life hacks. Chia pudding is packed with so many nutrients, it is easily digestible, can be customized however you want, and is so easy to make! What’s not to love?

To be completely honest, it took some time for me to love chia pudding though. When I first read about it and tried a couple recipes, I thought it was annoying, complicated, and not as good as it sounded. I would read blogs that touted their “carrot cake chia pudding” or their “red velvet cake chia pudding” or “peanut butter mocha madness” and I would follow the recipe to a “T,” and not like the results. I think simplicity is key when it comes to this stuff. Yes, you can totally doctor it up however you like, but in my opinion, it is the texture and consistency that you want to master for yourself, and then you can top it off however you want like you would yogurt.

So, my chia recipe is very simple, very easy to make, and I continually keep a mason jar of this stuff in my fridge to enjoy with granola, on with fruit and nuts, or I’ll doctor it up and have it be dessert.

You definitely need to be ready for some serious mixing. I put mine in a mason jar and just shake, shake, shake before it sets, and shake, shake, shake, shake after it sets. The little chia seeds love to clump after they’ve plumped up.


YIELD: 30 OUNCES (fills 6 — 5oz reusable pouches)

Chia seeds give you a fun energy boost in this versatile chia pudding.

– 2 cups milk or liquid of choice (I like oat milk)
– 1/3 cup chia seeds
– 1 tsp vanilla
– pinch salt
– sugar or sweetener to taste (I like honey, and use approx. 1 tsp)

– 2 cups milk or liquid of choice (I like oat milk)
– 1/3 cup chia seeds
– 1 tsp vanilla
– pinch salt
– sugar or sweetener to taste (I like honey, and use approx. 1 tsp)
– 2 T lemon juice (fresh, with pulp)
– 1/4 tsp turmeric

1. Combine all ingredients in pint sized mason jar.
2. Shake well.
3. Refrigerate for 8-9 hours.
4. Mix / shake before serving.
5. Enjoy straight from the jar, or portion out with granola, fruit, nuts, jams, or your choice of topping.


  • If your lemon juice does not have pulp, add zest of lemon.
  • The more chia seeds used, the more firm your pudding will be. Adjust as necessary to your liking.
  • You may prefer to blend all ingredients in a blender before allowing to set. This creates a more consistent texture, but I don’t mind, and strive for simplicity.

I do have one variation that I love, so I’ve included that for you here, too. I love love love lemon. I geek out over lemon poppyseed anything like all the girls we love to make fun of (but secretly mimic) lose their minds over pumpkin spice. I top my lemon variation with a sprinkle of coconut, sometimes almonds, and sometimes a sprinkle of brown sugar if it is meant to curb my sweet tooth 🙂

So enjoy, and let me know what you think! I think I’m going to go snack on some now.

Get fired up! Try one of these today, and let me know how you like it! (IG @firedupfemaleblog)

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