Combine all ingredients in a wide mouth glass or mason jar.
chia pudding ingredients in glass
Stir together until everything is well combined.

Refrigerate for a minimum of 4 hours and up to 5 days.
chia pudding being stirred together
Top with your favorite toppings and enjoy!
chia pudding with a variety of toppings.

#Tips:

I like to make chia seed pudding with almond milk, but you can use any type of dairy or nondairy milk. Coconut milk is another favorite of mine.

My sweetener of choice is maple syrup, which keeps the recipe all-natural and vegan. You can swap out the maple syrup with stevia, honey, or agave.

If you’re not a fan of the seedy texture, try blending the pudding in a food processor or blender after it’s set up to puree the chia seeds.
Feel free to add any other favorite ingredients. Some fun ideas are fruit, nuts, and granola.

This chia seed pudding recipe will keep well in the fridge for up to 5 days. For best results, store chia pudding in a sealed airtight container. I like to portion the pudding into individual servings for a quick breakfast or snack option on the go.