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This Oat Milk Chia Pudding combines creamy oat milk with chia seeds for a high fiber dairy-free breakfast or snack you can prep in minutes. It’s naturally satisfying on it’s own, but you can add Greek yogurt for extra protein and enjoy with any of your favorite toppings.
Chia pudding is a simple way to build a more balanced breakfast or snack. It’s naturally high in fiber, supports steady energy, and can easily be paired with Greek yogurt for added protein. It’s one of the recipes I love to prep on repeat because it comes together quickly (under 5 minutes!) and stores in the fridge until I’m ready to eat it.
If you love chia and are looking for more ways to enjoy it, try my Blueberry Chia Muffins, Raspberry Chia Jam, or Banana Bread with Chia Seeds. All of these are great for meal prep too!
Chia Pudding with Oat Milk – Made for Busy Mornings!
With a creamy oat milk base and fiber-rich chia seeds, this chia pudding recipe is designed to keep you full and is easy to prep ahead. It’s the kind of recipe that makes busy mornings feel more manageable so you have an easy breakfast ready to go in the fridge.
- Simple ingredients and great texture. Just a handful of ingredients come together to create a creamy base that pairs well with granola and your favorite fruit.
- High in fiber. Each serving of chia pudding is packed with 10g of fiber to keep you full!
- Easy to prep ahead. Make a batch in minutes and keep it in the fridge for a quick breakfast or snack throughout the week.
- Mild versatile flavor. With vanilla and cinnamon, it’s just enough flavor without being overpowering.
- Customize to fit your taste. Add your favorite toppings like fresh fruit, granola, coconut flakes, and more!
Ingredient Notes
This easy chia seed pudding recipe uses just a handful of ingredients. Together the ingredients create a simple balanced recipe that’s easy to prep and customize.
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Chia seeds: They’re an excellent source of fiber and absorb liquid which helps create the creamy pudding texture.
- Oat milk: This is a great non-dairy milk with a mild flavor that works well with both sweet or savory toppings. Use unsweetened oat milk so you can control the sweetness.
- Sweetener: You’ll need honey, maple syrup, or another sugar-free option to lightly sweeten the chia pudding. You could even use brown sugar. Start with less and adjust to taste depending on how sweet you want the pudding.
- Vanilla extract: Adds a subtle sweetness that enhances the overall flavor without overpowering the other ingredients.
- Ground cinnamon: A small amount adds warmth which makes the pudding more flavorful without extra sweetener.
- Greek yogurt (optional): Stirring in Greek yogurt adds a boost of protein and makes the texture thicker and creamier. You can omit if you want to keep this recipe dairy-free.
Easy Ways to Customize
- Boost the protein. Stir in the Greek yogurt or add a scoop of protein powder.
- Add fruit flavor. Blend in strawberries, blueberries, or banana into the oat milk for a naturally sweet variation.
- Make it chocolate. Stir in 1 tablespoon of cocoa powder to the chia milk mixture to create chocolate oat milk pudding.
- Make it extra creamy. Use part oat milk and part coconut milk or add a spoonful of nut butter like almond butter or peanut butter.
- Lower the sweetness. Skip the sweetener completely and add flavor with sweet toppings like fruit or nut butter.
- Add crunch. Top with granola, nuts, seeds, or coconut flakes just before serving.
How to Make Oat Milk Chia Pudding
Prep this recipe in under 5 minutes!
- In two 12-16 ounce jars, add half of all ingredients (ex: 2 tablespoons chia seeds each, 1/2 cup oat milk, etc). You can also add it to a large bowl to mix and then divide the mixture into two jars.
- Mix well until completely combined. Place in the fridge and allow to set for at least 2 hours, ideally overnight. For the best chia seed distribution, I recommend giving each jar a good stir after about 20 minutes or so to break up any clumps of chia seeds.
Jamie’s Tips
Expert Recipe Tips
- Adjust the consistency before serving. If it thickens too much, stir in a splash of oat milk to loosen it.
- Taste before serving. Sweetness can mellow as it rests, so taste and adjust before serving, if needed.
- Mix in the yogurt after setting. If adding Greek yogurt, stir it in after the pudding sets to keep the mixture smooth and creamy.
- Use individual jars to make things easier. The individual servings make prep easier and you can just grab them from the fridge when you want to enjoy. I use these 16-ounce glass prep bowls with lids.
Serving Suggestions
This is one of those recipes that easily fits into your routine, whether you need a quick breakfast or afternoon snack. Add your favorite toppings to create a different flavor combination every time.
- Fresh berries: strawberries, blueberries, or raspberries
- Sliced banana
- Tropical fruit: kiwi, mango, or pineapple
- Drizzle of nut butter: almond butter or peanut butter
- Chocolate chips
- Granola or toasted oats
- Chopped nuts or seeds
- Shredded coconut
Storage Instructions
Store the oat milk chia seed pudding in an airtight container or sealed jar in the refrigerator for up to 5 days. The pudding may thicken as it sits, so give it a quick stir and a splash of milk if needed.
For the best texture, wait to add toppings just before eating.
Freezing is not recommended as the texture can become watery and uneven once thawed.
More Easy Chia Seed Pudding Recipes
If you’ve made and loved this Oat Milk Chia Pudding recipe or any other recipe on my blog, please leave a 🌟
Oat Milk Chia Pudding
Ingredients
- 4 tablespoons chia seeds
- 1 cup unsweetened oat milk
- 1 to 2 tablespoons honey, maple syrup, or sugar-free sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 cup plain or vanilla Greek yogurt, (optional)
- Toppings: granola, fresh berries or sliced fruit
Instructions
- In two 12-16 ounces jars, add half of all ingredients (ex: 2 tablespoons chia seeds each, 1/2 cup oat milk, etc). You can also add to a large bowl to mix and then transfer to two jars.
- Mix well until completely combined. Place in the fridge and allow to set for at least 2 hours, ideally overnight. For best chia seed distribution, I recommend giving each jar a stir after about 20 minutes or so before allowing to fully set.
- Top with fresh beries, granola, or whatever chia pudding toppings you typically enjoy!
Notes
- Let it full set. Chia pudding needs time to thicken, at least 2 to 4 hours, but overnight gives the best consistency.
- Adjust the consistency before serving. If the pudding becomes too thick, stir in a splash of oat milk until it reaches your desired texture.
- Make chocolate oat milk chia pudding. Stir in 1 tablespoon of cocoa powder (½ tablespoon per jar) during step 1.
- Store in individual jars for quick breakfasts or snacks throughout the week.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
Hi can this be eaten for lunch ?
Sure! I would probably add a protein on the side though or add a scoop of protein powder to make it higher protein :). You can also have it with Greek yogurt for more protein.