Go Back
–+ servings
Oat Milk Chia Pudding

Creamy Oat Milk Chia Pudding for a Deliciously Healthy Start

This Oat Milk Chia Pudding is a creamy, nutritious breakfast option packed with omega-3s and fiber.
Print Recipe Pin Recipe
Prep Time 5 minutes
Chilling Time 4 hours
Total Time 4 hours 5 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Healthy, Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1/4 cup chia seeds Alternative: Flaxseeds may alter texture
  • 1 cup oat milk Substitution: Any plant-based milk like almond or soy milk will work
  • 2 tablespoons maple syrup Alternative: Honey (not vegan) or agave syrup for a vegan option
  • 1 teaspoon vanilla extract Optional: Use almond extract or omit for a neutral taste
For Toppings (Optional)
  • fresh berries Choose your favorites
  • granola Adds crunch
  • sliced bananas For sweetness

Equipment

  • mixing bowl
  • whisk
  • Airtight Container

Method
 

Step-by-Step Instructions
  1. In a medium-sized mixing bowl, combine 1/4 cup of chia seeds, 1 cup of oat milk, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Whisk to blend evenly.
  2. Continue whisking for about 1 minute to avoid clumping. Ensure the seeds are well-distributed for proper thickening.
  3. Cover the bowl or transfer to an airtight container. Refrigerate for at least 4 hours or overnight for thickening.
  4. After chilling, stir gently to ensure a consistent texture. Serve in bowls or jars and add toppings as desired.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gSodium: 120mgPotassium: 250mgFiber: 10gSugar: 8gVitamin C: 2mgCalcium: 20mgIron: 10mg

Notes

Chia seeds expand significantly; start with a 1/4 cup for a balanced pudding without overwhelming textures. Store leftovers in the fridge for 3-5 days.

Tried this recipe?

Let us know how it was!