Chia Seed Pudding with Fruit, Chocolate, Matcha, or Pumpkin Flavors Recipe

Introduction

Chia seed pudding is a simple and nutritious treat that’s perfect for breakfast or a healthy snack. With just a few ingredients, you can customize it with flavors like chocolate, raspberry, banana, matcha, or pumpkin. It’s easy to make ahead and wonderfully creamy.

Ingredients

• 3 tbsp Chia seeds
• 1 cup Unsweetened almond milk (or coconut milk beverage for nut-free option)
• 1/2 tbsp Maple syrup (adjust to taste; sugar-free or regular works)
• 1/2 tsp Vanilla extract

Optional flavor additions:

• Chocolate: 1 tsp Dutch processed cocoa powder, 1 tbsp sugar-free dark chocolate chips (optional)
• Raspberry: 1/3 cup raspberries (plus more for serving)
• Banana: 1/2 medium banana, mashed (plus more sliced for serving)
• Matcha: 1 tsp matcha powder
• Pumpkin: 1/4 cup pumpkin puree, 1/2 tsp pumpkin pie spice

Instructions

1. Step 1: In a small bowl or jar, stir together chia seeds, almond milk, maple syrup, and vanilla extract until fully combined.
2. Step 2: For flavored versions, add the following:
   • Chocolate: Stir in cocoa powder. Optionally add 1/2 tbsp more maple syrup. Do not add chocolate chips yet.
   • Raspberry: Mash raspberries and stir into the mixture. Optionally add 1/2 tbsp more maple syrup.
   • Banana: Add mashed banana and mix well.
   • Matcha: Whisk matcha powder with 1 tbsp water to prevent clumps, then stir into the pudding. Optionally add 1/2 tbsp more maple syrup.
   • Pumpkin: Stir in pumpkin puree and pumpkin pie spice.
3. Step 3: Cover and refrigerate for at least 20 minutes to allow the pudding to set. For best results, let it chill overnight.
4. Step 4: Before serving, add or layer toppings based on the flavor:
   • Plain: Blueberries or sliced strawberries and sliced almonds
   • Chocolate: Chocolate chips and coconut flakes
   • Raspberry: Fresh raspberries
   • Banana: Banana slices and chocolate chips
   • Matcha: Blueberries or raspberries
   • Pumpkin: Whipped cream and a sprinkle of cinnamon

Tips & Variations

• Use any plant-based milk you like, such as oat or soy, if almond or coconut is unavailable.
• Adjust sweetness by adding more or less maple syrup according to your taste.
• For a smoother texture, blend the pudding briefly before refrigerating.
• Try layering your chia pudding with granola or yogurt for added texture and flavor.

Storage

Store chia seed pudding covered in the refrigerator for up to 4 days. Stir before serving if separation occurs. Enjoy chilled or at room temperature. If desired, add fresh toppings just before eating to keep them vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chia pudding without sweetener?

Yes, you can skip the maple syrup or any sweetener if you prefer a less sweet or savory pudding. The natural flavors of the milk and added ingredients will still shine through.

How thick should chia pudding be?

After refrigerating, chia pudding should have a creamy, gel-like consistency thick enough to hold a spoon upright but still soft and easy to scoop. If it’s too thin, add a bit more chia seeds next time or refrigerate longer.

Chia Seed Pudding with Fruit, Chocolate, Matcha, or Pumpkin Flavors Recipe

Print Recipe

★★★★★

4.6 from 108 reviews

This versatile chia seed pudding recipe offers a healthy and delicious breakfast or snack option, customizable with six different flavor variations including chocolate, raspberry, banana, matcha, and pumpkin. Made with chia seeds soaked in almond or coconut milk and naturally sweetened with maple syrup and vanilla extract, it’s rich in fiber and omega-3 fatty acids. Each flavor brings unique additions like cocoa powder for chocolate, fresh fruit for raspberry and banana, matcha powder for a green tea twist, or pumpkin puree and pie spice for a cozy treat. Simply mix, refrigerate, and enjoy a creamy, nutrient-packed pudding perfect for meal prep or quick indulgence.

• Author: Dana
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes minimum (including chilling time)
• Yield: 1 serving (about 1 cup pudding) 1x
• Category: Breakfast
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Basic Chia Pudding

• 3 tbsp Chia seeds
• 1 cup Unsweetened almond milk (or coconut milk beverage for nut-free option)
• 1/2 tbsp Maple Syrup (sugar-free or regular, adjust to taste)
• 1/2 tsp Vanilla extract

Chocolate Version

• 1 tsp Dutch processed cocoa powder
• 1 tbsp Sugar-free dark chocolate chips (optional, for topping)

Raspberry Version

• 1/3 cup Raspberries (plus extra for serving)

Banana Version

• 1/2 medium Banana (mashed; plus more sliced for serving)

Matcha Version

• 1 tsp Matcha powder
• 1 tbsp Water (for whisking matcha)

Pumpkin Version

• 1/4 cup Pumpkin puree
• 1/2 tsp Pumpkin pie spice

Instructions

1. Combine Basic Ingredients: In a small bowl or jar, stir together the chia seeds, unsweetened almond milk, maple syrup, and vanilla extract until well mixed.
2. Add Flavor Variations: Depending on desired flavor, incorporate the following ingredients:
   • Chocolate: Stir in cocoa powder and optionally an extra 1/2 tablespoon maple syrup. Do not add chocolate chips yet.
   • Raspberry: Mash raspberries in a separate bowl and then mix into the chia pudding base. Optionally add an extra 1/2 tablespoon maple syrup.
   • Banana: Stir in mashed banana.
   • Matcha: Whisk matcha powder with 1 tablespoon water until smooth, then stir into chia mixture. Optionally add an extra 1/2 tablespoon maple syrup.
   • Pumpkin: Add pumpkin puree and pumpkin pie spice and stir thoroughly.
3. Refrigerate to Set: Cover the bowl or jar and refrigerate the pudding for at least 20 minutes, or overnight for best texture, allowing the chia seeds to absorb liquid and form a creamy pudding.
4. Add Toppings and Serve: Before serving, add or layer toppings according to flavor: plain with blueberries or sliced strawberries and almonds; chocolate with chocolate chips and coconut flakes; raspberry with fresh raspberries; banana with banana slices and chocolate chips; matcha with blueberries or raspberries; pumpkin with whipped cream and a sprinkle of cinnamon.

Notes

• For best consistency, soak chia pudding overnight in the refrigerator.
• Adjust the sweetness by increasing or decreasing maple syrup based on your preference.
• Use a nut-free milk alternative such as coconut milk if allergic to nuts.
• Matcha powder should be whisked well with water to avoid clumps.
• This pudding can be enjoyed as a nutritious breakfast, snack, or dessert.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: chia pudding, healthy breakfast, vegan dessert, no-cook pudding, coconut milk pudding, almond milk pudding, chia seeds dessert, matcha pudding, pumpkin chia pudding, chocolate chia pudding