10 Chia Pudding Varieties To Try During Your Next Snack Attack


Post-work Ashley is seriously #hangry. And it's so easy to grab a bag of greasy chips or nuke some Bagel Bites...but let's be real. I'll be hungry again in no time and these pre-made snacks are no the healthiest options.

But then I discovered the wonderful world of chia pudding. This delightfully jello-like treat is creamy and the perfect base for any flavor combination you're craving. And as a plus, you can make a big batch and have snacks for days. Check out some of my favorites below.

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1. Peanut Butter Banana Chia Pudding

One of my favorite lunch-time treats is a peanut butter and banana sandwich. This chia pudding really packs a wallop in the nostalgia department.

2 medium ripe bananas
1 cup milk (or kefir)
1/2 cup peanut butter
1/4 cup chia seeds

Add all ingredients to a food processor or blender and blend until well combined.
Refrigerate at least an hour. Pudding will continue to thicken as it sits.

Full post here.

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2. Vanilla Chai Chia Pudding

Like your favorite coffee drink and panna cotta made a baby. #NOM

1 1/2 cups almond or coconut milk
1/4 cup + 2 tablespoons chia seeds
2 1/2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract or the seeds of 1 vanilla bean
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
pinch to 1/4 teaspoon ground cloves or to taste
1/8 teaspoon freshly-ground black pepper

Add all ingredients to an airtight contain, and whisk together until incorporated.
Refrigerate for at least 4 hours, but preferably overnight.
Divide between two glasses or bowls, and top with coconut whipped cream, if desired.
Serve and refrigerate leftovers.

Full post here.

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3. Lemon Blueberry Chia Pudding

Tart and sweet and nomnomnom.

1/2 cup almond milk, unsweetened
1/4 cup Greek yogurt
1/2 medium lemon, zest and juice of
2 tsp maple syrup or honey
1 tsp pure vanilla extract
3 tbsp chia seeds
1/2 cup blueberries (fresh of frozen)

Add all ingredients, except blueberries, to a Mason jar or any container with a tight lid (I prefer glass) in the order listed above - liquids first. Whisk well until combined. Refrigerate for at least 6 hours or overnight. When ready to eat, stir again and top with blueberries. The thickness and sweetness can be adjusted to your taste.

Full post here.

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4. Very Berry Chia Pudding

Summertime is berrytime. Take advantage.

2 cups non-dairy milk (I like almond or coconut) 1/3 cup + 2 tbsp chia seeds 1/2 cup strawberries, fresh or frozen 1/2 cup blueberries, fresh or frozen* 1/2 cup raspberries, fresh or frozen 2-3 tbsp pure maple syrup, to taste 1/2 tsp vanilla extract

Mix together all ingredients in a large bowl or mason jar. If using a bowl transfer to a large container or mason jar once mixed.
Store in the refrigerator overnight or for at least 8 hours.
Serve cold.

Full post here.

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5. Key Lime Pie Chia Pudding

Key lime pie is my faaaaaaaaave. And now I can have it as a less-guilt-ridden snack. WHOOP.

1 1/2 cups unsweetened coconut milk (from a carton, not a can)
1/2 a medium-sized ripe avocado, pitted and peeled (1/3 a cup mashed avocado)
1/4 cup plus 2 tablespoons fresh key lime or lime juice
1/4 cup pure maple syrup or agave nectar
3 tablespoons coconut butter
1/8 teaspoon fine sea salt
1/4 cup chia seeds

INSTRUCTIONS: In a high-speed blender or food processor, combine the coconut milk, avocado, key lime juice, maple syrup, coconut butter, and sea salt. Blend until completely smooth and pour into a medium-sized airtight container. Whisk in the chia seeds until they're evenly distributed throughout the liquid, and refrigerate for at least 8 hours or overnight.
Once the chia pudding has chilled, vigorously whisk to redistribute the chia seeds. If the pudding seems too thin, add in more chia seeds, 1 tablespoon at a time, until desired texture is reached. The pudding will continue to thicken as the newly-added chia seeds have time to expand, so keep this in mind if you opt to add more.
Divide the pudding between small jars or glasses and top as desired. I recommend enjoying this treat within the first 48 hours of making it. The lime juice preserves the avocado for about 2 days (in my experience); however, longer than that and the color and flavor starts to shift.

Full post here.

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6. Coffee Chia Seed Pudding

Get your caffiene kick and snack time in all at once. Two birds with one stone.

2 cups coconut milk
1 tsp pure vanilla extract
2 tsp maple syrup
2 tsp instant coffee or espresso powder
1/2 cup chia seeds

In a mixing bowl, add in the coconut milk, vanilla extract, maple syrup, and and coffee or espresso powder, and stir until incorporated. Then, add in the chia seeds and stir well to make sure there aren't any clumps.
Cover the mixing bowl with cling wrap and chill in the refrigerator for at least an hour. Overnight is best.
That's it! The hardest part about this recipe is waiting for everything to set in the fridge! Serve with fresh fruit, sliced almonds, chocolate chips, or whatever your heart desires!

Full post here.

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7. Apple Cinnamon Chia Pudding

Like grown-up apple-cinnamon instant oatmeal.

1/2 C. Fat Free Milk
2 Tbsp. Chia Seeds
2 Tbsp. Apple Butter
1/8 Tsp. Vanilla Extract
Pinch of Ground Cinnamon

Toss the ingredients together in a basic mason jar or other sealable container.
Shake or stir together until well combined. Cover and refrigerate for at least 2 hours.
Once ready, remove from the fridge and serve chilled.
Add a swirl of fate free vanilla Greek yogurt for a change of color and texture.

Full post here.

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8. Matcha Chia Pudding

A cool twist to your afternoon green tea...with a few more calories.

3 tablespoons chia seeds
1 tablespoon matcha green tea powder
1 1/3 cups coconut milk, you can also use almond or soy milk
1/2 cup unsweetened coconut
1 tablespoon sugar

In a large glass container, add all ingredients.
Put on lid, shake well, and store in refrigerator overnight.
Stir after the first hour, or before you go to bed.
Stir again before serving.
This recipe is also delicious when you garnish it with sliced almonds and more coconut.

Full post here.

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9. Beet Strawberry Chia Pudding

I need a dress and nail polish in this color. But seriously, I hate beets. This is a great way to hide them and sneak them into one of your meals.

½ cup chia seeds
2¼ cups non-dairy milk
½ cup strawberries (fresh or frozen)
½ cup beets, cubed and steamed
1 teaspoon vanilla extract
½ - 1 tablespoon maple syrup (optional)
Optional toppings: berries, nuts/seeds, coconut flakes, granola

In a medium bowl, add chia seeds.
In a blender or food processor, add non-dairy milk, strawberries, beets, and vanilla. Blend until completely smooth.
Slowly pour the liquid mixture into the bowl with the chia seeds while stirring. Stir until throughly mixed.
Place in the fridge and let it sit overnight, or at least 4-5 hours.
When ready to eat, stir in maple syrup; top with desired toppings such as strawberries, flaxseeds, coconut, or granola.

Full post here.

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10. Piña Colada Chia Pudding

Much easier than getting caught in the rain. Have a tropical treat without the extra sugars and booze.

1 cup canned coconut milk
1 cup milk of your choice
1 1/2 cups chopped fresh pineapple
1/4 cup chia seeds
3 tablespoons unsweetened shredded coconut
1 tablespoon honey

In a large mixing bowl, combine coconut milk milk, pineapple, chia seeds, shredded coconut, and honey. Whisk well to combine. Let mixture sit for 15 minutes, then stir together with a spoon.
Cover or transfer to an airtight container and refrigerate for 4-6 hours or up to overnight.
Serve chilled. Chia pudding will keep for up to three days.

Full post here.

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Enjoy your snack time.

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