Almond Milk Chia Seed Pudding

Last Updated on April 14, 2026 by becky

An easy, five-ingredient almond milk chia seed pudding recipe flavored with vanilla and honey. Just stir everything together, refrigerate overnight, and enjoy for breakfast or as a nutrient-rich snack.

Why Make This Almond Milk Chia Seed Pudding?

I started adding chia seeds to my desserts and smoothies about fifteen years ago, when, as the Herald-Tribune points out, these tiny, nutrient-dense seeds went “from chia pet to food.” (Before that, most people in the US really only knew chia seeds from the Chia Pet, a novelty terra cotta planter often given as a gag gift, with a famously memorable advertising jingle.) But somewhere around 2010, chia seeds entered their “superfood” era, with consumers and companies adding the seeds to snack foods, cereals, granola bars, baked goods, and beverages.

When soaked in water, chia develops a soft, chewy, gelatinous texture similar to tapioca. These days you’ll find the tiny black seeds in everything from crackers and cookies to jams and salad dressings, or suggested as a nutritious addition (they’re packed with omega-3 fatty acids, fiber, protein, antioxidants, vitamins, and minerals) to yogurt or smoothies.  I use chia seeds to make this chocolate chia seed pudding, and also enjoy adding them to my overnight oats for extra protein and fiber.

Made with almond milk, chia seeds, honey, vanilla bean paste, and a pinch of sea salt, this easy, five-ingredient almond milk chia seed pudding recipe hits the spot for breakfast, but works just as well as a protein-rich snack. It’s especially fun to garnish—try “dressing up” dishes of chia pudding with nuts, spices, coconut, chocolate, or your favorite fresh fruit. 

Almond Milk Chia Seed Pudding Ingredients

To make almond milk chia seed pudding, you’ll need the following:

• Almond Milk – I tested this recipe with unsweetened almond milk. You can substitute vanilla or chocolate almond milk, or another plant milk (such as oat or coconut) instead.
• Chia Seeds – The chia seeds will expand and soften as they absorb the almond milk, creating a thick, pudding-like texture. And they’ll probably come in a big bag, so you’ll have plenty left over! stir them into overnight oats for extra protein, or save them to make my chocolate chia seed pudding, too.

• Honey – Honey sweetens the pudding. To make vegan chia seed pudding, substitute another liquid sweetener, such as maple syrup, date syrup, or agave nectar.
• Vanilla Bean Paste – Nielsen-Massey makes my favorite vanilla bean paste. If you don’t have paste, you can use vanilla extract or the scrapings of one vanilla pod.
• Fine Sea Salt – A small amount of fine sea salt deepens the flavor and cuts the sweetness of the honey.

How to Make This Chia Seed Pudding Recipe with Almond Milk

This almond milk chia seed pudding is incredibly easy to make. Simply whisk together unsweetened almond milk, chia seeds, honey, vanilla bean paste, and fine sea salt. Cover the bowl with plastic wrap and refrigerate it for at least 8-10 hours (I like to refrigerate mine overnight), or until the pudding thickens, like this:  

Taste and adjust, adding more sweetener as necessary, then scoop the pudding into small bowls and garnish as desired. For topping ideas, see my suggestions below.

Garnish Ideas

You can dress up your chia pudding with all kinds of mix-ins and garnishes.

After the pudding thickens, stir in chopped nuts; whole berries; sliced fresh fruit; shaved or chopped chocolate; mini marshmallows; shredded coconut; crushed Oreos or gingersnaps; or miniature chocolate chips.

To garnish, add green herbs such as mint or basil; edible flowers; crushed freeze-dried fruit; or a dusting of cocoa powder. I like to serve mine with a dollop of whipped cream, or coconut whipped cream when I want a dairy-free and vegan option.

Make-Ahead and Storage Suggestions

Plan ahead. Although this recipe only requires a few minutes of active prep time, you’ll need to allow 8-10 hours for the pudding to thicken before serving.

Store leftover chia pudding in a covered bowl or airtight container in the refrigerator for up to 3 days.

Other pudding recipes you might enjoy:

Chocolate Chia Seed Pudding
Butternut Squash Pudding
Basil Coconut Pudding
Chocolate Almond Milk Pudding

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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