An overnight Keto Chia Pudding recipe that’s EASY to make! Just 4 ingredients and you have a healthy portable breakfast (or snack) ready to go!

Three glass jars full of chia pudding and topped with granola.

Chia Seed Pudding

Chia seeds have been a bit of an obsession lately; did you see my Blood Orange Chia Pudding?

I’ve been trying to eat healthier. Keyword = TRYING.

It’s not an easy task! I can be a picky eater!

I’ve been making green smoothies nonstop as well as these delicious baked oatmeal cups. But I need a variety to my breakfast routine. Hence, chia seeds.

Don’t get me wrong! There’s a time and a place to eat all the carbs for breakfast, cue my buttermilk waffles, liege waffles, and buttermilk pancakes.

For those of you looking to up your breakfast game, you’ve come to the right place.

Glass jar full of chia pudding with a layer of granola in the middle and topped with fresh raspberries.

Vegan Chia Pudding

We’ve established that this is a Keto chia pudding recipe, but it’s also paleo, gluten free, Whole30 compliant, and dairy free! You can also make this a sugar free chia pudding by simply omitting the honey.

To make this into a vegan chia pudding, simply eliminate the honey and replace it with a vegan sweetener such as agave or maple syrup.

Basically EVERYONE can eat this!

Chia seeds in a metal measuring cup.

What’s so great about Chia seeds

Chia seeds are packed with nutrients and low in calories.

  • They’re a great source of healthy omega-3 fatty acids.
  • One ounce of chia seeds contains 4 grams of protein and 11 grams of fiber.
  • They contain carbohydrates, antioxidants, and calcium.

So, yes! This is an uber healthy chia seed pudding! Which is what we’re after… gotta eat healthy to feel happy, right?!

Ingredients for Chia Pudding

  • Chia seeds
  • Almond milk
  • honey
  • vanilla extract

An overhead photo of a large glass jar with almond milk and a splash of vanilla

How to make Chia Pudding

  • In a large glass jar whisk the almond milk, honey, and vanilla extract.
  • Add the chia seeds to the jar and mix thoroughly.
  • Cover the glass jar and place the chia pudding in the refrigerator for 6 hours or overnight.
  • When ready to eat, remove the glass jar from the fridge, portion out the pudding and then top with granola, compote, fresh fruit, and/or additional sweetener.

Two side by side photos of chia pudding in the making; the left has almond milk in a large glass jar with chia seeds floating on the surface. The right photo is of the glass jar and almond milk with the chia seeds evenly distributed in the milk.

Tip: Mixing thoroughly prevents the chia seeds from getting super clumpy. I made them once and only mixed the seeds half-heartedly; come the next morning it took a good minute or two of me mixing the pudding to get it into a nice even consistency.

The pudding still worked and tasted great. But to avoid any bumps in the process, mix the chia seeds into the liquid ingredients thoroughly, or until the seeds are evenly dispersed.

A large glass jar full of chia pudding.

If you like this Keto Chia Pudding Recipe, try these:

Two small glass jars with layers of granola and chia pudding.

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Three glass jars full of Keto chia pudding and topped with granola.
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5 from 2 votes

Chia Pudding

Chia Pudding is easy to make, healthy, and delicious! This pudding is prepped the night before so that it's ready to go come morning.
prep time 5 mins
Refrigeration Time 6 hrs
total time 6 hrs 5 mins
servings: 1 serving
calories: 308kcal
author: Salt & Baker

INGREDIENTS

  • 1 cup almond milk
  • 1/4 cup chia seeds
  • 3 teaspoons honey
  • 1/4 teaspoon vanilla extract

INSTRUCTIONS

  • In a medium sized bowl whisk the almond milk, honey, and extract.
  • Thoroughly mix in the chia seeds and stir until evenly combined. 
  • Cover and refrigerate for 6 hours or overnight. 
  • Remove from the fridge, stir. Serve with fruit, granola, compote, and additional honey if desired. 

RECIPE NOTES

When you add the chia seeds to the almond milk, make sure you stir them in well! If not, they'll clump. 
Calories: 308kcal | Carbohydrates: 36g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Sodium: 332mg | Potassium: 172mg | Fiber: 15g | Sugar: 17g | Calcium: 568mg | Iron: 3.3mg
Course: Breakfast
Cuisine: American
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