Chocolate Chia Seed Pudding

5 from 1 vote

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My Chocolate Chia Seed Pudding is dessert for breakfast, but not really. It’s actually packed with 14g of fiber, has 💪 protein and healthy fats and is only 260 calories. Chia seeds are a great source of omega-3 fatty acids, high in antioxidants, and they also provide fiber, iron, and calcium. If you love pudding or that “tapioca-like” texture you will absolutely love this. The recipe makes 2 smaller portions or 1 large one.

Why You’ll Love Chocolate Chia Seed Pudding

This Chocolate Chia Seed Pudding will be your weekday 🌞 breakfast hero. Nothing comes together as quickly as a chia seed pudding does. It’s a wonderful make ahead and I love it because I really customize the flavors. The base recipe is the same, but I can do fruit one day, chocolate the next and a day just plain and simple. It’s so satisfyingly creamy and luscious and so deliciously 🍫 chocolatey.

How to Prepare Chocolate Chia Seed Pudding

🫙 Start by adding the chia seeds, maple syrup and cacao to a glass or mason jar.

🥄 Now, add the milk and whisk really well, wait 5 minutes for it to thicken and then stir again to prevent clumping.

❄️ Refrigerate until it thickens (from 4 hours to overnight) and becomes pudding-like consistency.

🍁 Once it’s firmed up, top it off with additional sweetener and then add any toppings you enjoy.

Nonna’s Tip ❄️

Chill the chia pudding for at least 4 hours, or preferably overnight, to allow the chia seeds to fully absorb the liquid and achieve a delicious pudding consistency.

Chocolate Chia Seed Pudding

Variations and Substitutions for Chocolate Chia Seed Pudding

  1. Cacao or cocoa powder both work as well or you can use a scoop of chocolate protein powder too.
  2. I used my homemade Frothy Healthy Almond Milk, but you can use any 🥛 milk you like, such as my Homemade Oat Milk, cashew or coconut.
  3. Feel free to use maple syrup, honey or agave. Any liquid sweetener will work.
  4. Top your Chocolate Chia Seed Pudding with other ingredients such as nuts, seeds, granola, shredded 🥥 coconut, or a drizzle of nut butter.

Similar Recipes

Best Served With

  • Add a little crunch to this with a fun topping: nuts, seeds, granola or toasted 🥥 coconut are all delicious options.
  • Serve this for breakfast with your favorite protein such as eggs, 🥓 bacon, turkey bacon or my Homemade Breakfast Sausage Recipe.

Common Questions

can I use a different sweetener instead of maple syrup?

Yes, you can use any sweetener you love, such as honey, agave, stevia, date syrup or even regular sugar would work as well. Just adjust the amount to taste.

what types of milk can I use in this recipe?

You can use any milk you love, such as almond milk, soy milk, oat milk, coconut milk or cashew milk.

how long does chocolate chia seed pudding last in the fridge?

You can store chia pudding in the refrigerator for up to 5 days. Keep it in an airtight container for the best freshness.

how do I prevent the chia seeds from clumping?

Stir the mixture well initially and then again after about 15 minutes. This helps distribute the chia seeds evenly and prevents clumping.

what if my chocolate chia seed pudding is too thick or too thin?

If your pudding is too thick, add a splash of milk and then stir well. If it’s too thin, add a bit more chia seeds and then let it sit for additional time to thicken.

Chocolate Chia Seed Pudding

Chocolate Chia Seed Pudding

This chocolate chia seed pudding will become your go-to breakfast option for busy weekdays. Chia seed pudding is quick to prepare and perfect for making ahead. You can easily customize the flavors to your liking.
5 from 1 vote
Course: Breakfast
Cuisine: American
Servings: 1
Author: The Modern Nonna
Prep Time: 4 minutes
Cook Time: 4 hours
Total Time: 4 hours 4 minutes


  • 3 tablespoons chia seeds
  • 1 tablespoon maple syrup
  • ½ tablespoon unsweetened cacao
  • 200 ml almond milk, or any milk of choice


  • To a bowl or mason jar, add the chia seeds, maple syrup, cacao and stir.
  • Add the milk and whisk really well, wait 15 minutes for it to thicken and whisk well again. Stirring it twice will prevent clumping.
  • Refrigerate until it thickens anywhere from 4 hours to overnight or until it reaches desired texture.
  • Once it’s done you can top it off with additional sweetener or any toppings you like.
  • You can prepare these in advance and make a larger batch, as they will last 3-4 days in the fridge. Enjoy!



Calories: 264kcal, Carbohydrates: 31g, Protein: 8g, Fat: 14g, Saturated Fat: 1g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Sodium: 283mg, Potassium: 230mg, Fiber: 14g, Sugar: 12g, Vitamin A: 19IU, Vitamin C: 1mg, Calcium: 506mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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