Are you looking for a quick and nutritious vegan breakfast or snack option? Look no further than this easy 2-ingredient oat milk chia pudding recipe. Full of fiber, healthy fats, and plant-based protein, this tasty pudding is nutritious and incredibly simple to make.
You Will Love This Recipe
- It's super easy. With just two simple ingredients and no cooking, you can meal prep a filling breakfast for the next several days!
- It's customizable. Customize this base recipe with your favorite toppings or mix-ins to create your perfect healthy breakfast or snack.
- It's got some serious health benefits. Combining oat milk with chia seeds means each serving of this creamy chia pudding is packed with 7 grams of fiber and 5 grams of plant-based protein. Plus, it's suitable for many as it is gluten-free, vegan, and free from the top 8 allergens.
What is Chia Pudding?
Basically, chia pudding is a creamy food made by combining chia seeds with a liquid, causing the chia seeds to create a gel. Never tried chia pudding before? You're in for a treat! Similarly to overnight oats, they are a great way to prepare an easy breakfast at night and wake up to a refreshing meal with a deliciously creamy texture the next morning. While the pudding is yummy plain, many like adding their favorite fruit and/or sweetener. Oat milk chia pudding is an excellent source of fiber and omega-3 fatty acids.
Why Oat Milk?
There are a few reasons I love using oat milk in seed puddings.
- It's super creamy. Thanks to the water-absorbing quality of oats, oat milk has a deliciously creamy quality.
- It's often lightly sweetened. Most oat milks at your local grocery store have some sweetener added. This helps to keep this chia pudding recipe as simple as possible.
- It's satiating. With two grams of fiber per serving, oat milk boasts the most fiber of all popular milk choices. This makes it an excellent choice for a satisfying and filling breakfast or a healthy snack!
Ingredients and Substitutions
- Chia seeds: Black or white chia seeds will work great for this recipe. I wouldn't recommend another seed except for ground flaxseeds if you're really in a pinch. Flax can also thicken to a gel-like consistency, though I find the flavor more assertive. Using a combination of chia and flax can help to balance the flavor!
- Oat milk: I love the texture creamy oat milk adds to this basic chia pudding, but feel free to use your favorite plant-based milk.
To start, add the chia seeds and oat milk to a 6 or 8-ounce-sized container (keeping in mind how much room you'd like to leave for mix-ins or toppings). Use a long-stem fork to stir the chia seeds into the milk until they appear interspersed evenly. Remix the pudding about 10-15 minutes after combining to prevent lumps.
From here, cover and refrigerate the chia pudding overnight or for a couple of hours at the least. After the pudding has chilled, you're ready to add any toppings you'd like, or dig straight in!
While you can stop here for a super simple chia seed pudding recipe, you can also add toppings, layers, or mix-ins like:
- fresh fruit
- peanut butter or another nut butter
- extracts, such as vanilla or almond extract (alcohol-free version for the best flavor!)
- cocoa powder
- fresh berries
- chocolate chips
- protein powder
- liquid sweeteners, such as vegan honey or maple syrup
- jams or jellies
- Matcha or Butterfly pea flower powder
Here are some of my favorite topping combos:
- peanut butter and fresh blueberries
- fresh strawberries or peaches and coconut cream
- cocoa powder, chocolate chips, and agave nectar
- banana slices and walnut pieces
Make Ahead: This chia pudding needs at least 2 hours in the fridge to thicken up. Combine the ingredients the night before you plan to eat it for a quick breakfast right when you wake up.
Storage: Store oat milk chia pudding in an airtight container for 3-4 days in the fridge or up to 3 months in the freezer. To thaw, simply place the pudding back into the fridge overnight. I'd recommend not adding toppings until after the pudding has thawed because many toppings can become mushy after being frozen.
- If you'd prefer to use a non-liquid sweetener such as brown sugar or coconut sugar, add it simultaneously with the chia and milk so the sugar has plenty of time to dissolve.
- If the texture of these seeds isn't your thing, try blending the pudding. Enjoy all the benefits and flavor without the risk of tiny little seeds stuck in your teeth!
- I prefer to stir these cups rather than shake them because it keeps the lids of my jars cleaner. What can I say? I'm a fan of easy-to-clean dishes.
- Eco tip: Made too much? Freeze leftovers in an ice cube tray and add a couple cubes to your smoothies for extra creaminess!
Absolutely! You can substitute oat milk with almond, soy, coconut, or any other plant-based milk you choose. Many oat milks have some sweetener added, though, so you may want to add some sweetener if your milk is unsweetened.
Of course! Simply adjust the quantities of oat milk and chia seeds according to your desired serving size. If you'd like to make a large batch all in one container, you can enter how many servings you'd like in the recipe card below next to the word "servings." The card will then adjust the amount of ingredients for you!
Is chia pudding suitable for a gluten-free diet?
Yes, chia seeds are naturally gluten-free, making this pudding a safe and delicious option for those following a gluten-free diet. While many popular oat milk brands are gluten-free, always ensure your brand is also gluten-free, as oats are a significant gluten-contamination risk.
2-Ingredient Oat Milk Chia Pudding
Optional topping ideas:
- 1-2 pinches cinnamon
- 1 teaspoon vanilla extract (alcohol free for best flavor)
- 1-3 teaspoons liquid sweetener (i.e. maple syrup)
- 1-2 Tablespoons nut butter
- 1-2 Tablespoons jelly or jam
- 1-2 Tablespoons roughly chopped nuts
- 1-2 Tablespoons whipped coconut cream
- 1 Tablespoon cocoa powder and/or chocolate chips
- ¼ cup fresh cut fruit or berries
- In a 6-8 ounce glass jar or other airtight container, mix the chia seeds and milk until well combined.
- Add the lid to the container and place into the refrigerator for two hours or overnight. Once, about 15 minutes after mixing, remove the chia mixture and give an additional thorough mixing to prevent lumps.
- Remove the chia pudding from the fridge, add any optional toppings as desired, and serve.
- For a heartier breakfast serving, double the recipe and store it in a 12-16 ounce container.
Are you a fan of super simple 2-ingredient recipes? Try my 2-ingredient chick-fil-a copycat sauce next!