Oat Milk Chia Pudding

Chia pudding is such a healthy and filling breakfast or anytime you need a pick-me-up. You can make a large batch on Sunday and use it as your guilt-free snack throughout the week. 

I’ve found that it’s great for busy weekday mornings and traveling. These little handy snacks are perfect for holding you over in between meals.

This recipe uses refreshing oat milk and can be dressed up in so many different ways! Top it with nuts, granola, vegan yogurt, agave, cinnamon, fresh fruit, etc. 

All About Chia Seeds

Benefits – Chia seeds, which come from the Salvia hispanica plant, are full of antioxidants and omega-3 fatty acids. These tiny powerhouses are also an excellent source of fiber, magnesium, protein, calcium, B12, iron, and more! Read more about the benefits of chia seeds here!

Uses – Chia seeds swell and soften when placed in liquid, forming a gel- or pudding-like consistency. The seedy texture can then be taken a step further and smoothed out in a blender. Sprinkle them into your cereal, oatmeal, smoothies, baked desserts, and salads. Or use them as an egg replacer in your recipes

Why Oat Milk

Oat milk is a wonderful alternative to cow milk. It is wholesome, refreshing, and delicious. Although all plant-based milk is a step in a good direction, oat milk is much less taxing on the environment compared to almond milk and it’s soy-free. Depending on the brand, it is also gluten-free, GMO-free, and has added vitamins such as B12, A, and D. Some of my go-to brands are Oatly, Silk, and Planet Oat.

For more oat milk recipes, be sure to check out my Oat Milk Pancakes and Oat Milk Hot Chocolate!

You’ll Love Chia Pudding with Oat Milk Because…

• It’s incredibly easy to prepare.
• Chia seed pudding is good in the refrigerator for 7 days.
• Both chia seeds and oat milk provide plenty of nutritional benefits.
• It checks all the blocks: vegan, gluten-free, nut-free, soy-free, oil-free, and dairy-free!

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Ingredient Notes and Substitutions

• Chia Seeds – Black chia seeds are tiny, nutrient-packed seeds that can be found online or at most grocery stores in the baking aisle next to flax seeds. These are the chia seeds I like to buy. White chia seeds work too.
• Oat Milk – Unsweet oat milk or any type of plant-based milk can be used here. For example cashew, soy, almond, or even coconut milk. 
• Vanilla – Vanilla extract isn’t absolutely necessary, but it does provide lovely flavor.
• Maple Syrup – Maple syrup serves as a sweetener. This is another ingredient that’s optional, especially if you plan to add a sweet topping. Other sweetener options you can use instead are agave, brown sugar, coconut nectar, or pancake syrup.

How to Make Oat Milk Chia Pudding

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Combine the Ingredients – Pour the chia seeds into a lidded container such as a small glass jar. Then, add the oat milk, vanilla extract, and maple syrup. Stir the ingredients around with a spoon. Make sure to scrape any chia seeds along the edges.

Stir Again – Let it sit for about 5 minutes then stir it again to break up any chia seed clumps. Close the container and shake the contents around for a few seconds. 

Let it Chill – Place the container in the refrigerator for at least 2 hours. You can also leave it in the refrigerator overnight or for multiple days for meal prep.

That’s It! – Add toppings of your choice and enjoy! This recipe is easy peasy… perfect for our busy lives!

Recipe Variation Ideas

• Use any plant-based milk such as soy, cashew, almond, coconut, etc. 
• Other sweeteners such as agave or maple syrup work as well.
• Purée the chia pudding in a blender for a smoother texture. 

Toppings or Mix-In Ideas for Chia Pudding

Get creative with your flavors. Make a pb&j with peanut butter, strawberry jam, and wheat germ. Or maybe make a banana split with strawberries, bananas, chocolate chips, and banana slices. Here’s a list of just a few of the many topping options.

• Nuts 
• Seeds
• Yogurt
• Raisins
• Granola
• Cinnamon
• Nut butters
• Frozen fruit
• Fruit preserves
• Protein powder
• Chocolate chips
• Shredded coconut
• And much, much more!

Make-Ahead and Storage

This recipe is excellent for meal prep! It makes two servings so you can simply double or triple the ingredients and you’re set for the week. Store it in the refrigerator in a sealed container for up to 7 days and eat the pudding cold when you’re ready.

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.