Chia Seed Pudding

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Chia seed pudding is a snap to make. Try serving it for brunch.

Chia Seed Pudding?! Before you cringe at the thought of having chia seeds in your pudding, consider the fact that this recipe is absolutely delicious, easy to make and happens to also be a healthy snack or dessert.

Chia is another ancient grain gaining popularity. The first record of Chia dates as far back as 3500B.C. with Aztec origins. The prevalence of Chia continued for quite some time. Later, it was grown in Mexico. Aside from being eaten whole, the chia seed was anciently used in medicine, ground into flour, mixed as an ingredient in drinks, and pressed for oil. It had a long shelf life, traveled well and was considered sacred– used as a sacrifice in religious ceremonies. In Mayan, “chia” means “strength.”

I find chia seeds to be a great thickener in soups, puddings and shakes.

This chia seed pudding is perfect for a quick breakfast or midday snack. Chia seeds and flax milk are both packed with Omega 3’s, which have been all the rage recently because of their pain-relieving, anti-inflammatory, and heart-healthy properties. Chia seeds are not only great detoxifiers, they are rich in fiber and they provide a feeling of satiety (feeling full).

You can top this chia seed pudding with your favorite nuts or fruit or a combination of the two and drizzle your favorite honey on top.

Chia Seed Pudding

Chia Pudding

Course: Dessert
Prep Time: 5 minutes
Cool: 1 hour
Servings: 2
Calories: 205kcal

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  • 1 1/2 c flax milk
  • 1/3 c chia seeds white
  • 1 1/2 tsp. cinnamon
  • 1 1/2 tbsp. Waxing Kara Honey
  • 5 pieces dried Black Mission figs, dates or other dried fruit diced
  • 1/8 tsp. orange oil can substitute 1 tsp orange rind grated


  • Mix all ingredients by hand.
  • Pour into dessert cups.
  • Garnish with orange rind, your favorite nuts, and a drizzle of honey.
  • Enjoy, and let us know what you think!


Calories: 205kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Sodium: 125mg | Potassium: 115mg | Fiber: 11g | Sugar: 10g | Vitamin C: 0.5mg | Calcium: 216mg | Iron: 2.5mg

Recipe by Joyce C Wallace, RN, Certified Health Coach. Joyce is a health advocate, avid gardener and passionate cook. She recently published a book, Navigating the Food Jungle filled with delightful recipes that are also good for you.

About the Author


Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

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