Quick, creamy, and guilt-free chia pudding that’s perfect for breakfast, dessert, or a snack.
Servings: 4 (¾ cup each)
Prep Time: 10 minutes
Chill Time: 4 hours (preferably overnight)
Total Time: 4 hours 10 minutes
Dietary Badges: Gluten-Free, Vegetarian, Vegan, Low-Calorie, WW-Friendly
Ingredients
- ½ cup chia seeds (black or white)
- 2 cups unsweetened almond milk (or other unsweetened plant-based milk)
- 1–2 tbsp sugar-free sweetener (monk fruit syrup, erythritol, or stevia), adjust to taste
Optional for flavor (no points added):
- ½ tsp vanilla extract
- Pinch of cinnamon or nutmeg
Optional toppings (track points separately):
- Fresh berries (blueberries, strawberries)
- Unsweetened coconut flakes
- A few chopped nuts (measure carefully)
- Sugar-free syrup drizzle
Instructions
-
Combine liquids and sweetener
In a large jar or bowl, stir together almond milk, sugar-free sweetener, and optional vanilla or spices until well combined. -
Add chia seeds
Whisk in the chia seeds thoroughly to prevent clumping. -
Re-whisk after resting
Let the mixture sit for 10–15 minutes, then whisk again to break up any clumps that have formed. -
Refrigerate until thick
Cover and refrigerate for at least 4 hours, preferably overnight, until the pudding has set and thickened to a creamy consistency. -
Serve and enjoy
Scoop into individual bowls or jars. Add optional toppings if desired, and enjoy a low-point, nutrient-dense snack or breakfast.
Why This Chia Seed Pudding Is WW-Friendly
- High in fiber: Chia seeds expand in liquid, helping you feel full longer.
- Low in calories: Unsweetened almond milk keeps points low.
- Customizable sweetness: Sugar-free sweeteners let you control flavor without adding WW points.
- Plant-based: Suitable for vegan diets.
Ingredient Details and Substitutions
- Chia seeds: Black or white work equally well; they are rich in omega-3s and fiber.
- Plant-based milk: Almond, oat, or soy milk can be used. Choose unsweetened versions for fewer points.
- Sweeteners: Monk fruit, erythritol, or stevia all work. If you prefer natural sweetness, a small amount of mashed banana or unsweetened applesauce can be used but will add points.
- Flavor add-ins: Cinnamon, nutmeg, or a few drops of vanilla extract add flavor without points.
Substitution options:
- No almond milk? Use any unsweetened plant-based milk.
- Vegan egg-free baked toppings? Sprinkle with seeds or nuts.
Equipment alternatives:
- No jar? Use a bowl and cover with plastic wrap.
- No whisk? A fork works fine to mix chia seeds thoroughly.
Serving and Pairing Suggestions
- Breakfast idea: Top with fresh berries and a few chopped nuts for a protein boost.
- Snack or dessert: Drizzle with sugar-free chocolate or caramel syrup for an indulgent feel.
- Pairing: Enjoy with hot coffee or unsweetened tea for a satisfying morning or afternoon snack.
Storage and Make-Ahead Tips
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Not recommended as chia pudding texture changes when frozen.
- Reheating: Best served chilled; no reheating needed.
- Make-ahead: Prepare the night before for an effortless breakfast or snack.
Shelf Life: Best eaten within 3–4 days for optimal texture; seeds continue to absorb liquid over time.
Nutrition Facts (per ¾ cup serving)
- Calories: ~120 kcal
- Carbs: 8 g
- Protein: 4 g
- Fat: 7 g
- Fiber: 6 g
- WW Points: ~3–4 points per serving
Dietary Highlights: Low-carb, high-fiber, plant-based, vegan-friendly
Allergens: Contains seeds (chia), check plant-based milk for nut allergens if applicable
FAQs
Q: Can I use regular milk instead of almond milk?
A: Yes, but the WW points will increase slightly depending on the milk type.
Q: My chia pudding is too thin, what should I do?
A: Let it sit longer in the fridge. If still thin, add an extra 1–2 tbsp of chia seeds and refrigerate for another hour.
Q: Can I prepare this in single servings?
A: Absolutely! Use small jars or containers for convenient grab-and-go portions.
Q: Can I add fruit before refrigerating?
A: It’s best to add fruit when serving to avoid excess water release from fruit, which can thin the pudding.
Personal Story / Notes
I created this chia pudding when I wanted a quick, low-point breakfast that would keep me full until lunch. After a few tweaks with sweeteners and spices, this version became my go-to for busy mornings. The best part? It’s endlessly customizable and keeps well for days, making it perfect for meal prep.
This recipe fits perfectly into a WW-friendly meal plan, giving you a creamy, satisfying pudding with minimal points, high fiber, and full flavor. Give it a try and share your favorite topping combinations in the comments!
