Chocolate Chia Pudding

By Naz Deravian

Published June 18, 2025

Chocolate Chia Pudding
Nico Schinco for The New York Times, Food Stylist: Kaitlin Wayne.
Total Time
15 minutes, plus 8 hours resting
Prep Time
5 minutes
Cook Time
10 minutes, plus 8 hours resting
Rating
5(490)
Comments
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Ideal for a quick, grab-and-go breakfast or snack, chocolate chia pudding is a nutritional powerhouse that takes minimal effort to prepare. Flavored with cocoa powder and warming spices like cinnamon, cardamon and a pinch of nutmeg, this cooling pudding can be prepared with your milk of choice, no cooking required. It does need an overnight rest in the refrigerator to set: For the best texture, stir the pudding mixture together in the evening for breakfast or a snack the next day. The longer the pudding rests, the more the chia seeds will expand and absorb the liquid. Add a splash of milk to thin out to desired consistency when serving, and top with any combination of fruits, nuts and granola.

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Ingredients

Yield:6 servings
  • ¼cup cocoa powder or raw cacao powder
  • 2cups milk or milk alternative of choice, such as oat or almond 
  • ½cup black or white chia seeds 
  • ¼cup maple syrup (or sweetener of choice, to taste)
  • 1teaspoon vanilla extract
  • ½teaspoon ground cinnamon
  • ¼teaspoon ground cardamom (optional)
  • A tiny pinch of ground nutmeg (optional)
  • Any combination of toppings, such as berries, banana slices, chopped stone fruit, chopped nuts, granola or coconut flakes, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

325 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 5 grams polyunsaturated fat; 52 grams carbohydrates; 12 grams dietary fiber; 8 grams sugars; 12 grams protein; 6 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, whisk the cocoa powder to break up any clumps. Add the milk and whisk to combine. Add the chia seeds, maple syrup, vanilla extract and cinnamon, along with the cardamom and nutmeg (if using), and whisk to combine. The mixture will be loose at this point, but will firm up as it chills. (To make single-serving puddings, you can divide the chia mixture among smaller containers or glasses.)

  2. Step 2

    Cover and refrigerate overnight, or for 8 hours. Stir before serving, garnish with preferred toppings and serve. (Chia pudding will keep, covered, in the refrigerator for up to 5 days. It will thicken the longer it sits, but can be loosened with a splash of milk.)

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Ratings

5 out of 5
490 user ratings
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Comments

Mary Ann

I regularly make chia pudding. I found if you don't keep stirring or whisking it for 5 or more minutes after you add the liquid that it will clump up. Really hard to break those up. I put my mix in a jar with a screw on lid and shake and agitate it.

Cathy Thornburn

I’ve been making this for years. In order to get a consistent pudding like texture you must thoroughly whisk it after 30 minutes in the refrigerator and again 30 minutes later. If you’ve made this recipe and find that it’s lumpy and thin, this extra step will fix that problem and it will set up well. Also, for better nutrition,I use cacao powder (Terrasoul, unlike man other cocoa powders, is not high in cadmium-which is a common problem with many brands). An ever better sweetener is date syrup.

Craig

Most are comment on having to stir stir stir. I have been making this for years and if you gently heat as you blend the seeds and liquid (not a boil) just till it steams…you are set.

Cici

Delicious! I replaced the maple syrup with 1TB honey so it wasn’t as sweet. Next time I’ll use skim milk for less fat. Put it in the fridge and after a couple hours give it a good shake to evenly disperse the chia.

Jeanne Enders

Absolutely delicious as specified in the recipe. Ate it with nonfat Greek yogurt and banana slices. It tasted decadent and healthy at the same time. Highly recommend this recipe!

Lisa

@Lisa it's me again. it's a few days later and it's perfectly rich, spiced, and thick. now I wouldn't change a thing.

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