This Oat Milk Chia Pudding is creamy, lightly sweet, and naturally dairy-free. Made with oat milk and chia seeds, it has a thick yet creamy texture that works as the perfect base for all your favorite toppings and mix-ins. Enjoy it for breakfast, snack, or dessert!

Oat milk creates a naturally creamy base with a subtle sweetness, while a small amount of dairy-free yogurt adds a thick, velvety texture.
This combination helps the chia pudding thicken evenly, creating a creamy texture while preventing a watery or overly gelatinous consistency.
This recipe has been updated with improved instructions, helpful tips, and minor ingredient adjustments.
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Ingredients
This oat milk chia pudding is made with just a handful of simple ingredients and comes together in minutes.

Chia Seeds: Chia seeds are the base of this recipe. When soaked, they become gel-like in consistency.
Oat Milk: Oat milk creates a naturally creamy base. I recommend using unsweetened.
Plant-Based Yogurt: While completely optional, a small amount of dairy-free yogurt helps give the pudding a more velvety texture. Any vegan yogurt will work, but plain, unsweetened is best.
See recipe card for quantities.
How to Make This Recipe
Whisk together a few simple ingredients, pop it in the fridge, and let the chia pudding set overnight for the best, easy, meal-prepped breakfast!
The full written recipe can be found in the recipe card below.

Step 1: Add the chia seeds, plant-based yogurt, maple syrup, cinnamon and salt to a jar or shallow bowl.

Step 2: Whisk or stir very well until the cinnamon is fully dissolved and no clumps remain.

Step 3: Pour in the oat milk and whisk to combine.

Step 4: Let the mixture sit for 5 minutes, then stir once more.

Step 5: Cover and refrigerate for at least 6 hours, but preferably overnight, until thick and pudding-like.
Stir the pudding before serving then top with desired toppings!
Substitutions & Variations
Customize this chia pudding however you like!
Swap in different plant milks, add protein powder, mix in nut butters, or add in your favorite fruit. The base is super versatile and forgiving.
Milk: I used oat milk for an extra creamy pudding but you can substitute with almond, soy, coconut, or cashew milk!
Sweetener: Maple syrup is my go-to, but you can use agave syrup instead.
Yogurt: Plant-based yogurt adds additional creaminess. Use cashew, almond, coconut, or soy yogurt or skip it entirely.
If you prefer an extra thick pudding increase the chia seeds by 1-2 tablespoons.
Toppings & Add-Ins
Chia pudding is delicious on its own, but it's even better with toppings!
- Fresh fruit: Strawberries, raspberries, blueberries, or banana slices are great toppings.
- Cooked fruit: Caramelized bananas, stewed berries, apples or pears make a warm topping that's great for colder months.
- Nut butter: Drizzle peanut, almond, or cashew butter.
- Add a crunch: Blueberry granola or chopped nuts add a nice crunch.
- For a chocolate version, try my Chocolate Coconut Milk Chia Pudding, or if you want a banana version, try my Banana Chia Pudding!

Tips & Tricks
Wait 5 to 10 minutes after mixing, then stir again before refrigerating to prevent chia seeds from clumping or settling at the bottom.
Whisk all ingredients except the oat milk first, then slowly add the milk to prevent clumps and create a smooth base.
If you don't love the seed texture, blend the pudding for a smoother, more traditional pudding consistency.
Cover and refrigerate for at least 6 hours, or overnight, until fully thickened.
If too thick, stir in a splash of oat milk. If too thin, add a little more chia and let it sit for another hour.
Creamier oat milk, like barista-style, gives a richer, smoother base.
Storage
Chia pudding is perfect for meal prep since it keeps well in the fridge.
Store it in an airtight container or jar for up to 5 days.
This recipe makes two large servings or four smaller snack-sized portions.
Frequently Asked Questions
Yes! Almond, soy, cashew, or coconut milk can all be used.
Clumps usually happen when chia seeds aren't fully whisked with the milk. Whisk well at the start, and stir again after 5-10 minutes to prevent clumping.
Watery chia pudding usually means the chia seeds haven't had enough time to absorb the liquid, let it sit longer in the fridge. Or sprinkle in more chia seeds and allow to soak for an additional 1-2 hours.
More Chia Pudding Recipes
Looking for other recipes like this? Try these:
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Recipe

Oat Milk Chia Pudding
Ingredients
- ¼ cup Chia Seeds
- ¼ cup Plant-Based Yogurt optional
- 1 tablespoon Maple Syrup or to taste
- ½ teaspoon Cinnamon or vanilla extract
- Pinch of Salt
- 1 cup Oat Milk unsweetened
Instructions
- Add the chia seeds, plant-based yogurt, maple syrup, cinnamon and salt to a jar or shallow bowl.
- Whisk or stir very well until the cinnamon is fully dissolved and no clumps remain.
- Pour in the oat milk and whisk to combine.
- Let the mixture sit for 5 minutes, then stir once more. This helps prevent the chia seeds from sinking to the bottom and prevents clumping.
- Cover and refrigerate for at least 6 hours, but preferably overnight, until thick and pudding-like.
- Stir the pudding before serving then top with desired toppings!
Notes
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