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  • Writer's pictureAmanda MacGregor

How to Make Dairy-Free Chia Pudding - Easy Recipe with a Matcha-Flavor Option!

Updated: Jun 13, 2021

Dairy Free Chia Pudding - Amanda MacGregor - Food allergy recipes


  • 3 cups unsweetened almond milk, or dairy-free milk of your choice

  • 2 - 3 tablespoons of honey

  • 2 tablespoons oil

  • 1/2 cup chia seeds

  • 1/4 teaspoon cinnamon

  • Optional: 1 teaspoon to 1 tablespoon flavorings of choice, vanilla, matcha, chocolate - amount depending on how strong you want the taste to be.

  • Mason jars, for storing


  1. Add almond milk and honey to a blender and pulse to combine.

  2. Drizzle the oil and pulse again to combine.

  3. Add chia seeds, cinnamon, and flavoring of choice and pulse again.

  4. Let the mixture sit for 5 minutes before pulsing again. Repeat this step 2 to 3 more times, until the pudding has started to thicken.

  5. Pour into jars and refrigerate to fully thicken - the oil will help the pudding become thicker and creamier when cooled.

  6. Store in the refrigerator for up to 5 days.

For serving, add any of the following:

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