The best Vanilla Chia Pudding is made with 4 simple ingredients and pairs great with fresh fruit and granola! It’s thick, creamy and makes a perfect healthy breakfast, snack, or dessert!
This chia seed pudding has been my little obsession lately. I love it for breakfast, snack, or a light lunch!
When paired with an assortment of fruits, it’s light, refreshing and surprisingly filling. And for even more texture and flavor, add a little granola to the mix!
Chia pudding is extremely easy to make, using just chia seeds, plant milk, a little sweetener and vanilla. Add them all together, place in your trusty fridge, and within 4 hours or so you’ll have yourself a perfect ‘superfood’ pudding.
And if you make your own plant milk, you’ll have a superfood raw pudding!
There is much to love about this quick and easy treat. If you haven’t tried chia pudding yet, I suggest you do so asap!
Ingredients You’ll Need
In this healthy recipe, chia seeds are mixed with non-dairy milk, vanilla and sweetener, creating a simple and tasty raw, vegan dessert or snack.
Here is everything you will need (measurement are in the recipe card below):
- Chia seeds
- Unsweetened plant milk – almond, coconut, oat, soy or your favorite non-dairy milk
- Vanilla – use vanilla extract, vanilla bean or ground vanilla
- Pure maple syrup – can sub with coconut sugar or be optional
How To Make Chia Pudding
Making vanilla chia seed pudding is super easy. it just takes a few stirs and a couple of hours to set. Here’s a look at what you can expect. The full printable recipe is at the bottom of this post.
- Combine. Place chia seeds, almond milk, vanilla and sweetener in a container or bowl and mix well.
- Stir twice. Place covered in the refrigerator and give a good mix after 5 and 10 minutes. Mixing just once or twice will do. Mixing is important since the seeds will fall to the bottom of the container, if not shaken or stirred every now and then it won’t thicken and set properly.
- Before & after. Above you’ll see the difference of before and after. The jar on the left has just been mixed together and the jar on the right is what it will thicken up to look like after six hours or so.
- Keep refrigerated.
How To Store + Meal Prep
- Refrigerator: Leftovers can be kept in the refrigerator for 5 – 6 days.
- Freezer: Chia seed pudding is freezer friendly and can be stored in the freezer for up to 2 – 3 months. To freeze, place in freezer safe containers, leaving 3/4 inch head room for expansion. Let thaw in the refrigerator. Give a good stir before serving.
- Meal prep: Chia seed pudding is perfect for a healthy grab-n-go treat.. To pack, spoon pudding into to-go containers with fruit or as is. If adding granola, it’s best to keep it separate until ready to eat.
How To Serve Chia Seed Pudding
My favorite way to enjoy chia seed pudding is with a mix of seasonal fruits and granola.
- Fruit: Some of my favorites are mandarins, oranges, kiwi, raspberries, blueberries, blackberries, grapes, strawberries, pineapple, mango, banana, apples, peaches, granola, nuts, seeds, etc.
- Granola: Serve with a small handful of Healthy Granola, Seeds and Goji Berry Granola or Ginger-Orange Granola.
More Pudding Inspiration
If you try this easy chia seed recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
CHIA SEED PUDDING
This vanilla chia seed pudding is the beast and so easy to make with just 4 ingredients! Pair with mixed seasonal fruits for a healthy, wfpb breakfast, snack, dessert or a light lunch!
- Prep Time: 4 hours
- Total Time: 4 hours
- Yield: Serves 4 1x
- Category: Snack, Dessert
- Method: mix
- Cuisine: American
- Diet: Vegan
- 2 cups unsweetened almond milk (use your favorite)
- 1/2 cup chia seeds
- 2 teaspoons vanilla extract, 1/2 teaspoon vanilla bean powder or seeds of 1 vanilla bean
- 1 – 2 tablespoons pure maple syrup or coconut, turbinado or organic pure cane sugar, optional
Combine: Place ingredients in container or bowl and mix well.
Mix twice: Mix the chia mixture after 5 minutes, then again after 5 minutes, mixing well each time. Mixing the chia seeds is important so they don’t fall to the bottom of the container. If not shaken or stirred every now and then, the pudding will not set properly and the seeds will sink to the bottom.
Chill: Keep covered in the refrigerator until set. Will be ready in 3 – 4 hours.
Makes about 2 1/4 cups
Serve: Spoon into individual bowls or containers, and serve with fresh fruit, granola or whatever your heart desires that sounds good!
Store: Keep stored in the refrigerator for up to 5 – 6 days. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw in the refrigerator.
I usually eat about 1/3 with a bunch of fruit. Use mandarins oranges, kiwi, raspberries, blueberries, blackberries, grapes, strawberries, pineapple, mango, banana, apples, peaches, granola, nuts, seeds, etc. Mix and match your favorite fruits, nuts & seeds!
I use mason jars to prepare the pudding. This way you can shake the jar to mix instead of mixing with a utensil. Mason jars are also great for traveling.
I don’t add sugar to my chia pudding but the option is there if you prefer a little sweetness.
Add a sprinkle of cinnamon, cardamom or other dessert type spices for a change of pace.
Nutritional values are estimates only. See our full nutrition disclosure here.
Updated: Vanilla Chia Seed Pudding was originally published in February 2015. It has been retested and updated with new photos and helpful tips in June 2020.