Chia Pudding with vanilla is so easy to make and requires just 4 ingredients! Pair with mixed seasonal fruits for a healthy, wfpb breakfast, snack, dessert or a light lunch!
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.