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Vanilla Chia Pudding is basic chia pudding recipe with your favourite toppings for no fuss healthy breakfast. Vegan and gluten free. | ifoodreal.com

If you want to see your abs and get lean => vanilla chia pudding for breakfast is your friend! No fuss vegan, vegetarian and gluten free meal that takes 2 minutes to prep the night before. You can make a few at a time as chia pudding stays fresh in the fridge for up to 5 days. Then in the morning grab a jar and top with your favourite toppings like nuts, berries, fruit or coconut flakes.

I love chia so much, I add it everywhere. It’s pretty tasteless and is perfect for sneaking in more protein and fiber into the kid’s diet. I add it to their smoothies and sprinkle on oatmeal. I also add chia seeds to green smoothiespancakesfruit saladmuffins and even pretzels. Alex fills up small containers with chia for an energy boost on his run.

Vanilla Chia Pudding is basic chia pudding recipe with your favourite toppings for no fuss healthy breakfast. Vegan and gluten free. | ifoodreal.com

I like to make my vanilla chia pudding in Mason jars for easy breakfast on-the-go (for Alex) and no fuss cleanup. I usually top my chia pudding with frozen blueberries on which we stock up from local farms in summer. Full of antioxidants blueberries are also low in calories. My favourite nuts are pecans which I add depending on the mood.

Never ever skip breakfast if you want to maintain healthy weight and see weight loss progress. I make breakfast my biggest meal of the day. That’s why this chia pudding recipe works perfectly => 30 g of carbs, almost 20 g of fiber and 12.8 g of protein. I try to consume majority of carbs in first half of the day when I still need energy. In the evening I stick to lean proteins, greens and a bit of fruit as I know I will be going to bed shortly and all unused energy will store as fat. Yikes.

Vanilla Chia Pudding is basic chia pudding recipe with your favourite toppings for no fuss healthy breakfast. Vegan and gluten free. | ifoodreal.com

This vanilla chia pudding is very basic and can be altered in so many ways. You can definitely taste vanilla with a hint of maple. Feel free to use honey or agave nectar instead. Also adjust the amount of sweetener to your taste. What’s important in this recipe is chia seeds : liquid ratio. I like my chia pudding neither soupy, nor dry. Just like a real pudding. You can also use any milk: rice, soy, hemp, coconut, cow’s (more calories) etc.

If you like chia pudding, I have 4 other recipes on the blog: Raw Raspberries & Cream, Coconut Mango, Banana Chocolate and Papaya Chia Seed Pudding Recipe.

Vanilla Chia Pudding

Vanilla Chia Pudding

Ingredients

  • 3/4 cup almond milk, unsweetened (vanilla)
  • 2 - 3 tsp maple syrup or honey
  • 1 tsp pure vanilla extract
  • 3 - 4 tbsp chia seeds*
  • Nuts, berries, fruit, coconut flakes for topping (optional)

Directions

  1. Add all ingredients to a Mason jar or any container with a tight lid (I prefer glass), give a good shake or stir and refrigerate for at least 6 hours or overnight. When ready to eat, stir and top with favourite toppings: nuts, berries, fruit, coconut flakes etc. Adjust the thickness of a pudding with extra milk if desired. Also the amount of sweetener is up to a personal taste.
  2. Storage Instructions: Refrigerate for up to 5 days.

Notes

* For a thick consistency pudding use 4 tbsp chia seeds, for soup like consistency (pictured) use only 3 tbsp (my favourite).

http://ifoodreal.com/vanilla-chia-pudding/

Nutritional Info

Servings Per Recipe: 1

Amount Per Serving:
Calories: 308.5
Total Fat: 13.9 g
Cholesterol: 0.0 mg
Sodium: 136.8 mg
Total Carbs: 30.1 g
Sugars: 8.4 g
Dietary Fiber: 20.8 g
Protein: 12.8 g
WW Points+: 6

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90 Comments

    • Shirley

      Made coco chia pudding following your vanilla idea. 3 tablespoons and 1 cup almond milk sweetened to taste. Great treat.

      Reply
      • Shirley

        Used 3 tablespoons chia seeds. Mixed in about 2 tablespoons coco powder 1 cup almond milk. Made this morning. Checked this evening. Added two more tablespoons milk as not all seeds soft enough. Taste great

        Reply
  1. Jenn

    This looks really good an refreshing! I’m behind the times and have yet to try chia seeds, but that ends today!

    Reply
    • Olena

      You should end no chia life today. It’s super awesome and everyone is doing it.:) Costco sells big bags dirt cheap.

      Reply
  2. Gaby

    I learnt about chia seeds thanks to your blog. They are a bit expensive but you really gave me the envy to try them

    Reply
  3. Helen @ Scrummy Lane

    I’ve heard of chia, of course, and that it’s very healthy, but today I’ve seen a couple of chia seed puddings on blogs and realised just how easy it is! Brilliant brekky food, as you say! I will definitely have to look into this.

    Reply
    • Olena

      It is really brilliant, Helen! I can’t imagine anything easier than chia pudding and overnight oats. People just don’t realize how easy and tasty it is!!! Well, we start to realize now… I really do not like to cook for breakfast so I end up eating the same PB toast every morning. Tired of it, so this is a great alternative.

      Reply
  4. Amy

    I still haven’t tried chia seeds… I’m so behind the times! But you make them look so tasty in your breakfast pudding. (And pudding for breakfast? I’d practically feel like I was eating dessert — yum!) The mason jars must look really cute too; they always make anything seem more sophisticated. 🙂

    Reply
        • Olena

          You are welcome.:) Did you have to adjust the thickness with more milk? Last time I made it and somehow it was thicker but I guess it’s a personal preference. Strawberries in chia pudding and overnight oats are amazing.

          Reply
  5. Aggie

    I have chia seeds in my oats every morning! I have never made chow pudding but it’s been on my list to try. I think I’ve been avoiding it because of texture, but if I add fruit & nuts that should help :)!This looks great!

    Reply
  6. Nichole

    Threw some of this together last night and took it to work for breakfast. It kept me more than satisfied until my late lunch! It was a tad bit sweet, but that’s easily fixed (which I did for tomorrow’s batch!). Thank you for sharing. I love when I can start my day with a virtuous and tasty breakfast like this.

    Reply
    • Olena

      You are welcome!I wonder how much maple syrup was too sweet for you. Just curious. For me 3 tsp is too sweet but 2 is perfect. Tried adding 1 tsp and nah, not good enough.:)

      Reply
  7. Denise

    Was going through my bookmarked GF recipes looking for a Citrus Vinaigrette for a Quinoa Salad tomorrow. Didn’t find it, but did find this & it’s now chilling in the Fridge. I love Chia Puddings, but never thought of one for Breakfast. Can’t wait to try it in the Morning!!

    Reply
  8. denisek

    Could this be made into a warm pudding? I tried it cold and I think I’d prefer it if it were warm, but not sure how chia does heated. This was my first time using chia.

    Reply
    • Olena

      You can definitely warm up chia pudding in a microwave in the morning. Steer in between and just keep an eye on it. Or in a pot on low heat with a bit more milk. I cook with chia all the time.

      Reply
  9. Kati

    I am curious if I did something wrong… I made this recipe, shook up the mason jar with all the ingredients and refridgerated it over night and when I took it out of the fridge this mroning, the milk substance was all liquid on the top and the chia seeds were all in one big chunk stuck to the bottom of the jar…did I do something wrong? I was able to scrape it out of the bottom of the jar and stir it, but still big chunks (and is too much texture for me). It is delish otherwise!

    Could you add chocolate protein powder to make it chocolate?

    Reply
    • Olena

      It needs a good shake. Yeah, that could happen where chia seeds “gulp” an air and form a ball. If it happens again stir it well, really well, better using a fork. Next time whisk the ingredients before refrigerating, don’t shake. Yes, you can add protein powder with some extra milk in the morning. Don’t do that in the evening because whey expands too.

      Reply
    • sarah allets

      when I use the seeds I add hot water, mix it and then milk, yogurts etc. This way you don’t have to wait 6h. just don’t add too much water.

      Reply
  10. Cassie

    this is really good! I tried it for the first time this morning and I made another serving for tomorrow too! Is there a recipe that incorporate lemon? I love lemon 🙂

    Reply
  11. Tatiana

    I tried this today for breakfast and was blown away at how amazingly delicious it was. I figured it looked good but wouldn’t taste as good, but it is amazing! I used nonfat milk and raw sugar (that’s what I had in my house) in place of almond milk and honey. I put fresh sliced strawberries on top. It’s like super tapioca pudding!!! Craving it, going to make more for tomorrow, I’m glad I bought a whole bag of chia seeds!

    Reply
    • Olena

      You will need that whole bag of chia seeds I guess.:) Glad you liked it. I’m working on more chia pudding recipes.

      Reply
  12. Seska

    It’s in the fridge for tomorrow morning! I used almond milk, honey, and 4 tbsp of seeds. My only substitution was a dollop of sugar free chocolate syrup instead of vanilla! Can’t wait to try it!

    Reply
  13. Connie

    Olena, I was wondering what time of year are papaya ripe? I have never had one, but love chia.

    Reply
    • Olena

      Haha, Connie, whenever you see them at your supermarket at a reasonable price LOL. Usually in winter. I make sure I get the ones from Mexico as I have heard the ones from Hawaii are mostly GMO.

      Reply
  14. Jennifer

    I just tried out his recipe today, and it was fantastic. Thank you for sharing! I love to stock up on blueberries from farmers markets during the summer, as well. I still have two big bags in the freezer!

    Reply
  15. Lisa

    Why does this have 13.9 grams of fat? Are you counting the nuts and toppings that might go into it?

    Reply
  16. Tanalee

    This has become my breakfast staple! After trial and error, 1c milk with 3Tbs of seeds is my favorite. I like the idea of heating up since it’s 17 degrees outside right now. :/ Can’t wait to try that in the morning! Thanks for a great recipe!

    Reply
  17. Michelle

    I don’t have a mason jar atm, can I store it in any other container, cup, anything else?

    Reply
  18. TSE

    I made it and it tasted amazing!! I put some nice cream (banana ice cream) on top and I loved it so much!! Thank you for the amazing recipe

    Reply
  19. Cat

    I love chia seeds but every time ive tried chia pudding, the chia falls to the bottom and it is liquidy on top but like hard at the bottom! help please!

    Reply
    • Olena

      Sometimes it happens and sometimes it doesn’t. I know what you are talking about. Honestly, I don’t know why. I just whisk it really well in the morning and then it is pretty consistent.

      Reply
  20. Rae

    I messed up and did Tbs instead of tsp of the honey. Will that mess up the recipe?
    Thank you!

    Reply
  21. Sam

    Wow this recipe sounds amazing and I can’t wait to try it! I was just wondering what the calorie breakdown was for the total you have because I found my total to be much lower. Thank you and I can’t wait to try the recipe!

    Reply
  22. Sherwood

    I made this yesterday, the first time I’ve ever made or had chia pudding! The only other time I’ve even used the seeds was in a fruit cobbler. Couldn’t find unsweetened vanilla non-milk of any variety (I’ll have to check other stores next time), so I ended up using vanilla soy milk with only 6g of sugar per serving. And then I proceeded to accidentally put too much milk in for the pudding (didn’t even realize the mistake until my second batch). I used 1 3/4 c. instead of just 3/4, ’cause that was the first 3/4 marking I saw on my graduated cup… lol That turned into a very tapioca-like mixture, which I was expecting and hoping for. I have my second attempt in the fridge now, with the proper amount of milk, and I’ll see how that turned out tonight after work. 🙂 Also, I used Tahitian vanilla, as that’s what was in the cupboard. Tasty in spite of my mistake! I look forward to trying more chia puddings now.

    Reply
  23. Olena

    Im sooo happy I found your recipe today. Ive had chai seeds for a month already and didnt attempt to do anything with it yet. What a shame huh?!)) well, today I must try! By the way, I’m ukrainian but living in Florida now.

    Reply
    • Olena

      I thought someone was playing a joke on me with my name.:) Pudding is the best use for chia seeds.:) Let me know how you like it. Florida ?! I wouldn’t mind right now.:)

      Reply
  24. Jennifer S.

    How long will this last in the fridge? Could I make a few days worth of mason jars? Or should I make a fresh batch every night? Thanks!

    Reply
  25. Cindy

    I read that you’re not supposed to eat more than 15g of Chia seeds per day. If tbsp equals around 10g, it’s already over the daily limit. Any thoughts on that?

    Reply
    • Olena

      Hi Cindy. I have never heard of that. Did it say what would happen? What are the side effects? Considering no one I know eats chia every day I do not think that should be of a concern. Everything in moderation.:)

      Reply
  26. Tsveti

    Hi there! I see in most recepies is measured in cups, here you say 3/4 cup but how much is a cup you use in ml or oz whatever? I don’t want to mess up my first attempt at your amazing recipe!

    Reply
    • Olena

      Hi Tsveti. In America we use measuring cups and that is what cups I lost in my recipes. So, 1 cup=8 oz, 3/4 cup=6 oz etc. I remember in Ukraine we just used whatever mugs and glasses lol. You must be in Europe?!

      Reply
  27. Christina

    I love chia pudding. After spending big bucks on “chia pods” (already made) I decided to give this a try. But mine didn’t turn out perfectly- my chia bunched together, my milk is still milk (I guess because chia wasn’t incorporated) and my honey just stayed at the bottom even after shaking and stirring like a mad woman. I made 7 small mason jars, any suggestions on how to make this pudding rather than almond milk with chia chunks?

    Reply
    • Olena

      Hi Christina. For some unknown reason sometimes this happens. I could soak it the same way and it would come out differently sometimes. It has to do with gulps of air that come with a big chunk of chia. Anyways, what I found works best is whisk everything with a whisk, before soaking or after. Sometimes, it would help after soaking for 10 minutes whisk again and then put in the fridge. Also try adding chia as you are whisking, like cornstarch.

      Reply
      • Lottie

        This used to happen all the time for me, but then I started to put in a small amount of milk to start with, thoroughly mix (whisking with a fork) and then add the rest of the milk and mix. It does then need another mixing before eating to thoroughly distribute all the milk, but even without the final mixing, no more chia chunks!

        Reply
  28. Erica

    Thanks for the recipe. I made it last night and had for breakfast today. I really enjoyed it. I added fresh strawberries and blueberries. Only thing I did different was whisked the pudding after the 1st 30 minutes and put back into the refrigerator. Will definitely make again.

    Reply
    • Olena

      Hi Erica. Sounds delish. I wish organic berries were more affordable right now. Still have to wait. That is a good tip. I have done that before and it definitely helps with smoother consistency of the pudding. For the life of me, I can’t figure out why sometimes the same chia pudding comes out lumpy and sometimes smooth…I just whisk before enjoying.

      Reply
  29. Laura

    I would love to try the recipe but I am afraid my diverticulitis would kick in. Since you cannot chew the seeds like nuts and they have to be swallowed whole. I can eat a few nuts if I chew them up good but chia seeds are different.

    Reply
  30. Cyd Vishus

    My lil cousin made this and posted it on snap chat. I LOOOVE chia pudding so I had her send me this link and I got up and made it after I saw it had all the ingredients already. It’s 1 am and I just got up and made it lol I can’t wait until I wake up for breakfast.

    Reply
  31. Jennifer

    Most nights I make overnight oatmeal using chia seeds. Tonight I also made the vanilla chai pudding! I’m looking forward to tomorrow morning 🙂 I’d love to find a filling and delicious snack I can put in my classroom refrigerator. School starts soon!

    Reply
    • Olena

      Ah, you are a teacher…School…I still don’t miss it aka packing lunches. I am still loving time with my boys and sleeping in. A whole month to go though haha. I hope you like your pudding.:)

      Reply
  32. Susan

    Wow! I really didn’t expect to like this as much as I did … I thought it would be tolerable and I would eat it because it’s good for me, but that was it. Wrong! Loved it, loved it, loved it! I picked up sweetened vanilla almond milk by mistake so I didn’t add the maple syrup, and because I’m not a huge fan of too-strong vanilla, I also left out the vanilla extract. It was literally just the chia seeds and vanilla almond milk and fresh blueberries thrown on top right before I ate it. Can’t wait to try it with unsweetened milk to see what the maple syrup adds to the flavor, but this was super simple and delicious! I’m heading to Costco to buy the big bag of chia seeds!

    Reply
    • Olena

      Yay! That bag is the best deal. And this pudding is 100 times better than any Kozyshack. So happy to see you on a chia pudding bandwagon.

      Reply

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