This vanilla chia pudding recipe is very basic, and can be altered in so many ways. It takes 2 minutes to prep the night before. You can make a few at a time (I like to do 5 for Monday – Friday) as chia pudding stays fresh in the fridge for up to 5 days. Then in the morning, grab a jar (I love little Mason jars) and top with your favourite toppings like nuts, berries, fruit or coconut flakes.
What’s In Chia Pudding
- Chia seeds: Tiny black seeds that expand up to 9 times their original size. Chia seeds are high in healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. Chia contains more antioxidants than any other whole food, even blueberries.
- Milk: I like to use unsweetened almond milk for chia pudding. You can use any other plant-based milk from a carton like rice, coconut, soy, hemp etc. You can also use sweetened plant-based milk, just add less sweetener.
- Sweetener: Both maple syrup and honey work, however I prefer maple syrup because unlike thick honey it mixes better with cold milk. Honey works as well as you can tell from my video, that’s what I had on hand (Costco run was overdue).:)
- Flavour: Just pure vanilla extract that costs an arm and a leg right now, but you need just a drop.
Tips for Best Chia Pudding
- I figured out the perfect ratio of chia seeds:liquid as I like my chia pudding neither soupy, nor so thick that it’s dry. I like “normal” pudding.
- I personally do not like to dirty a blender for a chia pudding recipe. Another good whisk after 1 minute of soaking chia seeds ensures no lumps in the morning.
- I also do not like the taste of canned coconut milk after a few days in the fridge. It tastes “soapy”. Therefore, carton plant-based milk is the best IMHO.
How to Make Vanilla Chia Pudding Recipe
- In small Mason jars (as pictured), add milk, maple syrup, vanilla and chia seeds in this particular order. DO NOT change it up or else… Kidding but don’t.
- Stir well with a spoon or fork, let sit for 1 minute and stir again. This will prevent lumps.
- Then refrigerate overnight.
- When ready to eat, stir well and top with favourite toppings: nuts, berries, fruit, coconut flakes etc. I have to say if you like toppings, use bigger Mason jars.
Chia Pudding Toppings Ideas
- Nuts (toasted are even better although they lose a bit of nutritional value)
- Fresh or frozen fruit and berries
- Coconut flakes (toasted are yum)
More Chia Pudding RecipesPrint
Vanilla Chia Pudding Recipe
Vanilla Chia Pudding Recipe with almond milk, chia seeds, maple syrup and vanilla extract for easy healthy breakfast or snack. Use any toppings or make a part of a meal prep.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 serving (8 oz jar)
- In any glass container with a tight seal lid, add ingredients in the following order: milk, maple syrup, vanilla and chia seeds. If you would like to add toppings in the morning, use bigger jars, otherwise use smaller jars (pictured).
- Stir well with a spoon or fork, let sit for 1 minute and stir again. This will prevent lumps. Then refrigerate overnight.
- When ready to eat, stir well and top with favourite toppings: nuts, berries, fruit, coconut flakes etc.
Store: Refrigerate for up to 5 days.
*Maple syrup dissolves better but honey works too.
Did you make this recipe? Please give it a star rating in the comments.