by Olena

Vanilla Chia Pudding Recipe

by Olena

chia pudding in a jar with blueberries on top

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

  1. 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.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.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.
  2. Stir well with a spoon or fork, let sit for 1 minute and stir again. This will prevent lumps.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.
  3. Then refrigerate overnight. 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.
  4. 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 Recipes

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Vanilla Chia Pudding Recipe

4.9 from 7 reviews

MY LATEST RECIPES

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.

  • Author: ifoodreal.com
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving (8 oz jar)

Ingredients

Instructions

  1. 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).
  2. Stir well with a spoon or fork, let sit for 1 minute and stir again. This will prevent lumps. Then refrigerate overnight.
  3. When ready to eat, stir well and top with favourite toppings: nuts, berries, fruit, coconut flakes etc.

Store: Refrigerate for up to 5 days.

Notes

*Maple syrup dissolves better but honey works too.

 Did you make this recipe? Please give it a star rating in the comments.

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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97 comments on “Vanilla Chia Pudding Recipe

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  1. I discovered chia puddings on your channel and always use your recipes. I also love the chocolate one!

  2. I have recently discovered chia pudding. I tried it with coconut milk and I have to agree with you about the taste. I was not a fan. I usually have almond milk on hand so I will definitely have to try this recipe. And I absolutely love the idea of making a week’s worth and having breakfast ready every morning.

  3. Worked perfectly for me, thanks!!! 1st time making chia pudding. My husband and I ate the whole thing. And we used fresh strawberries and banana cut up on top. Yummmmm.

  4. Very good! Light, fresh and tastes wonderful with blueberries, almonds and non sweetened coconut on top. Consistency was perfect. Thanks!

  5. Used a blender ball to mix. The ratio of seed to milk makes the perfect consistency.

  6. Thanks for the recipe! Made yesterday and tried today, very good and glad I made it. I used cow milk. Will likely become a staple in my diet. Thanks again!

  7. Thanks for sharing the recipe Olena.I tried Banana Chai for Breakfast. But haven’t tried Vanilla Chai Puddin. I will try this must and let you know the output.

  8. Hello. I have used chia seeds a little bit. I have a qustion. I am hoping you will answer for me. If I make a chia pudding. Can I freeze it? Thank you for the yummy sounding recipes. I am hoping to try many of them.

  9. 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!

  10. 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!

    1. 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.:)

  11. 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.

  12. 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.

  13. 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!

    1. 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?!

  14. 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?

    1. 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.:)

  15. 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!

  16. 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.

    1. 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.:)

  17. 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.

  18. 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!

  19. 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

  20. 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!

  21. 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!

    1. 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.

  22. 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.

  23. 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!

  24. 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!

  25. 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 🙂

  26. 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.

    1. 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.

  27. 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!!

  28. 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.

    1. 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.:)

  29. 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!

        1. 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.

  30. 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. 🙂

  31. 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.

    1. 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.

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

      1. 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