by Olena

Vanilla Chia Pudding (Video)

by Olena

5 from 20 reviews

chia pudding

Chia Pudding Recipe

This chia pudding recipe is so easy and simple! It takes 2 minutes to prep and then “cooks” itself overnight in the fridge. You can make a few at a time. I like to make 5 for Monday till Friday.

Then in the morning grab a jar, top with your favorite toppings like nuts, berries, fruit or coconut flakes. And you are good to go! Literally out of the door with your chia seed pudding in hand.

It’s genius!

What Is Chia Pudding?

Chia pudding is a mix of chia seeds with liquid, usually any kind of milk. Chia seeds are tiny black seeds that expand up to 9 times their original size. Once you let mixed ingredients sit overnight, they form “pudding”. Overnight chia pudding has similar consistency to rice pudding, hence the name.

chia pudding recipe

Is Chia Seed Pudding Healthy?

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. It is also low sugar and low calorie.

How Long Does It Last?

Healthy chia seed pudding stays fresh in the fridge for up to 5 days. It will not go bad after 5 days, just will not be as fresh.

Chia Pudding Ratio:

The most important part for best chia pudding is the ratio of chia seeds : liquid. Most people like chia pudding neither soupy nor so thick that it’s dry. We all want “normal” pudding. I find the best ratio is 3/4 cup milk : 3 tbsp chia seeds.

It does matter what kind of milk to use. Most popular is almond milk, sweetened or unsweetened. You can use any other plant-based milk from a carton like rice, coconut, soy, hemp etc. You can also use sweetened milk, just add less sweetener. As long as milk has watery consistency.

chia pudding ratio

How to Make Vanilla Chia Pudding

  1. In any glass container, add milk, maple syrup, vanilla and chia seeds in this particular order. Do not change it up or else… Kidding but don’t. how to make chia pudding
  2. Stir well with a spoon or fork, let sit for 1 minute and stir again. This will prevent lumps. Then refrigerate overnight. overnight chia pudding
  3. When ready to eat stir and top with favorite toppings: nuts, berries, fruit, coconut flakes etc. I have to say if you like toppings, use bigger Mason jars.

Tips for Best Overnight Chia Pudding:

  • It is important to add liquids first and then chia seeds for easy mixing.
  • Both maple syrup and honey work. I prefer maple syrup because unlike thick honey it dissolves better in cold milk. But honey works too as you can tell from my video (Costco run was overdue).
  • Another good whisk after 1 minute of soaking chia seeds prevents lumps. I personally do not like to dirty a blender for a chia pudding recipe.
  • If your vanilla chia pudding is lumpy in the morning, stir well with a fork. It happens.
  • If pudding is too thick in the morning, add a little bit of milk and stir. Common sense.:)
  • Make warm chia pudding by heating it up in a microwave or on a stove with a splash of milk.
  • I 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.

chia seed pudding

Toppings Ideas:

Sky is the limit. I like to add fresh or frozen fruit and berries. Who am I kidding?! It’s frozen fruit 95% of time because money. Nuts. Toasted are even better although they lose a bit of their nutritional value. And coconut flakes. Again toasted are yum but I think we are getting very fancy. Working mom here…

More Chia Pudding Recipes

Watch Olena Make Chia Pudding:

And don’t forget to subscribe to my YouTube Channel for weekly cooking videos!

Print

Vanilla Chia Pudding

5 from 20 reviews

Make easy perfect consistency chia pudding with One Pro Tip every time! Easy healthy breakfast or snack. Use any toppings or make a part of a meal prep.

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving (8 oz jar) 1x
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: North American
Scale

Ingredients

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

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.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

123 comments on “Vanilla Chia Pudding (Video)

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  1. 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!

  2. 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!

  3. 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 🙂

  4. 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.

  5. 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!!

  6. 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.:)

  7. 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.

  8. 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. 🙂

  9. 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

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