Vanilla Chia Pudding Recipe made with only 4 ingredients and the perfect creamy consistency! Make it and let sit overnight, then enjoy for healthy breakfast or snack for 5 days.
Love chia? Be sure to try our chocolate chia pudding and banana chia pudding.
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This vanilla chia pudding is so easy and simple. It takes less than 5 minutes to prep and then settles overnight in the fridge.
You can make a few chia seed puddings at a time. I like to make ahead 5 servings for Monday till Friday for easy grab-and-go breakfast or snack.
In the morning, grab a jar, top with your favorite toppings like nuts, berries, fruit or coconut flakes and you are good to go. It’s genius!
I also love to meal prep this almond flour banana bread and almond flour banana muffins for a week of easy healthy breakfasts.
Ingredients for Vanilla Chia Pudding
This vanilla chia seed pudding recipe consists of a mix of 4 ingredients. It couldn’t be more simple!
- Whole chia seeds: Black chia seeds are tiny seeds yet expand up to 9 times their original size. You want to use whole and not ground seeds to avoid bitter taste and unpleasant texture.
- Milk: I use unsweetened almond milk. You can use any dairy-free milk from a carton like rice, soy, oat or cashew milk. Dairy milk works too. Adjust sweetener depending if you use unsweetened or sweetened milk. To use canned coconut milk, try this coconut milk chia pudding.
- Liquid sweetener: I prefer maple syrup because unlike thick honey it dissolves better in cold milk. But honey works as you can tell from my video.
- Vanilla: To add that vanilla flavor. I like to use pure vanilla extract.
How to Make Vanilla Chia Pudding
Here is a quick overview how to make vanilla chia pudding. You can find full recipe card down below.
Add ingredients in this particular order: Almond milk, maple syrup, vanilla and chia seeds. This order is easy to mix, no mess and quick. Any glass container works and I prefer it to plastic for taste reasons. I have to say if you like toppings, use bigger 16 oz Mason jars.
Stir well: Stir with a fork or a small whisk and let it sit for 1 minute. Chia seeds will start expanding immediately and you will see them settling at the bottom.
Stir 2 more times after 1 minute: Stirring a few times will prevent lumps. If you don’t, not all chia seeds will expand and many will lump at the bottom. Make sure to stir maple syrup on the bottom, it settles fast.
Refrigerate overnight: The next morning stir well then eat as is or add your favorite toppings! See down below for ideas.
Tips for Best Results
- Best order of ingredients: It is important to add liquids first and then chia seeds for easy mixing.
- If your chia pudding is lumpy in the morning: It means you didn’t stir well or a few times before refrigeration. It happens. Just stir it with a fork and maybe add a splash of milk.
- Too thick chia pudding: Add a little bit of milk and stir.
- Too runny chia pudding: Next time, use 4 tablespoons chia seeds with 3/4 cup milk. It could be the type of chia seeds or milk that causes this issue.
- Chia pudding didn’t thicken at all: Some brands are better than others, also age of chia seeds matters. Your chia seeds might be not as fresh and have trouble absorbing liquid. I would try a different brand next time.
What Is the Perfect Chia Seed to Liquid Ratio?
The most important part for best results is an amount of chia seeds per liquid added. Most people like chia pudding neither soupy nor so thick that it’s dry. We all want “normal” pudding.
I find the best chia pudding consistency is to use 3/4 cup milk with 3 tablespoons of chia seeds. Once you let mixed ingredients sit overnight, they form tapioca like pudding.
Variations
I like vanilla chia pudding, so all I add for flavor is pure vanilla extract. You could also add:
- Sweet spices: Like cinnamon or pumpkin pie spice. Or just make this pumpkin chia pudding.
- Berries: Blend fresh or frozen strawberries, raspberries or blueberries with your milk before combining with sweetener in a jar.
- Citrus: Add some orange, lime or lemon zest for a bright burst of citrus.
Toppings Ideas
When ready to eat, give vanilla chia pudding a stir and top with your favorite toppings. Sky is the limit!
- Fruit: I like to add fresh or frozen fruit and berries. Who am I kidding?! It’s frozen fruit 95% of time.
- Nuts: Toasted nuts are tastier although they lose a bit of their nutritional value. Raw nuts or nut butter works too!
- Coconut flakes: Again toasted are yum but I think we are getting very fancy.
- Granola: Look for a low sugar one or make healthy granola at home.
- Jam: Use your favorite.
- Greek yogurt: I always have this on hand from making Instant Pot yogurt.
How to Serve and Meal Prep
Store: Put this vanilla chia pudding together while making dinner the night before! Refrigerate overnight and breakfast is ready for the next day.
It’s also perfect for meal prep as it stays fresh in the fridge for up to 5 days. It actually doesn’t go bad after 5 days, just will not be as fresh.
You can meal prep chia pudding in individual mason jars or in one big bowl and then distribute between your favorite leak proof containers.
Serve: During cooler months, you may like to try it warmed up. Just heat on the stove or in a microwave with a splash of milk.
FAQs
According to WebMD, chia seeds are a complete plant based protein, full of soluble fiber that is both gut friendly and helps slow digestion so you feel satiated. Chia seeds contain Omega-3 fatty acids which is great for brain health.
Chia has more antioxidants than any other whole food, even blueberries and is an excellent source of essential minerals like calcium, manganese, selenium, iron and magnesium to name a few.
While the chia seeds do start absorbing liquid immediately, to get to a thick gel like consistency you need to wait at least 6 hours before consuming.
I find the best consistency is after 12 hours, which is why I recommended to let it sit overnight in your fridge.
Chia seeds do not actually have any taste, so they will absorb whatever liquid or sweetener you have added. If this is the first time trying, you may find that the texture resembles a thick smooth pudding.
More Chia Pudding Recipes
Other Pudding Recipes to Try
Vanilla Chia Pudding
Ingredients
- 3/4 cup almond milk unsweetened
- 1 tablespoon maple syrup or honey
- 1 teaspoon pure vanilla extract
- 3 tablespoons chia seeds
- Nuts, berries, fruit, coconut flakes for topping (optional)
Instructions
- 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 2 more times. This will prevent lumps.
- Then refrigerate overnight.
- When ready to eat, stir well and top with favourite toppings: nuts, berries, fruit, coconut flakes etc.
Video
Notes
- Store: Refrigerate for up to 5 days.
- Whole chia seeds: You want to use whole and not ground chia seeds to avoid bitter taste and unpleasant texture.
- Milk: Best and popular choice is plant-based milk from a carton. I do not recommend to use canned coconut milk because after a few days in the fridge pudding will taste “soapy”.
- Best order of ingredients: It is important to add liquids first and then chia seeds for easy mixing.
Can this be frozen?
Hmmm, honestly haven’t tried. I would try one jar and see – make sure to leave room for expansion.
First time trying chia anything. Wasn’t sure what to expect . Pleasantly surprised ! Tasty and interesting texture. Having lived through the time when “ Chia Pets “ were a thing, I never thought I’d be eating chia seeds😂!
Cha-Cha-Cha Chia Pet 🙂 Glad to hear you enjoyed a new way to chia 🙂
I’ve tried so many different recipes for chia seed pudding and although it seems straightforward, it hasn’t been! This recipe is a real winner and has been the only one I’ve been using since the first time I tried it . I use unsweetened vanilla macadamia milk which I find to be a bit creamier than almond milk and that way I don’t have to add in the vanilla and it works perfectly with this recipe!
So glad to hear of the chia pudding success!
Sounds delicious. Where do you purchase macadamia milk or do you make it yourself?
What’s the serving size per meal? The jar looks a little big in the photo. Is it one jar per day, for breakfast?
Serving size is one 8 oz jar as indicated in recipe card.
I have tried to make chia seed pudding many times without success. I made your recipe. Yeah, It works as it should. Thank you. I can’t wait to eat in the morning.
So glad to hear of the chia pudding success!
Can I use Splenda in place of the honey (or use half honey half Splenda)? Would like to lower the carbs and sugar.
A good hot cereal is 1/2 c Unsweetened almond milk, 2 T. Chia seeds, 2 T. Ground flax and vanilla . Microwave 1 1/2-2 min stirring in middle. Add tiny bit of sf creamer and 1/4c fruit. Can add sf maple syrup – lots of possibilities to change it up.
That sounds delish, thank you for sharing!
I have been using the lite coconut milk and it works well. Add a bit of splenda and vanillafor sweetness. My question is your nutritional info…. is that just the chia and almond milk? Or is that including the maple syrup… thought the calories were high as well as sugars…. but nothing better that chia pudding and fruit….thanks for any info you may have
Calories for all ingredients listed.
I love chia pudding. This recipe was good except I would use real dairy. Despite all the unnecessary flack that milk gets it is still a whole food with so many nutritional benefits. I like the taste with real milk a lot better.
So easy and delicious! I used oat milk and my family loved it:) It’s now a staple in my house.
So happy to hear this Shameen!