by Olena

Vanilla Chia Pudding (Video)

by Olena

5 from 23 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 23 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.

128 comments on “Vanilla Chia Pudding (Video)

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  1. 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.:)

  2. 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.

  3. 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.

  4. 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?!

  5. 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.:)

  6. 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!

  7. 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.:)

  8. 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.

  9. 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!

  10. 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

  11. 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!

  12. 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.

  13. 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.

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