Vanilla Chia Pudding

Anne Newgent

This creamy vanilla chia pudding is a 5-minute, nutrient-packed breakfast perfect for meal prep. Customizable, naturally sweet, and always satisfying no clumps, just pure flavor.

Print Recipe Pin Recipe

Prep Time 5

Total Time 2 5

Servings: 4 servings

Course: Breakfast, Dessert, Snack

Cuisine: American, Plant-Based

Calories: 169

Ingredients Method Notes

Ingredients

Base

0.5 cup chia seeds
2 cups plant-based milk such as almond, coconut, oat, or soy

Sweetness and Flavor

1 tbsp maple syrup or any sweetener you like
0.5 tbsp vanilla extract or vanilla bean paste for richer flavor

Toppings

to taste fresh berries, banana slices, or diced mango
to taste granola, chopped nuts, or toasted coconut flakes
to taste nut butter, yogurt, or a sprinkle of cinnamon for extra flavor

Method

In a mixing bowl or mason jar, combine the chia seeds, plant-based milk, sweetener, and vanilla. Stir thoroughly with a spoon or shake well if using a jar.
Let the mixture rest for five minutes. Stir again to break up any clumps and ensure a smooth texture.
Cover and refrigerate for at least one to two hours, or preferably overnight. The pudding should thicken as it chills.
Check the consistency. If too runny, add 1 tablespoon of chia seeds, stir, and refrigerate for 30 more minutes. If too thick, stir in a splash of milk.
Once the desired texture is reached, stir once more and enjoy with your favorite toppings. Store leftovers in the fridge for up to 5–7 days.

Notes

Mix in protein powder, cocoa, or lemon zest for tasty variations. Prep in jars for grab-and-go breakfasts. If freezing, thaw overnight before serving.

Nutrition Facts (Per Serving)