Name: Vanilla Chia Pudding Recipe
Prep time: 5 min
Total time: PT-489544H41M39S
Cuisine: American
Ingredients: ½ cup chia seeds; 2 cups plant-based milk (such as almond, oat, or soy milk); 1 Tablespoon maple syrup, honey, or sweetener of choice; ½ Tablespoon vanilla extract or vanilla bean paste; Fresh berries or other fruit; Granola; Nut butter

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Introduction

Vanilla chia pudding is a simple, nutritious treat that’s perfect for breakfast or a light dessert. This creamy, plant-based pudding is easy to customize with your favorite toppings and naturally sweetened for a delicious, guilt-free indulgence.

A clear glass jar filled with one main layer of creamy, speckled grey chia pudding topped with mixed fresh fruits and granola; the top layer features vibrant red sliced strawberries, plump dark blue blueberries, and crunchy light brown granola pieces scattered evenly. The jar sits on a white marbled surface with additional strawberries and blueberries placed around it, creating a fresh and colorful scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup chia seeds
2 cups plant-based milk
1 tablespoon maple syrup, honey, or sweetener of choice
½ tablespoon vanilla extract (or vanilla bean paste)
Toppings of choice: fresh berries, granola, nut butter, or other fruit

Instructions

Step 1: In a bowl or mason jar, stir together the chia seeds, plant-based milk, maple syrup, and vanilla extract until well combined. If using a mason jar, secure the lid and shake the mixture to fully blend.
Step 2: Let the mixture sit for 5 minutes, then stir or shake again to break up any clumps of chia seeds. Cover and refrigerate for 1-2 hours or overnight to allow it to thicken and set.
Step 3: Once the pudding is thick and creamy, give it a good stir. If it’s too liquidy, add an extra tablespoon of chia seeds, mix, and refrigerate for another 30 minutes.
Step 4: Serve the pudding topped with your favorite fresh berries, granola, nut butter, or fruits for added texture and flavor.

Tips & Variations

For a richer pudding, use coconut milk or oat milk for creamier texture.
Swap maple syrup with agave nectar or date syrup to vary sweetness.
Add a pinch of cinnamon or a splash of almond extract for extra warmth.
Mix in mashed banana or cocoa powder before setting for different flavors.

Storage

Store leftover vanilla chia pudding in a covered container in the refrigerator for up to 5-7 days. When ready to eat, give it a good stir and enjoy chilled. If the pudding thickens too much, you can loosen it with a splash of plant-based milk before serving.

How to Serve

A clear glass jar filled with three layers: the bottom layer is dark gray chia pudding with small visible chia seeds, the middle layer is mixed granola with light brown oats scattered on top of the pudding, and the top layer features fresh fruit including red halved strawberries and whole dark blue blueberries arranged on the granola; the jar is placed on a white marbled surface with scattered granola pieces, halved strawberries, and blueberries around it. A glass of orange juice is partly visible in the top left corner, and the background has softened pink and white tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of plant-based milk?

Yes, you can use dairy milk if you prefer. The pudding will still thicken well and have a creamy consistency.

How do I prevent chia seeds from clumping?

Stirring the mixture after the first 5 minutes and shaking if using a jar helps break up clumps, ensuring an even texture as it sets.