Delicious Vanilla Chia Pudding that is rich, creamy, and so easy to make. This gluten and dairy free pudding is perfect for a quick breakfast, snack, or treat. Try topping it with your favorite fruit, granola, and nut butter!
I’m not really a sweets for breakfast kind of girl (team savory all the way), but if there is one sweet-ish recipe that I can pretty much always eat for breakfast, it’s chia seed pudding.
There was a time, a few years ago that I thought chia seed pudding was just plain weird. You know those recipes you see online that only food bloggers would make and eat, but the actual normal public wouldn’t touch with a ten foot pole? Yea…that was what I thought of all the chia seed pudding recipes I saw online.
Watch How to Make This Recipe
But, after seeing my ten thousandth chia seed recipe in a cookbook one Saturday morning, I finally decided to give it a try and see for myself. I was convinced I would hate it. I was pleasantly surprised by how wrong I was. It was absolutely delicious. Now, chia seed pudding is one of the tools in my quick healthy breakfast arsenal that I rely upon heavily. And when I say heavily, I mean it.
At least a couple of times a month, I prep a big batch of chia seed pudding to eat throughout the week. Even though I work from home and have the flexibility of being able to cook whenever I need to, I don’t want to spend all of my time in the kitchen. Having a healthy option that I can grab and quickly put together makes my life so much easier and I’m willing to bet it could help you, too!
What Are Chia Seeds?
Chia seeds are tiny black oval seeds that come from the plant Salvia hispanica which is a plant related to the mint plant. They have the ability to absorb high amounts of water and fat which makes them a great option to thicken sauces and can also be used as an egg substitute. When you add chia seeds to liquid like water or nut milk, they bloom and can create a gel or delicious chia seed pudding.
What are the Health Benefits of Chia Seeds?
Chia seeds are a great source of fiber and have over ten grams in ounce. They are also an excellent source of omega-3 healthy fats which are a great addition to your healthy diet. They are also rich in antioxidants, iron, and calcium.
Vanilla Chia Pudding Ingredients
Nut Milk: You can use whatever nut milk you love to make this recipe. I love combining almond milk with full fat coconut milk for a thick and creamy chia pudding. Another great option is cashew milk.
Nut Butter: Any nut butter you love will work here! Peanut butter, almond butter, cashew butter, or any mixed nut butter will work. Be mindful that if you use peanut butter, the chia pudding will have a peanut butter flavor to it.
Vanilla Extract: The vanilla extract helps to give the chia seed pudding that delicious vanilla flavor. If you do not want too much vanilla flavor you can scale back the amount.
Maple Syrup or Honey: These are used to sweeten your chia seed pudding. Personally, I like to use just one tablespoon of sweetener but feel free to use two or even three if you like things a bit sweeter. You can also leave the sweetener out completely and allow the fruit to sweeten the pudding.
How Do You Top Vanilla Chia Pudding?
Topping the chia seed pudding is my favorite part! Because this is a vanilla chia seed pudding, there are so many delicious toppings that you can use. Here are a few of my favorite toppings:
fresh berries like strawberries, blueberries, and raspberries
sliced bananas or apples
nuts and seeds like toasted almonds, chopped peanuts, or cashews
your favorite granola
shredded coconut
a spoonful of creamy nut butter like cashew butter, peanut butter, or almond butter
How Do You Store Chia Pudding?
You can store the chia seed pudding in an air-tight container in the fridge for two to three days. Store it without the toppings or fruit and add them to the pudding when you’re ready to eat!
I hope you give this Vanilla Chia Pudding a try! This makes a quick and easy breakfast or snack that everyone will love!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
1–2 tbsp maple syrup or honey (depending on how sweet you like things)
1 tablespoon almond butter
1/4 c chia seeds
Method
Whisk together all of the ingredients except the chia seeds
Add the chia seeds and whisk again until well combined.
Pour the mix into a storage container and place it in the refrigerator. After twenty minutes, give it another stir to make sure everything is evenly combined.
Leave the chia pudding in the fridge overnight. In the morning give it a good stir and then top it with berries, your favorite granola, and even a little nut butter if that’s your thing. Enjoy!
This chia pudding has been on repeat for months; it’s so good! We use oat milk and sunflower seed butter to keep things nut-free for school lunches. Thanks for sharing a great recipe!
I made this last week and it’s definitely something I will be repeatedly making! Disclaimer: if you have any texture issues, this may not be for you. I thought the flavor was amazing! I ate mine with fresh blueberries and granola on top. Highly recommend.
I’ve been making a batch of this every week for the last three weeks. Not only do I LOVE this Chia Seed Pudding, my daughter who doesn’t eat orally loves it too. Thank you so much for this quick, easy and delicious recipe.
I don’t have much experience with canned coconut milk. When I opened it, the fat was at the top and the liquid on the bottom. Soooo, how do I measure half a cup straight off the can? Thx u for your help!
Hi, Fotini! Before measuring, blend the contents of the entire can together either by using a spoon or blending in a blender. Then measure. Hope that helps!
Is the texture suppose to be spongy? I made the pudding but it hasn’t refrigerated long enough yet. When I went back to stir after 20 minutes in the fridge, the pudding seemed spongy rather than a creamier consistency. I just want to make sure I followed the directions right! Thank you.
Thank youuuu for this recipe! I made it to see how it was (I’m a chia skeptic) and devoured it, then promptly made a double batch of it that day for the week.
Easy and flavourful recipe! With so many different options for toppings, I feel like I’m having “different” breakfasts each day even though the base is always this chia seed pudding. My favourite toppings are banana & granola
First time making chia pudding and this recipe is so quick, easy, and delicious! I’m very happy I found your profile. Can’t wait to try more recipes! Everything you make looks delicious!
This chia pudding is my new go-to for breakfast! It is SO easy, delicious, and as a type 1 diabetic I find it regulates my blood sugar very well in the morning (I use less maple syrup :)) Thank you!!
This chia pudding was deliciousness! So excited to add it to my weekly breakfast meals. So quick and easy and my favorite is the ability to make it a day or two ahead. Great recipe!
I made this recipe, and it came out perfectly! I was skeptical about the nut butter, worrying it would just settle at the bottom. But after stirring a second time, as instructed, everything mixed together well. As suggested, I added strawberries on top, and it was all very delicious.
I like to keep my coconut milk in the fridge for 3-4 days after opening. So happy you loved the recipe, Samantha! Thanks for taking the time to share a review!
I used to make chia pudding obsessively for breakfast all of the time. Need to get back into it! Thanks for the reminder – the pictures are so beautiful!!
I have never tried chia pudding before, and I thought I wouldn’t like it! Glad I stumbled on your recipe, it made me brave enough to try it! I used peanut butter (can confirm, very peanut- buttery, but still delicious) and about 1/3 cup plain yogurt + 2/3 cup almond milk because it’s what I had. It came out great! I served with berries and now I have breakfast for a couple days.
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I have been absolutely loving this as a dessert! I put dark chocolate chips in it and it’s great and so easy to make a bigger batch.
★★★★★
LOVE that!
This chia pudding has been on repeat for months; it’s so good! We use oat milk and sunflower seed butter to keep things nut-free for school lunches. Thanks for sharing a great recipe!
★★★★★
I make a triple batch of this almost weekly for easy breakfast to go! Love this recipe so much!
★★★★★
I’m so glad you loved this recipe, Amanda! Thanks for taking the time to leave a review!
A new family favorite. Thanks for yet another delicious recipe!
★★★★★
So happy that it’s become a staple for y’all, Alisha! Thanks for sharing!
Can I use all almond milk as I’m not a fan of coconut milk?
Thank you
Hi, Amethyst! Yes! you could use all almond milk. Hope that helps!
I made this last week and it’s definitely something I will be repeatedly making! Disclaimer: if you have any texture issues, this may not be for you. I thought the flavor was amazing! I ate mine with fresh blueberries and granola on top. Highly recommend.
★★★★★
I’m so glad you enjoyed the recipe, Courtney! Thank you for sharing!
I’ve been making a batch of this every week for the last three weeks. Not only do I LOVE this Chia Seed Pudding, my daughter who doesn’t eat orally loves it too. Thank you so much for this quick, easy and delicious recipe.
★★★★★
You’re so welcome, Jessica! I’m so glad both you and your daughter have been enjoying the recipe!
Pudding was so easy to make and both the hubby and I enjoyed it!
★★★★★
I’m so glad you both enjoyed it, Danelle!
I don’t have much experience with canned coconut milk. When I opened it, the fat was at the top and the liquid on the bottom. Soooo, how do I measure half a cup straight off the can? Thx u for your help!
Hi, Fotini! Before measuring, blend the contents of the entire can together either by using a spoon or blending in a blender. Then measure. Hope that helps!
Would the calorie count be less if I used almond milk?
Hi, Linda! It could be. It would just depend on what kind of almond milk you used. Hope that helps!
So easy and so delicious. Consistency is perfect with this recipe!
★★★★★
I think the almond butter chia seed pudding and vanilla chia seed pudding are identical! I am going to make it tonight! 🙂
Hi there
Do you have a sugar free gluten free granola recipe please
Thank you
Tracy
Is the texture suppose to be spongy? I made the pudding but it hasn’t refrigerated long enough yet. When I went back to stir after 20 minutes in the fridge, the pudding seemed spongy rather than a creamier consistency. I just want to make sure I followed the directions right! Thank you.
So easy and delicious! Great tip to stir in the fridge after 20 min.
★★★★★
This looks good going to try it as I hope it will hope me loss this wight
★★★★
This is such a fantastic recipe! My husband and I have been devouring it. Super creamy and flavorful, with an excellent texture.
★★★★★
Thank youuuu for this recipe! I made it to see how it was (I’m a chia skeptic) and devoured it, then promptly made a double batch of it that day for the week.
★★★★★
Easy and flavourful recipe! With so many different options for toppings, I feel like I’m having “different” breakfasts each day even though the base is always this chia seed pudding. My favourite toppings are banana & granola
★★★★★
First time making chia pudding and this recipe is so quick, easy, and delicious! I’m very happy I found your profile. Can’t wait to try more recipes! Everything you make looks delicious!
This chia pudding is my new go-to for breakfast! It is SO easy, delicious, and as a type 1 diabetic I find it regulates my blood sugar very well in the morning (I use less maple syrup :)) Thank you!!
This chia pudding was deliciousness! So excited to add it to my weekly breakfast meals. So quick and easy and my favorite is the ability to make it a day or two ahead. Great recipe!
I made this recipe, and it came out perfectly! I was skeptical about the nut butter, worrying it would just settle at the bottom. But after stirring a second time, as instructed, everything mixed together well. As suggested, I added strawberries on top, and it was all very delicious.
So happy you liked it, Liz! Strawberries on top are my favorite!
First time making chia pudding & it was so good!! Adding this to my weekly routine!
Question: How long will coconut milk last in the fridge once open?
I like to keep my coconut milk in the fridge for 3-4 days after opening. So happy you loved the recipe, Samantha! Thanks for taking the time to share a review!
I used to make chia pudding obsessively for breakfast all of the time. Need to get back into it! Thanks for the reminder – the pictures are so beautiful!!
Me too, Joanne! It was my go-to breakfast for quite a while. Thank you so much for your kind words!
This is absolutely the best! I’ve love this recipe and it’s so easy to make!
Thank you!!!
Thank you so much, Katie! I’m so happy to hear you love it!
I have never tried chia pudding before, and I thought I wouldn’t like it! Glad I stumbled on your recipe, it made me brave enough to try it! I used peanut butter (can confirm, very peanut- buttery, but still delicious) and about 1/3 cup plain yogurt + 2/3 cup almond milk because it’s what I had. It came out great! I served with berries and now I have breakfast for a couple days.
Ashlee, Is there a substitution for coconut milk? Thanks 🙂
This looks amazing! Never thought to add the coconut milk but I’ll be trying that this week. Yum.
I love chia pudding- can’t wait to try this!
How do you handle the separation that occurs in the canned coconut milk since it’s half a can? Thanks
How long can I store this in the fridge if I want to meal prep?
I would say around 3 days, Eli! Hope you love it!
How many servings does this recipe make?
It depends on the person, but this generally gives me two servings!