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This foolproof vanilla chia seed pudding recipe is a nutrient-packed meal or snack. The pudding takes all of 5 minutes to prep and produces a delicious chia seed pudding that lasts for up to 5 days in the fridge!
Chia seed pudding is weird and awesome.
In case you’re not familiar with the trendy superfood, let’s talk chia facts for a second. These unprocessed seeds, which come from a desert plant grown in Mexico, have been around for thousands of years and were a staple in the diet of the ancient Mayans and Aztecs. Aztec soldiers used to crush chia on the reg to boost energy, and the seeds were thought to have magical powers based on their ability to increase stamina over long periods of time. (I want to make so many inappropriate jokes here, but I’ll restrain myself.)
While chia seeds aren’t actually “magic,” they are pretty damn close, and there are lots of reasons to fiesta with these bad boys. First of all, chia is considered a “superfood” because it delivers the maximum amount of nutrients with minimal calories. The seeds are packed with vitamins, minerals, and fabulous antioxidants that protect your body against free radicals, prevent cancer, and fight aging. Chia also contains significantly more protein than other whole grains, and it has a ridiculously high fiber content. Two tablespoons of chia seeds contain 11 grams of fiber (40% of your daily value!), which will keep you feeling full and satisfied while improving digestion and regulating blood sugar. Fist bump.
Most importantly, chia seeds are the best plant-based source of omega-3 fatty acids on the planet. Omega-3s are glorious, and because they are not made in our bodies, we need to get them from our diet. These fatty acids help build new cells, reduce inflammation, regulate physiological functions, and prevent heart disease and diabetes. They also reduce depression levels (be happier!), improve cognitive function (be smarter!), and promote healthy skin, hair and nails (be prettier!). Hallelujah.
Now that we’ve covered the basic nutritional aspects, let’s talk about the coolest and weirdest element of these funky little seeds. Chia seeds can absorb up to ten times their own weight in liquid. So, when you put the seeds in water, milk, etc., they expand and take on a gel-like quality. After just a few hours of soaking, the seeds swell up and start to look like tiny little alien eggs. Sorry, I’m aware that is a very unappetizing description, but you know I like to keep it real around these parts.
Anyhoo, the gelling capability of chia seeds is ideal for making “pudding,” which is all the healthy rage right now. I’ve been sprinkling chia on my yogurt in the morning, adding it to granola and salads, and blending it in smoothies for a while, but I didn’t take the pudding plunge until this past weekend. After many experimental bowls of alien eggs in my fridge, I finally came up with a Vanilla Chia Seed Pudding that I was happy with.
This simple pudding is nothing more than chia seeds, unsweetened almond milk, pure vanilla extract, maple syrup and a pinch of salt. It’s vegan/gluten-free/paleo and has all of the bomb nutritional elements that I just told you about, making it an unbelievably healthy breakfast, dessert or snack.
I’m not going to sit here and claim that this pudding is the best thing in the world or that it’s my favorite breakfast because it’s not, and I’d rather eat this. That said, it is pretty delightful once you get used to the somewhat strange texture. Some people liken chia seed pudding to tapioca, but I hate tapioca, so I prefer not to use that comparison. All I can say is that after the first weird bite, it really grows on you, and it’s surprisingly satisfying/fun to eat. I promise.
This version of chia seed pudding is vanilla-tinged and ever so slightly sweet, which makes it the perfect base for a variety of toppings. Go wild with the toppings, friends, especially if you’re new to the whole chia seed pudding thing, as they will ease the transition. Obviously, you can top your pudding with whatever floats your boat, but the following combinations are guaranteed winners: (a) Mango, Toasted Coconut and Dark Chocolate, (b) Blood Orange and Pistachios (c) Fresh Berries, Lemon Zest and Maple Syrup.
How long does chia pudding last?
If you’re feeling skeptical about this recipe, I get it. I figured most of you would be. But please, don’t knock it ’til you try it, peeps. The pudding takes all of 5 minutes to prep, and then you just let the seeds do their thing overnight. Magic. The chia seed pudding will keep for about 5 days in the fridge in an airtight container. Whip up a batch on Sunday, and you’ll be on track to a happier, smarter and prettier you by Friday! Get on board.
I forgot to mention that Beyoncé eats chia seed pudding. I probably should have led with that…
Vanilla Chia Seed Pudding: (Serves 4)
Ingredients:
¼ cup plus 3 tablespoons raw chia seeds
2 cups unsweetened almond milk (You can also use coconut, soy, or regular milk)
(*For a thicker pudding, replace 1 cup of almond milk with 1 cup non-fat Greek yogurt or non-dairy yogurt of your choice)
1¼ teaspoons pure vanilla extract
2 tablespoons good quality maple syrup
Pinch of kosher salt
Suggested Toppings: (These are combinations that I like, but feel free to mix and match and get creative!)
Blood orange segments and pistachios
Mixed berries and lemon zest
Diced mango, toasted coconut, and dark chocolate shavings
Sliced Bananas with cinnamon
Blueberries, toasted almonds and maple syrup
Granola and dried fruit
How to Make Chia Seed Pudding:
-Place the chia seeds in a medium bowl.
-Add the yogurt, almond milk, vanilla, maple syrup and a pinch of kosher salt. Whisk to combine.
-Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, stirring occasionally. I recommend letting the pudding rest in the refrigerate overnight, but 4 hours will do if you’re feeling antsy.
-Before serving, stir the pudding to make sure that there aren’t any clumps.
-Spoon pudding into bowls or glasses.
-Garnish with toppings of your choice.
Vanilla Chia Seed Pudding
Ingredients
- ¼ cup plus 3 tablespoons raw chia seeds
- 2 cups unsweetened almond milk, You can also use coconut, soy, or regular milk
- *For a thicker pudding, replace 1 cup of almond milk with 1 cup non-fat Greek yogurt or non-dairy yogurt of your choice
- 1¼ teaspoons pure vanilla extract
- 2 tablespoons good quality maple syrup
- Pinch of kosher salt
Suggested Toppings: (These are combinations that I like, but feel free to mix and match and get creative!)
- Blood orange segments and pistachios
- Mixed berries and lemon zest
- Diced mango, toasted coconut, and dark chocolate shavings
- Sliced Bananas with cinnamon
- Blueberries, toasted almonds and maple syrup
- Granola
- Dried Fruit
Instructions
- Place the chia seeds in a medium bowl. Add the yogurt, almond milk, vanilla, maple syrup and a pinch of kosher salt. Whisk to combine.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, stirring occasionally. I recommend letting the pudding rest in the refrigerate overnight, but 4 hours will do if you’re feeling antsy.
- Before serving, stir the pudding to make sure that there aren’t any clumps. Spoon pudding into bowls or glasses and garnish with toppings of your choice.
Like this? Leave a comment below!
More Chia Seed Pudding Recipes to Try:
Chocolate Covered Banana Chia Seed Pudding
This was delicious! I was hungry, so ate it straight away with the yogurt/almond milk combination. I made a larger batch and will maybe have it for a snack later or for breakfast.
So glad you liked it, Lisa! Going the greek yogurt/almond milk route is great if you’re in a hurry because it thickens almost immediately.
Mixed this up and put it in the fridge before bed last night. Woke up this morning and it’s as runny as milk an the seeds don’t appear to have swelled. I don’t stir occasionally because it was overnight, but I expected it to be more pudding like. Is this normal? I’ve never had chia pudding. :). I did not use Greek yogurt
Julie, so sorry to hear this didn’t work! So, the pudding isn’t super thick without yogurt, but it definitely shouldn’t be runny, and the seeds should noticeably have grown/look jelly like. I’m wondering if maybe its the chia seeds you used. You need to use whole, raw chia seeds not milled/ground, and you need at least 3 1/2 tablespoons chia seeds per cup of milk. Maybe try it with 1/4 cup chia per cup of milk and stir it at least once before you go to bed!
Bananas, strawberries and cinnamon!! Yummy!!
I’ve been a huge fan of chia seeds ever since I read Born to Run. I saw ChiaPods for the first time at a bike show a couple months ago in London and immediately thought to myself “How can I make this?”. This is exactly what I was looking for and it looks amazing. Question – How long does it last? Should I assume the same “best by” date as the yogurt/milk, or should I subtract a few days. It would help if I could make a batch on the weekend to go with my morning granola throughout the work week.
Hi, Tran- So psyched you’re going to try this. (It’s awesome.) The pudding keeps well for 5-6 days in the fridge (assuming your milk/yogurt is fresh), so you can definitely make a big batch on Sunday and eat it all week!
I substituted a Fage Key Lime greek yogurt, for 3/4 of one of the cups of liquid. Used unsweetened organic coconut milk for 1 1/4 cups of liquid. Used half the amount with honey instead of maple syrup, then used kosher salt like it asked. I let sit overnight, and added Nam Doc Mai mango to the top. I am forever changed.
Oh my GOD, that sound unreal. I definitely dig the thicker texture that comes from using yogurt, and Nam Doc Mai mangos are game changers. Definitely going to try your version.
I made this today and, oh my stars, I love it. Unlike you, I was pretty smitten with the texture right away. And, honestly, the toppings are awesome (I just threw on some fresh blackberries), but I could eat the stuff plain.
PS – pretty sure I’ve made no fewer than half a dozen of your recipes in the last few weeks… and I love it all. Thanks for rockin’ this food blog thing.
Thank you, Rachel! Psyched that you’re so smitten with the pudding and that you dug the texture right off the bat (I feel like getting people to embrace the weirdness is the toughest part). And thrilled to hear that you’re making so many recipe and loving them. Totally makes my day!
Can you tell me how long this will keep once made? I’m wondering if I need to make small batches if it has to be used within a day or two. Thank you!
The pudding will keep perfectly for about 5 days. So, if you make a big batch on Sunday, you can eat it all week!
Thank you, Serena!
Yes! I’ve been in love with chia pudding lately, it’s such a great breakfast 🙂 I love you topping ideas!
Thank you, Deryn! I’m kind of hooked now. SO healthy and delicious.
First, let me say that I love your blog! I love to cook and am always on the lookout for new and unusual recipes so….I made the vanilla chia seed pudding last night for breakfast for my kids this am. They were a little skeptical when they saw it…think that they were envisioning chocolate pudding for breakfast…but tried it and decided that it wasn’t bad. My dairy free child loved it (exactly who I was aiming it towards) with some homemade granola and strawberries on top. Thank you and keep the recipes (especially the dairy free ones ) coming.
Thanks, Maryann! I’m beyond excited that your kids were at least moderately on board with it. The pudding can be a little scary at first, so I’m impressed that you got them to try it, and I’m thrilled that it was such a success with your dairy free kiddo.
Maryann, I’d love your homemade granola recipe. Thanks!
Granola – preheat oven to 400F
4 c oats
2 c raw nuts & seeds (rough chop)
3/4 c coconut or grape seed oil
1/4 c honey
dried unsweetened coconut, if desired and to taste
Heat oil & honey until it comes to a boil. Pour over oats and nuts/seeds stir to coat evenly. Spread onto a greased cookie sheet. Bake, stirring often! (i.e. do not move away from your oven or it will burn!) Just before granola is finished baking (this will depend on how well done you like it and how fast your oven bakes) sprinkle on the coconut..this will brown VERY FAST! Spoon baked oat mixture into bowl with dried fruits and mix. After granola has cooled completely, you can store in an airtight container.
Enjoy!
Thanks, Maryann! Can’t wait to buy the few ingredients I don’t already have and try this recipe. Can you tell me what seeds you typically put in yours? And what type of oats? I have quick cook but not sure if that’s the right type. Thanks again!
I believe that I use the Quaker quick oats (not instant). As for the seeds; I use flax, chia and sunflower.
Beautiful pictures!! I’ve never made chia seed pudding, but it might be high time I start.
Thank you, Micheline! You must take the plunge. I’m becoming increasingly enamored with it (had to ease into the textural transition), and I’m considering venturing into the chocolate category next. p.s. Just found your blog, and I LOVE it.
OOO, must tell…the chocolate category?? Thanks for sharing!