Chia pudding, a delicious breakfast, snack or dessert recipe, made in less than 5 minutes with just 3 or 4 ingredients. Enjoy with your favorite toppings!
I’ve posted so many pudding recipes on the blog. I LOVE all of them and I’m sure I’m going to share more with you guys, but this one is life-changing and the best I’ve tried so far.
In addition, it’s the simplest one, and I think that’s the key, 4 simple ingredients that work AMAZING together. Woohoo!
I’ve made chia pudding using so many different plant milks, but homemade coconut milk is the best by far. It has more fat than other milks, but not as much as canned full-fat coconut milk. I think it has the perfect amount of fat for this recipe.
If you don’t want to make your own coconut milk at home (you should because it’s incredibly easy and so delicious), feel free to use any other plant milk you want. However, if I were you, I would use a milk with a high fat content to get a super creamy chia pudding.
You don’t have to use maple syrup either, any other sweetener will do. I’ve found liquid sweeteners work best for this recipe, but it’s up to you. Dates are also a good choice.
Make the pudding the day before and enjoy a quick and easy breakfast in minutes. It’s also a delicious snack or even a light dessert. I could eat it all day long!
Add your favorite toppings before serving: fresh fruit, dried fruit, nuts, seeds, cacao nibs, dark chocolate, jam, whatever you want.
This is a pretty basic recipe, but you can also make different versions by adding other ingredients at the beginning, like cocoa powder, peanut butter, matcha tea, vegan protein powder, etc. The possibilities are endless!
what ingredients do you need to make chia pudding?
- Milk – I used homemade coconut milk, but feel free to add any other unsweetened milk of your choice.
- Maple syrup – Any other sweetener is okay, liquid sweeteners work best though. You could also blend the milk with 1 or 2 Medjool dates in a high-speed blender before making the pudding.
- Vanilla extract – This ingredient is optional. However, if you have some vanilla extract on hand, please use it because your chia pudding will taste even better.
- Chia seeds.
tips for making chia pudding
- Try to make your own vanilla extract at home. It’s more affordable, so easy to make and tastes amazing.
- Use a plant milk with a high fat content, like coconut milk or any other nut milk. If you prefer a low-fat milk, don’t worry, your pudding will be delicious as well.
- If you’re going to use canned coconut milk, full-fat can be too high in fat for this recipe, I would use half full-fat coconut milk and half nut milk, or a reduced-fat coconut milk instead.
looking for more pudding recipes?
- Instant Raspberry Chia Pudding
- Mango Chia Pudding
- Strawberry Chia Pudding
- Chocolate Chia Pudding
- Vegan Banana Pudding
did you make this chia pudding recipe?
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- Add the liquid ingredients to a mixing bowl (milk, syrup and vanilla extract) and whisk until well combined.
- Add the chia seeds and whisk again.
- Cover and refrigerate overnight or for at least 2 hours.
- When ready to eat, stir well, serve and top with your favorite toppings (I added tangerine slices, cacao nibs and chopped dried cranberries). Keep leftovers in an airtight container in the fridge for 4-5 days.
- Serving Size: 1/4 of the recipe (with no toppings)
- Calories: 157
- Sugar: 6 g
- Sodium: 4 mg
- Fat: 6.7 g
- Saturated Fat: 0.7 g
- Carbohydrates: 20.5 g
- Fiber: 11.7 g
- Protein: 5 g