Chia pudding, a delicious breakfast, snack, or dessert, made in just 5 minutes with only 4 ingredients. It’s sweet, creamy, healthy, and nutritious!
This chia pudding is the best one I’ve tried so far! It really is life-changing, as it is super simple and its 4 ingredients work wonderfully well together. It has such a satisfying creamy texture!
Pudding is one of my go-to breakfast recipes because you can prepare it the night before so that it is ready in the morning. Of course, this pudding is completely vegan and it does not contain any kind of additives or preservatives.
Besides, you can make it with any kind of plant milk (although I really suggest you make it with coconut milk) and customize it with your favorite toppings. I absolutely love it!
Chia pudding, a perfectly healthy breakfast, snack, or dessert. It is creamy and super easy to prepare and to make it you only need 4 ingredients and just 5 minutes of your time!
Chia pudding recipe – Short video
How to make chia pudding – Step by step
- Add the liquid ingredients to a mixing bowl (photo 1) and whisk until well combined (photo 2).
- Incorporate the chia seeds (photo 3) and whisk again (photo 4).
- Cover and refrigerate overnight or for at least 2 hours.
- When ready to eat, stir well and serve.
Pro tips
- I suggest you make your own vanilla extract at home, as it’s more affordable, so easy to prepare, and has a wonderful flavor. However, this ingredient is optional.
- Use plant milk with high-fat content, like coconut milk or any other kind of nut milk. However, if you prefer low-fat plant milk better, your pudding will be delicious as well.
- Full-fat canned coconut milk can be too high in fat for this recipe, so I would use half full-fat coconut milk and half nut milk, or reduced-fat coconut milk instead.
- Maple syrup is completely optional and you can replace it with any other kind of sweetener. You could also blend the plant milk with 1 or 2 Medjool dates in a high-speed blender before making the pudding.
What is chia pudding?
Chia pudding is a delicious, creamy, sweet, and satisfying breakfast or dessert. You can also have it as a snack and it is packed with lots of nutrients, antioxidants, fiber, and protein. It really is extremely healthy!
How long will this chia pudding keep?
If you have any leftovers, it is important that you keep them in an airtight container in the fridge and they will last for 4-5 days.
How to serve chia pudding
There’re plenty of different ways of serving your chia pudding. You can add toppings like fresh fruit, dried fruit, nuts, seeds, cacao nibs, dark chocolate, jam… Or even a little bit of coconut butter or almond butter!
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Did you make this chia pudding recipe?
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Chia Pudding
- Prep: 5 mins
- Total: 5 mins
- 2–4 1x
- Breakfast, Dessert
- American
- Vegan
Servings 2–4 1x
Chia pudding, a delicious breakfast, snack, or dessert, made in just 5 minutes with only 4 ingredients. It’s sweet, creamy, healthy, and nutritious!
Ingredients
- 2 cups unsweetened plant milk of your choice (500 ml), I used homemade coconut milk
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract (optional)
- 1/2 cup chia seeds (85 g)
Instructions
- Add the liquid ingredients to a mixing bowl (plant milk, syrup, and vanilla extract) and whisk until well combined.
- Incorporate 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 ingredients like fresh fruit, dried fruit, nuts, seeds, cacao nibs, dark chocolate, jam… Or even with a little bit of coconut butter or almond butter!
- Keep the leftovers in an airtight container in the fridge for 4-5 days.
Notes
- I suggest you make your own vanilla extract at home, as it’s more affordable, so easy to prepare, and has a wonderful flavor. However, this ingredient is optional.
- Use plant milk with high-fat content, like coconut milk or any other kind of nut milk. However, if you prefer low-fat plant milk better, your pudding will be delicious as well.
- Full-fat canned coconut milk can be too high in fat for this recipe, so I would use half full-fat coconut milk and half nut milk, or reduced-fat coconut milk instead.
- Maple syrup is completely optional and you can replace it with any other kind of sweetener. You could also blend the plant milk with 1 or 2 Medjool dates in a high-speed blender before making the pudding.
Nutrition
- Serving Size: 1/4 of the recipe (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
Update Notes: This post was originally published in January of 2019, but was republished with new photos, step-by-step instructions, and tips in January of 2021.
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I made this with Vanilla Essence by mistake + Almond milk.
It turned out to be mild but tasty. The lighter dose of vanilla meant the nuttyness of the Almond still came through.
Will make it again!
Hi Simon! Hope you enjoy it next time 🙂
Iosune, I was never a big fan of chia pudding, but this one is wonderful. Iused cocout milk light, will make my own next time, topped it with strawberries, some juice a touch of maple syrup. Delicious
Hi Diane! I’m so happy to hear that 🙂 Thanks for your comment!
can you use black chia seeds?
Cynthia, I used black chia seeds and it turned out great. I’ve only seen them in black here.
Hi Diane! Thanks a lot for your comment 🙂
Hi Cynthia! I used black chia seeds 🙂
This is really easy and you can dress it up so many ways! I used almond milk when I made it last night, then for breakfast this morning I added fresh strawberries, banana, Ezekiel cereal and a little cinnamon, it was delicious.
★★★★★
Hi Donna! Sounds so good 🙂
What a delicious treat that can be made so quickly. I made this with soy milk and substituted the maple syrup with date syrup. I also added some cinnamon.
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Hi Nancy! Sounds great 🙂 SO glad you enjoyed it!