Vanilla Chia Pudding (Vegan)

This is pudding is the perfect option when you need a quick and filling breakfast.


Featuring nutrient-rich chia seeds, this creamy porridge is loaded with fiber, anti-oxidants and omega-3 fatty acids. It’s a definite upgrade from traditional breakfast cereals!

Ounce for ounce, chia seeds contain more omega-3 fatty acids than salmon! These essential fatty acids support heart health, regulate blood sugar, and promote healthy hair, skin and nails. An ounce of chia seeds also contains 18% of your daily calcium needs, which is three times more than skim milk!

Chia pudding recipes often call for soaking the seeds whole, resulting in a tapioca-like texture, but I prefer to blend it all together for a more uniform, creamy porridge. It reminds me of my childhood favorite, Cream of Wheat! Feel free to make a large batch of this pudding over the weekend, then divide it into individual containers to keep in the fridge, for a quick grab-and-go breakfast all week long.

Top with a sliced banana for a delicious and filling meal, that’s properly combined, to boot!

Vanilla Chia Pudding (Vegan)
serves 1

Adapted from Martha Stewart


3 tablespoons chia seeds
1 cup almond milk
1 teaspoon vanilla extract
1 tablespoon pure maple syrup


Combine all of the ingredients in a blender, and blend until a uniform texture is achieved. Transfer to a sealed container and allow to chill overnight.

Note: If you prefer a tapioca-like texture, simply stir all of the ingredients together and allow to chill overnight. Chia puddings take practice to get the texture “just right,” so feel free to adjust the amount of seeds or liquid to achieve the texture you desire.


Serve with a sliced banana and a dash of cinnamon, if desired.

4.8 from 25 reviews
Vanilla Chia Pudding (Vegan)
A creamy breakfast porridge that's loaded with fiber and nutrition!
  • 3 tablespoons chia seeds
  • 1 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon pure maple syrup
  1. Combine all of the ingredients in a blender, and blend until a uniform texture is achieved. Transfer to a sealed container and allow to chill overnight.
  2. Serve with a sliced banana and a dash of cinnamon, if desired.
If you prefer a tapioca-like texture, simply stir all of the ingredients together and allow to chill overnight. Chia puddings take practice to get the texture "just right," so feel free to adjust the amount of seeds or liquid to achieve the texture you desire.

A note on chia seeds: I’ve made this porridge with a variety of chia seed brands, but I recommend sticking to organic varieties for best quality! (Trader Joe’s new chia seeds are not labeled as organic, and they taste bitter to me.) Nativas Naturals is a trusted brand, and Whole Foods also carries a 365 brand that I enjoy.

Also, be sure to check with your doctor before regularly adding chia seeds to your diet if you are on any blood sugar or blood pressure regulating medication–> chia seeds naturally help regulate both, and may make your medications too powerful, so your doctor may want to reduce your dosage.


Reader Feedback: Have you tried chia pudding before? Any favorite flavor combos?

Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

144 thoughts on “Vanilla Chia Pudding (Vegan)

  1. nicole

    I am so glad I found your site!!! I just made this and it is delicious. I used half coconut milk and half water and I didn’t blend mine. I think my kids and hubby will love this. I made a double batch for them to try when they get home.

  2. Courtney Grace

    This is such an awesome, easy breakfast. I have made this three times now and have experimented with a chocolate flavor. I also got my friends hooked on chia seeds because of this recipe. So good!

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  5. Joan

    This is deliciious. Because I eat high fat, low carb, I switched the milk out with heavy cream and added sugar free syrup instead of regular syrup. It was heavenly but because of the cream, it was very rich so you couldn’t eat much at one time. That is okay though because I use it as dessert. The second time I made it, I put in stevia instead of syrup and it was equally as good. Love it with cinnamon sprinkled on top. I think it would be good with berries in it also.

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  7. Lisa

    Love this recipe and found a modified one to this that may be more amazing!! Very similar but adding the banana first makes such a difference 🙂 Love all your recipes, hope you don’t mind me adding in this one!

    It’s by Yum.Gluten Free Magazine:
    hia seed breakfast pudding ( recipe from launch issue)

    Serves 2
    I banana
    ¼ cup chia seeds (black or white)
    I cup coconut milk
    ½ tsp vanilla extract
    pinch cinnamon

    You can vary the fresh fruit and combine with nuts and coconut. I used blueberries, strawberries, flaked almonds and toasted coconut

    Mash the banana in a bowl. Add Chia seeds and cinnamon and then stir in the milk. Chill the bowl to let it set for at least 3 hours or overnight.

    Divide between 2 bowls and add your choice of toppings.

  8. Christine

    Can you make this recipe using chia powder. Have a bag in my pantry and don’t know what to use it for? Any ideas?

  9. Regina

    I’m actually eating some right now! Made it last night before bed and it set perfectly. Topped it with sliced berries and bananas. YUM!

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  11. Bree

    I just purchased my first bag of chia seeds today. I had a similar recipe chilling overnight in my fridge now, so hopefully it turns out well! I used two tablespoons of chia seeds, 3oz of chocolate almond milk, and 3oz of vanilla milk. Fingers crossed! I plan on adding some banana/other sweeteners come morning. The bag recommended this recipe so I played it safe.
    Can’t wait to further experiment with chia!

  12. Ashlee

    What is the consistency of this? I’ve never blended my chia puddings before – does it still “set” the same? Thanks!

    1. Megan Post author

      Yes, the chia seeds still “set” making for a thicker, gel-like pudding. It gets even thicker if you keep it in the fridge overnight!

  13. Lesleyvictoria

    If I heat this a little, ,not bring it to a boil of course, do you think it’lll destroy the omegas?

    1. Megan Post author

      Seed oils are very susceptible to light, air, and heat, which is why most people recommend storing raw seeds and their oils in the fridge. I would assume that heat would damage the omegas, so for the best benefit I’d enjoy this raw– either chilled or at room temperature. The friction from blending might actually warm it up gently, too!

  14. Claudia

    I love this recipe — have been using something similar to this for a while but using banana and no maple syrup. Now that the weather getting warmer, I like to put the mixture into a little container and freeze it for an hour, making a wonderful high-protein but sweet afternoon treat. Enjoy!

  15. Jeanne

    just to let you know I make this and blend a banana first then make it with almond milk and I absolutely love it…I will try the different ways that were suggested here….

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  18. Karen

    So, I read all about chia seed and the different pudding recipes. Lots of health benefits, but also some caution should be taken; I, as one with low blood pressure (but I am not on medication), would probably not eat this on a daily basis, or at least moderate how much I would consume. I also read some about possible link to prostate cancer? I went with this recipe as it was a good one to start out with as a one serving recipe. I did use coconut almond milk. Definitely different. Wouldn’t eat it alone. I am having mine right now with raspberries and strawberries. My husband had some this morning and liked the “crunchiness” to it. As for the “serves 1”, we can definitely makes this a four serving. I am interested in trying it with cocoa, and adding some coconut to it!!

  19. Jade

    This looks great. I’m starting to incorporate gelatin into my diet. Would that work with this? If so, how much should I add? I use Great Lakes. Thank you!

  20. Bevie

    I’ve just made a batch of this for tomorrow morning’s breakfast using light soy milk as I didn’t have anything else. I tasted it and wow…all I could think of was ice cream! I will let you know how it goes as I’ve never made anything like this before. I may even try a few variations in the future if I really like it.

    Thanks again for the great recipe!

  21. Bevie

    The chia pudding I made was absolutely delicious. I whizzed chia seeds with low fat soy milk, pure maple syrup and vanilla essence (because its what I had)on hand. I’m not eating a lot these days as I’m recovering from an illness so I found half a cup of pudding topped with a handful of dried cranberries just the perfect size for breakfast.

    Thanks again for a great recipe!

  22. Joyce

    This looks delicious! Can I just stir the all the ingredients(whole chia seeds, etc) or do I have to blend the ingredients.

    1. Megan Post author

      You can stir them together without using a blender, but you might want to try to use a whisk to help prevent the chia seeds from clumping together.

  23. jane

    some chia seeds need to be rinsed really well if they have not been rinsed prior to packaging… they will be bitter if not rinsed… look on the box or bag for PRE RINSED.. or no rinsing needed…. use a very fine strainer and rinsed them swirling them around until the water runs very clear to remove the bitter coating.

  24. Shirley

    I had never had chia pudding before but I’m so glad I was brave enough to try. I made it last night and had it for breakfast with a little of the pumpkin seed trail mix (recipe from your site). It was delicious! The only thing I did different was I didn’t put it in the blender and I used stevia to sweeten it. My husband liked it too. My daughter didn’t though. I think it was the texture of it. Next time I’ll blend it. Do you have any other variations/flavored I can try?

  25. Lourdes

    Can I heat them up or add hot milk/water to make a warm breakfast? I don’t like cold cereal. But I don’t now if you can heat up chia seeds.
    Thank you! <3

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  29. Nina

    I tried this twice, blended the first time and I didn’t care for it that way. Today I tried it again not blended and without the vanilla and I added some old fashioned oats to it overnight. I loved it! Thank you for the recipe!!

  30. Shelby

    I have been following your blog for 3 years now. My sister sent me your book and I am overjoyed creating new, simple recipes! Especially since I have a 1 year old. I just had this chia pudding for the first time and loved it. I have been an avid oatmeal person in the mornings, but am trying to give proper food combining a try! I topped my pudding with 1 tbsp. of almond butter, a handful of your Paleo crunch cereal, and one banana. Thank you for this recipe, and all the rest of your helpful nutrition information.

  31. Penny

    I finally figured out how to make this perfectly (and so that my 5 year old and 3 year old eat it enthusiastically) … use half whole fat coconut milk and half water, blend with frozen bananas and add cinnamon. Thank you, Megan!

  32. Z

    Replace the maple syrup with stevia or lakanto and you have a Body Ecology breakfast! This is so exciting. Thank-you so much for the recipe. I’ve been trying to find BED foods that I can enjoy for breakfast and I think I finally found one. Plus, it’ll help suppress the sugar cravings! I probably wont have such a stressful morning avoiding my beloved fruity pebbles now lol. Thanks again.

  33. Melissa

    I add chia seeds to oats for ‘overnight oats’…love the texture they add. I may have to try this too! Looks delicious!


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