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 22 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?


  1. Bobbi Kenow says

    My family LOVES chia pudding! The only problem was that we were going through Soooo much full fat coconut milk…which is not inexpensive. Thank you so much for posting a recipe using almond milk–and blending it!?!–genius! :)

  2. Laura says

    I make a chocoloate version of this using cacao powder. It’s super tasty. I’ve never tried blending the seeds, but now really want to try that next time! By the way, I use homemade, non-strained almond milk for mine. However, non-strained almond milk is really thick and makes a thicker pudding. Does your recipe/proportions assume a thin almond milk?

  3. says

    Since you first mentioned this pudding in one of your posts I have made it twice, & loved it! I leave it in the oven for 30 minutes with the door open, on the lowest setting & it makes a perfect “cream of wheat” warming treat!

  4. Brooke says

    I went a bit crazy for chia puddings a few months ago… I came up with several flavours I loved! Matcha chia pudding, I also added shredded coconut to this. Made one with coffee and cocao aka mocha chia pudding. Strawberry pudding. Peanutbutter and banana. Plain banana (blend the fruit when making pudding in blender.) the list goes on! It’s so versatile!

  5. Brooke says

    I forgot to mention I like to add goji berries after its been blended…. Can make a caramel flavour with vanilla extract and agave or stevia too

  6. Donna says

    Now if someone could up with an idea for a healthy Malt-o’-Meal riff!! I miss Cream of Wheat…but I REALLY miss the malt-y kick….any suggestions anyone?

  7. Kate says

    You are so right about chia pudding taking practice…I feel like it’s never the same twice! I’ve definitely found giving it a whirl in the food processor achieves the texture I prefer, so I’ll give it the extra step and clean up. Still easier than cooking oats, and it’s a great breakfast when it’s warmer out too!

  8. Andria says

    Anyone have a solution for pure vanilla extract without alcohol?? I find I can detect the alcohol in any recipes that are not baked. The only product I found, without alcohol, is at Whole Foods. It’s Frontier’s all natural, alcohol-free vanilla “flavor.” I want pure vanilla, not vanilla flavor. The ingredients, however, include glycerin, fair trade certified vanilla bean extractives & water.

    • says

      Maybe you could try using real vanilla beans? As I understand it, all “extracts” have alcohol in them, so to have an alcohol-free version, it will be labeled as “flavoring” instead.

    • sophie says

      it WILL taste different in that it won’t be sweet. if you’re on an anti-candida diet and don’t mind a non-sweet pudding – leave it out; otherwise, try stevia. stevia is safe in anti-candida diets.

    • says

      I am on a Candida Diet also…I just saw this recipe yesterday and I’m gonna substitute the maple syrup with vegetable glycerin.

    • says

      If you have a good blender, putting a couple of dates in the milk and blending smooth and then adding the chia to blend again would sweeten the pudding as well.

  9. sophie says

    I never know which ones to use…the “bigger”-looking ones or the “smaller”-looking ones? Maybe these smaller ones are “shelled”?

    Which ones do you (and most bloggers) call for in chia seed puddings?
    I assume it’s the smaller ones…

    What are the bigger/shelled ones used for?

  10. says

    ive tried to make this several different ways ! never cared for the tapioca texture that much- so im excited to see how it tastes after being blended in my vitamix ! i hadn’t thought of blending it before – its in the fridge now.. cant wait for breakfast !! thanks as always

  11. zosia says

    I never know which ones to use…the “bigger”-looking ones or the “smaller”-looking ones? Maybe these smaller ones are “shelled”?

    Which ones do you (and most bloggers) call for in chia seed puddings?
    I assume it’s the smaller ones…

    What are the bigger/shelled ones used for?

  12. Health Nut says

    Omgggg Your blog ROCKS! Love everything I’ve made from it! Could you post some more dinner meals? The sweets are awesome but looking for more dinner filling meals :-)

  13. Audi.Seuss says

    wow that looked so appetizing ! I’m gonna try this one for sure ! I didn’t know chia seeds, when soaked overnight, will become like fish egg or tapioca texture ??? if thats the case.. OMG it will make me so happy !

  14. Rose arno says

    Cannot believe these comments.What planet are you all on? This was the most disgusting thing I have ever tasted a good dollop of mustard well mixed in might hide the taste!

    No thank you

    • says

      Sounds like you got a bad bag of chia seeds! I recently got a bad batch from Trader Joe’s myself, and if had I never tried chia seeds before, I would have thought they were the most disgusting thing ever. Chia seeds shouldn’t have much of a flavor, so if yours do, it’s a bad batch.

  15. says

    I loved this recipe! Do you eat the whole batch or do you proportion it out? It seemed to make a lot! I was also wondering what the calorie count was? I know chia seeds are pretty high in calories. I also wanted to add that I made mine with rice milk because it was all I had and it was great also!

    • says

      I eat the whole batch, and yes, it is filling! I don’t count calories, but I’m sure you could use a free website to figure it out.

    • BakeMeABallerina says

      Although chia seeds are a power food (60 cal per tsp) the pudding recipe comes out below 300 calories (270 to be precise)

  16. jennifer g says

    this recipe is fantastic. my husband wouldnt try it because it scared him… anything healthy scares him… so i made it again but doubling the amount of almond milk and vanilla and syrup, the texture was still very thick but less goopy so my husband tried it and liked it! wow!

  17. Dora says

    I would suggest either using vanilla beans or making it with 1/4 tsp of vanilla. The alcohol and vanilla taste was WAY too strong for me with 1 tsp, which was annoying because I didn’t really have enough chia seeds to dilute the recipe down.

  18. Kristi O says

    This is amazing! Loved it so much, so awesome that it tastes like cream of wheat. Warmed up with the Banana sliced ontop was perfection! One of the most enjoyable breakfasts i’ve had in a while! Thanks!

  19. Haniya says

    Love this recipe! I usually soak a tbsp of chia and 1/2 a cup of oatmeal in 1 cup almond milk, very yummy but this is such a nice change and so much sweeter! Yum!

  20. Jennifer says

    Would honey work as well? I don’t buy maple syrup, I know it’s not vegan, but that’s okay for me!

  21. Angela says

    I just tried making this and it was really filling! The only think that I would change if I did it again is, I would put less vanilla because I thought it was overpowering. I also made it with matcha tea powder and it was SOOOO delicious. thanks for the ideas!

  22. Fofita says

    I have just tried this and it was delicious! I was out of vanilla so I only made it with homemade hazelnut milk (yum!), chia seeds and maple syrup, I blended it but not long enough to have the creamy texture, just a smoother tapioca texture and it was great!
    It took me 2 breakfasts to eat the whole thing though… It really is filling!

  23. Rachel says

    Thanks for such a fabulous recipe. I have chia seed in the house all the time and never knew it could create such a delicious dish. I made it with unsweetened almond milk, blackberries and a dash of sliced almonds today. This will definitely become a regular in my diet. Trying your pumpkin granola recipe next! You have terrific ideas.

  24. Denise says

    I am NEW to all the Chia craze. Now that school is almost over and I am free over the summer, I wanted to see what chia has to offer tired, overweight, 48 year old woman. I hear and read that it will increase energy and decrease appetite. Many websites are intimidating because they mention ingredients I have never hear of before. Anyway, can regualr skim milk be used to make all the chia puddings and porridges? Nobody ever seems to mention regular skim milk. I am planning to bookmark this site, because it seems the most non-threatening that I have found.

    • Megan says

      Yes, you are welcome to use any milk you like. I’m so glad to hear you’re enjoying my website!

      • says

        People do not mention skim milk, because there is a growing awareness of the health benefits of not drinking milk that is pastuerized and comes from cows living in torturous conditions. Cows are fed unnatural foods and antibiotics because of their horrifying living conditions, and so the milk is not so good for consumption in many cases. Even organic milk, is not best for some bodies, but other milks can be.
        Almond, flax, hemp, rice, quinoa milks, and other alternatives to cow milk you see mentioned are an invitation to try some other milks that may be better for your health and energy.

  25. Theresa says

    Just made this yesterday and had some this morning…it was delicious! I was pleasantly surprised by how great it tasted. Can’t wait to make more!

  26. BakeMeABallerina says

    And I thought I finally finished my breakfast pudding rampage for awhile after I had a little too much of Chocolate Covered Katie’s amazing oatmeal breakfast pudding…. Well I was wrong! Chia pudding… Who would have guessed? What a happy and healthy way to start the day! :)

  27. Kelly says

    Hi Megan,

    I’ve just overcome some health issues and been using food network to learn to cook. I’ve been searching for a dairy free tomato soup for months and recently found your site. Thank you for your continued help. I have found that when i want something new, healthy, and fabulous I do not need to look much farther than your site.

    My 3 year old daughter has been a super challenge to feed healthily. She had lots of behavioral issues & knew it was diet related. I think with your many ideas she will truly grow up building a super strong immune system and avoid the problems that I incurred. She is happier than ever with all the changes in her diet. I do mostly paleo with her. Thank you for the many new ideas & all the resources. What an improvement on my every day. Thank you. I can’t wait to try this chia pudding. Looks amazing! I will be sharing your site with my health savvy friends!

  28. Josie says

    Thank you for posting this delicious recipe. It is a fun texture that also reminds me so much like the Cream of Wheat I loved as a kid.(Gluten-free now) So, this is a truly great find.

  29. Dana says

    @Donna – I make a non wheat Malt-o-meal that’s great. I just cook up almond meal/flour with water on the stove the same as Malt-o-meal! I usually add some maple syrup and blueberries. I hope this helps.

  30. pcp says

    For those of you trying to do low carb this is not for you. Looking up the carbs for the seeds and syrup it was 31 carbs. I was really disappointed as I was looking for a good breakfast and don’t like eggs.

    • Lorraine says

      Most of the carbs come from the maple syrup, substitute with stevia or another sugar substitute and these are the nutritional values:

      214 calories
      11.5g fat, 1g saturated
      156.2mg sodium
      15.6g carbs
      11g fiber
      NET Carbs = 4.6g
      1.6g sugar
      5g protein

  31. Rosemary says

    Yum, this recipe is amazingly dreamy! It felt and smelled and tasted exactly the way I imagined it would upon looking at the pictures, and I love how the specks from the blended chia seeds resemble vanilla bean specks! The only change I made was to add a tiny sprinkle of pink Himalayan sea salt to mine before blending . . . oh so delicious! Thank you for sharing! :)

  32. Christine says

    How bad is the maple syrup if you suspect you might have a candida-problem? I want to try this so bad! Hate doing my breakfast in the morning.

  33. m says

    this recipe was awesome! I subbed agave for the maple and blended the ingredients with a frozen banana to thicken it up. I will definitely make this again.

  34. Thelma Vincent says

    hi,i have been using chia seeds for several months and i must say i am pleased to have been introduced to them

  35. nicole says

    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.

  36. Courtney Grace says

    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!

  37. Joan says

    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.

  38. Lisa says

    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.

  39. Christine says

    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?

  40. says

    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!

  41. Bree says

    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!

  42. Ashlee says

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

    • Megan says

      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!

  43. Lesleyvictoria says

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

    • Megan says

      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!

  44. says

    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!

  45. Jeanne says

    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….

  46. Karen says

    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!!

  47. Jade says

    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!

  48. Bevie says

    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!

  49. Bevie says

    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!

  50. Joyce says

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

    • Megan says

      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.

  51. jane says

    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.

  52. Shirley says

    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?

  53. Lourdes says

    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

  54. Nina says

    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!!


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