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Vanilla Chia Pudding (Vegan)


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

bowl of vanilla chia pudding with banana slices on top

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

Ingredients:

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

Directions:

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.

bowl of vanilla chia seed pudding with banana slices and cinnamon on top

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

4.78 from 27 votes
Vanilla Chia Pudding
Prep Time
5 mins
Total Time
5 mins
 

A creamy breakfast porridge that's loaded with fiber and nutrition!

Course: Breakfast
Servings: 1
Calories: 275 kcal
Author: Detoxinista.com
Ingredients
Instructions
  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.
Recipe Notes

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.

Enjoy!

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

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Comments

Joel

Love your recipes! So great 🙂

Danielle @ Clean Food Creative Fitness

Love this! I hate making breakfast in the morning so this would be a great grab and go option for me! I’ll have to try it out!

Danielle @ Clean Food Creative Fitness

Love this! I hate making breakfast in the morning so this would be a great grab and go option for me! I’ll have to try it out!

Erin @ Axell's Kitchen

I’ve never tried chia seeds before, they’ve always intimidated me..but this makes me want to finally give them a try!

Emily

I like putting cloves in mine (cooler climate!). I’ve never blended it before, I will try that out…

Bobbi Kenow

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! 🙂

Meagan

HMM! I am going to try this. Never done a true chia pudding before since I hate the tapioca texture – but my VitaMix would fix this sure!

Laura

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?

    Megan

    Yes, I always strain my almond milk, so this recipe assumes you’re using store-bought or strained homemade almond milk.

Lisa

This looks excellent! I’ve been obsessed with making pudding with agar agar, but I’ll have to alternate with this one!

Ana @ anazaharia.com

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!

Brooke

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!

    Andria

    Wow, those flavors sound yummy! I am going to have experiment!

Brooke

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

Christine

I dont have almond milk on hand so i substituted with soy milk. It’s in the fridge. Can’t wait for breakfast tomorrow!

Donna

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?

    Rachelle

    Hi Donna, try lucuma powder! Just blend it right in. 🙂

Kate

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!

Andria

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.

    Megan

    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.

Sue

I’m trying to follow an anti-candida diet so can I leave out the maple syrup or will it make it taste different?

    sophie

    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.

    Pamela

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

    Amy

    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.

sophie

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?

    Megan

    I’ve never seen bigger ones! I assume I use the “smaller” ones, but I’ve never seen any other size in my grocery stores…

    Michael

    There are only one size chia seeds. They expand when you allow them to sit in the liquid.

Laura

This looks amazing and I will try it with Stevia. When eating it as a breakfast porridge, so you eat it warm?

    Megan

    No, I eat it at room-temperature, straight from the blender. But I’m sure it would be delicious warmed up a little, too!

tayler alexis

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

Jen @ Existential Evolution

I love chia any way I can get it! So versatile! I introduced chia seeds to my sister and her family recently and her kids think they are sprinkles and devour them! What a fabulous transition they’re experiencing!

zosia

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?

Health Nut

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 🙂

Audi.Seuss

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 !

Denise

My 2 year old wanted to try it and she wanted her own bowl. It was delicious! Thank you!

Rose arno

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

    Megan

    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.

April

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!

    Megan

    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

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

Donna B

Can you make this a few days ahead? (triple the recipe to eat for 3 consecutive days?)

Shannon

Anyone try this with coconut milk? My family has almond allergies.

    Megan

    I bet that will be delicious, too!

    carrie

    I used half almond milk and half coconut milk (full fat non-bpa can, not the watered don carton stuff) once. It tasted amazing!!

jennifer g

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!

Alina

I had this over the weekend (without the maple syrup), and it was delicious and filling! Thanks!

Santa

What is the average serving a day of chia seeds?

    Megan

    I’m not sure if there’s an average daily serving, but this pudding is probably the most I’d eat in a day.

Dora

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.

Zae

This recipe is so amazing. I love the creamy texture and not to mention super quick and easy to prepare.

Kristi O

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!

Felis Silvestris

I just prepared a portion, this is going to be my breakfast tomorrow! 🙂

Haniya

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!

Jessica

I really want to try this! Would coconut milk work? Thanks! 🙂

Jennifer

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

Lisa @ 50 Things to Know

We love this stuff! My toddler does too. I found dark chocolate coco and add it too sometimes.

Angela

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!

Fofita

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!

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