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!
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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.
Serve with a sliced banana and a dash of cinnamon, if desired.
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
- 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.
- 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.
Per Serving: Calories: 275, Fat: 14g, Carbohydrates: 30g, Fiber: 13g, Protein: 7g
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!
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Reader Feedback: Have you tried chia pudding before? Any favorite flavor combos?
Melissa
IHATED chia seed pudding the first time I tried it….but this one was delicious!
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!
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!!
Chia Seed Recipe
Holy crap, thank you so much for posting this! It is gonna help me when I research Chia Seeds at the store! Awesome!
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….
Kristen
This sounds awesome! Thank you for sharing!
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!
Lesleyvictoria
If I heat this a little, ,not bring it to a boil of course, do you think it’lll destroy the omegas?
Megan
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!
Ashlee
What is the consistency of this? I’ve never blended my chia puddings before – does it still “set” the same? Thanks!
Megan
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!
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!
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!
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?
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
Ingredients:
I banana
¼ cup chia seeds (black or white)
I cup coconut milk
½ tsp vanilla extract
pinch cinnamon
Toppings:
You can vary the fresh fruit and combine with nuts and coconut. I used blueberries, strawberries, flaked almonds and toasted coconut
Method:
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.
Liza
Best recipe so far!!!! Delicious!!!
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.
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!
Georjean
Made it a few times and loved it. Never thought to blend first in vita mix. I will try that for sure.
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.
Tammy
Delish!!
Gal
I added frozen cherries and used almond extract instead of vanilla. Delicious!
Isabel
Thanks for sharing ! I made this today and it was delicious . I used almond vanilla and agave nectar .
Thelma Vincent
hi,i have been using chia seeds for several months and i must say i am pleased to have been introduced to them
m
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.
Christine
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.
Eilene
This was a “no go” for my son and I. We could not tolerate the texture, even Vitamixed. Barf
Janae
I just stirred up this chia pudding and can’t wait to try it tomorrow. It’s so easy. I love your recipes!
Rosemary
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! 🙂
pcp
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
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
Dana
@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.
Michele McCauley
I just had this for the first time and love it!! I added a dash of nutmeg and am making a second batch already!:)
Josie
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.
Christina @ The Beautiful Balance
I LOVE chia pudding, and I prefer it blended. Such an easy and delicious breakfast or snack 🙂
Kelly
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!
BakeMeABallerina
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! 🙂
Theresa
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!
Kelly
Will this recipe work well with milled chia seeds as well please?
Denise
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
Yes, you are welcome to use any milk you like. I’m so glad to hear you’re enjoying my website!
Claire Kellerman
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.
Rachel
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.