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
Cuisine: American
Keyword: breakfast, paleo, pudding, vegan
Servings: 1
Calories: 275 kcal
Author: Megan Gilmore
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.

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!

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

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Comments

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!

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!

Joyce

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

    Megan

    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.

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.

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?

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

    Peter

    Yes you can heat them up and make porridge

Tamar

Chia is still new for me. Just wondering if chia powder works the same as the seeds. Thanks.

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!!

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.

Stephanie

If I were to make this, how much and what type of Stevia could I substitute for the maple syrup?

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!

    Megan Gilmore

    I’m so glad they both love it!

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.

Melissa

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

Rachel

This is delicious! For those having a hard time blending, try using chia powder!

Joey

Just stuck this in the fridge for the morning! I used half a banana in place of the syrup and also threw in some protein powder. I’ve never blended it so I’m excited to try it!

For almond milk, I’ve been getting store-bought forever and recently tried making my own. The most cost effective (and great-tasting) version I’ve found is to blend 6 cups of water with 1/3 cup of natural almond butter. Throw in some cinnamon and honey and it tastes like the real thing (not as thick, however).

Thanks so much for the recipe!

Bethany

I’m allergic to almonds- do you think this would work with another type of milk?

Alma Bell

I tried the chia pudding, used a maple syrup awaken Farms no calories per a 1/4 of a cup. This pudding is delicious.

Sam

I wanted a thicker texture, so I did as the recipe suggests and mixed all the ingredients and let chill overnight. I used soy instead of almond milk and brown sugar instead of maple syrup. In the morning, it tasted good, but was way too runny, so I added about two tablespoons of tapioca starch and heated it on the stove in a saucepan constantly stirring over medium heat until it was the consistency I wanted and…. SHAZAM! It turned into an amazing tapioca pudding. 😁 I know I made a lot of changes, but I wouldn’t have known where to start without this recipe, so thank you thank you thank you for the new breakfast staple!

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