Classic Vanilla Chia Pudding
This Classic Vanilla Chia Pudding is made with 4 simple ingredients and will be your go-to basic chia pudding recipe! Enjoy it on its own or with a variety of toppings!
This is my basic go-to vanilla chia pudding recipe. You’ll find that this recipe is a base that can be used in a variety of other flavoured chia pudding recipes, like this layered chia pudding with fruit puree and this strawberry rhubarb chia pudding.
This chia pudding recipe takes about five minutes to make and only requires four simple ingredients.
Vanilla chia seed pudding
This vanilla chia pudding makes a great breakfast, snack, or dessert. It really is healthy enough to eat any time of the day, but also enjoyable as a sweet treat! It’s filling, loaded with omegas and protein!
Chia seeds have the ability to expand 10x their original size, which you’ll notice once you see how much liquid you have to add compared to the number of chia seeds you have to add.
The general ratio I stick to is at least 4 parts liquid to 1 part chia seeds, ( ex: 1 cup of liquid, to 1/4 cup of chia seeds) though I find this a little too thick for my liking and I prefer a ratio of 5-6 parts liquid to 1 part chia seeds.
This may vary slightly depending on the type of liquid you use and the brand of chia seeds you use. (i.e. if you use coconut milk you may need a bit more liquid since coconut milk tends to be thicker than almond milk.)
From there, you can always mix in some more liquid to your chia pudding after it gels if you prefer a slightly thinner texture. I generally prefer a ratio of 5-1 for my chia pudding, for a slightly less-thick texture.
Ingredients in this chia pudding recipe
- Chia seeds: of course we wouldn’t be able to make this recipe without them! You can use white or dark chia seeds.
- Plant-based milk: any kind you like! I recommend homemade almond milk or cashew milk, but store-bought works too.
- Vanilla extract: the real stuff! It makes a big difference in flavour.
- Maple syrup: as our sweetener. You could also use any other sticky sweetener you love
How to make this recipe
Add the chia seeds to a bowl along with the plant-based milk, vanilla extract and maple syrup. Use a whisk and whisk everything together for 1-2 minutes until you see the mixture starts to thicken.
Cover and place the bowl in the fridge for at least 1 hour for the mixture to thicken. (You can also prepare this in advance the night more and place the mixture in the fridge overnight for best results) When the chia pudding is done, it should look like this.
And that’s it! Your chia pudding is ready to go. You can enjoy it on its own, scoop it into a bowl, or enjoy it in a cup with fresh fruits.
- Yogurt (Greek yogurt, coconut yogurt…etc.)
- Berries & fruits
- Jams & compotes
- Nut butter (runny almond butter works great!)
- Nuts & seeds
- Granola (I like this one with chia pudding)
- Drizzle of maple syrup or honey
Tips for making this recipe perfectly
- Use good quality or homemade plant-based milk. Since the majority of the chia pudding is made from the milk you use, using one that tastes good is essential for tasty chia pudding!
- If you prefer a richer creamier chia pudding, opt for coconut milk. Coconut milk naturally has more fat in it and will give you a creamier chia pudding.
- Make sure to whisk all the ingredients together well so you don’t get clumps of chia seeds in your pudding.
- For best results, place in the fridge overnight to “gel“. This will really give the chia seeds plenty of time to absorb all the liquid and will give you the best texture.
- If your chia pudding seems too thick after removing it from the fridge, add more plant-based milk, a couple of tablespoons at a time and mix it in until you have your preferred consistency.
More chia pudding recipes to try
If you tried this Classic Vanilla Chia Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
This Classic Vanilla Chia Pudding recipe is easy to make and perfect for a healthy breakfast, snack or dessert!
- Mix all ingredients together in a bowl.
- Let sit for 2 minutes until it begins to gel, and then give it a good mix again with a fork or a whisk.
- Let sit for at least 1 hour before serving, or overnight in the fridge.
- Serve with fresh fruits, yogurts, jams, granola or anything else you’re heart desires!
. Since the majority of the chia pudding is made from the milk you use, using one that tastes good is essential for tasty chia pudding!
If you prefer a richer creamier chia pudding, opt for coconut milk. Coconut milk naturally has more fat in it and will give you a creamier chia pudding.
Make sure to whisk all the ingredients together well so you don’t get clumps of chia seeds in your pudding.
For best results, place in the fridge overnight to “gel“. This will really give the chia seeds plenty of time to absorb all the liquid and will give you the best texture.
If your chia pudding seems too thick after removing it from the fridge, add more plant-based milk, a couple of tablespoons at a time and mix it in until you have your preferred consistency.
Store in an air-tight container in the fridge for up to a week.
- Serving Size: 1/4 of recipe
- Calories: 166
- Sugar: 6g
- Fat: 11g
- Carbohydrates: 19g
- Fiber: 11g
- Protein: 7g
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