Simple vanilla chia pudding is super easy to make. The perfect healthy sweet breakfast, snack or even dessert – go crazy with your favourite toppings! Gluten free, dairy free and grain free, paleo and vegan friendly. And only five ingredients!
NOTE: this recipe has had an overhaul as of November 2017! After making many, many more chia puddings since this was originally published in 2014, I feel like I’ve refined the technique. This makes a beautifully thick, creamy vanilla chia pudding!
This is a very easy recipe for a sweet vanilla chia pudding. It is lovely as it is, but also forms a great base for making some more fancy variations. I make this basic version most frequently as it doesn’t require too much planning and only uses a handful of pantry staples, but is still purely delicious. I serve it topped with whatever fresh fruit I have on hand plus a sprinkling of nuts, seeds, coconut flakes and/or granola – whatever is in the cupboard.
If you’ve never made a chia pudding before, prepare to be amazed at chia’s amazing capacity to absorb liquid! It first looks like you’ve just got a very runny bowl of liquid with some things floating in it… But just let it sit and let the chia seeds do their work. You’ll be rewarded with a luscious vanilla chia pudding in no time.
This vanilla chia pudding is relatively modest in size; I’ve only used 2 tablespoons of chia seeds to make it. I think this amount is perfect for pairing your pudding with fresh fruit, granola and anything else you might like. It’s also a nice snack size on its own, pop a few blueberries on top! If you want to make a bigger pudding, I’ve popped some instructions on increasing the size in the notes below.
Simple Vanilla Chia Pudding
Ingredients
- 2 tbsp chia seeds
- 1/2 cup plant-based milk e.g. coconut, almond, rice, oat
- 2-3 tbsp coconut yoghurt
- 1/2 tsp vanilla extract
- 1-2 tsp maple syrup or other liquid sweetener of choice
Optional Extras
- toppings of your choice e.g. fruit, seeds, nuts, granola
Instructions
- Combine all ingredients in a small bowl or container. Whisk with a fork until well combined. Allow to sit for 5 minutes (it will start to thicken a little), then whisk again to ensure the mixture isn't lumpy.
- Cover and refrigerate for at least 3 hours, or preferably overnight, until the chia seeds have soaked up all the liquid and you have a thick pudding consistency.
- Serve the pudding cold, alone or with toppings.
Notes
p.s. pair this vanilla chia pudding with a good granola for some crunch! I recommend my Cinnamon & Ginger Granola.
Hi isn’t yoghurt dairy.?
Hi Lucy, the recipe is made originally with coconut yoghurt which is non-dairy. In the recipe notes I’ve suggested that people can use Greek yoghurt if they prefer which is a dairy option, up to them 🙂
What an AMAZING way to start the day! Yum!
Thank you so much Carrie! Yes I love waking up to this one 🙂
This bowl is STUNNING! Chia pudding is a favorite breakfast, and this one looks delicious!
Thank you Corrine! How great is chia pudding – it’s so pretty yet so little effort is required. Yay!
The bright colored beauty of fresh fruit always captures my attention in the morning. This is a bowl of goodness that makes me look forward to the rest of the day.
This is such a beautiful comment to read Judy! You’re totally right, there’s something uplifting about enjoying a bright array of fruit first thing in the morning. It really does set a positive tone for the day 🙂
Those photos!! That tempting beauty jumps right out at me! SUCH a pretty, bright, healthy meal. Pinned!
Oh Megan, thank you so much! I really appreciate you sharing this. Haha, I was much more happy with these photos than the one I took back in 2014! 🙂
What a beautiful breakfast! It’s been too long since I made chia pudding…
Thank you Raia! I was the same with chia pudding until recently, then suddenly I became obsessed all over again!
I’m going to whip this up for my son for breakfast! So simple and perfect for those busy mornings!
That’s so good to hear Kelly, I hope he enjoys it! I love meal prepping this one when I’m having a busy week 🙂
Oooohhhh this looks so good! It makes me miss fresh berries right now (although we can still get our hands on some, they’re just not as abundant as during the summer). I love how simple and easy this is, yet full of so much flavor and fun textures.
Aw Emily, thank you so much! Isn’t it a total luxury when it’s berry season and they’re everywhere… it’s like that in Australia at the moment 🙂
That is the prettiest chia pudding I have ever seen!
Thank you so much Linda! 🙂
Adding yoghurt makes such a big difference! I have yet to try coconut yoghurt, gotta get with it!
Yes the yoghurt is essential, it makes it so much more deliciously creamy 🙂 And yes you definitely need to try coconut yoghurt – SO GOOD!
Omg adding yoghurt makes such a big difference! I have yet to try coconut yoghurt though!
I love chia pudding, and those toppings looks amazing!
Thank you Jean! I’m a big fan of chia pudding too. I go through phases but always come back to it in some form!
Yummy! I needed a quick breakfast for tomorrow morning – our last day of school before Thanksgiving break and I’m just kinda over the early mornings! Ha! I’ll make some chia pudding! Thanks!
Yay I’m glad I could inspire you! And good luck with managing everything over the break, I am sure you will have your hands full 🙂
I love this recipe I usually top it up with fresh berries a squeeze of lemon and seeds or raw almonds .. Yum !!