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
Simple vanilla chia pudding is super easy to make. The perfect healthy sweet breakfast, snack or even dessert - add your favourite toppings! Gluten free, dairy free and grain free, paleo and vegan friendly.
- 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
- toppings of your choice e.g. fruit, seeds, nuts, granola
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.
*I make this using an Australian tablespoon measurement which is 20mL. The tablespoon measurement is slightly larger than some other tablespoon measurements around the world which use 15mL. Just add an extra teaspoon of chia seeds if you have a smaller spoon measure. And for the record, I use 125mL of milk!
*I have suggested 2 or 3 tablespoons of coconut yoghurt - the extra spoonful just makes the pudding a little more creamy. You could also substitute Greek yoghurt, or thick coconut cream, or another non-dairy yoghurt if you prefer.
*The amount of liquid sweetener you require depends on what kind of milk you use as a base as they vary a lot in sweetness. Try 1 teaspoon and increase as needed - just don't go overboard!
*To increase the size of this pudding, increase to 3 tablespoons of chia seeds with 3/4 cup of milk. Add a little extra yoghurt, vanilla and sweetener to taste.
p.s. pair this vanilla chia pudding with a good granola for some crunch! I recommend my Cinnamon & Ginger Granola.