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
- 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.
p.s. pair this vanilla chia pudding with a good granola for some crunch! I recommend my Cinnamon & Ginger Granola.