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This Classic Vanilla Chia Pudding is made with 4 simple ingredients, takes 10 minutes to prepare and will be your go-to basic chia pudding recipe! Enjoy it on its own or with a variety of toppings!
Table of Contents
This is my 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 Pumpkin Chia Pudding this Strawberry Rhubarb Chia Pudding or this Mango Coconut Chia Pudding.
As the creator of Choosing Chia, I know a thing or two about making chia pudding. My chia pudding recipes have gone viral on my Instagram and Tiktok with millions of views, and have even gotten me featured in major publications like The Guardian and The National Post. So I know what I’m talking about when it comes to ways to eat chia seeds!
Why You’ll Love This Recipe
- 4 ingredients: All you need is chia seeds, milk, maple syrup, and vanilla. This base also works great for my layered Tiramisu Chia Pudding!
- Great as a base: Use it as your go-to chia pudding base and customize it with different mix-ins. You can turn it into Chocolate Chia Pudding, Blueberry Chia Pudding or even Banana Chia Pudding!
- Perfect anytime: It’s healthy enough for breakfast, satisfying enough for a snack, and sweet enough for dessert!
- Meal-prep friendly: Prep it once and enjoy it throughout the week. It keeps well in the fridge for days!
Key Ingredients
- Chia seeds: of course we wouldn’t be able to make this recipe without them! You can use white or black chia seeds. They are both the same in terms of taste and texture, they’re just different colours.
- Milk: Use any kind you like! I like to use full-fat coconut milk for a creamy chia pudding, homemade almond milk or cashew milk. Dairy milk works too.
*This is a recipe overview. The full recipe measurements are below in the recipe card.
How to Make Vanilla Chia Pudding
Step 1: Add the chia seeds to a mixing bowl.
Step 2: Add the milk, maple syrup and vanilla and whisk together.
Step 3: Place in the fridge to set for at least 2 hours or overnight.
Step 4: Serve as is or with your favourite toppings.
Topping Ideas
- Yogurt
- Berries & fruits
- Chia Seed Jam
- Nut butters
- Homemade Vegan Nutella
- Nuts & seeds
- Granola like this Peanut Butter Granola or Chocolate Granola
- Maple Syrup & Honey
How To Store
Store this Vanilla Chia Pudding in an airtight container or glass jar with a lid in the fridge for up to 5 days. Give it a quick stir before serving, and add a splash of milk if it thickens too much.
Jess’s Tips
- Use coconut milk for a creamy pudding: If you love a rich and creamy texture, canned coconut milk is a great option. It has more fat than other plant-based milks, which gives the pudding a more luxurious feel. You can use half coconut milk or all coconut milk like I use in this Coconut Chia Pudding.
- Whisk well to avoid clumps: Stir the mixture thoroughly, then let the chia pudding sit 5-10 minutes, then give it another mix to prevent clumping.
- Let it chill overnight: For the best results, let your chia pudding sit in the fridge overnight. This allows the seeds to fully absorb the liquid and thicken properly.
- Thin it out if needed: If your pudding is too thick the next day, simply stir in a splash of milk (a tablespoon or two at a time) until it reaches your desired consistency.
- Make it your own: This recipe is a great base! Add fresh fruit, spices like cinnamon, cocoa powder, or a swirl of nut butter to change it up. Try turning it into Raspberry Chia Pudding or Pina Colada Chia Pudding!
- Use a glass jar with a lid for storage: Not only does it make the pudding easy to store and shake up if needed, it’s also perfect for grab-and-go breakfasts.
Frequently Asked Questions
It’s most likely the ratio. Make sure you’re using 1 part chia seeds to 4 parts liquid. Also, whisk well to prevent clumping. If it’s still not thickening, your chia seeds may be stale and not absorbing liquid properly.
The standard ratio for chia pudding four parts liquid to one part chia seeds (e.g. 1 cup of milk to 1/4 cup chia seeds). For a thinner texture, you can use a 5:1 or 6:1 ratio. Keep in mind that thicker milks like coconut milk may require a bit more liquid to achieve the right consistency.
Yes, you can freeze chia pudding, but the texture may change slightly once thawed. I recommend making chia pudding fresh and storing in the fridge.
Try These Chia Recipes Next!
If you tried this 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!
Vanilla Chia Pudding
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: breakfast
- Method: Mix
- Cuisine: American
- Diet: Gluten Free
Description
This Classic Vanilla Chia Pudding recipe is easy to make and perfect for a healthy breakfast, snack or dessert!
Ingredients
- 1/2 cup chia seeds
- 2 cups plant-based milk of choice
- 3 tsp vanilla extract
- 2 tbsp maple syrup
Instructions
- Whisk the chia seeds, milk, maple syrup and vanilla extract together in a bowl.
- Let sit for 5-10 minutes until it begins to gel, and then give it a good mix again. (This will help prevent clumping!)
- Cover and place in the fridge for at least 2 hours or overnight.
- Serve as is or with your favourite toppings.
Notes
- Use part coconut milk for a rich, creamy texture/
- Whisk well to avoid clumps.
- Chill overnight for best results.
- If too thick, add a splash of milk.
- Add fruit, spices, or nut butter to customize.
- Store in the fridge up to 5 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 166
- Sugar: 6g
- Fat: 11g
- Carbohydrates: 19g
- Fiber: 11g
- Protein: 7g
Better then some of the chia seed pudding I’ve made before.
Happy you enjoyed it Robin!
A classic but a goodie!
Thanks Rae 🙂
My new favorite! So simple and took me like 2 minutes to whip up. Will be making this regularly, thank you!
Hi! This looks amazing! Just one question that might be a little bit out of context. Where did you get those oval kinda shape glass jars? They are so pretty! Lol I’ve been looking for quite sometimes. Would you be able to share?
Thanks
Hey Sep! They’re the Weck tulip jars!
I adore your breakfast recipes they re mouthwatering! Delishhh ?
Thanks Joanna 🙂
Made this a few weeks ago and it was SO yummy. Definitely going to make it again soon.
So happy you liked it!
Does the recipe change much if you add cacao?
Hi Bonnie, you can up to 2 tbsp of cocoa without much change-if anything the cocoa may thicken it a bit and you can just add some more liquid.
I’m not a fan of almond milk, do you think it would taste alright and have the same consistency if I used 2% dairy milk?
Hi Jeana, yup! You can use any type of milk you prefer.
Hi Jess, can I store a batch of this for 5 days in the fridge?
Hi Natasha,
Yes! I would store it in an air tight container in the fridge for up to a week.