This Vanilla Chia Pudding is a simple make-ahead breakfast made with milk, chia seeds, maple syrup and vanilla. It takes about five minutes to prepare before chilling, then you can add yogurt and fruit when serving if you like.
If you follow me on social media you know I love a good chia pudding and I’ve been trying lots of different flavor variations lately including the viral Tiramisu Chia Pudding and the classic Blueberry Chia Pudding. Sometimes the volume of chia pudding recipes I have written surprises even me because when I first went vegan back in 2019, I was not particularly impressed with this gloopy little breakfast option. I think I resented it because it was often the only vegan-friendly brunch item on most cafe menus, and they were charging upwards of $15 for it, which was a lot at the time! Especially when I know how easy it is to make at home with just a few ingredients and about five minutes of prep. It’s an easy way to get that café-style chia pudding experience at home without the price tag.
Key Ingredient
Chia seeds: Black or white chia seeds both work.
Instructions
Step One: In a jar or bowl, combine the soy milk, chia seeds, maple syrup, and vanilla extract.
Step Two: Mix everything together thoroughly. Leave for 5-10 minutes, then stir again to break up any clumps.
Step Three: Cover and refrigerate for at least 3 hours, or overnight, until thickened.
Step Four: When you’re ready to enjoy, top it off with fresh strawberries and banana slices!
Storage
Store in an airtight container in the fridge for up to 5 days.
How to Make Vanilla Chia Seed Pudding (Vegan)
Ingredients
- ¾ cup milk approx. 180ml; I use soy milk, but any milk works.
- 3 tablespoons chia seeds
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
To Serve
- ¼ cup plain vegan yogurt optional; for creaminess; approx. 60g
- ¼ cup sliced strawberries for topping; approx. 42g
- ½ small banana sliced; for topping; approx. 50g
Instructions
- In a jar or bowl, whisk together soy milk, chia seeds, maple syrup, and vanilla extract until well combined.
- Leave for 5-10 minutes, then stir again to break up any clumps.
- Cover and refrigerate for at least 3 hours, or overnight, until thick and pudding-like.
- When ready to serve, give it a stir and top with yogurt, strawberries and banana, if using.
Tine says
love how simple this is!! next time i’ll try it with nuts, or granola for extra texture 😍
Ron says
I had to come back and leave a comment because your chia pudding recipes have become my go-to breakfast! They are just so easy to whip up, especially this first one that I tried. I really hope you share some more flavor combos soon