This Vanilla Chia Pudding is a simple and versatile breakfast option that requires minimal ingredients. Made with soy milk or oat milk, it features chia seeds for a delightful texture and natural sweetness from maple syrup. Easily customizable with your favorite fruits, this pudding is perfect for meal prep and can be stored in the fridge for up to five days. Enjoy a delicious and satisfying start to your day with minimal effort.
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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 with just a few ingredients and only five minutes of prep time. Plus, it’s perfect for meal prep and you can enjoy it throughout the week (it will keep for about 5 days in the fridge). It’s a great way to have that cafe experience at home without the price tag.
Why You’ll Love This Recipe
You can’t go wrong with chia pudding, but here are a few reasons why this is one of my favorite breakfast options:
- Keeps well: Almost all chia puddings will last in the fridge for up to 5 days. Sometimes you might find there’s a little bit of separation of liquid; however, just stir it back in and it will still taste great.
- Healthy and balanced: Now all chia puddings contain plenty of healthy fats and fiber from the chia seeds, but I particularly like this recipe as a healthy everyday breakfast option because it doesn’t overdo it on the rich ingredients, but still tastes super creamy. Many standard cafe chia puddings use coconut milk, which tastes great but can be very caloric with high saturated fat and low protein. If you make this recipe with soy milk that is fortified, it will have a comparable nutritional profile to dairy milk with about 8g of protein.
- Super creamy: This recipe uses yogurt instead of coconut milk to get a really creamy, rich consistency. If you use soy yogurt, you’ll also get the benefit of some protein. I like to make this with my own homemade soy yogurt — it’s super creamy and surprisingly low effort.
- Versatile: If you’re looking for an option that you can change up throughout the week with a little bit of syrup, fruit, or flavored yogurt, then this vanilla chia pudding is a great option to use as a base that you can customize throughout the week for variety.
Ingredients You’ll Need
You’ll find the exact ingredient measurements in the recipe card at the bottom of this post, but here’s a quick rundown of everything you’ll need:
- Soy milk (or oat milk)
- Chia seeds
- Maple syrup
- Vanilla extract
- Plain/natural yogurt (optional, for creaminess)
- Fresh strawberries
- Banana slices
Instructions
Just follow this step-by-step guide with photos to make your Vanilla Chia Pudding. For the exact ingredient measurements, timings, and all the details, don’t forget to check the recipe card at the bottom of this post!
Step One: In a jar or bowl, combine the soy milk, chia seeds, maple syrup, and vanilla extract.
Step Two: Mix everything together thoroughly and let it sit for a few minutes to allow the chia seeds to absorb some of the liquid.
Step Three: Place it in the fridge and let it chill until it thickens up.
Step Four: When you’re ready to enjoy, top it off with fresh strawberries and banana slices!
Substitutions & Variations
Want to make this recipe your own? Here are some easy ingredient swaps and fun customization ideas to try:
- Milk: You can use oat, almond, coconut, or even dairy milk or yogurt if you’re not vegan, though I personally prefer fortified soy milk or yogurt for its similar nutritional profile to dairy.
- Sweetener: You can substitute the maple syrup with honey, agave, brown rice syrup, or lower-glycemic options like stevia or monk fruit sweetener, or leave it out entirely for a more neutral-tasting pudding.
Storage
To store your Vanilla Chia Pudding, just pop it in an airtight container and keep it in the fridge. It’ll stay fresh for up to five days, which makes it perfect for meal prep! When you’re ready to enjoy it, give it a good stir and add your favorite toppings. Just a heads up—freezing isn’t the best idea since it can change the texture when it thaws.
Expert Tips
Expert Tip
For the best texture, be sure to stir the chia pudding well after mixing in the seeds, then let it chill overnight—this helps everything blend together beautifully.
FAQ
Absolutely! You can swap soy milk for oat milk, almond milk, or even coconut milk—each will give the pudding a unique flavor and texture.
Your Vanilla Chia Pudding will stay fresh for up to five days in the fridge, making it a fantastic option for meal prep!
Serving Suggestions and More Recipes
If you want to make your Vanilla Chia Pudding extra tasty, try topping it with sliced bananas or blueberries for a fresh burst of flavor. A drizzle of almond or peanut butter adds creaminess and a little extra protein. You could also sprinkle on some chopped almonds, walnuts, or pumpkin seeds for crunch, and a dash of cinnamon or nutmeg to bring out the flavor. If you like some extra texture, granola is a great addition too!
More Recipes
If you love chia pudding, be sure to check out my blended oats recipes as well! They’ve been going viral on my social media pages for their satisfyingly thick and gooey consistency, even thicker than chia pudding. You might also want to check out my Blueberry Blended Oats, Strawberry Blended Oats, or even Cookie Dough Blended Oats.
This Vanilla Chia Pudding is a delicious and nutritious way to kick off your day, with a creamy texture and delightful flavor. If you give this recipe a try, I’d love for you to leave a star rating and review to help others discover it! And don’t forget to tag me in your photos on Instagram @glowdiaries___ so I can see your tasty creations—I can’t wait to see how you put your own spin on it!
How to Make Vanilla Chia Seed Pudding (Vegan)
Ingredients
- 200 ml Soy milk (or oat milk)
- 3 tbsp Chia seeds
- 1 tbsp Maple Syrup
- ½ tsp Vanilla Extract
- ¼ cup Plain/Natural yogurt (optional, for creaminess)
- Fresh strawberries and banana slices (for topping)
Instructions
- In a jar or bowl, mix soy milk, chia seeds, maple syrup, and vanilla extract.
- Stir well and let sit for 5 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 2 hours or overnight until thickened.
- When ready to serve, top with strawberries and banana slices.
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