How to Make Vanilla Chia Seed Pudding (Vegan)
This Vanilla Chia Pudding is a simple make-ahead breakfast made with milk, chia seeds, maple syrup and vanilla. Add yogurt and fruit when serving, if you like.
Servings 2 serves
Calories 181kcal
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.
Notes
Vanilla chia pudding will keep for up to 5 days in the fridge.
Nutrition
Calories: 181kcal | Carbohydrates: 21g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 57mg | Potassium: 238mg | Fiber: 7g | Sugar: 10g | Vitamin A: 402IU | Vitamin C: 11mg | Calcium: 302mg | Iron: 2mg