This is my creamy, quick and easy basic Vanilla Chia Pudding recipe that I whip up in 5 minutes or so. I’ve made it at least 100 times! My whole family loves it and we never get tired of it, thanks to all the ways it can be flavored.
Honestly, this vanilla chia pudding recipe is a standard item in my house. As a busy perimenopausal mom, I am grateful for every bite of this ready-to-go fiber-loaded, protein-rich, omega-3-laden chia seed pudding recipe.
Plus, my kids and husband love it too, which means I don’t have to make separate meals for everyone. Note that this is an unsweetened recipe; to sweeten it up, add in a little maple syrup, honey, stevia or monk fruit.
If you loved this easy breakfast recipe, check out my Chia Yogurt Pudding next. Plus, if you want to read all about my personal experience with Perimenopause, here's my article about Eating For Perimenopause.
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Why This Recipe Works
This meal prep breakfast takes minutes to make in a simple process. I make it straight into an airtight container so there is (almost) NO washing up, friends! Perfect for a Sunday batch prep session, this vanilla chia seed pudding with milk is great for breakfast, a snack or as a light dessert.
It pairs with many other flavors and toppings. If you use a neutral-flavored milk, this vanilla chia seed pudding will work with tons of other flavors. See below for more ideas.
I love that this plant based protein vanilla chia pudding recipe can be eaten as is or paired up with other elements for a bigger breakfast.
I like to make my Vanilla Chia Pudding with Brazil Nut Milk. When I was studying at IIN, I was very excited to learn about how much selenium Brazil nuts contain and the positive impact this has on your thyroid. Both my mother and my paternal grandfather suffered with thyroid problems, so I like to take extra care of mine.
Eating a cup of this unsweetened chia pudding recipe gives me roughly 10g of fiber (I try to aim for 28g a day) and 8g of protein.
What Is The Perfect Chia Pudding Ratio Of Chia Seeds To Liquid?
I use a ratio of chia seeds to milk at 1:4. My typical batch recipe is ½ a cup of chia seeds to 2 cups of milk or liquid. This gives me a pudding like texture that is thick but still gloopy and thick enough to pair with thick yogurt and fruit salad.
I get roughly 3 cups of chia pudding with this recipe. I try to have
You can add more or less liquid, depending on how you like your chia pudding texture.
For a full single serving, I use a ratio of 4 tablespoons of chia seeds to 1 cup of liquid/milk.
Note the ratio is different when you're making a Chia Pudding with Yogurt. Yogurt is thicker than milk so you need a different ratio of chia seeds to liquid as the chia seeds don't have as much liquid to absorb as they do with milk.
Chia Pudding Ingredients
- Chia seeds: Use white or black chia seeds. As long as they are fresh, they’ll work perfectly!
- Milk: You can use any milk you choose. I LOVE to use my Almond Milk Recipe From Scratch, my DIY Brazil Nut Milk (SO CREAMY), or coconut milk. I use unsweetened milk because I try to crowd out added sugar but, you can sweeten yours if you like.
- Vanilla: Vanilla extract is super expensive where I live in South Africa but it's ideal. I used vanilla essence instead. Vanilla bean paste is also really delicious. You can scrape it straight from fresh vanilla beans.
You can find ingredient quantities in the recipe card below
How To Make This Recipe
Here is how I make this speedy vanilla chia pudding recipe (SO QUICK):
Gather your ingredients to make this vanilla chia seed pudding.
Add the chia seeds to a container with the milk and vanilla.
Whisk or whizz everything together and let it sit for 15-20 minutes.
For a clump free chia pudding recipe, whisk it once more to break up any lumps and clumps that have formed.
Set overnight in an airtight container or portion the creamy chia pudding into individual containers before storing it in the fridge.
Hint: This vanilla chia seed pudding is ready when it has a gel like consistency.
Substitutions
While you can’t swap out the chia seeds, you can swap out the milk in your vanilla chia pudding.
Try it with literally any kind of milk you like. Remember, the thicker the milk, the thicker the result. Coconut milk (full-fat coconut milk), for example, will give you a much thicker chia pudding recipe than almond milk.
Sunday Batch Prep
Because it lasts so well in the refrigerator, I usually make triple the recipe for this vanilla chia pudding. It keeps for 4 to 5 days.
Check out my ideas further down for how I like to serve this chia seed pudding recipe.
Storage and Make Ahead
As we mostly eat at home, I like to keep the full batch of this dairy free chia pudding in in the fridge in a single glass, airtight container. It lasts in the fridge for up to 5 days.
If you will be eating on the go, prep portions into mason jars and add the toppings in the morning.
This recipe for vanilla chia pudding can be frozen! It freezes well for up to 3 months. Let it thaw overnight in the fridge.
Serving and Pairing
This chia seed pudding recipe is perfect as is. BUT, if you’re anything like me and like a bit of variety, it’s delicious when topped with other ingredients.
I also love to pair my chia pudding with other ingredients in a smoothie or as part of a breakfast bowl.
Toppings
These are my go-to and favorite toppings that I love to add to this vanilla chia pudding:
- Nut butter: Brazil nut butter is my favorite. It's a great source of Selenium; thyroid supportive. Pumpkin Seed Butter is also packed with good-for-you bits. Pistachio cream or butter is my favorite after-dinner indulgence.
- Fruit compotes: This Blueberry Compote without sugar is an incredible topping for vanilla chia pudding recipe. I love that my homemade compotes have zero added sugar and yet my kids never get tired of them.
- Fruit berries: Because they are low in sugar, berries are one of the only fruits I will eat early in the morning as I know they won’t give me a big hit of glucose. They are also a great added fiber source (which I need, being in my 40s). My daughter has a genetic condition, which means she has a weak immune system, so I always try to add vitamin-loaded fruits like kiwi fruit and berries for her.
- Toasted nuts and seeds: Perfect up top of Vanilla Chia Pudding.
Tips
Whisk the chia pudding mixture after 15 minutes or so. This helps prevent lumps. This is key for an ultra thick and creamy Vanilla Chia Pudding.
If your seeds are old, they might not absorb the liquid quite as well as if they’re fresh – the result won’t be quite the same.
Let this easy vanilla chia seed pudding set/rest for at least 30 minutes if you don’t want crunchy seeds. Overnight is best if you can wait.
I recommend taking your time to measure the chia seeds and milk accurately to get that perfect pudding result.
You want to add your toppings just before eating if you can. That way, they are fresh and the mixture doesn’t blend together.
FAQs
You likely need to stir the seeds through the milk after 10/15 minutes. If you need to, pop the mixture into a bowl, add a tablespoon more liquid, and whisk until smooth. If it’s still lumpy, I suggest blending the mixture.
Yes, you can. I prefer the fiber from whole chia seeds, but if you need to, it’s perfectly fine to blend the mixture for a smoother texture.
Yes! Chia seeds that haven’t swollen yet are perfectly safe to eat. They might just take a bit more digesting.
The ingredients may not have been measured accurately and the ratio of chia to seeds could be too high. Try adding extra liquid – 1-2 TBS and whisking it through.
It is vegan as long as you use a plant based milk like almond, coconut or brazil nut milk.
Other Breakfast Recipes To Try
Vanilla Chia Pudding
Equipment
- Whisk
- Container
Ingredients
- ½ cup chia seeds
- 2 cup milk
- 1 teaspoon vanilla essence
Instructions
- Heat 2 TBS of the milk (hot, not boiling) and mix it with your matcha with a matcha whisk until a smooth paste forms.
- Whisk in the balance of the milk.
- Add the chia seeds and whisk in.
- After 10 minutes, whisk the mixture together until all the lumps are gone and the mixture is smooth.
- Set in the fridge overnight, or for at least 4 hours.
Notes
Make sure the chia seeds are fresh
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