Vanilla Chia Pudding
Chia pudding is about the simplest make-ahead breakfast there is: stir chia seeds into milk, wait, and the seeds swell into a thick, creamy pudding. The one step people skip is a second whisk after 10 minutes, which breaks up clumps so every spoonful sets evenly. Top it with berries and nuts for crunch.
Published
- Prep Time
- 5 mins
- Cook Time
- No cook
- Chill
- 2 hrs
- Total Time
- 2 hrs 5 mins
- Servings
- 4 servings
How do you make Vanilla Chia Pudding?
Whisk 3 cups (750 ml) unsweetened almond or soy milk with 3 tbsp maple syrup, 1 tsp vanilla and a pinch of salt, then whisk in 3/4 cup (120 g) chia seeds. Rest 10-15 minutes and whisk again to break up clumps. Divide between 4 jars and refrigerate for at least 2 hours or overnight, until thick. Top with berries, coconut and almonds.
- Total time
- 2 hrs 5 mins
- Calories
- 310 per serving
- Protein
- 8 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- No-cook
Ingredients
Pudding
Toppings
Equipment
Large bowl or 1 litre jug · Whisk · 4 jars or glasses with lids (about 250 ml each)
Quick Directions
Whisk the base
In a large bowl or jug, whisk the milk, maple syrup, vanilla and salt.
Rest and whisk again
Leave the mixture to stand for 10-15 minutes, until it starts to thicken.
Portion and chill
Divide the mixture between 4 jars or glasses, cover and refrigerate for at least 2 hours, or overnight, until thick and spoonable.
Top and serve
Stir each pudding and loosen with a splash of milk if it is thicker than you like.
Step-by-Step Instructions
Follow these detailed steps to make the perfect vanilla chia pudding.
Whisk the base
In a large bowl or jug, whisk the milk, maple syrup, vanilla and salt. Add the chia seeds and whisk for 30 seconds, until the seeds are evenly spread through the liquid.
Rest and whisk again
Leave the mixture to stand for 10-15 minutes, until it starts to thicken. Whisk again firmly, breaking up any clumps of seeds that have settled at the bottom or sides.
Portion and chill
Divide the mixture between 4 jars or glasses, cover and refrigerate for at least 2 hours, or overnight, until thick and spoonable.
Top and serve
Stir each pudding and loosen with a splash of milk if it is thicker than you like. Top with berries, coconut, chopped almonds and a few mint leaves just before eating.
Recipe Tips
- The second whisk after 10-15 minutes is what prevents clumps. Chia seeds sink and stick together before they start to gel.
- For a smooth, mousse-like texture, blend the finished pudding for 30 seconds before portioning.
- Add toppings right before serving so the nuts stay crunchy and the berries do not bleed into the pudding.
Variations
- Chocolate chia pudding: whisk 3 tbsp unsweetened cocoa powder into the milk and add 1 extra tbsp maple syrup.
- Higher protein: use dairy milk or soy milk and swirl 1/2 cup Greek yogurt into each jar. With dairy it is no longer vegan.
- Mango coconut: use light coconut milk beverage and top with diced mango and toasted coconut.
Nutrition (per serving)
| Calories | 310 |
|---|---|
| Protein | 8 g |
| Carbs | 33 g |
| Fat | 17.5 g |
| Saturated fat | 2.9 g |
| Fibre | 13 g |
| Sugar | 13.5 g |
| Sodium | 170 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep covered in the fridge for up to 5 days. Store toppings separately and add them just before eating.
Vanilla Chia Pudding FAQs
What is the ratio of chia seeds to milk for chia pudding?
Use 1/4 cup (about 40 g) chia seeds for every 1 cup (250 ml) of milk for a thick, spoonable pudding. For a looser texture, use 3 tbsp chia seeds per cup.
How long does chia pudding take to set?
Chia pudding needs at least 2 hours in the fridge to thicken properly, and it is creamiest after a night in the fridge.
Why is chia pudding clumpy or runny?
Clumps form when the seeds sink and stick together before they gel, so whisk again 10-15 minutes after mixing. Runny pudding usually means too much liquid for the seeds or not enough chilling time. Add 1 tbsp more chia and chill for another hour.
How long does chia pudding last in the fridge?
Covered chia pudding keeps for up to 5 days in the fridge, which makes it easy to prepare on the weekend for weekday breakfasts. Add toppings on the day you eat it.
Is chia pudding healthy?
Yes. Each serving of this vanilla chia pudding has about 310 calories and 13 g of fibre, plus plant-based omega-3 fats from the chia seeds. It is naturally vegan and gluten-free.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
