A step-by-step guide on how to make chia pudding, a delicious and healthy breakfast, snack or dessert made in just 5 minutes with 4 ingredients.
This chia pudding is the best I’ve tried so far! It’s sweet, healthy, nutritious and life-changing. Plus, it has such a satisfying creamy texture.
It’s a very convenient breakfast recipe because you can prepare it the night before so it’s ready in the morning and it’s done in no time.
Feel free to use whatever non-dairy milk you have on hand, and feel free to customize it with your favorite toppings. You will love it!
This is a quick and easy breakfast idea, perfect if you’re new to plant-based eating or just looking for plant-based recipes.
It also makes a great snack or even dessert, and although it can be eaten all year round, I’ve included it in my Veganuary recipe collection because of how delicious and simple it is.
If you’re looking for more quick and easy vegan breakfast ideas, you should check out my tofu mix, vegan protein shake, and vegan mug cake.
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🌟 You’ll love this recipe because it is
- Made only with 4 ingredients you can find at your local grocery store.
- Ready in just 5 minutes.
- extremely easy to do.
- A delicious, super healthy breakfast (or snack, or dessert).
- Perfect for eating on the go and you can do it the night before!
🧾 Ingredients
- Thousand non-dairy sugar-freek: I used homade coconut milk.
- Maple or agave syrup.
- Vanilla extract: Although this is an optional ingredient, it will make your chia pudding taste even better.
- chia seeds: This is the main ingredient, so you cannot substitute it with any other. Both white and black chia seeds are a good choice.
See the recipe card below for a complete list of ingredients and measurements.
📋 Substitutions and variations
- Feel free to use any kind of milk. However, I like to use milk with a high fat content, such as coconut milk or any type of nut milk.
- Full-fat canned coconut milk can have too much fat for this recipe, homemade coconut milk or reduced-fat coconut milk are better options.
- I like to use unsweetened milk and then the sweetener, but feel free to use milk that is already sweetened. In this case, you may want to omit or reduce the amount of sweetener.
- Maple or agave syrup is my favorite sweetener for this recipe, but pretty much any sweetener is fine.
- Make it sugar free omitting the sweetener and also using unsweetened non-dairy milk.
- Make it more fun by adding your favorite ingredients or toppings like cocoa powder, matcha powder, nut butter, fresh fruit, dried fruit, spices or whatever you want!
🍽 Equipment
To make this recipe you will need:
- Measuring spoons and measuring cups (or a scale) to weigh the ingredients.
- A large bowl and a mixer to mix all the ingredients.
❄️ Storage
- refrigerator: store leftovers in an airtight container in the fridge for up to a week.
- freezer: Follow the recipe and wait 15 minutes until it takes on a gel-like texture, transfer to an airtight container and freeze for up to 1 month.
- defrost: To defrost, just refrigerate the night before. If it is not completely thawed, leave it on the counter for 10-15 minutes before serving. Stir well and enjoy.
💭 Expert advice
- Mix the chia seeds really well with the wet ingredients to break up any lumps, or you’ll find some hard, dry seeds.instead of smooth and creamy.
- Some recipes call for stirring it every 5 to 10 minutes, but if you do give it a good shake at first it will turn out perfectly fine.
- If your chia pudding isn’t thick enoughadd more chia seeds and let the mixture sit a little longer.
- I like the texture of chia pudding, but if not, give it a try blend in a high-speed blender. Also, you can serve it right away and no need to wait at least 2 hours.
- Using non-dairy products high fat milk will make it creamier.
- Although I would avoid using full fat coconut milk as I think it is too fat, which can result in an extremely thick pudding that is not easy to digest.
❓Frequently asked questions about recipes
It’s a delicious, creamy, sweet and satisfying breakfast, snack or dessert recipe made with chia seeds and milk, among other ingredients.
It is full of many nutrients, antioxidants, fiber and protein. It really is very healthy!
Because chia seeds contain several components that, when eaten as part of a balanced plant-rich diet, can prevent the development of several chronic diseases.
They are rich in omega-3 fatty acids and fiber, but are also a great source of protein, calcium, phosphorus and zinc.
Studies have shown a beneficial effect on cardiovascular health and can also positively affect cholesterol levels, weight loss and increased satiety.
I like to use 2 tablespoons of chia seeds for every ½ cup (120 ml) of milk, which makes 1 serving, but feel free to add more or less chia seeds depending on how thick you like them.
There are so many options, but some of my favorites are fresh fruit, dried fruit, nuts, seeds, dark chocolate, and jam.
Or even some coconut or almond butter!
Yes, you can! Just store it in an airtight container in the fridge for up to a week. If you are adding fresh fruit as a topping, I would ideally add it right before serving, or at least the night before.
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📖 Recipe
How to make chia pudding
A step-by-step guide on how to make chia pudding, a delicious and healthy breakfast, snack or dessert made in just 5 minutes with 4 ingredients.
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Instructions
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Add the wet ingredients to a mixing bowl (plant milk, syrup and vanilla extract) and whisk until well combined.
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Stir in the chia seeds and beat again.
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Cover and refrigerate for at least 2 hours, ideally overnight.
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When ready to eat, stir well, serve and top with your favorite toppings.
notes
- Feel free to use any kind of milk. However, I like to use milk with a high fat content, such as coconut milk or any type of nut milk.
- Full-fat canned coconut milk may have too much fat for this recipe, homemade coconut milk or reduced-fat coconut milk are better options.
- I like to use unsweetened milk and then the sweetener, but feel free to use milk that is already sweetened. In this case, you may want to omit or reduce the amount of sweetener.
- Maple or agave syrup is my favorite sweetener for this recipe, but almost any sweetener is fine.
- Make it sugar-free by omitting the sweetener and also using unsweetened dairy-free milk.
- Make it more fun by adding your favorite toppings or toppings like cocoa powder, matcha powder, nut butter, fresh fruit, dried fruit, spices, or whatever!
Storage:
- refrigerator: store leftovers in an airtight container in the fridge for up to a week.
- freezer: Follow the recipe, wait 15 minutes until it takes on a gel-like texture, transfer to an airtight container and freeze for up to 1 month.
- defrost: To defrost, just refrigerate the night before. If it is not completely thawed, leave it on the counter for 10-15 minutes before serving. Stir well and enjoy.
nutrition
Service: 1to serve | Calories: 166kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated fat: 3g | Polyunsaturated fats: 5g | Monounsaturated fats: 0.5g | Trans fats: 0.03g | Sodium: 4mg | Potassium: 110mg | Fiber: 8g | Sugar: 9g | Vitamin A: 11UI | Vitamin C: 0.3mg | Calcium: 194mg | Iron: 2mg
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