Vanilla Chia Pudding

Vanilla chia pudding is an easy to make breakfast or snack for the week. It’s a good source of fiber and heart-healthy fats, and can be customized to your liking.

Vanilla Chia Pudding

Chia pudding has easily become one of my weekly food preps. It’s easy to make, can be flavored in endless ways, and is the perfect nourishing breakfast to start your day with.

Preparing chia pudding for the week is a delicious way to pack in fiber, heart-healthy fats, and even a bit of protein.

I have a few chia pudding variations on my blog, like my Chocolate Chia Pudding and Matcha Chia Pudding, but the classic vanilla will always be my favorite.

You’ll need only 5 ingredients for the base recipe, then you can top it off with fresh fruit, greek yogurt, and nuts or granola for an added crunch.

How to make chia pudding

Classic chia pudding is made with chia seeds, milk, and any added flavors you like. Here’s what you’ll need:

1. Chia seeds– you can find them in almost any grocery store, usually in the spice section
2. Milk– I love using an unsweetened almond milk or oat milk for a creamier texture. Using dairy milk is an easy way to bulk up the protein in this recipe
3. Maple syrup– I like to sweeten my chia pudding with maple syrup, but honey or any other sweetener you prefer would work well
4. Vanilla extract– for an added boost of flavor
5. Pinch of salt, to help bring out the sweetness

Once you prepare your chia pudding base, let it chill in the fridge for at least four hours. When you’re ready to enjoy it, top it with your favorite add-ons. I love fresh berries and muesli on mine.

The recipe yields two servings, but can easily be doubled. I like to prepare the mixture directly in my glass jars. If you make a larger portion, you can keep it in one big air-tight container in the fridge and portion it out as needed during the week.

The chia pudding will stay good in the fridge for up to 5 days, so you’ll have a quick breakfast or snack to grab when you’re in a pinch for time!

Vanilla chia pudding is nutritious, simple to make, and the perfect make-ahead breakfast! I can’t wait for you guys to try it.

More make-ahead breakfasts to try:

Veggie Egg Bake

Chocolate Chia Pudding

Broccoli Egg and Cheese Breakfast Sandwiches

Vanilla Chia Pudding

0 from 0 votes

Course: Breakfast

Servings

2

servings

Prep time

10

minutes

Cook time

0

minutes

Total time

10

minutes

NOTES: before serving, I like to add a couple of extra tbsp of milk to the chia pudding if it thickens too much

Ingredients

• 1 cup milk of choice, I used unsweetened almond milk

• 1/4 cup chia seeds

• 1 tbsp maple syrup

• 1 tsp vanilla extract

• Small pinch of salt

• Toppings

• Berries

• Greek yogurt

• Muesli/granola

Directions

• Add all of the chia pudding ingredients to a bowl and whisk them together until evenly mixed.
• Divide the mixture into two small glasses or jars. Refrigerate the chia pudding for at least 4 hours, or overnight.
• Remove from fridge when ready to serve and whisk again to break up any clumps.
• Top with fresh berries and granola when ready to serve. If you like it sweeter, you can drizzle a little maple syrup or honey over the top

Did you make this recipe?

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