Vanilla Chia Pudding
An easy recipe for vanilla chia pudding that's lightly sweetened with maple syrup and topped with fresh berries and granola. Perfect for meal prep!
- ½ cup chia seeds
- 2 cups plant-based milk
- 1 Tablespoon maple syrup, honey or sweetener of choice
- ½ Tablespoon vanilla extract or vanilla bean paste
- Toppings of choice: fresh berries or other fruit granola, nut butter, etc
In a bowl or mason jar, stir together chia seeds, milk, maple syrup and vanilla, if using. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set” for 1-2 hours or overnight.
The chia pudding should be nice and thick, not liquidy. If it’s not thick enough, just add more chia seeds (about 1 Tablespoon), stir and refrigerate for another 30 minutes or so.
Store any leftover chia pudding in the fridge in a covered container for 5-7 days.
- Low sugar option – to keep this recipe lower in sugar feel free to use a sugar alternative like stevia or monk fruit to sweeten. Every sweetener is different so I recommend just adding these to taste.
- Protein – to make the chia pudding more filling, feel free to add a little protein powder to the recipe. I recommend stirring 1 scoop of vanilla protein powder into the mixture during the first step.
Serving: 1without toppings | Calories: 169kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 95mg | Potassium: 212mg | Fiber: 10g | Sugar: 3g