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Jar of chia pudding topped with berries and granola. More granola and berries are scattered on the table around the jar.
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4.61 from 23 votes

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!
Prep Time5 mins
Soak Time2 hrs
Total Time2 hrs 5 mins
Course: Breakfast
Cuisine: American
Keyword: vanilla chia pudding
Servings: 4
Calories: 169kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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. 

Nutrition

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