This vanilla bean chia pudding is SO delicious and so simple to make. A classic chia pudding recipe that pairs perfectly with fruit, yogurt, granola or any other topping that you desire!
Vanilla bean chia pudding makes a perfect nutritious breakfast on the go or a healthy lunchbox snack. It can be eaten at any time of day and makes a tasty but healthy sweet snack full of protein.
This is my go-to recipe for overnight chia pudding and you will be amazed at just how simple it is! I whip up a batch of this most weekends and store it in the fridge for easy school and work snacks. It takes less than five minutes to make and is done with only four very simple ingredients.
When chia pudding sets in the fridge, it has an amazing pudding-like consistency that can be paired with most sweet or crunchy toppings. It is a great afternoon pick-me-up that will leave you feeling full and full of energy!
How to make chia seed pudding;
Start with a large bowl and a whisk and add almond milk, dairy milk or other milk of choice. Follow with chia seeds, vanilla bean paste and some maple syrup (or leave the sweetener out if you prefer to sweeten with fruit).
The key is to whisk immediately after adding the chia seeds, then whisk again after five minutes to prevent the chia seeds from settling and clumping at the bottom of the bowl. Mix very well, until the chia is lump free and incorporated into the milk.
Then, cover and store the chia pudding mix in the fridge overnight (or at least three hours) for the seeds to expand and become thick. If you prefer, you can spoon the pudding into individual jars or containers, ready for a convenient grab-and-go snack.
Vanilla bean chia pudding ratio:
With chia pudding, the ratio is super important! This ratio always works perfectly for me. One part chia seeds to four parts milk. This recipe uses one cup of chia seeds to four cups of milk and makes about eight serves. If you find you prefer it a little thicker or thinner, add more chia or milk depending on your preference.
Can you freeze chia pudding?
Yes! Chia pudding can be stored in the fridge for up to five days, or can be frozen in individual serves for up to three months. Just thaw in the fridge or lunchbox when ready to be eat.
Chia pudding is perfect for babies (leave the sweetener out), toddlers, kids and adults alike.
Chia seeds are full of omega 3 fatty acids, carbohydrates, protein, fibre, antioxidants and calcium which is great for growing bodies and for concentration throughout the school or work day. The great thing about making it in bulk is that you have them on hand to grab whenever you are hungry!
If you love this vanilla bean chia pudding, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group.
You might also like to try these healthy recipes:
- chocolate chia pudding with choc avocado mousse
- lemon delicious bliss balls
- berry banana breakfast cookies
For more lunchbox inspiration, check out these recipes. For tips on time saving and bulk baking school lunches, see this post here.
To save time and money on healthy school (and work) snacks, see my 50 Healthy School Snacks E-BOOK which contains a bonus Guide to Making 2 Minute Lunches.
Vanilla Bean Chia Pudding
- 4 cups almond milk or milk of choice (almond, dairy, coconut, or other)
- 1 cup chia seeds
- 6 tbsp maple syrup or other sweetener
- 1-2 tbsp vanilla bean paste
- In a mixing bowl, add all of the ingredients and whisk well, until completely combined. Allow to sit for one minute and whisk again.
- Wait five minutes and whisk again. Cover and refrigerate until set, or add to individual jars, ready for lunchboxes before adding to the fridge or freezer.
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