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top view of chia pudding in glass jar with berries
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5 from 4 votes

Vanilla Bean Chia Pudding

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! 
Prep Time5 mins
Cook Time0 mins
Setting time4 hrs
Total Time4 hrs 5 mins
Course: Breakfast, Snack
Cuisine: Australian
Servings: 8
Calories: 168.78kcal


  • 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.


This chia pudding can be eaten on its own, or with your favourite toppings. Some suggestions are; nuts, blueberries, strawberries, sliced mango, passion fruit, banana, dried fruit, granola, berry compote, muesli.
This chia pudding will keep in the fridge for up to five days, or can be stored in individual containers in the freezer and thawed when ready to be eaten. 
It is important to whisk several times, to prevent the chia seeds from settling at the bottom of the bowl and clumping. I suggest whisking immediately and then after one minute and after five minutes. If required, you can also whisk again after this time. 
This chia pudding ratio can be altered depending on your personal preference. For a runnier texture, add a little more milk. For a thicker pudding, add more chia seeds.


Calories: 168.78kcal | Carbohydrates: 20.68g | Protein: 4.14g | Fat: 8.03g | Saturated Fat: 0.71g | Sodium: 167.25mg | Potassium: 120.24mg | Fiber: 7.68g | Sugar: 10.24g | Vitamin A: 11.47IU | Vitamin C: 0.34mg | Calcium: 300.44mg | Iron: 1.64mg