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This Vegan Chia Pudding is made rich and creamy with the perfect ratio of chia seeds and vegan Greek-style yogurt. It’s filled with healthy fats, plant-based protein, and dietary fiber. Great option for meal prep or healthy breakfasts on the go.
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We have a few chia seed pudding recipes on the blog, but we wanted to make a basic recipe that was also high in protein. This easy vegan chia pudding recipe is just that! It’s made with just 6 ingredients and can be served with an infinite number of toppings to keep your taste buds interested!
If you love chia pudding, make sure to check out these recipes: Citrus & Berry Chia Pudding, Orange Creamsicle Pudding, Mint Matcha Pudding, Apple Cinnamon Chia Pudding, and Pumpkin Pie Chia Seed Pudding!
Ingredients You’ll Need
- Chia seeds: Both black chia seeds and white chia seeds work well and add a great boost of omegas, plant-based protein, and essential fatty acids to this healthy breakfast.
- Vegan Greek-style yogurt: Most chia puddings are made with just non-dairy milk, but we love the addition of a creamy vegan yogurt. It not only makes the best creamy pudding but when made with a Greek-style yogurt, adds an extra boost of protein that will help keep you full. Some vegan Greek-style yogurts can add over 17 grams of protein!
- Non-dairy milk: Any non-dairy milk of your choice will work. We’ve used homemade almond milk and store-bought milks such as soy milk, or oat milk work well. If you use full-fat coconut milk, use 1/2 cup milk plus 1/4 cup of water to keep it from being too rich.
- Pure maple syrup: Adds a touch of sweetness. Use any liquid sweetener of choice – agave syrup or vegan honey would be equally delicious.
- Vanilla extract: Optional, but enhances the sweetness and adds depth of flavor. If desired, you can also opt for almond extract.
- Sea salt: A pinch of salt helps to balance the sweet and creamy flavors for a well-rounded pudding.
How to Make Vegan Chia Pudding
- Mix ingredients. In a small jar, combine the chia seeds, vegan Greek-style yogurt, non-dairy milk, maple syrup, vanilla extract, and sea salt. Give it a good stir until well combined.
- Refrigerate for at least 1 hour. Cover the pudding and refrigerate for at least one hour, or ideally overnight.
- Serve. Once thickened, stir again to make sure everything is evenly combined. Serve while chilled with fresh fruit, or as desired. Enjoy!
Similar to overnight oats or other simple oatmeal recipes like this Chocolate Chip Baked Oatmeal, this basic recipe makes a great wholesome breakfast or afternoon snack. Enjoy it as is with additional sweetener to taste, or top it with one of these topping ideas:
- Fresh fruit: Try your favorite fruits, such as sliced bananas or fresh berries. A bit of fresh lemon zest would also be amazing.
- Chocolate: Sprinkle on a few chocolate chips or cacao nibs for a chocolate chia pudding.
- Coconut: Use desiccated coconut or try our Toasted Coconut Milk Curds for a Filipino twist!
- Granola: Any granola of choice. If you’d like to make your own, try our homemade granola.
- Nuts and seeds: Slivered almonds, chopped pecans, walnuts, and pumpkin seeds would all be delicious.
- Nut butter: Drizzle on a final layer of peanut butter, almond butter, cashew butter, or if nut-free, sunflower seed butter!
Absolutely! As written, this chia pudding recipe makes enough for 1 serving. If you are making this recipe for meal prep, you can increase the measurements to make as many servings as you’d like. Either make a big batch in a large storage container or divide the ingredients between individual jars (this is best for busy mornings on the go!).
Stir in additional splashes of non-dairy milk until the pudding has thinned to your desired consistency. Depending on how thin you like your pudding, you may want to add additional sweetener of choice to compensate for the added milk.
Homemade chia pudding will last for up to 5 days when refrigerated in an airtight glass jar, such as a mason jar, or a similar storage container.
We haven’t personally tested it, but this pudding might work with the addition of protein powder. You will need to add additional liquid to compensate for the additional dry ingredients. If you give it a try, leave us a comment down below to let us know the results!
If you prefer the texture of a velvety smooth pudding or Silken Tofu Chocolate Mousse, blend the ingredients in a high-speed blender before transferring to a jar and refrigerating until thickened.
Chia Pudding Tips
- Test your chia seeds. Old chia seeds won’t absorb the non-dairy milk well and won’t make a thick and creamy chia pudding. If you’re unsure how old your chia seeds are, test their absorption by whisking together 1 tablespoon with 2 tablespoons of water. Check the mixture in 15 minutes. If it is still watery, the chia seeds are too old for chia pudding and won’t work well.
- Stir well. Before covering and refrigerating, make sure the chia seeds are fully submerged in the yogurt and milk mixture. If there are any dry chia seeds, they won’t absorb the liquid overnight and will remain crunchy.
- The longer the refrigeration, the better. This delicious chia pudding will be ready to eat after about 1 hour, but it will be much more thick, creamy, and flavorful if allowed to thicken overnight. If you have the chance, prep your vegan chia seed pudding at night and wait to eat until the next morning.