Super minimal ingredients and only takes 10 minutes to throw together, Creamy Vanilla Chia Pudding is the perfect easy healthy breakfast or snack for the week.
So if I’m being super honest, when I first tried chia pudding I was kind of like uhhhhh what is this and I wasn’t a huge fan. The fact that seeds can turn a liquid into a pudding-like consistency definitely had me thrown. Plus the recipe I was using was lacking in flavor to put it nicely. Since then I have grown to absolutely love it and honestly prep it for breakfast at least every other week. Once I really learned the key to the best chia pudding, my stomach was won over! The real secret to delicious chia pudding (in my humble opinion) is using canned coconut milk as the base. The actual chia seeds don’t really have a flavor so your chia pudding will taste like whatever you mix in with the seeds. I personally don’t have any desire to drink a glass of super watered down cashew milk. Like yuck, ya know? So I’m definitely not going to just mix that with the seeds and call it a day. But canned coconut milk, maple syrup, and vanilla? Yum! It’s so easy, so delicious, and seriously so customizable. I love making a big batch for the week and then switching up the flavor by adding different toppings. Enjoy!
To make this Creamy Vanilla Chia Pudding you will need:
A few notes:
1. When you’re mixing your chia pudding, add the chia seeds last (after the liquids), this will make for easier mixing.
2. If your chia pudding is too thick in the morning, add additional liquid.
3. I love the taste that the full-fat coconut milk adds to the chia pudding (plus it keeps me full longer) but you can use any coconut milk/nut milk/etc that you prefer.
4. I designated the serving size between 2-4 because it can vary depending on what type of milk you use, how many toppings you add, etc. If I use a low calorie cashew milk and hardly any toppings that won’t keep me full for as long as if I use full fat canned coconut milk and add nut butter, fruit, and granola on top.
5. If you really dislike the texture of chia pudding, try blending it! It will remain thick but the texture won’t be as “seedy”.
If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXO
Creamy Vanilla Chia Pudding
- February 21, 2020
- 10 min
- Print this
- • 1/4 cup chia seeds
- • 1 cup coconut milk (unsweetened, full fat canned)
- • 1 tbsp maple syrup
- • 1 tsp vanilla
- • Pinch of salt
- • 1-2 scoops plain or vanilla collagen (optional)
- Step 1
- In a large airtight container, whisk together all of the ingredients. Wait 5-10 minutes, whisk again (this ensures that there won’t be clumps), then cover and refrigerate for at least 8 hours – overnight is preferred.
- Step 2
- Remove from fridge, add desired toppings (I like fruit, nut butter, and granola), and serve immediately. (If the chia pudding is too thick for you, just whisk in additional milk or water)
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