Chia Pudding – Simple Vegan Blog

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Chia pudding, a delicious breakfast, snack, or dessert, made in just 5 minutes with only 4 ingredients. It’s sweet, creamy, healthy, and nutritious!

Photo of a glass jar of chia pudding

This chia pudding is the best one I’ve tried so far! It really is life-changing, as it is super simple and its 4 ingredients work wonderfully well together. It has such a satisfying creamy texture!

Pudding is one of my go-to breakfast recipes because you can prepare it the night before so that it is ready in the morning. Of course, this pudding is completely vegan and it does not contain any kind of additives or preservatives.

Besides, you can make it with any kind of plant milk (although I really suggest you make it with coconut milk) and customize it with your favorite toppings. I absolutely love it!

Chia pudding, a perfectly healthy breakfast, snack, or dessert. It is creamy and super easy to prepare and to make it you only need 4 ingredients and just 5 minutes of your time!

Chia pudding recipe – Short video

How to make chia pudding – Step by step

Step-by-step photos of how to make chia pudding
  • Add the liquid ingredients to a mixing bowl (photo 1) and whisk until well combined (photo 2).
  • Incorporate the chia seeds (photo 3) and whisk again (photo 4).
  • Cover and refrigerate overnight or for at least 2 hours.
  • When ready to eat, stir well and serve.

Pro tips

  • I suggest you make your own vanilla extract at home, as it’s more affordable, so easy to prepare, and has a wonderful flavor. However, this ingredient is optional.
  • Use plant milk with high-fat content, like coconut milk or any other kind of nut milk. However, if you prefer low-fat plant milk better, your pudding will be delicious as well.
  • Full-fat canned coconut milk can be too high in fat for this recipe, so I would use half full-fat coconut milk and half nut milk, or reduced-fat coconut milk instead.
  • Maple syrup is completely optional and you can replace it with any other kind of sweetener. You could also blend the plant milk with 1 or 2 Medjool dates in a high-speed blender before making the pudding.
Close-up photo of a spoonful of chia pudding

What is chia pudding?

Chia pudding is a delicious, creamy, sweet, and satisfying breakfast or dessert. You can also have it as a snack and it is packed with lots of nutrients, antioxidants, fiber, and protein. It really is extremely healthy!

How long will this chia pudding keep?

If you have any leftovers, it is important that you keep them in an airtight container in the fridge and they will last for 4-5 days.

How to serve chia pudding

There’re plenty of different ways of serving your chia pudding. You can add toppings like fresh fruit, dried fruit, nuts, seeds, cacao nibs, dark chocolate, jam… Or even a little bit of coconut butter or almond butter!

Looking for more vegan breakfast recipes?

Side shot of a glass jar of chia pudding

Did you make this chia pudding recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

Print

Square photo of a glass jar of chia pudding

Chia Pudding



  • Author:

    Iosune


  • Prep:

    5 mins


  • Total:

    5 mins

  • 24 1x

  • Breakfast, Dessert

  • American

  • Vegan


Servings 24 1x


Scale


Tap or hover over number to scale servings

Chia pudding, a delicious breakfast, snack, or dessert, made in just 5 minutes with only 4 ingredients. It’s sweet, creamy, healthy, and nutritious!

Instructions

  1. Add the liquid ingredients to a mixing bowl (plant milk, syrup, and vanilla extract) and whisk until well combined.
  2. Incorporate the chia seeds and whisk again.
  3. Cover and refrigerate overnight or for at least 2 hours.
  4. When ready to eat, stir well, serve, and top with ingredients like fresh fruit, dried fruit, nuts, seeds, cacao nibs, dark chocolate, jam… Or even with a little bit of coconut butter or almond butter!
  5. Keep the leftovers in an airtight container in the fridge for 4-5 days.

Notes

  • I suggest you make your own vanilla extract at home, as it’s more affordable, so easy to prepare, and has a wonderful flavor. However, this ingredient is optional.
  • Use plant milk with high-fat content, like coconut milk or any other kind of nut milk. However, if you prefer low-fat plant milk better, your pudding will be delicious as well.
  • Full-fat canned coconut milk can be too high in fat for this recipe, so I would use half full-fat coconut milk and half nut milk, or reduced-fat coconut milk instead.
  • Maple syrup is completely optional and you can replace it with any other kind of sweetener. You could also blend the plant milk with 1 or 2 Medjool dates in a high-speed blender before making the pudding.

Nutrition

  • Serving Size: 1/4 of the recipe (no toppings)
  • Calories: 157
  • Sugar: 6 g
  • Sodium: 4 mg
  • Fat: 6.7 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 20.5 g
  • Fiber: 11.7 g
  • Protein: 5 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in January of 2019, but was republished with new photos, step-by-step instructions, and tips in January of 2021.



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