The real hack to making chia pudding? Making a big batch ahead of time so breakfasts practically make themselves during the week.
After years of creating easy, approachable vegan recipes for busy families, I can confidently say that chia pudding is one of the most reliable staples in our home.
I’ve made it more times than I can count—for breakfast meal prep, quick snacks, and even late-night treats—and it’s always a win.
Not only is chia pudding endlessly customizable (my kids love turning theirs into “dessert” with fun toppings), but it’s also nutrient-packed, naturally vegan, and incredibly simple to make.
It’s the kind of recipe that makes plant-based eating feel effortless.
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Why You’ll Love This Recipe for Chia Pudding
- Easy – This recipe takes just a 5 minutes to toss together and then it’s just waiting on it to thicken. It doesn’t get much easier than that!
- Meal Prep – These are good in the fridge for up to 5 days, making it a great meal prep option
- Versatile – Switch up the milks, flavorings, and toppings for deliciousness every day without getting bored.
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Chia Pudding Ingredients
Gather your ingredients!
- Chia Seeds
- Chia seeds are tiny, edible seeds from a plant in the mint family. They are amazing for improving gut health, adding omega 3s, protein, and fiber.
- When you add a liquid and allow it to soak, they expand in size and become softer.
- Substitute: Because chia seeds are the main ingredient in this recipe, there is not a substitute for it.
- Soy Milk
- Soy milk adds more protein to this dish.
- Substitute: Any non-dairy milk will work for this recipe.
- Non-dairy Milk
- We’re using non-dairy greek yogurt to again, add more protein.
- Peanut butter and Jelly
- You want to use a natural peanut butter and any jelly preference that you prefer. We picked strawberry. Preserves or jam, which are smoother, are preferred over jelly.
- Substitute: You could also mash your favorite berries instead of the jelly
- Maple Syrup
- A little sweetener gives flavor to this otherwise pretty flavorless dish. We love using maple syrup over other liquid sugars because it adds a unique and bold sweetness.
- Substitute: You can use any liquid sweetener like date syrup, agave, or brown rice syrup.
- Salt
- Salt is an optional ingredient, but one that we always add. The pinch of salt allows the flavors to really pop.
See my recipe card below for a complete list of the ingredients with measurements.
Other Vegan Chia Seed Pudding Recipes to Try:
🥳 Get the Full Recipe
Raspberry Coconut Chia Seed Pudding
Ingredients
Walnut Date Crumble
Peanut Butter Layer
- 1 cup unsweetened soy milk
- ½ cup vanilla Greek plant-based yogurt
- ⅓ cup chia seeds
- 3 tablespoons natural peanut butter
- 1-2 tablespoons maple syrup, more or less to taste
- 1 teaspoon vanilla extract
- ¼ cup strawberry preserves
- Toppings of choice: fresh berries or other fruit, granola, nuts, nut butter, etc
Instructions
For the Walnut Date Crumble
- Blend the softened dates, walnuts, cinnamon and salt together in a crumble.
For the Chia Layer
- In the large bowl or container, stir together soy milk, plant-based yogurt, chia seeds, peanut butter, maple syrup, and vanilla. Combine well. Let sit for 5 minutes, then, stir again to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set" for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it's not thick enough, continue to let sit until thickened or if you need it sooner, add another tablespoon of chia seeds, stir and refrigerate for another 30 minutes or so.
- Once ready, layer the strawberry preserves, chia mixture, and walnut date crumble.
- Chia pudding can be stored for up to 5 days in an airtight container in the refrigerator. When ready to eat, add additional toppings as desired.
Notes
Video
Nutrition
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Chia Pudding Recipe FAQs
You’ll want to swap the coconut milk with a safe for you non-dairy milk. For the peanut butter, you’ll want to use sunbutter.
Store in a tightly sealed container in the fridge until ready to eat. It is good for 5 days when stored properly.
Yes! Once thickened completely, you can freeze your chia seed pudding in a freeze safe jar or container with a lid. Consume within 3 months. To thaw, place in the refrigerator overnight and allow to thaw entirely. Do not add toppings when freezing, but rather wait until thawed and ready to eat.
Chia seeds have a wide range of benefits including being a great source of protein, omega-3s, fiber, calcium, magnesium. They are widely known to help with heart and bone health, helped with digestion and blood sugar.
Chia pudding will need 4 to 6 hours to set. If you like a thinner chia pudding, you can eat after four hours. To completely thicken, you’ll want to let it sit for 6 hours.
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