Vanilla Chia Pudding
Chia seeds set overnight in vanilla-sweetened almond milk into a spoonable, tapioca-like pudding. The whole recipe is about ratios and one crucial stir.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 2.
- 1/4 cupchia seeds
- 1 cupalmond milk
- 1 tbspmaple syrup, or to taste
- 1/2 tspvanilla extract
- 1 pinchsalt
- to servefresh berries, sliced banana or nut butter
Cookware
- Jar or bowl
- Whisk
Method
Read each step end-to-end before starting.
- 01
Mix
Whisk the chia seeds, almond milk, maple syrup, vanilla and salt together in a jar. Whisk thoroughly — any dry clumps of chia now will stay clumpy later.
- 02
The crucial second stir
Let it sit for 5 minutes, then whisk again vigorously to break up the clumps that have started to form. This second stir is the difference between a smooth pudding and one with gluey pockets.
- 03
Set
Cover and refrigerate for at least 4 hours, ideally overnight, until thick enough to hold a spoon upright.
- 04
Adjust and serve
The pudding thickens more the longer it sits — loosen with a splash of almond milk if needed, taste for sweetness, and top with fresh berries, banana or a spoon of nut butter.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Made with almond milk (tree nuts). Use oat, soy or coconut milk to make it nut-free.