Vanilla Chia Pudding

Simple Vanilla Chia Pudding made with fresh vanilla beans (or vanilla extract) and topped with your toppings of choice! This basic recipe makes for the perfect customizable breakfast or snack recipe and only takes minutes to pull together!

Between chia pudding and overnight oats, I feel like I always have a quick and easy option for breakfasts, snacks and dessert! I’ve shared a few flavor variations for chia pudding over the years but wanted to share this staple recipe!

It’s sweet, simple and can be customized with basically any flavor mix-in or topping. You just need four simple ingredients to whip up this base recipe which is delicious as is but you can go crazy with any toppings of your choice. 

Vanilla Chia Pudding Ingredients

  • Non-dairy milk – I prefer almond or coconut milk.
  • Chia seeds
  • Vanilla bean – you’ll scrape the seeds out of the inside of vanilla bean!
  • Maple syrup – I like to add this if i’m using unsweetened non-dairy milk but add to preference

How to Scrape a Vanilla Bean

This recipe calls for a full vanilla bean! You can find vanilla beans in the grocery store spice aisle or in the bulk spice section. They are essentially dried pods of tiny vanilla bean seeds. For this recipe, you’ll scrape the seeds from the inside of the vanilla bean to add to the chia pudding.

Start by cutting your vanilla bean in half with a paring knife. Gently and carefully slide the tip of the knife down the inside of the bean to scrape the seeds free. 

No Vanilla Bean? No Problem!

If you don’t have vanilla beans on hand or can’t find them in your local grocery store, don’t worry! You can substitute vanilla extract for vanilla bean. Use 1-2 teaspoons of vanilla extract in place of 1 x 4 inch vanilla bean in this recipe. 

How to Make Chia Pudding

STEP 1: Combine all ingredients in a large bowl and stir well.

STEP 2: Cover bowl or place in an airtight container or mason jar and store overnight in the fridge or for at least 8 hours. Top with toppings of choice (see below) and serve!

Chia Pudding Topping Ideas

Like I said, this recipe is delicious as is. If you want to add some extra flavors and textures, here are some ideas!

  • Fresh fruit – I love berries, bananas, kiwi, mango, etc.
  • Dried fruit – want to add a chewy texture? Add dried fruit!
  • Nut butter – delicious mixed in or drizzled on top.
  • Cacao powder – mix in a little cacao powder for a chocolate kick!
  • Nuts or seeds – add crunch and healthy fats with nuts and seeds.
  • Shredded coconut – add a slight coconut flavor by mixing in some shredded coconut or coconut flakes. 

How to Store Chia Pudding

Store your chia pudding in an airtight container in the refrigerator for up to five days. If the chia seeds absorbed too much liquid for your taste, you can add a splash of milk before serving.

Print

Vanilla Chia Pudding

Simple Vanilla Chia Pudding made with fresh vanilla beans (or vanilla extract) and topped with your toppings of choice! This basic recipe makes for the perfect customizable breakfast or snack recipe and only takes minutes to pull together!

  • Author: Davida Lederle
  • Prep Time: 5 minutes
  • Total Time: 8 hours and 5 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Raw
  • Diet: Vegan
  • 2 cups non-dairy milk (I prefer almond or coconut)
  • 1/2 cup chia seeds
  • 1 vanilla bean, scraped (roughly 4 inches long)*
  • 12 tbsp maple syrup (if desired)
  1. Combine all ingredients in a large bowl and stir well.
  2. Cover bowl or place in an airtight container or mason jar and store overnight in the fridge or for at least 8 hours.
  3. Divide into 4 cups and top with ingredients of choice.

*or replace with 1-2 tsp of vanilla extract

Keywords: vanilla chia pudding, vanilla bean chia pudding, easy chia pudding, easy vanilla chia pudding

Like this post? Here are more chia seed pudding recipes to try:

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