This satisfying dairy-free vegan chia seed pudding recipe has a creamy and comforting custard consistency and is delicious served as a healthy breakfast, snack, or dessert!
Chia seeds are a superfood packed with omega healthy fats – a food we all should be consuming weekly, if not daily. When soaked in cream or milk, they thicken and become gell-like and the combination turns into a satisfying soft custard consistency that resembles pudding. I especially love to eat this chia seed pudding recipe the mornings topped with seasonal fruit and berries. It fuels my body with tons of energy that keeps me fueled all morning!
For a little gimps of history, chia seeds trace back to the Tarahumara and Aztec Indians as their “running food” since it gave them endurance and strength. A good read to learn about this subject is Born To Run by Christopher McDougall, one of myself and my husbands' favorite reads. The book details how our bodies are made to run, but not on man-made surfaces such as concrete which greatly harms our joints and overworks the body. The Aztec Indians could run for miles a day with a healthy body thanks to (no concrete) and chia seeds! It is a great read to check out, and got me really focused on using chia seeds in lots of my recipes.
WHY THIS RECIPE WORKS
These tiny dark seeds are high in fiber and packed with proteins, vitamins and minerals such as Omega-3. So go ahead and add this energy food to EVERYTHING! It can be sprinkled over smoothies, oatmeal, added to baked goods and turned it many variations of scrumptious pudding, such as this chia seed pudding and these vegan chocolate chia seed pudding pie tarts.
This recipe also takes as little as 5 minutes to make, plus leaving it to set for 3 hours or overnight. All seeds are different, so if the seeds tend to clump more, it will take slightly longer to set. If there is no clumping, 3 hours will do the trick! More on those details below in the instructions and printable recipe.
WHAT GOES INTO THIS PUDDING RECIPE
Three simple ingredients goes into this chia seed pudding recipe – plant-based milk, maple syrup, and black or white chia seeds. It is optional to substitute the maple syrup for honey or stevia to sweeten the pudding.
HOW TO MAKE THIS RECIPE
STEP 1. Measure out your ingredients. I like to mix my chia seed pudding in a mason jar. It is easy to do by just placing a lid on it and giving it a good shake while it sets. You can also place the milk in sealed container or bowl.
STEP 2. Combine the ingredients together in the jar or a bowl.
STEP 3. Place the lid on the jar and give it a good shake until everything is combined. If using a bowl, use a whisk to mix it a cover it with plastic or a lid. The chia seeds tend to clump so you may need to break up any clumps with a fork or whisk during the setting time.
STEP 4. Allow the chia seed pudding to set in the refrigerator for 3 hours or overnight until the chia seeds expand, become gel-like and the mixture resembles pudding.
After the chia pudding is ready and thick, pour it into a cup or bowl and top with fresh fruit or your favorite toppings! The consistency will look like this:
Yes, you can use any plant-based milk for this chia recipe. Although canned coconut milk has more fat than almond milk or carton coconut milk and will make the pudding much thicker and creamier.
Here are a few favorite toppings to add:
+ Peanut butter (and strawberry jam)
+ Berries and fruit such as blueberries, raspberries, strawberries and banana slices
+ Almond butter (and banana slices)
+ Nuts such as walnuts, cashews, pecans, and almond slivers
+ Coconut flakes (toasted adds a little crunch!)
+ Hemp seeds (with fresh fruit)
+ Chocolate shavings or morsels (goes well with toasted coconut and peanut butter!)
+ Chopped apples and almond butter
+ Peaches and blueberries (with crunchy walnuts)
If you make this chia seed pudding recipe from DelightfulMomFood I would love to see your creations! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
Chia Seed Pudding
- In a small bowl or mason jar with a lid add the milk, chia seeds and maple syrup. Whisk together in a bowl or if using a mason jar add a lid to the mason jar and give it a good shake to mix. If you notice any chia seeds clumping, use the whisk to break them up.
- Set the pudding mixture in the refrigerator for 3 hours or overnight. Seeds may stick together while it sets so mix it up really well with a small whisk frequently while it sets.
- The pudding is ready when it is thick with a pudding consistency. Serve for breakfast in the morning, as a healthy snack, or dessert top with fresh berries or your favorite fruits or toppings.
This recipe has been updated.