Easy Vanilla Chia Seed Pudding
You’re going to love how easy it is to make this Vanilla Chia Pudding recipe. Top it with frozen or fresh raspberries for a delicious meal prep breakfast or snack. Vegan and gluten-free.
This delicious chia pudding recipe uses vanilla for extra flavor and decadence. Vanilla beans are such an amazing food; they’ve been used for centuries as an aphrodisiac. Vanilla has also been used in the past to treat fever and gas.
To buy real vanilla beans, you can order them online. They are fairly expensive, though, as vanilla beans have to be hand-harvested and demand has increased in recent years. For this recipe, you can also use regular vanilla extract as opposed to the whole vanilla bean.
If you’ve never eaten anything with real vanilla bean, then you are in for a real treat! The bean is filled with little tiny seeds that you scrape out with a knife and add to the pudding. I also used this ingredient in my Vanilla Hemp Milk recipe and my Homemade Vanilla Powder recipe, if you’re looking for more ways to use vanilla bean.
To make this recipe, you just need a few ingredients.
Gather up your ingredients. I like to make this recipe as part of my weekly meal prep (see more of my meal prep tips for beginners).
Combine the ingredients in a medium mixing bowl and whisk together.
Let the mixture sit for about 10 minutes to set, and then whisk again.
Refrigerate to set further, or serve immediately. I like to add some fresh or frozen raspberries for extra flavor. Vanilla and raspberry flavors go wonderfully together!
- Chia pudding textures are deceptively hard to get right. The best ratio I’ve found is approximately 1/4 cup of chia seeds to one cup of liquid.
- Chia seeds are such a great fiber source and they other health benefits, too. I try to eat at least a tablespoon of chia seeds a day.
- Feel free to get creative with this recipe. Use whatever type of milk or liquid sweetener you like. You can use soy milk to add more protein, or use honey instead of maple syrup.
- If you don’t have a vanilla bean, you can always use a 1/4 teaspoon of vanilla extract in a pinch. You won’t get the texture that you would from a real vanilla bean, you you’ll get the flavor.
More Chia Recipes You Might Like
- Gingerbread Chia Pudding
- Keto Peanut Butter Chia Pudding
- Chocolate Strawberry Chia Pudding
- Nutritarian Breakfast Chia Pudding
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
You’re going to love how easy it is to make this Vanilla Bean Chia Pudding. Top it with frozen or fresh raspberries for a delicious meal prep breakfast or snack. Vegan and gluten-free.
- 1/4 cup chia seeds
- 3/4 cup unsweetened almond milk
- 1/4 cup maple syrup (or you can use date syrup for a whole food sweetener)
- 1 vanilla bean, sliced in half with the seeds scraped out*
- 1/4 cup fresh or frozen raspberries (optional, for topping)
- Combine the chia seeds, milk, maple syrup, and the seeds of one vanilla bean into a medium mixing bowl. Use a whisk to stir together.
- Set aside for about 10 minutes and then whisk again to ensure there are no lumps.
- Divide the pudding between two serving bowls and top with raspberries, if desired.
- Refrigerate for at least 30 minutes before serving. This will allow the pudding to set.
- Serve cold or at room temperature.
- *If you don’t have a vanilla bean, you can always use a 1/4 teaspoon of vanilla extract in a pinch. You won’t get the texture that you would from a real vanilla bean, you you’ll get the flavor.
- Category: Dessert
- Method: No-bake
- Cuisine: American
Keywords: raspberry vanilla chia pudding, vegan chia pudding, dairy free vanilla chia pudding
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