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parfait glass with chia pudding

Vanilla Bean Chia Pudding


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


  • Fiber: 8

Keywords: raspberry vanilla chia pudding, vegan chia pudding, dairy free vanilla chia pudding