parfait glass with chia pudding

Vanilla Bean Chia Pudding

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Diet: Vegan


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
  • 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