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A clear glass holding chia seed pudding parfait, with purple acai yogurt on the bottom, then chia pudding, then blue spirulina yogurt, then a layer of blueberries.

Chia Seed Pudding

Planted in the Kitchen
This easy vegan recipe is perfect for a delicious make-ahead breakfast, a quick snack on the go, or a refreshing no-bake dessert.
5 from 12 votes
Prep Time 2 mins
Resting Time in Refrigerator 1 hr
Total Time 1 hr
Course Breakfast, Dessert
Cuisine American
Servings 2
Calories 167 kcal


  • 1 cup plant-based milk I like to use oat milk
  • ¼ cup chia seeds
  • 1 teaspoon maple syrup
  • ¼ teaspoon vanilla extract

Optional Ingredients

  • ¼ cup plant-based yogurt


  • Combine all ingredients in a mason jar or similar container.
  • Mix everything well, cover, and place in the refrigerator.
  • Remove from fridge and stir again after five minutes to prevent clumping. Place back in the fridge for about an hour.
  • Remove once a thick consistency has formed, top with your favorite fresh fruit, granola, or anything you prefer, and enjoy!


Mixing the chia pudding again at the five minute mark is crucial to prevent clumping, don't skip this step!
You can enjoy your chia pudding on its own, with fresh fruit, or mixed into your smoothies or oatmeal.
For an extra pop of color and boost of nutrients, add a scoop of superfood powder. I like using spirulina powder or dragon fruit powder.
Use slightly more or less plant-based milk to change the consistency of your pudding.
You can store your chia pudding in the fridge for up to 5 days in an air-tight container.


Calories: 167kcal
Keyword Chia Pudding, Chia Pudding Recipe, Chia Seed Pudding, Easy Vegan Dessert, Healthier Snack, Plant Based Breakfast Idea
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