Chia Seed Pudding

Carrot Rick's Pick
Saddle up for a taste of the wild frontier with our Chia Seed Pudding, a bona fide star in Veggie OUTLAWS — Most Wanted Vegan Recipes. This here recipe is as simple as a sunset on the prairie — just a handful of ingredients, and you’re on your way. It’s incredibly delicious and has a creamy texture. The best part is that you can easily customize your Chia Seed Pudding experience. Plus, chia seeds pack a punch with plenty of protein and healthy omega-3 oils, making this pudding a mighty fine choice for any meal of the day. Whether you’re hankerin’ for breakfast, a snack, or a dessert, this easy mix-and-chill delight will hit the spot. So, gather ‘round and dig into a dish that’s as wholesome as it is delicious.
Prep Time 5 minutes
Course Brunch, Snack
Cuisine American
Makes 4 X 3/4 CUP
Calories 180 kcal
  • ½ cup chia seeds
  • 2 cup  milk mixture, or plant-based milk of your choice
  • tbsp maple syrup or liquid sweetener of your choice
  • 1 tsp vanilla extract
  • 1 cup mixture of fresh fruit, granola, nuts, seeds or other toppings of your choice divided into 4 x ¼ cup
  • In a medium bowl, add ½ cup chia seeds, 2 cups Milk Mixture (1⅓ cups oat milk, ½ cup cashew milk, and 2 tbsp + 2 tsp coconut milk), 1½ tbsp maple syrup, and 1 tsp vanilla extract. Stir well until well combined, ensuring chia seeds do not clump together.
    ½ cup chia seeds, 2 cup  milk mixture,, 1½ tbsp maple syrup, 1 tsp vanilla extract
  • Cover and seal until air-tight and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid and thicken. After the mixture has thickened, stir it well again to break up any clumps that may have formed.
  • Spoon into 4 serving cups and top each with ¼ cup mixture of fresh fruit, granola, nuts, and seeds.
  • Let sit or serve immediately.
Breakout Trick
For nut-free, replace cashew milk with vegan nut-free milk of your choice and avoid any nuts in granola or on the topping.
Calories: 180kcalCarbohydrates: 24gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 34mgPotassium: 164mgFiber: 8gSugar: 11gVitamin A: 113IUVitamin C: 4mgCalcium: 203mgIron: 2mg
Keyword Gluten-Free, Has Dietary Fiber, Has Iron, High Calcium, Optional Nut-Free, Peanut-Free, Soy-Free
Tried this recipe?Let us know how it was!
About the Author Linda Purcell

I am Linda Purcell the author of Veggie OUTLAWS – most wanted vegan recipes. I have been vegetarian for the past 12 years, a transitional vegan for the last few years, and am now committed to eating only plant-based foods. I moved towards eating more plant-based foods because I care about the health of my family. I have compassion for animals. And I know a vegan lifestyle is better for the planet.

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