Classic Vanilla Chia Pudding



Chia seeds are a powerhouse of nutrients and are a great plant based source of omega 3 and 6. As they have a combination of both soluble and insoluble fibre, chia becomes gelatinous when they touch water. This property makes them really helpful in egg free and gluten free baking – giving bond and viscosity to batters. Where chia really shines though, is in a simple pudding, where the texture is reminiscent of sago (tapioca).

This is my most basic chia pudding recipe, and the one I make most often. A classic vanilla pudding with a hint of coconut, and not overly sweet. Not only is it incredibly versatile in carrying other flavours/toppings (see my suggestions below), there’s something really delicious about the combination of vanilla and coconut together.

I use a mix of both homemade almond milk and coconut milk (tinned) but feel free to use all almond or another favourite plant milk. I wouldn’t recommend using only coconut milk, as some have a tendency to solidify in the fridge, and/or you’ll end up with a much thicker and fattier tasting pudding. The almond milk keeps things light, and that’s exactly what I want for breakfast.

Finally, just want to emphasise the importance of whisking the chia well, as this will stop any lumpy chia heartbreak ? xx









[recipe title=”Classic Vanilla Chia Pudding ” servings=”2″ time=”5 min + resting time”]

Don’t be fooled by the small portion sizes, chia pudding packs a punch and is quite filling, especially if you have it with additional toppings. You can use a mix of almond and coconut milk as I have here, or substitute it with all almond or another favourite milk (I don’t recommend using only coconut milk – see above). Make sure you whisk the chia well to prevent lumps. This is a great make-ahead breakfast – double the recipe and have it all week long! Chia comes in black or white, I’ve used white here but you can use either.

Prep time: 5 min

Rest time: 35 min or overnight

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Classic Vanilla Chia Pudding