Chia pudding is a staple snack and delicious dessert.
Ch-Ch-Chia! Chia pudding is not new, but it is still one of my favorite snacks. Chia seeds are a superfood and a staple in vegan (plant-based) diets, in part because they are a great source of protein. They are also high in fiber and a rich source of omega-3 fatty acids. Chia seeds are used in many vegan desserts because they are used as a binder and egg replacement, but they can also stand alone when they are made into a decadent, creamy chia pudding.
Flavor combinations, mix-ins and topping choices are abundant. Here’s my standard chia pudding recipe enhanced with canned pumpkin and spices that makes it taste like pumpkin pie. I usually make enough for several days. Chia pudding can be stored for up to 4 days in the fridge. Enjoy this healthy, decadent dessert!
- 3 Tbsp. chia seeds
- 3/4 Cup plant milk – oat, soy, almond or coconut all work
- 1 Tsp. vanilla extract
- 2 Tbsp. pure maple syrup (other sweeteners can be used)
- 3 Tbsp. canned pumpkin
- 1 Tsp. pumpkin pie spice
Makes 2 servings
- Combine all ingredients together
In a large bowl mix all ingredients together and let stand.
- Stir again
Stir again after 15 minutes to make sure all ingredients are incorporated.
Place in fridge to set for at least 4 hours or overnight. Chia pudding can be stored for up to 4 days in the fridge.
- How to serve
Spoon into serving mugs, glasses, jars or dishes. Top with fruit, dairy-free whipped topping, cacao nibs or mini chocolate chips.
See my other vegan recipes