The Easiest Vegan Chia Pudding.

Chia pudding is an easy vegan breakfast that you can prepare ahead of time. If you love a breakfast you can grab when you’re on the go, this three-ingredient chia pudding is for you!

Breakfast can be tricky, can’t it?

For one thing, if you’re busy, it can be easy to forget. You’re in a rush, and you just head out the door without eating. And that’s not a great way to start your day!

And if you’re a vegan, or have food allergies, some of the traditional breakfast recipes just don’t work anymore. Eggs, pastries with dairy or nuts – these are not possibilities.

Fortunately, I have lots and lots of allergy friendly breakfast recipes on my site! If you like easy recipes like vegan muffins or a simple peach smoothie, there’s sure to be something for you to try this week!

And if you’re looking for something with a little more protein, you may want to give this chia pudding a try. Chia seeds are a good source of protein and omega-3s, and they make a wonderful pudding that’s reminiscent of tapioca pudding.

You can mix up this chia seed pudding the night before, and in the morning you’ll have a tasty breakfast that will keep you full until lunch.

Where to find chia seeds:

Chia seeds are a pretty mainstream ingredient these days, so in addition to health food stores, you can often find them at regular grocery stores like Kroger or Meijer.

If you have food allergies, you will want to be careful with any seeds you buy, as they can often be cross contaminated with nuts. I recommend buying chia seeds from Gerbs Allergy Friendly Foods, which processes all their products in an allergen-free facility.

How to store chia seeds:

Once you open your chia seeds, place in an airtight container, like a glass container with a tight-fitting lid. Chia seeds should stay fresh for 2-4 years if stored in a refrigerator, or a cook, dark place like a pantry.

How to make vegan chia pudding:

1. Place the chia seeds and maple syrup in a jar.
2. Add the non-dairy milk.
3. Stir to break up any clumps of seeds. Place the lid on and shake well.
4. Refrigerate for at least 4 hours. Stir, then top each serving with fresh fruit.

I love the combination of fresh cherries and peaches on this pudding, but you can try any fruit that you love! Raspberries, blueberries, mangoes, apples, pears, or kiwi would all be delicious choices.

More chia seed recipes:

• Creamy Chocolate Chia Pudding
• Strawberries and Cream Chia Pudding
• Blackberry Chia Seed Jam

To be sure that your chia pudding thickens:

• make sure that you used the correct ratio of seeds/liquid
• use a spoon to break up clumps of seeds before shaking the jar
• refrigerate for at least 4 hours
• if it still isn’t thick, stir in another tablespoon of seeds and refrigerate for a bit longer

Watch the video below to see how easy it is to make this vegan breakfast!

Recipe

Vegan Chia Pudding with Cherries and Peaches.

Kelly Roenicke

This is the easiest chia pudding ever - it only requires three ingredients! Top with fresh fruit for a delicious dairy free breakfast.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Breakfast

Cuisine gluten free, Grain Free, vegan.

Servings 2

Calories 343 kcal

Ingredients

  

1x2x3x

• ▢ 1 cup non-dairy milk I used So Delicious unsweetened coconut milk
• ▢ 4 ½ Tablespoons chia seeds
• ▢ 2 ½ Tablespoons maple syrup
• ▢ 2 peaches diced
• ▢ ¾ cup cherries pitted and sliced

Cook ModePrevent your screen from going dark

Instructions

 

• Combine the chia seeds, non-dairy milk, and maple syrup, in a container with a lid. Stir well to break up any clumps of seeds, then place the lid on and shake well.
• Refrigerate for 4 hours or overnight. Stir before serving.
• Top with diced peaches and cherries.

Notes

Chia pudding will keep in the refrigerator for up to 5 days.  Store in an airtight container.

You can use any non-dairy milk that you enjoy. Try soy milk, rice milk, oat milk, or any milk that works for you.

Use a variety of fruits to keep things interesting! Try strawberries, blueberries, nectarines, or mangoes.

Nutrition

Calories: 343kcalCarbohydrates: 55gProtein: 10gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 8gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 66mgPotassium: 732mgFiber: 13gSugar: 37gVitamin A: 1000IUVitamin C: 22mgCalcium: 379mgIron: 3mg

Keyword easy, make ahead

Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

This post was originally published in August 2015. It has been updated.