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:
- Place the chia seeds and maple syrup in a jar.
- Add the non-dairy milk.
- Stir to break up any clumps of seeds. Place the lid on and shake well.
- 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:
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!
Disclosure: This post contains affiliate links.
Vegan Chia Pudding with Cherries and Peaches.
This is the easiest chia pudding ever - it only requires three ingredients! Top with fresh fruit for a delicious dairy free breakfast.
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.
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.
This post was originally published in August 2015. It has been updated.