5-Minute Chia Pudding (no chilling overnight)

Name: 5-Minute Chia Pudding (no chilling overnight)
Prep time: 5 min
Total time: 5 min
Ingredients: 4 tablespoon(s) chia seeds; ½ cup(s) hot water (not boiling); ½ cup(s) plant-based milk ((such as coconut, oat, almond, or soy)); 1 tablespoon(s) maple syrup or agave ((or to taste)); ½ teaspoon(s) vanilla extract ((optional)); pinch(s) of salt ((optional)); toppings of choice ((such as fresh fruit, berries, or nuts, see notes for more ideas))

Back

Print Recipe

5-Minute Chia Pudding (no chilling overnight)

My 5-Minute Chia Pudding recipe shows you how to make chia pudding almost instantly—no overnight chilling required! Simply stir it up, and you can enjoy it right away. It's the perfect healthy breakfast idea, snack, or dessert when you're craving something creamy, quick, and easy. Packed with protein, healthy fats, fiber, and omegas, this chia pudding is a deliciously satisfying way to fuel your day or curb your sweet tooth!

My Notes:

Click here to add your own private notes.

Prep Time5

Total Time5

Meal Type: Breakfast, Dessert, Snacks

Keyword: chia, easy, quick, vegan

Special: 10 Ingredients or Less, 30 Minutes or Less, Kid-Friendly, Nut-Free, Oil-Free, Soy-Free

Showcase: Latest Recipes

Servings: 2

Ingredients

4 tablespoon(s) chia seeds
½ cup(s) hot water not boiling
½ cup(s) plant-based milk (such as coconut, oat, almond, or soy)
1 tablespoon(s) maple syrup or agave (or to taste)
½ teaspoon(s) vanilla extract (optional)
pinch(s) of salt (optional)
toppings of choice (such as fresh fruit, berries, or nuts, see notes for more ideas)

US Customary - Metric

Get Recipe Ingredients

Instructions

Mix the chia and water: In a medium bowl, combine the chia seeds with the hot water. Stir to mix then let sit for 2 minutes to allow the chia seeds to activate and absorb the water. It will be very watery at first but within about 30 seconds it will start to thicken up, and then it will get really thick.
Add the Milk and Flavoring: Add the plant-based milk, maple syrup (or agave), and vanilla extract, and salt (if using). Use a fork or small whisk to break up all the clumps. Let sit for another 2 - 3 minutes. Again it will be very thin at first, but then it will thicken to a lovely pudding texture.
Serve: Stir a final time to ensure it is mixed, then divide among two bowls, jars, or glasses. Top with your favorite toppings, and enjoy!
Storage: If not enjoying right away, you can store the chia pudding in the fridge for up to 3 days in an airtight container or jar. Add toppings just before serving to keep them fresh. Chia pudding also freezes well! Store it in a freezer-safe container for up to 1 month. Thaw in the fridge overnight and give it a good stir before serving.

Notes

Toppings: Chia pudding is delicious on its own, but toppings take it to the next level. Here are some fun ideas:

Fresh Fruit: Sliced banana, chopped apple, figs, pear, or orange slices for a refreshing burst of flavor.
Berries: Strawberries, blueberries, raspberries, or blackberries for a juicy, tangy touch.
Nuts: Walnuts, almonds, cashews, or hazelnuts for a satisfying crunch.
Seeds: Pumpkin seeds, sunflower seeds, or hemp hearts to add texture and a boost of nutrition.
Dried Fruit: Raisins, dried cranberries, coconut flakes, or chopped dried apricots for a chewy sweetness.
Crunchy Toppings: Granola, cereal, or crushed cookies for added texture.
Chocolate: Vegan chocolate chips or a drizzle of melted chocolate for a sweet treat.
Nut or Seed Butters: Peanut butter, almond butter, cashew butter, or sunflower seed butter for creaminess and flavor.
Spices: Sprinkle with cinnamon, nutmeg, pumpkin pie spice, or cardamom for a warm, aromatic finish.
Jam or Compote: Add a spoonful of fruit jam, preserves, or a quick berry compote for extra sweetness.

Perfect Chia Pudding Ratio: For the ideal pudding-like consistency, I use 4 tablespoons of chia seeds per 1 cup of liquid. Prefer a thinner pudding? Reduce the chia seeds to 3 tablespoons. For a thicker, more substantial pudding, increase to 5 tablespoons. This recipe is easy to scale—double or triple it to make a big batch and store in the fridge for quick, healthy breakfasts or snacks throughout the week!

Nutrition

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan