Chia Breakfast Pudding
Recipe type: Vegan
Prep time: 
Total time: 
Serves: 8
Chia pudding made with non-dairy milk and topped, or layered with fruit, makes a perfect breakfast or healthy snack. I love this pudding because it doesn't require me to turn on the stove, and has only 4 ingredients. Cook's Notes: This recipe has a strong taste of vanilla. We did that because certain members of our household aren't big fans of maple syrup. If you're not a big fan of vanilla, decrease the amount to ½ teaspoon. If you're not vegan, this can be prepared using dairy milk. Total cost of the recipe was $4.55 or about $0.57 per serving.
  • 3 cups unsweetened coconut almond milk ($1.24)
  • ¾ cup chia seeds ($2.50)
  • 2 tablespoons maple syrup ($0.57)
  • 1 teaspoon vanilla extract ($0.24)
  1. Put milk, maple syrup, and vanilla extract into a quart sized jar with a lid.
  2. Add chia seeds to jar, securely close the lid and shake.
  3. Set jar aside, and shake every 5 minutes for the next 15 minutes.
  4. Place jar in refrigerator and allow to chill until serving time. (An hour is enough, but overnight is best.)
  5. Serve chia pudding topped, or layered, with your favorite fruits and/or nuts.
  6. We based our servings on a ½ cup sized serving of the pudding for this recipe which when combined with an equal measure of fruit is the perfect serving size.
Recipe by Patty Cake's Pantry at