Vegan Chia Seed Pudding

Author:

Maria

Published:

May 9, 2024

Gluten-Free, Peanut-Free, Refined Sugar-Free, Tree Nut-Free

This overnight Vegan Chia Seed Pudding recipe is low effort and bursting with raspberry and coconut flavors.

This post may contain affiliate links. Read my full disclosure here.

Jump to Recipe Print Recipe

This Vegan Chia seed pudding takes only 5-minutes of prep and gives you a filling breakfast ready to go in the morning.

You can easily get creative with flavor combinations for this recipe to suit your preferences and add more or less sweetness if desired.

Why You’ll Love This Recipe

Quick & easy – This recipe is prepped in less than 5 minutes. Then set it in the fridge overnight and you have an effortless breakfast ready to go.
Customizable – Add or change which fruit you mix into this recipe, or get creative with the toppings. There are so many options!

Ingredients for Vegan Chia Seed Pudding

Chia seeds – Chia seeds are such a unique food. They start out dry, but will absorb any liquid they’re in and just about double in size. They’re super filling and full of fiber, too!
Coconut milk – Any plant milk is fine.
Maple syrup – Just a touch for some added sweetness. Feel free to omit if you prefer.

Raspberries – Raspberries are my favorite fruit, but you can really do this with any crushed fruit. Feel free to increase the amount of fruit you use, too.

How to Make Vegan Chia Seed Pudding

You’ll want to start with a large container with an air-tight lid like a mason jar. I used a 32oz mason jar and had room to spare.

Add the chia seeds, plant milk, and crushed berries into the mason jar. Stir or shake until all of the liquid is evenly distributed and no dry clumps of seeds remain.

Place the air-tight cap on the jar and place it in the refrigerator. Keep refrigerated up to 12 hours. You may need to stir or shake occasionally to ensure no clumps of seeds were missed.

That’s it! Serve and enjoy!

How to Store Vegan Chia Seed Pudding

Fridge: This pudding will keep in the refrigerator up to 3 days in an air-tight container.

More Tips to Make Vegan Chia Seed Pudding

Not Vegan? Use dairy milk or yogurt as your liquid.

Gluten-Free? Chia seeds are naturally gluten-free, so just make sure to select a gluten-free milk option and you’re all set.
Want to mix it up? Add different crushed berries like strawberries or blackberries. Add pumpkin or hemp seeds for more protein.

finished vegan chia seed pudding topped with berries

Looking for more delicious vegan breakfasts? Try this Blueberry Banana Baked Oatmeal or Maple Cinnamon Overnight Oats.

Did you make this recipe?

Let me know! Tag me on Instagram

@theplanted.pantry

Vegan Chia Seed Pudding

This overnight Vegan Chia Seed Pudding recipe is low effort and bursting with raspberry and coconut flavors.

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: dairy-free, easy, egg-free, gluten-free, nut-free

Prep Time: 5

Soak Time: 7

Total Time: 8 5

Servings: servings

Calories: 132kcal

Equipment

Large mason jar
mortal and pestle (optional to mash fruit)

Ingredients

½ cup chia seeds
2 cups coconut milk
2 tbsp maple syrup

½ cup crushed raspberries

Instructions

Start with a clean jar with an air-tight lid.
Add the chia seeds, plant milk, and crushed berries into the jar.

Stir or shake until all of the liquid is evenly distributed and no dry clumps of seeds remain.
Place the air-tight cap on the jar and place it in the refrigerator. Keep refrigerated up to 12 hours.
That's it! Serve and enjoy!

Notes

1. Not Vegan? Use dairy milk or yogurt as your liquid.
2. Gluten-Free? Chia seeds are naturally gluten-free, so just make sure to select a gluten-free milk option and you're all set.
3. Want to mix it up? Add different crushed berries like strawberries or blackberries. Add pumpkin or hemp seeds for more protein.