You will love these 3 easy vegan chia puddings. Not only are they delicious and healthy, but they are a breeze to make and are an excellent meal prep option. 

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Chia pudding is SO easy to make. I especially love to prep these chia puddings ahead of time if I know I’ll have a particularly busy week. They work so well for those busy mornings when I’m just good if I get my toddler’s hair brushed before we make it out the door on the way to preschool.

Why You’ll Love These Recipes

  • These easy vegan chia puddings are so simple to make. Just blend, pour, top with chia seeds, stir, and stir again. Done. You’ve got breakfast or snacks for the whole week. Boom.
  • While they’re simple, these recipes are not bland. I’m sharing a few of my favorite flavor combinations- orange chocolate, peach maple, and blueberry basil – yum!
  • Not only do they taste like dessert, but these easy vegan chia puddings are also healthy and satisfying. Chia seeds contain a bit of protein and a bunch of nutrients. 



Frequently Asked Questions

  • How long do I have to wait before eating? The chia seeds will immediately start to gel once they’re stirred into a liquid. However, I like to make sure they have fully gelled up before devouring, so I recommend waiting at least an hour.
  • What happens if I don’t stir a second time? Take it from me, if you don’t stir your seeds a second time, you can end up with big clumps of gritty seeds and nobody wants that. When you stir, make sure you are reaching all the way to the bottom of your container to avoid clumps.
  • Do these chia puddings save well? Your chia puddings will save well in the fridge for 4-5 days. I do NOT recommend freezing them as this will completely change the texture.

More Breakfast Recipes You’ll Love

Chocolate Orange Chia Pudding

Servings 2

Ingredients

  • 1 cup nondairy milk
  • zest from 1 orange
  • juice from 2 oranges
  • 2 tbsp cocoa powder
  • 2 tsp agave
  • 4 tbsp chia seeds

Instructions

  • Add all of the ingredients except for the chia seeds to a blender and blend until combined.
  • Divide the blended mixture into 2 jars or bowls.
  • Top each with 2 tbsp of chia seeds and stir.
  • Wait 5 minutes and then stir again to make sure no clumps remain.
  • Store in the fridge overnight.

Peach Maple Chia Pudding

Servings 2

Ingredients

  • 1 cup nondairy milk
  • 1 large peach
  • 2 tsp maple syrup
  • dash maple extract optional
  • 4 tbsp chia seeds

Instructions

  • Add all of the ingredients except for the chia seeds to a blender and blend until combined.
  • Divide the blended mixture into 2 jars or bowls.
  • Top each with 2 tbsp of chia seeds and stir.
  • Wait 5 minutes and then stir again to make sure no clumps remain.
  • Store in the fridge overnight.

Blueberry Basil Chia Pudding

Ingredients

  • 1 cup nondairy milk
  • 1/2 cup blueberries
  • 5 large basil leaves fresh
  • 2 tsp agave
  • 4 tbsp chia seeds

Instructions

  • Add all of the ingredients except for the chia seeds to a blender and blend until combined.
  • Divide the blended mixture into 2 jars or bowls.
  • Top each with 2 tbsp of chia seeds and stir.
  • Wait 5 minutes and then stir again to make sure no clumps remain.
  • Store in the fridge overnight.

As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me @holefoodbakery and/or use the hashtag #holefoodbakery so I don’t miss it. 

Categories: BreakfastDesserts

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