Easy Chia Seed Pudding (Blended)
You may already know how easy chia seed pudding can be, but I just figured out a way to make it even easier. Blend it! This makes it ready to eat in a fraction of the time! Make vanilla, berry, peanut butter, and chocolate chia pudding in minutes and store them in little mason jars for grab-and-go breakfasts and snacks for the whole week!
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What is chia pudding?
If you have never heard of chia pudding, it is simply chia seeds that have been soaked in milk until they expand and become the texture of pudding. No cooking is needed!
Of course, if you want to make regular vegan pudding, I have a recipe for that too.
Make this even easier
Blend it! This little hack to make chia seed pudding even easier is great for grab-and-go snacks and kids love them!
Put the pudding in ½ cup size mason jars for the perfect little healthy snack! Sealed with a lid, they will keep in the fridge for up to 5 days!
Why use a blender?
I like to make my chia pudding in a blender because…
- It chops up the chia seeds and gives the chia pudding a creamier texture.
- Blending makes the pudding set much faster. It is ready to eat in a few minutes instead of a few hours.
- The seeds don’t clump on the edge of the glass as they do with the stir-in method
You can simply stir chia seeds into any flavored milk of your choice too. However, this gives it a tapioca pudding texture that some people don’t like. The seeds also clump up more and it takes a few hours to absorb the milk and become pudding.
Flavor variations
- Vanilla – 1 tsp vanilla extract
- Chocolate – 1 tbsp cocoa powder
- Berry – 3 tbsp berries of choice
- Peanut butter – 2 tbsp peanut butter
- Chocolate peanut butter – 1 tbsp cocoa powder and 1 tbsp peanut butter
How to make blended chia pudding
Step 1 – Decide what flavor of chia pudding you want to make. Then, add your milk of choice to a blender with the flavoring, sweetener, and chia seeds, and blend for about 20 seconds.
Step 2 – Let your chia pudding sit for about 3-5 minutes and then blend again for another 20 seconds.
Step 3 – Pour into small mason jars and refrigerate for grab-and-go snacks for up to 5 days.
How much milk?
The ratio of chia to milk is commonly anywhere from 1:4 to 1:8. That is 1 part chia seeds to at least 4 parts milk of choice. If you use 2 tbsp of chia seeds to 1/2 cup of milk, it will be a firm pudding. (My kids actually prefer a 1:8 ratio using 1 tbsp to 1/2 cup of milk making it more of a thick smoothie texture, but less seedy). You may want to fiddle around with the ratio to get the texture that you like.
Meal prep
I purchased a case of small ½ cup-sized mason jars, so I have 12 little cups ready to fill. (This is also about the amount that my family of 4 will eat in 5 days’ time).
My kids get bored with the same food quickly so I usually make 4 different flavors. Their favorite flavors are vanilla, chocolate, berry, peanut butter, and chocolate peanut butter.
To mass-produce the chia puddings, I simply triple the amount for 1 chia pudding. Put that amount in the blender and pour that into 3 mason jars. Then I give the blender a little rinse and do it again with the other flavors until I have 12 jars of chia pudding ready to go in the fridge.
More breakfast meal prep ideas
Since I’m not a morning person, cooking in the morning is not my thing. I love to have meals prepared and ready to eat. For hearty breakfasts, I love my veggie tofu scramble, vegan egg Mc Muffins, or tofu breakfast burritos.
For healthy grab-and-go meals, make-ahead smoothies, vegan yogurt, chickpea flour egg muffins, spinach muffins, or hidden veggie muffins work great.
Check out all of my breakfast prep ideas in my guide to Vegan Meal Prep Breakfast!
If you like chia seed pudding, you have to try chia seed jam too!
Easy Chia Seed Pudding
Ingredients
The base for 1 serving of chia pudding
- 1/2 cup soy milk, or any plant-based milk of choice
- 2 tablespoons chia seeds
- 1-2 teaspoon sweetener of choice, like sugar, coconut sugar, agave nectar, or maple syrup
For the vanilla pudding
- 1 teaspoon vanilla extract
For the chocolate pudding
- 1 tablespoon cocoa powder
- 1 teaspoon extra sweetener, (to counteract the bitter chocolate)
For fruit or berry pudding
- 3 tablespoons berries, or any fruit of choice fresh or frozen
For peanut butter pudding
- 1-2 tablespoons peanut butter
For chocolate peanut butter pudding
- 1 tablespoon cocoa powder
- 1 tablespoon peanut butter
- 1 teaspoon extra sweetener
Equipment
Instructions
To make 1 chia pudding
- Add the milk, chia seeds, sweetener and flavor of choice to a blender and mix for about 20 seconds.
- Let it sit for about 3-5 minutes and then come back and blend again for another 20 seconds.
- Pour into small glass jars and seal with a lid. Keep in the fridge until ready to eat. (up to 5 days).
To make a large batch
- Triple or quadruple recipe for 1 flavor and make the same as you would a single pudding. Then pour into 3-4 small cups and store them in the fridge.
- Rinse out the blender between each flavor and repeat until you have 12 cups of chia seed pudding ready to grab and go.
Notes
- The amount of sweetener needed will depend on your taste and the sweetness of the plant-based milk that you use.
- You may want to start with no sweetener and then taste the pudding and add sweetener at the end.
- Blend all of the ingredients except for the chia and then add the chia seeds at the end and stir.
- Then stir again 5 minutes later and then again 15 minutes after that.
- Store in the fridge for 3-4 hours before eating.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
I loved the recipe but almost gave up. Your pop up spot Vegan Cheese Making was frustratingly placed so I couldn’t close it to get to the recipe! I finally signed up to the Vegan Cheese just to get it out of the way but will be deleting immediately. Not user friendly at all
Thanks for letting me know. I have been trying to make adjustments to this pop-up so that it is easy to X out of, but it must not be working on all phone sizes. I took it off until my web developer can make more adjustments.
I tried the berry version and it was great. I had chia pudding once before and it was too thick and the seeds weren’t softened. But this recipe has a nice smooth consistency. I used three heaping tablespoons of berries and a little more maple syrup, as I like sweetness. 5/5 – loved it!
I’m so happy that you liked the recipe, Amber! 🙂
I love love love this chia pudding. I tried the chocolate first. I could eat this all day long. Looking forward to trying the rest of the flavors!!!
I’m so happy that you like it! 🙂
Huge convert after trying your recipe! I love breakfast and didn’t ever think I’d be able to have a “cold* breakfast but you proved me wrong!
I’m so happy that you liked it, Manisha! 🙂
I was never a breakfast person until I started eating chia pudding. Now I have it almost every morning. I don’t use a blender though. I just mix up like you said and put in the refrigerator all night. I grab it in the morning and go. It’s so yummy!!!
I’m so happy that you like it, Becky!
3-4 hours is definitely not long enough. Chia is still hard and would get stuck in your teeth. Overnight or 8 hours would be required.
If you blend the chia, it gets chopped up small and absorbs the liquid faster so there is no need to wait overnight with this recipe.
dear Renee. you are no the chia pudding expert. you are terribly incorrect.
What the fork 😟
Chia seed drama! 🙂
What size mason jars do you use for the puddings ?
You can use any size that you want, but I use the small 4 oz ones. I find it a good amount for my kids or a snack on the go. Enjoy! 🙂
Does it have to be milk or will water work too?
Hi Anna, water will work too, but the milk gives it a lot of flavor and creaminess. Enjoy! 🙂
I’ve made this a couple times and my favorite is just simply using chocolate Almondmilk and chia seeds. It’s the shortcut way to only have to measure 2 things, and tastes like a dessert!
I’m so happy that you like it, Meg! The chocolate almond milk is a great hack to make it even easier! 🙂
This stuff is delicious and the recipe is so easy to follow. Whipped this up in about a half hour. Feeling better wonderful about providing a healthy snack to my kids.
I’m so happy that you liked it! It is a great healthy snack! 🙂
What did you use for the additional tsp of sweetener?
In the video, I used organic cane sugar, but sometimes I use agave nectar or coconut sugar. It works well with whatever you like to sweeten it with. 🙂
Would protein powder throw off the texture if I added it in?
I have never tried it. I think it would change it as it does with a smoothie. You will probably need to add a little more milk to it to get the same consistency since it will absorb some liquid.
I add protein powder all the time. It’s a great addition!
Great idea Erika! 🙂
Thanks for sharing! How long do they keep?
Your welcome Vanessa. They keep well for about 4 days.
This looks so good! What a great snack meal prep idea. It is nice to have so many ways to flavor it too!
Thanks Suzanne! My kids always like choices. 🙂
I just used your recipe and am SUPER excited! I made a basic vanilla pudding and then took half of it, mixed in cinnamon, dehydrated apple, a tiny bit of maple syrup and some raisins – is there any reason why I can’t heat it up? I am hoping that it tastes like an apple raisin oatmeal by tomorrow morning (doing a Paleo diet for RA that my rheumatologist recommended and am SO sick of eggs!). With the other half, I mixed in a little chunky almond butter, unsweetened cocoa, and raw honey. I have to say the chocolate one smelled insanely decadent! Looking forward to both! Thanks for the recipe 🙂
So happy that you liked it Pauline! Your flavors sound amazing! There is no reason why you can’t heat it. Enjoy! 🙂
Can you use regular dairy milk for this recipe?
You can use any type of milk. I don’t use dairy, so I didn’t include it, but it will work with dairy milk as well. 🙂
I will for sure be making some chia puddings soon–thanks for the inspiration!! (I left my website too, but it is very early in the works, but maybe someday you can also find inspiration through mine!)
–Ciara, fellow Vegan
I made this and put it in the fridge and it never firmed up… is it supposed to be the texture of pudding?
It should firm up some once you blend it and continue to firm up a little more in the fridge. If you don’t use the blender method, it will take about 4 hours to firm up. You may want to check your measurements too, a slight change to the ratio can effect the final texture. You can add a little more chia and it should firm up. Hope that helps! 🙂
I used a food processor to blend and it came out too liquidy. Was more like a smoothie. Still good though.
I have a feeling that the food processor doesn’t chop up the chia seeds as much as a blender would. Put it in the fridge for a few hours and it will firm up. It just takes longer to set if the seeds aren’t chopped up small. Glad that you liked the flavor!
Some blenders can break up the chia seeds first. Then, remove from blender, add other ingredients, toss in chia seeds and blend as stated in recipe. . This might help.
That’s a good idea too Patti. Thanks. 🙂
My kids loved this and saved us a bunch of time in the morning before school. It’s nice having them all ready lined up in the fridge ready for the week. The flavors are all awesome.