recipes

Vegan Chia Seed Pudding Three Ways

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I’ll admit I’ve always been iffy on chia seed pudding. Like my relative dislike for salads, I thought this might exclude me from any true vegan foodie circles. However I discovered the issue for me was never flavor, but texture – and the fact that I would spend the rest of the day picking chia seeds out of my teeth. Once I realized I could blend the chia seeds and accompanying flavors in a blender to get something that had a texture more like a store bought pudding cup, I was sold. With a whole new world of chia-related possibilities open in front of me, I happily experimented with different flavor and recipe combos.

Here are three of my favorites – chocolate chia pudding, lemon pound cake chia pudding, and blueberry pancake chia pudding. While I can squint and convince myself these are part of a balanced breakfast, I’ve been eating them more for midday snacks. The lemon pound cake chia pudding was my surprise favorite – don’t skimp on the lemon zest or juice!

Blueberry Pancake Chia Seed Pudding

Vegan Chia Seed Puddings Three Ways: Chocolate, Lemon Pound Cake, and Blueberry Pancake

Course: Breakfast, Snack
Cuisine: healthy, vegan
Diet: Vegan, Vegetarian
Keyword: breakfast, chocolate, dessert, healthy
Prep Time: 10 minutes
Chill Time: 4 hours
Servings: 3 jars
This chia seed pudding avoids an overly seedy texture by blending the mixture before chilling, and can be made in three delicious flavors. Breakfast, snack, or dessert? How about all three!
Print Recipe

Equipment

Ingredients

Chia Pudding Base

  • 1/3 cup chia seeds
  • 1 cup plant-based milk
  • 1/2 cup plant-based plain, unsweetened yogurt

For Blueberry Pancake Chia Pudding

  • 1/2 cup quick oats
  • 2 tbsp maple syrup
  • 1/2 cup blueberries
  • 2 tbsp pecans chopped
  • extra maple syrup optional – to drizzle on top

For Lemon Pound Cake Chia Pudding

  • 1/8 cup lemon zest from about 2 lemons
  • 2 tbsp lemon juice from about 1 lemon
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup cashews chopped
  • extra lemon zest and brown sugar optional – to sprinkle on top

For Chocolate Chia Pudding

  • 2 tbsp cocoa powder
  • 2 tbsp agave can substitute maple syrup
  • 1/2 cup strawberries chopped
  • 2 tbsp almond slivers or whole almonds chopped
  • chocolate shavings optional – to sprinkle on top

Instructions

  • Combine the chia pudding base and the additional ingredients for your preferred flavor in a stand blender.
  • Blend on a high speed until quite smooth.
  • Assemble your jars – each flavor recipe as written will fill about three 4oz jars. Place a layer of fruit at the bottom of each jar (about a tablespoon per jar), then evenly pour the chia pudding into the jars. Then add the rest of the fruit on top, followed by the nuts. If using the optional toppings, sprinkle or pour them on top and close the jars.
  • Let refrigerate for at least 4 hours before eating – they will keep in the fridge for about 5 days.

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