Chia Pudding Three Ways

Hello guys! Long time no post. I have been focusing a lot on my E book so I haven’t made many recipe posts that I have been ready to share yet. However, now that school is in session, I want to do a “back to school” series with several different installments.

Chia pudding makes for a great breakfast, snack, or even smoothie bowl topper. Chia is such an amazing superfood and when combined with liquid it becomes a gelatin like substance. Chia is great to use as an egg replacer in baking, or even eating it on it’s own.

So I decided to make chia pudding in three different ways that are so easy and delicious. IMG_3185

Top: Pumpkin Spiced Right: Vanilla Left: Chocolate

The recipes are really easy and the flavors I decided to create were chocolate, vanilla and pumpkin spice. With fall approaching I thought it was pretty standard to make one with a nice pumpkin-like twist.


2 heaping tablespoons chia seeds

3/4 cup non dairy milk (I used soy because it makes the pudding very creamy)

1/2 tablespoon cocoa powder

1 tablespoon maple syrup

Optional Topping: Raspberries


2 heaping tablespoons chia seeds

3/4 cup non dairy milk

1 tablespoon maple syrup

splash vanilla extract

Optional Topping: Chopped dates, cacao nibs, strawberries

Pumpkin Spice:

2 heaping tablespoons chia seeds

3/4 cup non dairy milk

1 tsp pumpkin spice

1/2 tsp cinnamon

1 tablespoon maple syrup

Optional Toppings: Chopped apples, additional pumpkin spice


  1. Add all your dry ingredients before adding wet.
  2. Add liquids
  3. Mix around with a spoon, mini wish (cocoa powder may require extra whisking power)
  4. After putting in the fridge make sure to mix again so the chia seeds don’t all fall to the bottom
  5. Wait 20 minutes up to an hour for it to all be combined
  6. ENJOY 🙂

The great thing about chia pudding is that it can be made the night before to enjoy that day or take to school/work for you.

If you find your liquid isn’t sucking up all the chia add more bit by bit.




Instagram: Plantbasedjane




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