Fast Chia Seed Pudding (ready in 5 minutes)

4.95 from 71 votes

Fast Chia Seed Pudding (ready in 5 minutes)

Fast chia seed pudding is a delicious, nourishing snack, breakfast, or dessert, ready to eat in 5 minutes. Made with 4 ingredients, it is vegan, gluten-free, oil-free & so good.

Prep Time5

Cook Time1

Total Time6

Course: Desserts

Cuisine: American

Keyword: 5 minute chia seed pudding, easy and fast chia pudding, easy vegan dessert recipe, fast chia seed pudding, instant chia pudding, instant chia seed pudding, keto chia pudding, no coconut vegan dessert, no cook vegan pudding, nut-free vegan dessert, oil-free vegan, oil-free vegan dessert, oil-free vegan pudding, vegan keto dessert, wfpb, wfpb dessert

Servings:

Author: Camilla

Ingredients

3/4 cup plain nondairy milk (e.g., almond milk, oat milk, coconut milk)
3 tablespoons chia seeds
1.5 tablespoons maple syrup (more or less to taste)
1/2 teaspoon vanilla extract
Optional: pinch of salt
Optional: assorted topping see FAQ section in post for ideas

US Customary - Metric

Instructions

Heat 1/2 cup (118 mL) of the nondairy milk until it is very hot but not quite boiling (do not worry if it begins to boil slightly, it will be fine). You can heat the milk in the microwave or in a small saucepan on the stove.
Stir together the hot milk, chia seeds and maple syrup in a glass jar (with 1 cup (237 mL) capacity). The chia seeds will begin to gel immediately.
Let the mixture stand for 2 minutes longer. Stir to combine. The pudding should be very thick. If not, let sit for another 1 to 2 minutes.
Stir in the remaining milk (cold!), vanilla, and optional salt into the chia mixture until combined.
Place the chia pudding in the freezer for one to two minutes to further cool the pudding. If not eating the pudding immediately, it can be placed in the refrigerator instead.
If leaving in the refrigerator for more than 30 minutes, cover the container until ready to serve the pudding.

Notes

Storage: Store the pudding in the airtight jar or container it was mixed, in the refrigerator, for up to 1 week. I do not recommend freezing the pudding.

Maple Syrup Alternatives: Use any other sweetener--liquid or granular--in place of the maple syrup (granular sweeteners will dissolve in the hot milk). Examples include agave nectar, granulated sugar, brown rice syrup, or honey, if not strictly vegan. Use coconut sugar, date sugar or dark brown sugar for a caramel-like flavor. If following a low-carb or keto diet, use a sugar-free sweetener to taste.

Nutrition