Vanilla Chia Pudding

Photo: Marcus Nilsson
Prep Time:
15 mins
Total Time:
5 hrs 15 mins
Makes 4 1/2 cups

For a healthy breakfast or dessert, try our vanilla chia pudding recipe. Making it is as easy as making overnight oats. Chia seeds are tiny, but packed with nutrition; they provide fiber and omega-3s, and are a source of plant-based protein. We use homemade cashew milk for the pudding, but you can opt for store bought if you prefer. Make it the night before and it will be ready in the refrigerator at breakfast time. Top with your favorite fresh berries and a touch of maple syrup for serving.


  • ½ cup chia seeds

  • 1 vanilla bean, split and seeds scraped, pod reserved

  • 1 cup (5 ounces) cashews, soaked in filtered water for 2 hours to overnight

  • 4 cups filtered water

  • 7 Medjool dates (5 ½ ounces), pitted

  • Pinch of sea salt

  • ¼ teaspoon ground cinnamon

  • 2 tablespoons coconut butter, such as Artisana

  • 4 teaspoons pure vanilla extract

  • 2 cups mixed raspberries and blueberries

  • ¾ cup maple syrup, for drizzling


  1. Place chia seeds and vanilla pod in a medium mixing bowl, and set aside.

  2. Drain cashews, and rinse well. Add cashews, filtered water, the dates, salt, cinnamon, coconut butter, vanilla extract, and vanilla seeds to a blender. Blend on high speed for 2 minutes, and pour into bowl with chia seeds and vanilla pod; whisk well. Let mixture stand for 10 to 15 minutes, whisking every few minutes to prevent chia seeds from clumping (pudding will thicken quickly). Refrigerate until cold, about 3 hours.

  3. Discard vanilla pod. Whisk pudding. Divide pudding among 8 bowls. Top each with berries, and drizzle with maple syrup.

Cook's Notes

Pudding can be refrigerated in a covered glass container for up to 5 days.

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