Creamy Vanilla Maple Chia Seed Pudding
A silky, spoonable no-cook pudding made by soaking chia seeds in vanilla-maple milk overnight. A double whisk prevents clumps and gives a smooth, evenly set texture.
- Prep
- 10 min
- Cook
- —
- Wait
- 8 hr 5 min
- Total
- 8 hr 15 min
- Makes
- 4 servings (about ¾ cup / 180 ml each)
Steps
Before you start
- Plan for at least 4 hours of chilling; overnight (8 hours) gives the best, creamiest set.
- Use cold milk straight from the fridge so the mixture stays fresh during soaking.
- Have a container with a lid, or 4 jars, ready before you mix.
- Use whole chia seeds, not ground, for the right texture.
Mix the liquid
- In a medium bowl, whisk together the 2 cups (480 ml) cold milk, 3 tablespoons maple syrup, 2 teaspoons vanilla extract and the pinch of salt for about 20 seconds, until the maple syrup is fully dissolved and no streaks remain.
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Ready when: The liquid looks uniform, with no syrup pooled at the bottom.
Tip: Dissolve the syrup first; it doesn't mix in well once the seeds start to gel.
Whisk in chia
- Sprinkle the ½ cup (90 g) chia seeds over the surface while whisking constantly.
- Keep whisking for 30 seconds so every seed is separated and wet.
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Ready when: Seeds are evenly suspended in the liquid with no dry clumps.
Tip: Pouring all the seeds in at once in one spot causes lumps that stay dry in the center.
Rest and re-whisk
- Let the bowl sit at room temperature for 10 minutes.
- The seeds will begin to swell and the mixture will thicken slightly.
- Whisk vigorously for 30 seconds, scraping the bottom and sides of the bowl, to break up any clumps that formed.
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Ready when: Mixture looks lightly thickened like thin porridge, with seeds evenly spread.
Tip: Skipping this second whisk is the main cause of a lumpy layer at the bottom of the jar.
Portion into jars
- Divide the mixture evenly among 4 jars (about ¾ cup / 180 ml each), or pour it all into one 1-quart (1 L) container.
- Leave about ½ inch (1 cm) of headspace.
- Cover tightly with lids.
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Ready when: Jars are evenly filled and sealed.
Tip: Stir the mixture once more just before pouring if the seeds have begun to settle.
Chill until set
- Refrigerate for at least 4 hours, ideally 8 hours or overnight.
- The pudding is ready when it is thick, spoonable and no liquid pools on top.
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Ready when: A spoon stands up in the pudding briefly and the texture is thick like soft tapioca.
Tip: If it is still runny after 4 hours, stir and chill 1–2 hours more.
Stir and serve
- Stir each jar well to loosen the gel and make it creamy.
- If too thick, stir in 1–2 tablespoons milk.
- Taste and add a drizzle more maple syrup if you like it sweeter.
- Top with the berries, if using, and serve cold.
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Ready when: Pudding is smooth, thick and glossy.
Tip: Add fruit just before serving so it doesn't weep juice into the pudding.
Good to know
Tips
- Use a ratio of about 3 tablespoons of chia per ¾ cup of milk (1:4 by volume) for a spoonable pudding; use less milk for a firmer set.
- For an ultra-smooth texture, blend the finished pudding for 20 seconds after chilling.
- Plant milks vary in thickness; thinner milks like almond may need a little extra chilling time.
- Make it in jars for grab-and-go breakfasts.
Make ahead
"Prepare through step 5 up to 4 days ahead and keep covered in the fridge. Add toppings just before serving."
Storage & reheating
"Refrigerate in airtight containers for up to 5 days; stir before serving. Not recommended for room temperature storage beyond 1 hour. Freezing is not recommended, as the texture turns watery and grainy when thawed."
Substitutions
- pure maple syrup → honey or agave nectar. Use the same amount; honey is not vegan.
- whole milk or unsweetened plant milk (almond, oat or soy) → canned light coconut milk thinned with water (1 cup each). Gives a richer, tropical flavor.
- pure vanilla extract → 1 teaspoon vanilla bean paste. Adds visible vanilla specks and a deeper flavor.
- fresh berries, for serving → sliced banana, mango or toasted nuts. Add right before serving.
