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4.74 from 46 votes

Are you in the same old breakfast rut and need something new? This super easy vanilla overnight chia pudding is creamy and perfectly sweetened throughout. This recipe is Paleo, vegan, keto, and naturally gluten free!

A close up view of a glass of chia pudding topped with dates and pecans.

You can also enjoy this easy vegan chia seed pudding as a snack or a dessert. If you are like me and always looking for something tasty and healthy, this is a great recipe to add to the mix.

I kid you not; they think the texture is similar to tapioca pudding…even my “picky one” likes this recipe. This is also a great option to send to school with your kids so they can eat it with their lunch.

Other than the delicious flavor, my favorite thing about this vanilla chia seed pudding recipe is that I can throw the ingredients into a container the night before, and when I wake up, it is ready to eat.

It is one of my favorite things because you can do so much to change the flavor, and it is so healthy for you. If you have never tried it, I promise you will be pleasantly surprised.

You may also love this Matcha Green Tea Chia Pudding, and it includes an easy video to walk you through every step to make this for yourself at home.

A glass full of chia pudding. The glass is on a small wooden plate.

Why this chia pudding recipe is great:

This chia pudding recipe is easy to make with just 4 simple ingredients. It is healthy and perfect for getting ahead on those busy mornings. It is naturally dairy-free, vegan, paleo, and keto for those looking for a keto chia pudding recipe.

I love having my children help me make their chia pudding breakfast. They can add whatever ingredients they like and feel accomplished when they bite into it the next morning.

We’ve made these GF Raisin cookies numerous times and love them! It can be difficult for my daughter who is Celiac to find a great treat and this cookie is one she loves! We chose, however, to use only 1/4 cup sugar and added a further 1/2 teaspoon of Cinnamon. Delicious!”

Sharon B., Pinterest comment

What you need to make this recipe:

Photos of the vanilla chia pudding ingredients.
  • Chia seeds – You can use the standard black chia seeds or the more pale yellowish white colored chia seeds.
  • Almond milk – I used almond milk, but other dairy-free kinds of milk will work I do not recommend canned coconut milk.
  • Nuts – You can use any type. I love pecans, but walnuts also taste great.
  • Maple syrup – I also like to use honey.

Recipe step-by-step directions:

It is so easy to make this vanilla chia pudding recipe. Grab your ingredients. I really recommend throwing this together before you go to bed. That way you wake up to a ready-made breakfast!

Chia seeds in a container.

Step 1: Measure 1/4 cup of chia seeds and pour them into a glass container. I like to look at the chia seeds to ensure nothing isn’t anything in them. So far, I have yet to find anything, but they are so small I like just to look anyway.

The non-dairy milk in the chia seeds.

Step 2: Add one cup of coconut or almond milk, vanilla, and maple syrup. (*You can substitute brown sugar or coconut sugar if you prefer not to have a maple flavor.)

Step 3: Seal the container and put it into the refrigerator. I like to stir it once later before I go to bed to lessen the number of lumps. In the morning, add chopped dates and pecans. Enjoy!

Expert Tips and Recipe FAQ:

Can you use regular milk?

Absolutely! This recipe will taste just as good if your body is okay with dairy. You may need a little sweetener if you use regular milk, as almond and coconut milk often have sweeteners.

It is very crucial to soak your chia seeds before you eat them. As long as you soak them, you can use whichever milk you prefer. I like coconut milk, but you can use almond, regular, soy, or rice milk. Change the recipe to fit your dietary preferences and likes.

Why are chia seeds good for you?

Did you know chia seeds contain healthy fiber, omega-3 fatty acids, iron, calcium, and protein? Because of the high fiber content, you will stay full longer when you eat them, too. These little seeds of goodness also have antioxidants that help keep you healthy.

How long does this pudding last?

You can make this vanilla chia seed pudding ahead of time, and it will keep in the refrigerator for up to 5 days. If you like to meal plan, you can make them and eat them all week. Imagine all the time you will have to do other things!

Two glasses of vanilla chia pudding on a table.

More easy breakfast and snack ideas:

Reader adaptations:

Reader, Ales, photo of their chia pudding.
Reader Ale’s photo of her chia pudding

I used agave instead of maple syrup the second time I made it and just as delicious.”

Ale, Pinterest User
Katy C's chia pudding. I love when readers send photos of the recipes they made.
Katy C’s photo of the chia pudding

I use this chia pudding to make breakfast parfaits.”

Katy C.


  1. An air-tight sealable container. We use these rectangular glass containers. Mason jars are also great for this.
  2. Organic chia seeds
A close up view of a glass of chia pudding topped with dates and pecans

Vanilla Chia Seed Pudding

Sandi Gaertner
An easy overnight chia pudding recipe flavored with vanilla, dates, and pecans.
Love this recipe?Give it a star rating!
4.74 from 46 votes
dairy free allergen icon
an egg free allergen icon
gluten free allergy icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 3 hours
Additional Time 3 hours
Total Time 6 hours 10 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 2
Calories 292 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.


  • ¼ cup chia seeds * see note
  • 1 cup almond milk * see note
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple syrup * see note
  • 2 tablespoons dates chopped
  • 2 tablespoons pecans chopped


  • Add all of the ingredients to a glass container. 
  • Stir well, cover, and refrigerate.
  • In one hour, stir again. This helps prevent lumps.
  • Enjoy in 3 hours, or the next day.



  1. You can use white or black chia seeds in this vanilla chia seed pudding recipe. They both require the same amount of soaking.
  2. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  3. You can use maple syrup as I did, or use honey or agave nectar.
  4. This chai pudding will keep up to 4 days in an air-tight container,.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 292kcalCarbohydrates: 36gProtein: 5gFat: 15gSaturated Fat: 1gTrans Fat: 1gSodium: 168mgPotassium: 274mgFiber: 10gSugar: 22gVitamin A: 19IUVitamin C: 1mgCalcium: 319mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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  1. 4 stars
    I’ll for sure make this again, with half syrup and vanilla. Just a bit much on both of those, for me. Otherwise, I love the idea of dates and pecans with this!

  2. 5 stars
    Delicious! I love it for breakfast or an afternoon pick-me-up. Trying the overnight vanilla next.

  3. I have tried this ratio of seeds to milk several times and my seeds always clump on the bottom and it is liquidy on top. I miss the jars up well before placing in fridge. What else can I do? I’m always bummed cause it never comes out evenly solid.

    1. Hi Susan, What type of milk are you using? I have seen this happen with coconut milk. Perhaps stirring it up with a whisk after an hour of it sitting in the refrigerator would help?

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