Are you in the same old breakfast rut and need something new? This super easy chia vanilla pudding is creamy and perfectly sweetened throughout. Add any fruit and mix-ins to customize the flavors any way you like!

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

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

I kid you not; my family thinks the texture of this pudding. 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. 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.

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. You may also love this Matcha Green Tea Chia Pudding.

Reader Rave

I used agave instead of maple syrup the second time I made it, and it was just as delicious.” Ale B., Pinterest comment

Allergen Information:

This easy chia vanilla pudding is gluten-free, dairy-free, soy-free, egg-free, oat-free, and nut-free (if you omit the pecans.)

It is perfect for any diet because it is naturally vegan, paleo, and keto for those looking for a keto chia pudding recipe. You may also love this Cherry Oat Milk Chia Pudding recipe.

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

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. This chia pudding recipe is easy to make with just 4 simple ingredients. They also love making this Gluten Free Apple Crisp Overnight Oats recipe.

Photos of the vanilla chia pudding ingredients.

Ingredient Notes:

  • Chia Seeds – You can use the standard black chia seeds or the more pale yellowish white colored chia seeds.
  • Non-Dairy Milk – I used almond milk, but other dairy-free kinds of milk and regular milk will work I do not recommend canned coconut milk.
  • Dates – Or any type of dried fruit.
  • Nuts – You can use any type. I love pecans, but walnuts also taste great.
  • Maple Syrup – I also like to use honey.

Step-By-Step Directions:

This vanilla chia pudding recipe is so easy to make. 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!

Recipe FAQ:

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 keep fresh?

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

Two glasses of vanilla chia pudding on a table.

More Gluten Free Breakfast Ideas:

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., Pinterest comment

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This helps others know this recipe is delicious. Thank you!

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.
4.75 from 47 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


  • 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
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

4.75 from 47 votes (37 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  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?

  4. My husband eats these for breakfast and I’ve been eating for dessert…..soooo good. I absolutely love how easy these are to make and how divine they are!

    1. Everyone in my family likes this pudding too, though the kids like me to make it sweeter. If you like it sweeter, definitely add more sweetener.

  5. 5 stars
    I LOVE overnight chia pudding! I used to make this a lot when I wasn’t working from home, and it was always a favorite. I’m definitely going to have to bring this back again!