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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
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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

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

  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,.

SPECIAL NOTE

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.

Nutrition

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.