Vanilla Bean Chia Pudding (Paleo, Gluten-Free, Vegan)

Vanilla Bean Chia Pudding | Freckled Italian

I’m finally hopping on the chia seed pudding train and I’d like to tell you that it is…interesting! I’m actually a pretty huge fan of the texture but I could see how it might take some getting used to. The way the chia seeds absorb liquid is really quite bizarre but man does it end up being a delicious and healthy little snack!

I decided to keep it simple for my first try and just made a basic vanilla bean chia pudding (I even used alcohol-free vanilla so Sophie could try it out at her next snack time—she played with it for about 10 minutes before deciding she was also a fan and devouring most of what I put in her bowl), but you could really get creative with both flavors and toppings.

Vanilla Bean Chia Pudding | Freckled Italian

Between breakfast and a few snacks it did not last very long, so I’ll be making another batch really soon—probably a chocolate version next!

Vanilla Bean Chia Pudding (Paleo, Gluten-Free, Vegan)

Ingredients:

  • 1/4 cup + 2 tablespoons chia seeds (6 tablespoons)

  • 2 cups milk (almond, cow, whatever you prefer—for this recipe I chose an almond/cashew mix)

  • 1 teaspoon vanilla extract (you could also use a real vanilla bean if you have one on hand—just cut in half and scrape the inside out)

  • Whatever toppings you like: banana slices, berries, etc.

Instructions:

  1. In a large container with a lid, mix chia seeds, milk, and vanilla extract. Stir well to ensure that there are no clumps, then transfer to refrigerator and chill overnight.

  2. To serve, spoon into bowls and top with fresh fruit or granola.

Vanilla Bean Chia Pudding | Freckled Italian