Easy ABC Chia Pudding!
Or simply: ABC Chia Pudding — almond butter, banana and chocolate combined into a creamy, satisfying chia pudding. These three ingredients pair beautifully, delivering a mix of rich flavor and pleasant texture. This pudding works as a wholesome breakfast, a post-workout snack, or a healthy dessert, packed with fiber and omega-3s from chia seeds. A true win-win.
Chia pudding is such an easy staple I almost never write it down, but it belongs on every healthy recipe list. This version is simpler than many layered parfaits, while still delivering big on flavor.
This recipe is vegan, gluten-free, refined sugar free and oil free. It can be enjoyed for breakfast, as a snack, after a workout or as a dessert. The pudding comes together in one bowl or jar and is very meal-prep friendly.
So what’s in this ABC Chia Pudding?
- Chia seeds — When soaked, chia seeds “bloom” into a pudding-like texture. They absorb liquid and become slightly gelatinous, making them perfect for this recipe. They’re also a great source of omega-3 fatty acids, fiber and protein.
- Almond butter — A favorite nut butter here, though any nut or seed butter works. Almond butter complements banana and chocolate especially well and adds creaminess and richness.
- Banana — Adds natural sweetness. You can mash banana into the base to sweeten the pudding or slice it thinly as a topping.
- Chocolate — Cocoa or cacao provides the chocolate flavor in the pudding; I like to finish with chopped dark chocolate for texture. Cacao adds antioxidants and a pleasant bitter-sweet note.
- Plant milk — Use your preferred plant milk to soak the chia. Almond milk keeps things light, while coconut milk yields a richer, thicker pudding.
- Maple syrup — A simple liquid sweetener to balance the cocoa. Adjust the amount to taste or substitute another liquid sweetener.
- Extras — Toppings are flexible: granola, nuts, seeds, extra fruit, or more nut butter all work well.
Secrets to success
Watch out for clumping. Chia seeds can gel quickly and form lumps if not stirred right after adding liquid. Stir well during the first few minutes to prevent clumps; they’re much harder to break up once set.
This pudding is excellent for meal prep. For best appearance, add banana slices fresh to avoid browning; the base will keep well in the fridge for several days. If you use homemade plant milk, note its shorter shelf life — chia pudding will only last as long as the milk.
Customize freely: switch plant milks, change the sweetener, or add spices like cinnamon or cardamom. If you prefer less sweetness, skip the maple syrup and rely on fruit, or add a splash of cold coffee for a mocha twist. Finish with granola, chopped nuts, seeds, shredded coconut, or extra chocolate for crunch and contrast.
If you like this recipe, try…
- Raspberry Cardamom Rose Chia Parfait
- Hibiscus Cherry Chia Jam
- Healthy Raspberry Lemon Poppyseed Muffins
- High Protein Chocolate Mousse
- Double Chocolate Quinoa Granola
- Hot Chocolate French Toast
If you make this, tag me on Instagram @veggiekins so I can see your creations. I love reading your comments and hearing about any substitutions or tweaks you try.
ABC Chia Pudding (vegan, gluten free, refined sugar free)
Ingredients
- 1/2 cup plant mylk of choice I used almond milk
- 2 tbsp chia seeds
- 1 tbsp cacao powder
- 1 tbsp maple syrup more or less to taste
- 1/2 tsp vanilla extract
- toppings
- 1/2 banana sliced
- almond butter or other nut/seed butter of choice
- dark chocolate chopped
- sliced almonds
Instructions
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In a bowl or jar, whisk together plant milk, cacao powder, maple syrup and vanilla (if using). Make sure the cacao is fully dissolved.
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Stir in chia seeds and mix thoroughly. Let sit for about 2 minutes, stir again, then allow the mixture to thicken for 1–2 hours in the fridge or at room temperature until the chia has absorbed the liquid.
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Top with banana slices, almond butter, chopped dark chocolate, sliced almonds or other toppings and enjoy.
Nutrition information is automatically calculated and should be used as an approximation.
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