This simple basic blended chia pudding is so deliciously smooth, thick and creamy! Super easy to blend up as a fun breakfast idea, this is a smooth chia pudding for those who aren't too keen on the texture of traditional puddings.
Love a light breakfast or snack? Do check out my hemp chia pudding or my overnight oats with oat milk for next time!
Now I love the traditional chia pudding where we use whole seeds, and my chia pudding with oat milk and peach chia pudding are also such reader favorites, but for some there's a 'texture thing' . . .
Making a blended chia pudding is the tasty alternative, and gives us a smooth, creamy texture without any whole seeds. It almost feels like a chia pudding mousse! Just like my blended overnight oats, it's perfect for those who aren't keen on the typical chia pudding texture.
And this is a super easy blended pudding! All fridge and pantry staples? Check. Minimal prep hands-on prep time? Check. Fun toppings? Of course!
Have a peek at my hot chia pudding recipe for another easy breakfast idea!
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⭐ Why this recipe is so good
Smooth texture. Blending chia seeds with non-dairy milk gives us a thick creamy pudding.
Made with pantry staples. We use just 3 pantry staples - no need to run to the store hopefully!
Minimal hands-on prep time. Just a few minutes of blending the chia pudding, then either consume as it is, or set aside to thicken.
🥣 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes to help guide you:
- Chia seeds. You want to use fresh whole chia seeds rather than milled chia to make this blended pudding.
- Non-dairy milk. Choose the type that suits you best.
- Maple syrup. To sweeten the chia pudding. Adjust the amount to preference!
📖 Add-ins and variations
This is a very basic blended chia pudding recipe, so you can easily customise with extra ingredients to make it even more tasty!
Blend with fruit. Add a handful of blueberries to the blender and make this a fruit whipped chia pudding!
Layer with jam! I love to add a few tablespoons of my blueberry chia jam or drizzle with mango coulis for some fruity flavor.
Add spices. A pinch of cardamom or cinnamon (if suitable for you), will give a nice flavor. A half teaspoon of vanilla extract is also delicious, just note that it scores 1 with a ? as a liberator on the SIGHI list if you're a low histamine reader.
🔪 Step by step instructions
Making this blended chia pudding requires just a handful of ingredients, has all easy recipe steps and uses regular kitchen equipment.
All the instructions are in the recipe card below, but these step by step photos should help guide you.
Step 1: Blend the chia seeds
Pour your non-dairy milk into your blender cup, then tip in chia seeds and a drizzle of maple syrup. Blend until it is smooth and creamy in texture (image 1).
Step 2: Place the pudding in the fridge
Pour the chia pudding into your serving jars or a container that can be sealed. Either consume immediately, or place in the fridge for about an hour, or longer for a thicker pudding (image 2).
💭 Recipe tips and notes
- Use a high powered blender. You need a high powered blender to effectively blend the chia seeds.
- Blend the chia pudding to texture preference. If you want a very smooth chia pudding, blend for about a minute.
- Stir a few times! Stirring the chia pudding a couple of times while it is in the fridge (if doing so) will help distribute the blended chia seeds through the milk and get it nice and thick and creamy.
- Add more chia seeds. This makes a thick, but still 'pourable' chia pudding with a mousse-like texture. If you like it very thick, add another teaspoon or two of chia seeds.
📋 Frequently asked questions
Yes, it's very easy to make chia pudding in a blender. Just be sure to use a high-powered blender when doing so.
No, we are blending chia seeds as they are. There's no need to soak them before blending to make the pudding.
As I talk about in my post on the taste of chia seeds, they are quite mild in flavor with a slightly nutty taste. To add more flavor to this blended chia pudding, serve with sweet fruit or jam!
📝 A note for my low histamine readers
As we whip the chia seeds, you can either eat the pudding straight away or leave it to thicken more for about 30 minutes rather than an hour or more. If you are sensitive to histamine formation, then I suggest to consume immediately.
🍽 More breakfast recipes
Choose from so many breakfast ideas including my porridge with coconut milk and flaxseed pudding, as well as these recent recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ if you've tried the recipe!
📖 Recipe
Blended Chia Pudding
Equipment
Ingredients
- 3 tablespoon chia seeds
- 1 cup non-dairy milk
- 1 teaspoon maple syrup
Instructions
- Add the chia seeds, maple syrup and non-dairy milk to your blender cup. Blend to a smooth, creamy texture.
- Pour the chia pudding mixture into your serving jars or a container that can be sealed. Either consume immediately or set aside in the fridge for 1-2 hours, stirring after 30 minutes. Serve with fresh fruit, jam, nuts or seeds.
Notes
- Use a high-powered blender to effectively blend the chia seeds.
- This makes a thick, but still 'pourable' chia pudding. To make it thicker, add a teaspoon or two chia seeds extra to the blender.
- Serve with fresh fruit, or perhaps my blueberry chia jam!
- Nutritional information is auto-generated and should be understood to be an estimate.
- non-dairy milk has variable scores.
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