Vanilla Chia Pudding – 4 Ingredients! (180 Calories, 11g Protein)

Okay, so I’m gonna be honest with you. I avoided making chia pudding for the longest time because I thought it would be complicated or taste like health food cardboard. You know what I mean? Like when something is “good for you” but tastes like sad dust?

But then my sister-in-law Sarah brought some to our family brunch last month, and I literally ate three servings. THREE. My husband was like, “I thought you hated chia seeds?” And I did! Or at least I thought I did until I tasted this vanilla chia pudding that actually tastes good.

Here’s the thing—I went home that day and immediately texted Sarah for the recipe. She sent back “lol it’s just 4 ingredients” and I felt personally attacked. Four ingredients? I’d been avoiding this for months and it’s FOUR INGREDIENTS?

What Even Is Vanilla Chia Pudding?

Look, if you’re new to this whole chia pudding situation, let me break it down. Chia seeds basically absorb liquid and turn into this pudding-like texture. Sounds weird, I know. My 10-year-old said it looks like “frog eggs” the first time I made it. Thanks, kid. Real helpful.

But once you get past the texture (which honestly grows on you super fast), you’ve got this creamy, vanilla-y breakfast or snack that’s packed with protein and keeps you full for hours. And unlike my usual breakfast of coffee and whatever I can grab while running out the door, this actually gives me energy that lasts past 10 AM.

Why This Vanilla Chia Pudding Recipe Works

I’ve tried probably six different chia pudding recipes since that brunch. Some were too thick, some were too runny, and one was just… weird. Don’t ask.

This version hits different because:

• The ratio is perfect (learned this after my first attempt turned into chia soup)
• You can actually taste the vanilla, not just sad seeds
• It’s got enough protein to count as a real meal
• Only 180 calories if you’re tracking that stuff

And honestly? It tastes like dessert but it’s healthy enough to eat for breakfast without guilt. Win-win.

The Ingredients (aka The Shopping List You Can’t Mess Up)

Here’s what you need:

• 1/4 cup chia seeds (I buy the big bag from Costco because I’m obsessed now)

• 1 cup milk of choice (I use unsweetened almond milk, but regular milk, oat milk, coconut milk—whatever you’ve got works)

• 1-2 tablespoons maple syrup (or honey, or agave… I’m not picky and neither is this recipe)

• 1 teaspoon vanilla extract (the real stuff, not the fake vanilla. Trust me on this one)

That’s it. Four ingredients. I told you.

Now, about the milk situation—I’ve tested this with basically everything. Almond milk makes it lighter and lower calorie. Coconut milk makes it super creamy and rich (my favorite for weekends when I’m feeling fancy). Greek yogurt mixed with milk makes it crazy high protein. My mom uses regular whole milk and says it reminds her of tapioca pudding from her childhood.

Oh, and the chia seeds? Don’t buy the pre-ground stuff. Just get regular chia seeds. The whole ones work way better for pudding texture.

How to Make Vanilla Chia Pudding (The Easy Way)

Step 1: Grab a mason jar or any container with a lid. I use old pasta sauce jars because I’m fancy like that.

Step 2: Pour in your chia seeds. Just dump them in. Don’t stress about measuring perfectly unless you’re the type of person who actually levels off measuring cups. (I’m not.)

Step 3: Add the milk, maple syrup, and vanilla extract.

Step 4: Put the lid on and shake it like you’re making a margarita. Seriously. Shake it good for about 30 seconds.

Step 5: Stick it in the fridge.

Step 6: Here’s where I messed up the first three times—you HAVE to shake it again after 10-15 minutes. If you don’t, all the chia seeds sink to the bottom and form this weird gel blob situation at the bottom with regular milk on top. Not cute. (Learned this the hard way when I made it before bed and forgot to shake it again.)

Step 7: Let it sit overnight, or at least 4 hours. I usually make mine before bed and it’s ready when I wake up.

That’s literally it. I know, right? I was mad at myself for not trying this sooner.

The Mistakes I Made So You Don’t Have To

Okay, confession time.

Attempt #1: I used way too much liquid because I eyeballed it. Ended up with chia seed soup. Had to eat it with a spoon while pretending it was meant to be a drink. It wasn’t.

Attempt #2: Forgot to shake it the second time. Got that weird blob situation I mentioned. Still ate it though because I’m not wasteful, but it was… not great.

Attempt #3: Used way too little sweetener because I was trying to be healthy. It tasted like punishment. Sometimes you need the maple syrup, people.

Attempt #4: FINALLY got it right. Angels sang. Birds chirped. Okay, maybe not, but it was good.

Vanilla Chia Pudding Variations (Because I Get Bored Easily)

Here’s where this gets fun. Once you nail the basic recipe, you can literally throw anything on top.

My current rotation:

• Fresh berries (blueberries are my favorite)
• Sliced banana with a drizzle of almond butter
• Granola for crunch (because I need texture)
• Chocolate chips because sometimes breakfast needs chocolate
• Coconut flakes when I’m feeling tropical
• A spoonful of jam stirred in (strawberry is chef’s kiss)

My husband adds protein powder to his and says it keeps him full until lunch. I tried it once and it was… fine? A little gritty but not terrible if you use good protein powder.

Storage Tips & Meal Prep

This is where vanilla chia pudding becomes your best friend for busy mornings. I make four jars every Sunday night and grab one each morning on my way out. They last about 5 days in the fridge, though honestly they never make it that long in my house.

Just mix up the toppings so you’re not eating the same thing every day. Monday gets berries, Tuesday gets banana and almond butter, Wednesday gets chocolate chips… you get the idea.

Is Vanilla Chia Pudding Actually Healthy?

Look, I’m not a nutritionist, but here’s what I know:

• Chia seeds have omega-3s (good for your brain or whatever)
• This recipe has about 11g protein per serving
• It’s only 180 calories with almond milk
• The fiber keeps you full for hours
• It’s way better than the donut I used to grab

So yeah, I’m calling it healthy. Don’t @ me.

The Taste Test (Honest Opinion)

When I first tried vanilla chia pudding, I was skeptical. The texture is definitely… unique. Not bad, just different. Kind of like tapioca pudding but lighter? My best friend says it’s like eating slightly crunchy yogurt.

The vanilla flavor really shines through if you use good vanilla extract. Don’t cheap out on the vanilla. That fake stuff tastes like chemicals and sadness.

Overall? It’s creamy, slightly sweet, and has this nice subtle vanilla taste that’s not overwhelming. Way better than I expected. My neighbor’s daughter (who’s super picky) even likes it, and that kid won’t eat anything that isn’t chicken nuggets or mac and cheese.

Final Thoughts on This Vanilla Chia Pudding Recipe

Is it life-changing? Maybe not. Is it easy, healthy, and actually tastes good? Absolutely.

I make this at least three times a week now. Sometimes for breakfast, sometimes as a snack, sometimes at 11 PM when I want dessert but don’t want to feel terrible about it. It works for everything.

The best part? You can prep it while your coffee brews and it’ll be ready the next morning. No cooking, no fancy equipment, just mix and forget. Perfect for people like me who can barely function before 8 AM.

Try it. Seriously. If you hate it, you’re out like $3 in ingredients. But I’m betting you’ll be texting your friends for the recipe after the first jar.

Happy pudding making! (Is that a thing? I’m making it a thing.)

Let me know how yours turns out! And if you’ve got any topping ideas I haven’t tried yet, drop them in the comments because I’m always looking for new combinations.