Blended Chia Pudding is a quick, easy, creamy treat perfect for a vegan breakfast, wholesome snack, or even a light dessert.
This dairy-free and gluten-free recipe is delicious, great for meal prep, and ready in minutes, no waiting, just blending and enjoying.
Blended chia pudding has that rich, thick, mousse-like texture that makes every spoonful feel like a treat, yet it's secretly super wholesome.
I enjoy chia pudding regularly (my berry chia seed pudding and coconut pineapple chia pudding are reader favorites!), but this blended version takes things to the next level. It's smooth, creamy, and ready instantly (no need to wait for it to thicken overnight).
I love topping mine with fresh fruit and crunchy nuts for that perfect balance of creamy and crisp.
Made with budget-friendly pantry staples, this simple recipe is surprisingly filling and satisfying, especially on busy mornings when I need something quick but nourishing.
Whip up this dreamy pudding and make your mornings easier (and tastier)!
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🥘Ingredients
- Chia seeds: Whether you have white or black chia seeds, both will make this pudding delicious.
- Peanut butter: Choose natural peanut butter with no added sugar for a creamy flavor and protein boost.
- Dates: Add natural sweetness and a hint of caramel flavor to your pudding.
- Plant-based milk: Almond milk, oat milk, or any plant milk works. Pick your favorite to keep it dairy-free and creamy.
- Vanilla (optional): A splash of vanilla extract adds a lovely warm aroma, but is optional if you prefer simplicity.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Blended Chia Pudding
Step 1: Add chia seeds, peanut butter, pitted dates, plant milk, and a splash of vanilla (optional) in the blender.
Step 2: Blend until smooth and creamy. Pour into bowls or jars, top with your favorite fruit and nuts, and enjoy immediately or chill for later.
📋Substitutions and Variations
- Nut butters: Swap peanut butter for almond, cashew, or sunflower seed butter for a different flavor twist.
- Sweeteners: Instead of dates, try maple syrup, agave, or mashed banana to add natural sweetness.
- Make it chocolate: Add a spoonful of cocoa powder for a rich, chocolatey twist.
- Protein packed: Boost your pudding with a scoop of your favorite plant-based protein powder.
- Toppings: Switch up your crunch with granola, toasted coconut flakes, pumpkin seeds, or cacao nibs.
💡Marinela's Tip
For the creamiest texture, use a high-speed blender and let the mixture sit for a few minutes after blending. This helps the chia seeds absorb the liquid fully and thickens the pudding just right without any gritty texture.
❓Frequently Asked Questions (FAQ's)
Yes, you can blend chia seeds for pudding! Blending helps create a smooth, creamy texture instantly. Perfect if you don’t want to wait for the seeds to soak and thicken overnight.
No, you don’t need to soak chia seeds before blending. Blending them directly creates a creamy, mousse-like pudding right away.
Absolutely! It keeps well in the fridge for up to 3 days, making it perfect for meal prep and quick breakfasts.
📖 Recipe
Blended Chia Pudding
Equipment
- high speed blender
Ingredients
- ¼ cup chia seeds
- 1 cup almond milk or any plant-based milk
- 2 tablespoons natural peanut butter
- 3-4 dates pitted
- ½ teaspoon vanilla extract optional
Instructions
- Combine all ingredients into a high-speed blender.
- Blend until smooth and creamy.
Notes
- No need to soak chia seeds beforehand, blending makes the pudding instantly creamy.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
If you try this blended chia seed pudding, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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