Blended Chia Pudding takes just 5 minutes to make, and it tastes delicious! This healthy, naturally sweetened chia seed recipe is perfect for breakfast, or snacking. Plus, it's dairy-free and gluten-free. Blend, chill, and enjoy for up to 4 days.
This blended chia seed pudding recipe is made with carrots. Veggies for breakfast is a great way to start the day! However, feel free to substitute the carrots with berries or apples for a fruity blended chia pudding instead.
Dates naturally sweeten this chia pudding, satisfy my sugar cravings, and their high-fiber content keeps me full for hours. Plus, this vegan recipe is packed with heart-healthy omega-3 fatty acids from chia seeds and is good for gut health.
For more healthy breakfast ideas, try my Banana Chia Pudding recipe on this site, as well as this 5-minute Chocolate Chia Pudding.
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👩🏼🌾 Ingredients
- Dates are packed with essential nutrients. They are a good source of dietary fiber, which can aid in digestion, promote satiety, and support healthy bowel movements. Always use pitted dates for blending. I used Medjool dates which taste just like caramel, and are soft and chewy in texture. You can also use a larger quantity of regular Deglet Noor dates. These are typically smaller, with a firmer flesh, and a more delicate sweet flavor.
- Chia seeds are an excellent source of dietary fiber, which can aid digestion, promote regular bowel movements, and help maintain a healthy gut. In addition, they are one of the richest plant-based sources of omega-3 fatty acids, which may benefit heart health, reduce inflammation, and support brain function. Their high fiber and protein content may also help regulate blood sugar levels by slowing down the digestion and absorption of carbohydrates.
- Dairy-free almond, soy, and oat milk, or any type of milk, is suitable for this Banana Chia Pudding recipe. Soy and oat milk are creamier, whereas almond milk is lighter. (Soy milk typically has the most protein.) Coconut milk has a rich, tropical flavor and a creamy consistency, but it is higher in saturated fats. Rice milk is a good option if you have allergies, as it is free from common allergens like nuts, soy, and gluten. Hemp milk has a slightly nutty flavor and is a good source of omega-3 fatty acids, but it may not be as readily available as other dairy-free milk.
- Carrots are an excellent source of beta-carotene, fiber, and potassium. It is important to choose fresh carrots for this recipe. Older carrots may taste soapy or bitter. White or golden carrots are a good choice. Otherwise, Tendersweet orange carrots work too.
See the recipe card for quantities.
🥕 Substitutions
- Carrot - instead of carrot, use peeled zucchini, blueberries, raspberries, or chopped apple
- Milk - use soy, almond, oat, or your choice of milk
- Dates - substitute with ¼ cup maple syrup
- Nut butter - use peanut, almond, or cashew butter, or tahini for nut-free
- Walnuts - the vegan nut cream can be made with cashews or almonds instead
Visit my Vegan Breakfast Recipes page for more healthy breakfast ideas.
📖 How to Make Blended Chia Pudding
Step 1. Add dairy-free milk, chia seeds, carrot, nut butter, dates, vanilla, and cinnamon to a blender. Blend until smooth, adding more milk as needed.
Step 2. Transfer to four single-serve airtight containers.
Step 3. To a clean blender, add the walnut pieces, dairy-free milk, dates, and vanilla.
Step 4. Blend until creamy. Divide the walnut cream between the four containers.
Cover and refrigerate for at least 4 hours before serving.
💡 Expert Tips
- Taste the carrots before using them to make sure they are sweet and not soapy. Older carrots can be soapy in flavor. Use fruit instead if they are soapy.
- If using tahini, use a premium brand (such as Soom Foods, or Seed + Mill) that does not have a bitter aftertaste.
- Consume chia seeds in moderation as part of a balanced diet. However, remember to drink plenty of fluids when consuming them, as they tend to absorb liquids and may cause digestive discomfort if consumed in excess without sufficient hydration.
- Do not use expired chia seeds. They do not gel very well. Check the 'Use By' date before using them to make this chia pudding. I store mine in the freezer or refrigerator.
- Storage: Refrigerate before serving for the best-tasting chia seed pudding. Store any remaining Blended Chia Pudding in an airtight container for up to 4 days. The walnut cream is good for 5 days.
🍽 Recipe FAQs
When chia seeds are blended into a liquid, they absorb some of that liquid to form a gel-like consistency. This makes them even more satisfying and this gel-like mixture can be used as a base for desserts.
The chia seeds do not have to be soaked before blending. Once blended, they will soak during the chilling time in the refrigerator. However, if you do not own a high-speed blender, soak the chia seeds and nuts for about 4 hours before blending for a smoother texture.
Blending chia seeds does not significantly diminish their nutritional value. They are rich in fiber, omega-3 fatty acids, and various essential nutrients, and these nutrients remain intact.
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📖 Recipe
Blended Chia Pudding
Ingredients
- 2 cups dairy-free milk (oat, soy, almond, or milk of choice) plus more as needed
- ½ cup chia seeds (white or black)
- 1 medium carrot or ⅓ cup berries, or 1 medium apple, chopped
- 1 tablespoon nut butter (peanut, almond, or cashew) or tahini
- 3 pitted medjool dates or ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
For the walnut cream:
- 1 cup raw walnuts or cashews, or blanched almonds
- ¾ cup dairy-free milk (oat, soy, almond)
- 3 pitted medjool dates or ¼ cup maple syrup
- 1 teaspoon vanilla extract
Optional toppings:
- Hemp hearts
- Granola
Instructions
- Blend chia seeds: Add 2 cups milk, chia seeds, carrot, nut butter, dates, vanilla, and cinnamon to a blender. Blend until smooth, adding more milk as needed. Transfer to four single-serve airtight containers.
- Make nut cream: To a clean blender, add the walnut pieces, ¾ cup milk, dates, and vanilla. Blend until creamy. Divide the walnut cream between the four containers.
- Refrigerate for at least 4 hours before serving. Top with granola and maple syrup for serving as desired.
Notes
-
- Taste the carrots before using them to make sure they are sweet and not soapy. Older carrots can be soapy in flavor. Use fruit instead if they are soapy.
- If using tahini, use a premium brand (such as Soom foods, or Seed + Mill) that does not have a bitter aftertaste.
- Storage: Refrigerate before serving for the best-tasting chia seed pudding. Store any remaining Blended Chia Pudding in an airtight container for up to 4 days. The walnut cream is good for 5 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Jancy
Hey, thanks a lot for the recipe. It tastes super yum. I also added a scoop of vegan protein powder.
Nisha Melvani, RDN
I'm so glad you enjoyed it. A little scoop of protein is a great addition!
Toos Töben
I want to make this! but I don't have a blender. May I ask what type of blender you use/recommend?
Nisha Melvani, RDN
Hi. I used a Nutribullet for this recipe. It's small and works well.
Toos Töben
Thank you!
Nisha Melvani, RDN
Glad you enjoyed it!
Angie
This was a game changer for me. I don’t dislike chia pudding but its texture isn’t my favorite but this recipe brought it to a new level. I used an apple because it’s what I had and cashews. Definitely will make again.
Nisha Melvani, RDN
I'm so glad you liked the texture! I love it with apples too. Thank you.
Colleen
Sounds amazing can I freeze the pudding?
Nisha Melvani, RDN
I have not tried but I am guessing it should be fine.