Looking for a breakfast that’s as delicious as it is healthy? This Creamy Vanilla Chia Seed Pudding is your answer! Forget overnight soaking—this recipe uses the Instant Pot to create a warm, luscious pudding in just 15 minutes. It’s packed with healthy fats, fiber, and protein, making it the perfect low-carb, guilt-free treat to kickstart your day or satisfy a sweet craving. The texture is unbelievably smooth and creamy, with a delicate hint of vanilla that will have you scraping the bowl clean.
Ingredients
• 3 tbsp / 45g chia seeds
• 2/3 cup / 160ml unsweetened almond milk
• 2 tbsp / 30g full-fat Greek yogurt
• 2 tbsp / 30ml coconut oil, melted
• 1 tsp / 4g Swerve or preferred sweetener
• 1 tsp / 5ml vanilla extract
• ¼ tsp / 1.5g salt
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Pour the almond milk into the inner pot and whisk in the chia seeds. Cook for 5 minutes, stirring constantly to prevent clumping and ensure the seeds begin to gel.2. Stir in the melted coconut oil, Swerve, vanilla extract, and salt. Pour in ¼ cup (60ml) of water and mix until everything is well combined.3. Continue cooking on ‘Sauté’ for another 3-4 minutes, stirring frequently, until the pudding has thickened to your desired consistency.4. Press the ‘Cancel’ button to turn off the heat. Let the pudding cool for a minute, then stir in the Greek yogurt until smooth and creamy.5. Divide the pudding between two serving bowls. Serve warm, or chill in the refrigerator for at least 30 minutes for a classic cold chia pudding. Garnish with fresh berries, nuts, or seeds before serving.
Nutritional Information
• Nutrition Per Serving
• Calories: 227
• Total Fats: 22.5g
• Net Carbs: 2.4g
• Protein: 6.1g
• Fiber: 7.8g
Pro Tips
• For an even smoother, silkier texture, blend all the (except the Greek yogurt) in a high-speed blender before cooking.
• To make this recipe completely dairy-free and vegan, simply substitute the Greek yogurt with a thick, unsweetened coconut or almond-based yogurt.
• Get creative by adding a tablespoon of unsweetened cocoa powder for a chocolate version, or a ½ teaspoon of cinnamon for a spiced twist.
• This pudding stores beautifully. Double the batch and keep it in airtight containers in the refrigerator for up to 4 days for a quick grab-and-go breakfast.
FAQ
Q: Is this vanilla chia pudding keto-friendly
A: Absolutely! With only 2.4g of net carbs per serving and using a keto-friendly sweetener like Swerve, this creamy pudding is a perfect low-carb and keto-friendly breakfast or dessert.
Q: Can I make this chia seed pudding vegan
A: Yes, you can easily make this recipe vegan and dairy-free. Simply substitute the Greek yogurt with a thick, unsweetened coconut or almond-based yogurt.
Q: How long does this Instant Pot chia pudding last
A: This pudding stores beautifully. You can keep it in an airtight container in the refrigerator for up to 4 days, making it a perfect option for meal prep and quick breakfasts.
Q: Can I serve this chia pudding cold
A: Yes, while this recipe creates a delicious warm pudding, you can also enjoy it cold. After cooking, simply chill it in the refrigerator for at least 30 minutes before serving for a classic cold chia pudding experience.
