Foolproof Vanilla Cinnamon Chia Pudding

by Laney Schwartz on May 24, 2026 0 comments

This Vanilla Chia Pudding is creamy, lightly sweetened, and flavored with vanilla bean paste, cinnamon, and a hint of peanut butter. It’s the make-ahead breakfast you’ll find yourself looking forward to all week. Make one big batch on Sunday and you’re set.

Three glasses of chia pudding topped with fresh strawberries and blueberries are on a wooden surface, with extra berries scattered around and a carton of strawberries in the background.

If you’re always looking for a quick and easy breakfast that doesn’t require thinking, this is it. I used to be strictly a chocolate girl. Still am, really. But somewhere along the way I started making this vanilla cinnamon chia pudding on accident, and now I can’t stop. There’s something about the way the vanilla bean paste and cinnamon come together with that subtle hint of peanut butter that just works. It’s cozy and creamy but still feels light.

The best part? You make it once and eat it all week. As a busy home cook, this is key. There are few things I actually meal prep because I never know what I’m gonna feel like. But I always feel like eating this.

I make a double the batch and keep it in a big jar in the fridge. It stays fresh for five to seven days, which means most mornings I literally just grab a spoon and eat it straight from the jar.

The Secret Is The Double Stir

A glass dish of chia pudding topped with fresh blueberries and sliced strawberries sits on a wooden board, with a spoon inside. More berries are scattered around the dish.

I know this sounds silly, but it matters. When you first mix everything together, the chia seeds don’t distribute evenly. They clump. So you whisk it, let it sit for ten to fifteen minutes, and then you whisk it again. That second stir is what gets you the perfect texture, where every spoonful has chia seeds evenly throughout instead of a few bites that are clumped together.

Let’s Discuss the Key Ingredients

A top-down view of six clear containers holding different ingredients: milk, chia seeds, peanut butter powder, vanilla bean paste, maple syrup, and ground cinnamon, arranged on a light textured surface.

Peanut butter powder – I prefer this over actual peanut butter because it blends more easily into the mixture.
Vanilla bean paste – I like how you can see the little vanilla bean flecks in the paste. But you can also use regular vanilla extract.
Cinnamon and maple syrup – Yes and yes. More is more when it comes to cinnamon.

Shall We Make It?

A ceramic bowl filled with a mixture of milk and chia seeds, creating a bubbly, slightly thick texture, on a light, textured surface. — Add everything to a large bowl.

A ceramic bowl filled with a creamy, light brown chia seed mixture, showing hydrated chia seeds suspended in liquid, placed on a light textured surface. — Whisk and let it sit. Whisk again.

Three glass bowls filled with chia seed pudding arranged in a triangular pattern on a light, textured surface. The pudding has a creamy beige color with visible chia seeds throughout. — Evenly distribute.

Sometimes I eat it plain. Sometimes I top it with fresh berries, especially in summer when they’re good. Sometimes I eat a small bowl of it alongside something else for breakfast. The point is it’s flexible and it’s filling, which means it actually works for the way I eat.

I used to always make my Almond Butter and Jelly Chia Pudding, until now! Try it out and let me know what you think!