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Vegan Chia Pudding

Vegan Chia Pudding

By: Lisa Guy

Loaded with plant-based omega-3 fats, protein & fibre, great for maintaining healthy cholesterol levels, bowel function & blood-sugar levels.



Prep time

Cook time



  • 1 cup plant-based milk (almond, cashew, hemp or coconut)
  • ¼ cup chia seeds
  • 2 tsp pure maple syrup or coconut nectar
  • 1 tsp vanilla bean paste or extract
  • Fruit of choice (mango, banana, berries, kiwi, cumquats)
  • Nuts and seeds (hemp, pumpkin, sunflower seeds, almond flakes, walnuts)


  • In a bowl, add the chia seeds, milk, maple syrup and vanilla and stir. Let sit for 10 mins and then stir again.
  • Cover and place in the fridge for 1 hour or overnight.
  • Serve topped with fresh fruit, nuts and seeds or layered in a jar with some yoghurt and granola.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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