If you haven’t tried blended chia pudding, it will change the way you make all future chia pudding recipes. Chia seeds, milk, vanilla, and a touch of maple syrup are blended together with creamy cottage cheese for the ultimate 10 minute meal prep breakfast.

As the chia seeds absorb the liquid, it transforms into a thick and creamy pudding. Instead of having larger gelatinous chia seeds that stick in your teeth, you get a great blended chia pudding that tastes delicious.
Easy to make in just 5 minutes with basic ingredients, its a great fiber-rich breakfast, perfect for a protein filled snack or even a healthy dessert. Try these with my cottage cheese egg bites for a filling breakfast!
Blending Chia Pudding
This blended chia pudding came from wanting a healthy pudding recipe both my kids and I would love. It can be a challenge to get a good amount of fiber in your diet while also having a balance of protein and healthy fats.
Not only are chia seeds great for brain health with omega-3’s, but they contain all these great components. But if you or your kids hate the texture, you’ll love trying this recipe.
- Easy - This just takes 5 minutes to blend with simple ingredients.
- Delicious - If my 3 year old picky eater goes nuts for this stuff, I know it’s a winner. I personally love it as a sweet mid-day snack.
- Protein and fiber - This will help to keep you full for longer and it makes a great mix for anyone doing seed cycling.
- Meal prep - I make a big batch of this blended chia pudding to have on hand for me and the family throughout the week. It stores extremely well!
This recipe works for those on a gluten free diet, HYH elimination diet, Mediterranean diet, and low sodium.
Equipment
Because this chia pudding is blended, you’ll need a good quality blender or food processor to make it. A few recommendations.
- Nutribullet - I often use this if I’m in a hurry but it doesn’t always blend as smoothly.
- Vitamix - This is great if you want an incredibly smooth texture.
- Food processor - If you don’t own a good blender, you can also use a food processor and just scrape down the sides till it is all blended.
Ingredients

- Chia seeds - Use regular black chia seeds and these can be found at many stores from Whole Foods, Sprouts, Amazon, and Target. I find the best deal at Trader Joe’s.
- Cottage cheese - I recommend Daisy brand for good ingredients and texture, but Friendship Dairies and Breakstone’s are also popular. You won’t notice the texture once it is all blended.
- Vanilla - Use a good quality vanilla since we’re adding a lot here or you can substitute vanilla bean as well. I like to use an alcohol-free vanilla from Trader Joe’s.
- Milk - I typically use whole milk for a thicker pudding or 2% milk, but you can use whatever kind you have on hand.
- Maple syrup - This adds sweetness without a strong flavor. You could substitute honey if you only have that on hand.
- Toppings - Fresh berries like blueberries, strawberries, and blackberries make a great breakfast or top with whipped cream for a dessert.
Additional add ins include protein powder, carob powder (for a chocolate-y) flavor, cacao powder (not HYH), and seeds.
How to Make

Step 1: Add the ingredients
To a blender or food processor, add the cottage cheese, milk, vanilla, maple syrup and chia seeds. Also mix in any other add ins like protein powder or carob powder, if using. I find it’s best to add the chia seeds last so they don’t stick as much to the blender sides!
Step 2: Blend
Blend all the ingredients for about 30 seconds to one minute, or until mostly smooth, scraping down the sides of the blender at least once. You may still have some chia seeds that haven’t fully blended, but not to worry, those add a little bit of extra texture!
Step 3: Chill
In order for the blended chia pudding to thicken, it will need to be stored in the fridge for at least an hour. Even better if you can store overnight! The chia pudding will thicken as it absorbs the liquid.
Step 4: Add toppings or store
Either add toppings if serving right away, or store in a large air tight container to scoop out as needed.
Would you like to save this post?

Substitutions & Tips
- Cottage cheese - This can be substituted with thick Greek yogurt, if tolerated (not HYH).
- Milk - Choose any type of milk you like - dairy, hemp seed, flaxseed, oat milk, etc.
- Low sodium - Use a low sodium cottage cheese like Breakstones.
- Thicker pudding - Decrease the amount of milk added to ⅔ cup.
- Protein powder - Add 1-2 scoops of your favorite protein powder to the blender.
Recipe tip - Make sure you're using fresh chia seeds as old or expired chia seeds may not thicken well.
How to Make Chocolate Blended Chia Pudding
You can make this into a chocolate-flavored chia pudding by adding either 2 tablespoons of carob powder (HYH) or cacao powder.
Storage Suggestions

This blended vanilla chia pudding will last in the fridge in an air tight container for up to one week. Here are a few of my favorite storage containers for it.
- Large glass container
- Individual containers for meal prep.
Chia pudding toppings

Whether you’re making this whipped chia pudding for breakfast, snacks, or dessert, here are a few favorite toppings.
- Granola
- Extra seeds (or mix in seed cycle packets)
- Whipped cream
- Berries
- Apples
- Mango
Chia Recipes
For more recipes that use chia seeds like this blended chia pudding, see these posts. And for more whipped recipes, check out my blended cottage cheese or whipped ricotta!
If you make this, tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And if you love the recipe, please leave a review below! Follow along on my Pinterest for more great recipes.

Vanilla Blended Chia Pudding
Ingredients
- 1 cup cottage cheese
- 1 cup milk
- 2-3 teaspoons vanilla extract or 1 whole vanilla bean
- 1 tablespoon maple syrup
- ¼ cup chia seeds
- Toppings: berries (strawberries, blueberries) and whipped cream
Instructions
- Combine the ingredients in a high speed blender or food processor, adding chia seeds last. Blend till smooth, scraping down the sides every so often - at least 30 seconds to 1 minute.
- Place in individual cups or one large storage container and let sit for at least 2 hours, or overnight. Spoon into individual serving cups and eat plain or with topping suggestions. These are great as a dessert, snack, or breakfast!
Notes
- Chocolate chia pudding - add 2 tablespoons of carob (HYH) or cacao powder.
- Cottage cheese recommendations - Daisy, Breakstone's, or Friendship Dairies.
- Add one scoop of favorite protein powder, if desired.
This looks absolutely delicious, but unfortunately, all cottage cheeses I can find in Canada have carageenan and/or gums. Do you know, or does anyone know if a recommended brand of cottage cheese can be found or delivered in Canada? Thank you if anyone can help me!
Hey! Do you have Daisy brand there? I find that's really well tolerated. Breakstones as well. Not all gums are an issue either - the biggest one to avoid is carrageenan.
This is a great breakfast or snack. I do drizzle a bit more maple syrup on top when I’m ready to eat it, along with berries, to give it more sweetness.
Sounds great!!
Thank you Alicia! This recipe is tasty, so easy and packed with protein. I made a batch to keep in the fridge and I have really enjoyed eating it plain and with toppings. This recipe has is going. This recipe is going into the weekly rotation.
Anything they can be used in place of the cottage cheese for those who can’t have dairy?
If you can tolerate yogurt, you can sub whatever kind you like. A lot of my readers can't have yogurt.
Yet another recipe Alicia knocked out of the park. This was SO easy, so good…very versatile. Such a treat!
Thank you, Emily!
This recipe is delicious! I've been introduced to chia seeds with The Dizzy Cook, and with the addition of this protein I've done well. Yummy!!
I'm so glad you enjoyed it!!