Chia seeds are tiny power houses of nutrition. They are high in protein, full of omega-3s, and packed with fiber which helps keep you full and satisfied all day long. Chia pudding is great for breakfast, a snack, or a dessert. Another wonderful thing about chia pudding is it’s so easy to make. Breakfast meal-prep becomes seconds as you spoon some in a dish and add fresh fruit. How hard is that? Cold chia pudding is perfect on hot summer days. It’s a treat like eating dessert!
The basic recipe for chia pudding is chia seeds, non-dairy milk of choice, and a sweetener. I personally like raw local honey, maple syrup, or raw agave nectar, but stevia works fine too. I also love adding a few drops of real vanilla flavoring. Add fresh fruit and you have a delicious easy breakfast. The only down side is restraining yourself from eating too much. Make a bowl, add a lid, and store in the refrigerator up to 5 days. Scoop out a portion each morning and add your toppings like granola and fruit. I also love the idea of making individual jars to make mornings even easier or dessert for dinner. If you garnish ahead of time, use whole berries and be aware bottom of granola will soften over days and lose the crunch. I suggest you have a separate jar of nuts, granola or berries to use for garnish each morning.
Common variations on chia pudding include:
- almond chia pudding with almond milk and nut shavings
- chocolate chia pudding, add cocoa to the basic recipe
- coconut pudding with coconut milk and coconut flakes
- fruit chia pudding, like blueberry or strawberry where you blend berries into the pudding
- granola topped chia pudding
- parfait with layers of fruit, chia pudding, and nuts
- add chia pudding to smoothies
- add chia pudding to yogurt parfait as a layer
- top pudding with chocolate shavings
Let’s look at two basic recipes: almond milk chia pudding and coconut milk chia pudding. You can make all the variations you desire using one of these milks.
Coconut Chia Pudding
- 5 tbsp chia seeds
- 1 can 14 oz. can of light coconut milk
- 1/2 tsp pure vanilla extract
- 1 tbsp local honey or maple syrup use maple syrup for vegans
- 1 tiny pinch of salt
- 1/4 cup dry shredded coconut flakes
- optional toppings: jam, fresh fruit, nuts, granola
- In medium bowl mix coconut milk, vanilla, honey or maple syrup, chia seeds
- Make sure seeds are distrubuted and not in clumps
- Cover and refrigerate overnight or at least 4 hours
- After 45 minutes to an hour stir again
- The next morning stir well and taste
- Add more sweetener as needed
- If dish is too fluid, add a tbsp of seeds, stir and put back in refrigerator
- Scoop out portion into a bowl
- Sprinkle coconut flakes on top
- Sprinkle any other toppings like berries, nuts or granola
Next let’s make strawberry almond chia pudding.
Strawberry Almond Chia Pudding
- 1/2 cup chia seeds
- 2 cups almond milk
- 16 oz package of fresh strawberries hulled
- 1 banana
- 1 tsp real vanilla extract
- 1 tbsp honey or maple syrup for vegan use maple syrup
- tiny pinch of salt
- Set aside 3 whole strawberries for garnish
- Blend milk, banana. and rest of strawberries in blender until smooth
- Add chia seeds, vanilla, and honey to strawberry puree
- Pulse several times to mix
- Pour into 1 large bowl and stir well until no clumps of seeds
- Cover and refrigerate over night (or at least 4 hours)
- Stir again after about 45 minutes
- The next morning stir well
- Taste and add more sweetener if necessary
- If dish is too fluid, add a tbsp of seeds, mix well, and put back in refrigerator
- Garnish servings with sliced strawberries and optional toppings like nuts, fruit, granola, chocolate
I hope I’ve inspired you to add chia to your day!
This post was featured at
Get exclusive free printables & all the news straight to your mailbox!
Please see my Link Parties page for the parties where this post was shared.