Chia Seed Pudding
Last week was BUSY! I’m getting back in the groove after attending The Southern C in Sea Island, Georgia. My head is spinning and I’m not quite sure where to start with my catch-up process. But one thing I know that would help me out is quick on-the-go breakfasts. When you need something fast, chia seed pudding is the way to go. You can batch them ahead of time when you have more time on a weekend afternoon. They are healthy, effortless, protein-packed snacks or breakfasts made with the perfect ratio of chia seeds, plain almond milk, and your sweetener of choice.
Is chia seed pudding good for you?
Yes! It’s full of Omega-3s, packed with fiber and protein and helps keep you full and satisfied throughout the morning. When you make it yourself, you can control the amount of sweetener. I prefer my homemade almond milk when making this, but you can use unsweetened store-bought almond milk, coconut milk or regular milk.
What is the difference between white and black chia seeds?
One question I get asked is, “What is the difference between black and white chia?” The simple answer is nothing. The outer shell of chia seeds is the only difference between black and white chia. Both seeds share the same neutral taste and most importantly, the same nutritional profile. I most often see black chia seeds in our grocery stores, but as long as your seeds are black or white, you can be sure you’re getting the most nutrient-rich dose of Omega-3, dietary fiber and protein.
How to change up this recipe:
- Add a layer of berry compote or low-sugar jam on the bottom of the container before pouring in the chia mixture.
- Use small glass jars with lids so you can throw them in a bag and hit the road!
- Add a drizzle of peanut butter or almond butter on top of the chia seed pudding either before or after it chills.
- Use 1/4 cup of gluten-free old-fashioned oats and 1/4 cup chia seeds instead of 1/2 cup of all chia seeds.
- Top with your favorite fruit, nuts or granola.
- Add a little unsweetened cocoa powder to the liquid mixture for chocolate chia seed pudding and top with banana slices and nut butter.
Looking for more breakfast recipes?
Chia Seed Pudding
- 1/2 cup chia seeds
- 2 cups unsweetened vanilla almond milk
- 2 tablespoons honey, light agave nectar or maple syrup
- 1/2 teaspoon vanilla extract
- Pinch kosher salt
- Toppings Berries; kiwi slices; banana slices; coconut flakes; sliced almonds
- In a large mixing bowl, whisk together the chia seeds, almond milk, honey, vanilla and salt until well combined. Let the mixture sit for about 5 minutes to thicken.
- Stir again. Use a ladle or measuring cup with a spout to portion the pudding into mason jars, glass cups or small bowls. Give the pudding a quick stir in between filling the containers to redistribute the chia seeds. Refrigerate at least 6 hours or overnight, until it sets. Garnish as you like when serving.
- The ungarnished puddings, covered with a lid or plastic wrap, will last up to 4 to 5 days in the refrigerator.