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 and healthy, chia seed pudding is the way to go. You can batch them ahead when you have more time on a weekend afternoon. These 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. You could also add a layer of fresh raspberries, blackberries or blueberries on the bottom.
- 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 before or after it chills.
- Add a scoop of unflavored or vanilla protein powder to the mixture when you add the other ingredients.
- Use 1/4 cup of gluten-free old-fashioned oats or quick-cooking 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 2 to 3 tablespoons 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?
Almond, Chia and Cherry Muffins
Chia Seed Protein Pudding
Equipment
Ingredients
- 1/2 cup chia seeds white or black
- 1 3/4 cups vanilla almond milk
- 1 scoop plain protein powder
- 2 tablespoons honey, agave or maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together all the ingredients. Use a ladle or a measuring cup with a spout to portion the chia mixture into mason jars, glass cups or bowls. Give the mixture a quick stir in between filling each container. Refrigerate overnight.
- Optional toppings: Berries, kiwi, banana slices, coconut flakes, sliced almonds, almond or peanut butter or granola. You could also add a dollop of plain or vanilla yogurt on top for extra protein and creaminess.
Notes
- I use MALK brand almond milk or homemade; you can also use non-fat, 2%
or whole milk or a combination of coconut milk and almond milk. - I use 365 Brand Unflavored Organic Whey Protein Powder; I stock up
whenever I’m at Whole Foods. - If you use vanilla protein powder in this recipe, reduce the amount of
honey or sweetener. I’d add 1 ½ tablespoons honey instead. - I like to top my chia pudding with a scoop of low-fat plain Greek yogurt, which adds more protein and berries.
- Turn this into a chocolate variation with ¼ cup cocoa powder.
- Add ¼ cup of quick-cooking or old-fashioned oats to make this into overnight oats.
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