This recipe for chia is a great option for gluten free, Whole30 diet or Paleo diet and is a creamy treat that is high in protein. A perfect breakfast or post-workout snack.
Our business takes us (mostly my husband) on stand up paddleboard adventure trips around the world and sometimes the stars align and I am lucky enough to go along. This summer I got to go with his group to paddle the north shore of Kauai, camping and exploring each and everyday. As you can imagine, it was great. Sparkly blue water, perfect weather, amazing scenery and one of our very few getaways without the kids. To top it off, the whole trip was catered by a whole foods chef on Kauai. Every meal was carefully prepared to fuel us for the trip but to also appeal to our taste buds.
The chef (Danny, from Kauai Food of the Gods) and his meals were probably the highlight of the trip for me. Sure, I love paddling next to giant cliffs, swimming in waterfalls and quietly observing sea turtles basking at sunset but what I really like is when people cook for me. I still replay those moments in my mind…unzipping the tent to find breakfast prepared and the coffee hot; hot lentil stew and cold beer dished and waiting after I came in from a swim; someone else carrying and distributing the endless supply of homemade jerky while hiking. It was bliss. I didn’t have to think about preparing meals–just enjoying them. This must be what our kids feel like all the time.
One of the most memorable meals during the trip was chia pudding. I probably had four servings before we set off on our first paddle of the day. I knew immediately it would be a perfect recipe to feed the kids–a change from the cereal and eggs every morning.
Chia seeds are everywhere. They are the “new” superfood from central America that have a ton of health benefits. They are full of protein, a good source of omega-3 fatty acids, carbohydrates, fiber, antioxidants, and calcium. Chia pudding is compliant with the Whole30 diet and the paleo diet. The little seeds absorb the liquid they are soaking in and expand into little tapioca like things. You can sprinkle them on cereal or yogurt, bake with them (they act as a binder instead of eggs) or whatever your heart desires. Some companies have started to add them to juices for an extra protein kick.
If you are looking for a quick, healthy breakfast food or snack to kick off the school year, chia pudding may be exactly what you need. It is the easiest recipe and the perfect solution to a good protein rich breakfast that is not eggs. It is very adaptable–use whatever kind of milk you want (soy, almond, coconut, cow), the sweetener you feel most comfortable with, and toppings of your choice. If you want to add some cocoa powder for a chocolate taste, go for it. The only real issue for the pudding is that it needs plenty of time to set, at least 12 hours. Throw it together while dinner is cooking and it will be ready in time for breakfast the next morning.
- non-dairy milk (almond milk, cashew milk, oat milk or full fat coconut milk)
- chia seeds
- vanilla extract
- maple syrup or honey
- Optional Toppings:
- fruit puree
- ripe bananas
- fresh fruit
- fresh berries
- nut butter (peanut butter or cashew butter)
- shredded coconut
How to Make Chia Pudding
This is such an easy recipe that creates a healthy snack similar to tapioca pudding.
In a large mixing bowl, combine the non-dairy milk with the vanilla extract.
Add the chia seeds and give the chia seed mixture a good stir.
Cover and refrigerate for at least eight hours.
If possible, give the mixture a stir every couple of hours to ensure that all clumps of chia seeds can absorb the liquid.
Similar to overnight oats, the magic happens overnight, with the seeds absorbing the dairy free milk and taking on a pudding-like consistency; similar to tapioca pudding.
Can I Make Chia Pudding in a Glass Jars?
Yes, chia pudding makes a great make ahead breakfast to grab and go. Once the chia mixture is mixed in the large mixing bowl, separate into small mason jars and refrigerate for at least eight hours. If possible, shake the jars every couple of hours. When you are ready to serve, top with your favorite toppings and a little sweetener.
Chia Seed Pudding Variations:
Chia Pudding Recipe
- mixing bowl
- 1.5 cup non-dairy milk almond, oat, cashew or coconut milk
- ¼ cup chia seeds
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup
- In a large mixing bowl, combine the non-dairy milk with the vanilla extract.
- Add the chia seeds and give the chia seed mixture a good stir.
- Cover and refrigerate for at least eight hours.
- If possible, give the mixture a stir every couple of hours to ensure that all clumps of chia seeds can absorb the liquid.
- Add toppings to your liking, fresh fruit, berries, granola or nut butters.