If you haven’t added Chia Pudding to your weekly breakfast menu then now is the time!
Although the recipe is referred to as a pudding, it’s both healthy and filling which makes it the perfect way to start any day.
And while this chia pudding recipe offers a creamy vanilla flavor, there’s nothing stopping you from using it as an ideal base to build upon for making chocolatey chia pudding, fruity chia pudding or a nutty and crunchy variation.
Since it’s not a ‘usual breakfast’, serving this to the kids seems to ignite some excitement which makes my job of feeding everyone a healthy breakfast that much easier!
Serve it cold or serve it warm on those chilly mornings – regardless, it’s a nutritious, protein and fiber-packed meal not to be skipped!
TIPS FOR MAKING CHIA PUDDING
- If you find that your chia pudding is not thick after refrigeration, simply add more chia seeds, mix and refrigerate for an additional hour or more till the seeds have softened and expanded sufficiently.
- You can make a batch for the week and store in your fridge in a glass jar that has an airtight lid for up to 3-4 days! Perfect for meal prepping for the busy week ahead!
- Chia pudding can be served cold or warm. If you’d like to eat your chai pudding warm, simply add it to a pot and warm on your stovetop while adding a little bit of water or milk to loosen it up for even heating throughout. Heating up should not take longer than 10 minutes on medium heat.
How to Make Chia Pudding
- In a large mixing bowl add milk, chia seeds, vanilla and maple syrup or honey
Whisk together until well combined.
- Cover and refrigerate for 6 hours or overnight.
- Enjoy on its own or add in your choice of addition fruit, nuts or granola.
- Store in an airtight container for up to 3 days.
IS CHIA PUDDING HEALTHY?
- It sure is! It’s packed with protein and fiber and depending on how you make it, it can also provide a great breakfast to anyone vegan, vegetarian or paleo.
- If you’d like to make this chia pudding vegan, you can easily swap out the dairy milk for almond milk or rice milk and use sugar alcohol as a sweetener instead of honey. I’ve also provided the option of using maple syrup.
- The benefits of this breakfast recipe being so packed with fiber means that you will stay satiated for longer, reducing the urge to snack or go over your calories for the day.
WHY IS THIS CALLED PUDDING IF IT’S A BREAKFAST RECIPE?
- Although this recipe is called a pudding, it’s also perfect to enjoy as a healthy breakfast. There are no limitations as to when you get to enjoy this protein-packed meal so feel free to do so whenever the craving calls!
CAN I MODIFY THIS CHIA PUDDING?
- Yes, definitely! This pudding recipe provides a fantastic foundation for you to adapt in any way you desire. Here are some great ways to vary this chia seed pudding:
- For the chocoholic: Add ¼ cup of unsweetened cocoa powder and sprinkle in some dark chocolate shavings or broken pieces for a chocolate-chip effect.
- For a fruity chia pudding: slice some of your favorite fruits like strawberries and add them in your chia pudding mix as well as on top when serving.
- For a crunchy chia pudding: Add in some chopped nuts or granola to give your pudding a crunchier texture.
Other Delicious Breakfast Recipes
If you haven’t added Chia Pudding to your weekly breakfast menu then now is the time! The creamy breakfast is a great way to start the day!
- 2 ½ cups Milk
- ¾ cup Chia seeds
- 1 ½ teaspoon Vanilla
- 3 tablespoons Maple syrup or honey
- Fresh fruit
In a large mixing bowl add milk, chia seeds, vanilla and maple syrup or honey
Whisk together until well combined
Cover and refrigerate for 6 hours or overnight ** see notes
Enjoy on its own or add in your choice of addition fruit, nuts or granola
Store in an airtight container for up to 3 days