Chia seed pudding will change your life! It is delicious and very easy to make. There are several chia pudding recipes that will have you rethinking your breakfast routine.
What is typical breakfast? Many people will eat cereal with milk, or maybe bacon and eggs. Others will grab a piece of fruit on the way out the door. Some people may not even eat breakfast at all. Unfortunately, your blood sugar jumps very high with all these morning habits, and you will desire something sweet shortly after—like a cookie or granola bar.
However, studies have found that chia seeds can help regulate insulin resistance and stabilize blood sugar levels. Chia seeds contain more calcium than milk, and they are loaded with antioxidants, protein, and omega-3 fatty acids.
What Is Chia Pudding?
Chia pudding is a delicious and simple way to enjoy the benefits of chia seeds. It takes only minutes to make, and it contains enough nutrients and protein to be a quick healthy breakfast in the morning. You can even have it as a low-sugar snack during the day, or for dessert after dinner.
Store your chia seed pudding in reused baby food jars, or small Mason jars. The beauty of chia seed pudding is that there are several ways to customize it. You have the option to change the texture, sweeteness, flavor, and color with chia pudding—and it is very difficult to mess it up.
I have provided a basic chia seed recipe, along with a few other chia pudding recipes to give you some choices.
Basic Chia Seed Pudding Recipe
The following is a basic chia seed pudding with vanilla. Chia seed pudding recipes can easily be customized. For instance, if you don’t want or can’t have maple syrup, leave out the sweetener or replace it with glycemic-free stevia drops. This recipe will make four to six servings, depending on how much you spoon in each small bowl.
Ingredients:
- 1 can (400 ml) of full-fat coconut milk
- ½ cup of filtered water
- ¹⁄3 cup of chia seeds
- 2 tablespoons of real maple syrup or 5 drops of liquid stevia
- ½ teaspoon of vanilla powder or 1 tsp. of pure vanilla extract
- 1 teaspoon of cinnamon
- 1 pint of fresh strawberries
Directions
In a medium bowl, combine water, coconut milk, chia seeds, vanilla, and maple syrup. Stir well, cover, and refrigerate for at least four hours.
Serve with fresh berries, and sprinkle some cinnamon on top.
Chocolate Chia Pudding Recipe
Who doesn’t like chocolate pudding, am I right? The difference with this chocolate chia pudding, is it contains far less sugar, and it has a better source of chocolate with raw cacao powder. The chia seeds and hemp hearts are both a good source of omega-3 and protein. The following chia pudding recipe makes four servings.
Ingredients:
- 1 can (400 ml) of full-fat coconut milk
- ½ cup of chia seeds
- ¼ cup of raw cacao powder
- 2 tablespoons of hemp hearts
- 2 tablespoons of raw liquid honey
- 1 teaspoon of pure vanilla extract
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground ginger
- ¼ teaspoon of Celtic grey sea salt
- Raw cacao nibs, to taste
- Fresh blueberries
- Shredded coconut
Directions
Combine the coconut milk, chia seeds, cacao powder, hemp hearts, liquid honey, vanilla, cinnamon, ginger, and sea salt in a medium bowl. Stir well, and transfer to four individual jars with a tight seal. If desired, top with cacao nibs, blueberries, and shredded coconut.
Refrigerate overnight or a minimum of two hours, until thickened.
Strawberry Banana Chia Pudding Recipe
Chia seed pudding is sort of like dessert for breakfast. The addition of banana and strawberries reminds me of a banana split pudding a little bit. The following chia seed pudding recipe makes four to six servings, depending on the size of your small bowls.
Ingredients:
- 1 banana
- 2 ½ cups of frozen or fresh strawberries
- 1 cup of almond milk or coconut milk
- ¾ cup of chia seeds
- 1 teaspoon of pure vanilla extract
- Freshly chopped strawberries for garnish
Directions
In a food processor, combine strawberries, banana, chis seeds, coconut milk, and vanilla. Process until it is completely combined, and transfer to a bowl. Cover and refrigerate overnight.
Divide among bowls, and top with chopped strawberries.
Pumpkin Pie Chia Seed Pudding Recipe
Pumpkin pie has a great, unique flavor that has people coming back for seconds. However, it is a dish that most will only enjoy once or twice per year at holidays. Luckily, there is a chia pudding recipe with pumpkin pie inside. This recipe makes four tasty servings.
Ingredients:
- 2 ¼ cups of almond milk
- 1 cup of pumpkin puree
- 3 tablespoons of pure maple syrup
- ½ teaspoon of pure vanilla extract
- 5 tablespoons of chia seeds
- 2 teaspoons of ground cinnamon, plus more for sprinkling
- ¼ teaspoon of ground nutmeg
- ¹⁄8 teaspoon of ground ginger
- ¹⁄8 of Celtic grey sea salt
- ¹⁄5 cup of halved pecans
- 2 tablespoons of raw pepita seeds (pumpkin seeds)
Directions
In a medium bowl, whisk to combine the almond milk, maple syrup, chia seeds, and vanilla extract. Add the ginger, salt, nutmeg, and cinnamon, and stir to combine.
Refrigerate overnight, or for two to three hours, and until thick.
Spoon the pudding into bowls, and top with pecans, cinnamon, and pepita seeds.
Pistachio Chia Pudding Recipe
This chia pudding recipe contains delicious pistachios. It is something different, and a little more work goes into this one because we will use homemade pistachio milk. Once it is all done, you will get four tasty servings of chia pudding.
Ingredients
For the pistachio milk:
- 1 cup of shelled pistachios, unsalted
- 3 cups of water, divided
- A pinch of Celtic grey sea salt
For the chia pudding:
- 2 cups of pistachio milk
- ¼ cup of chia seeds
- ¼ teaspoon of vanilla extract
- ¼ teaspoon of ground cardamom
- 2 tablespoons of maple syrup
Directions
For the pistachio milk, soak the pistachios in water for eight hours or overnight. Strain and rinse the pistachios, and discard the soaking water.
Blend the pistachios in one cup of water, until a chunky puree forms. Add another cup of water, and blend until smooth. Depending on the blender, this may take a minute or two.
Next, strain the mixture under a bowl with a nut milk bag or double layer of cheesecloth. Pour the milk into a quart jar, and stir in the final cup of water and some salt. Place in the refrigerator. It will keep for up to four days.
For the chia pudding, combine two cups of the pistachio milk with vanilla extract, chia seeds, cardamom, and maple syrup in a quart jar. Mix well to combine, and break up any chia seeds that stick together with a spoon. Let it set on the counter for 10 minutes, and shake the sealed jar again.
Refrigerate for a few hours, and then serve in four small bowls.
Remember, I only provided a starter kit for chia pudding-making. There are many more ways to create a chia pudding, and you will definitely want to use your imagination. For example, cardamom and cloves will give it a chai flavor. Almond butter and jelly will give it a nut and jam variation. And, also consider using matcha green tea powder for a naturally green chia pudding recipe. There really is no limit for what you can do with your chia seed pudding!
How long does your chia pudding last? It probably won’t last very long. It will likely only last a day or two in most households before someone devours it. It is always best to make it at night, and have it ready the next morning. Also, you should only make the amount you plan on eating over a two to three day period for the best freshness and flavor.
Sources:
McCarthy, J., Joyous Detox: Your Complete Plan and Cookbook to Be Vibrant Every Day (Toronto: Penguin Group, 2016), 188-191.
McCarthy, J., Joyous Health: Eat and Live Well Without Dieting (Toronto: Penguin Group, 2014), 157.
Daniluk, J., “Hot Detox: A 21-Day Anti-Inflammatory Program to Heal Your Gut and Cleanse Your Body (Toronto: HarperCollins Publishers Ltd., 2016), 304.
“The Best Chia Seed Pudding Recipe (+ 5 Delicious Variations),” Wellness Mama, January 28, 2017; https://wellnessmama.com/59344/chia-seed-pudding-recipe/.
“Pumpkin Pie Chia-Seed Pudding,” Food & Wine; http://www.foodandwine.com/recipes/pumpkin-pie-chia-seed-pudding, last accessed February 10, 2017.
Giles, A., “Pistachio Chia Pudding,” Autumn Makes and Does, October 17, 2013; http://www.autumnmakesanddoes.com/2013/10/17/pistachio-chia-pudding/.
“Homemade Pistachio Milk,” Autumn Makes and Does, October 16, 2013; http://www.autumnmakesanddoes.com/2013/10/16/homemade-pistachio-milk/.