This Chia Seed Pudding is one of our favourites for it’s health factor but also simplicity and versatility. The protein, fibre and healthy fats make it a perfectly balanced, make-ahead breakfast to ease stressful mornings.
A decadent recipe like this is one you can double or triple to make a week’s worth of breakfasts. It’s the ultimate meal prep recipe and you’ll love it because it is:
- free from refined sugar and dairy
- naturally sweetened with maple syrup and vanilla
- high in protein
- contains healthy fats
- rich in fibre
- a make-ahead meal
- delicious and nutritious
The healthy ingredients in this chia pudding recipe
Chia seeds:Â Small omega 3 and protein-rich seeds that absorb ten times their weight in water. These little seeds are what gives this pudding its texture and nutrients
Coconut milk:Â Use canned, light coconut milk for a more rich texture. It is naturally high in fibre and healthy fats
Raw cacao powder:Â Be sure to use cacao powder and not hot chocolate powder. Cacao is naturally rich in antioxidants and sugar-free. Cacao is quite bitter on its own but is nicely balanced with maple syrup in this recipe
Maple syrup:Â Provides a natural sweetness and deep warmth to this recipe. Adjust the amount, as needed
Cinnamon: Naturally helps to balance blood sugar, which is important with a breakfast! Cinnamon also is packed with iron and calcium. See all the Nutrition Facts of cinnamon.
Toppings:Â Raspberries are a big source of fibre and antioxidants, and pair wonderfully with the chocolate. Coconut flakes give some crunch and texture while also providing more omega 3 fatty acids
How to make chia seed pudding
- Combine Dry Ingredients: In a mixing bowl, whisk together the chia seeds, cacao powder, cinnamon, and salt
- Add Wet Ingredients: Pour in the can of light coconut milk, vanilla extract and maple syrup. Stir thoroughly until all the dry ingredients are well integrated and there are no lumps
- Give it 5: Let the mixture sit for about 5 minutes, then stir again to break up any clumps of chia seeds. You will see that the chia seeds have started absorbing the liquid and are gelling up
- Refrigerate: Cover the mixture and refrigerate for at least 3 hours, or overnight for a thicker consistency. Alternatively, you can divide the pudding mixture into individual jars and top with raspberries and coconut flakes so they are ready to go. After a few hours or by the next morning, the chia seeds will have absorbed the liquid to make a pudding-like texture
- Serve: If you have not already divided the pudding into individual jars, then give it a stir, and divide it up. Garnish with raspberries and coconut flakes and lid each jar. Keep refrigerated until ready to eat. The chia seed pudding can be served warm or chilled
Frequently Asked Questions about Chia Pudding
What kind of milk is best in chia pudding?
To keep this recipe dairy free, we used canned coconut milk. Any liquid will do, including any type of milk or even water. Ones to try are oat milk, almond milk, dairy, rice or soy. You can choose unsweetened or sweetened. Of course, the flavour and creaminess will change with each variation.
How long does it take to make chia pudding?
The process of making the pudding is actually really quick. You simply blend the ingredients together in a bowl or blender and transfer it to jars or containers to set up. The time it takes to set up is what takes the longest. It is recommended that you make the chia pudding the night before and give it overnight in the fridge to set up.
Is there a way to make chia pudding more smooth and less clumpy?
Typically, chia pudding has the consistency of rice pudding or tapioca. If you prefer a more smooth and creamy texture, either use ground chia seeds in the recipe or put the chia pudding in a blender for a minute before it sets up.
How do you make chia pudding less or more thick?
Either add more liquid to thin the pudding, add more chia seeds, or give it more time to thicken and set up. If your pudding has been in the fridge overnight and you aren’t happy with the consistency, you can do any of the above, stir, and give it another hour or two.
Do you eat chia pudding warm or cold?
We suggest trying both ways to see what you prefer. For convenience, the chia pudding is great as is, right out of the fridge. If you like it warm, then spoon it out of the jar and into a small pot, and warm up on low heat.
Other ingredient variations to try
- Apple and cinnamon
- Pumpkin spice
- Strawberry and vanilla
- Peaches and cream
- Nut butter and banana
- Espresso with cacao nibs
Chia Seed Pudding With Chocolate
Description
A dairy-free, rich and filling breakfast pudding high in protein, healthy fats, and fibre
Ingredients
Toppings
Instructions
-
Combine Dry Ingredients: In a mixing bowl, whisk together the chia seeds, cacao powder, cinnamon, and salt
-
Add Wet Ingredients: Pour in the can of light coconut milk, vanilla extract and maple syrup. Stir thoroughly until all the dry ingredients are well integrated and there are no lumps
-
Give it 5: Let the mixture sit for about 5 minutes, then stir again to break up any clumps of chia seeds. You will see that the chia seeds have started absorbing the liquid and are gelling up
-
Refrigerate: Cover the mixture and refrigerate for at least 3 hours, or overnight for a thicker consistency. Alternatively, you can divide the pudding mixture into individual jars and top with raspberries and coconut flakes so they are ready to go. After a few hours or by the next morning, the chia seeds will have absorbed the liquid to make a pudding-like texture
-
Serve: If you have not already divided the pudding into individual jars, then give it a stir, and divide it up. Garnish with raspberries and coconut flakes and lid each jar. Keep refrigerated until ready to eat. The chia seed pudding can be served warm or chilled
