I love chia puddings. They are my perfect easy go to breakfast. As well as leaving it to rest overnight, I sometimes throw them together in the morning and pop into a large jar or a wide mouth thermos and take it with me. I eat it on the go about an hour or so later.
This is the basic chia pudding recipe, there are so many variations. You can also put in raw cacao, cacao nibs, shredded coconut, different spices and types of milk so you can eat something new every day of the week.
These make a really nice dessert too. Enjoy!
Vanilla Chia breakfast pudding
- Prep time: 10 mins
- Cook time: refrigerate for a minimum of 2 hours
- Total time: Overnight
- Serves: 1
- Casein and Dairy-free
- Healthy fats
- 1 cup unsweetened almond milk, rice milk or coconut milk.
- 3 tablespoons of chia seeds
- 1/4 teaspoon vanilla extract or vanilla bean powder
- 1/3 cup berries of your choice
- 1/3 cup mix of almonds, sesame seeds, pumpkin seeds, or other nuts or seeds for topping
- 1/4 teaspoon cinnamon (optional)
- A pinch of stevia (optional)
- Combine chia, milk, vanilla, cinnamon in a bowl or jar and mix.
- Cover and leave overnight in the fridge
- In the morning, top with the berries, seeds or nuts as desired.
- Combine almond milk, chia seeds, vanilla and stevia (and cinnamon if desired) in a bowl.
- Mix well until combined and the mixture starts to thicken.
- Give it another mix after 5 minutes then store covered in the refrigerator overnight or for at least ½ an hour.
- Stir well before serving and add a bit of water or milk to the pudding if it becomes too thick.
- Top with the fresh berries and nuts of your choice.
Note: This recipe makes enough for one large serving, but you can double or quadruple the recipe and keep it in your refrigerator for future breakfasts. It will keep for up to 5 days.