Chia Pudding

Ingredients 

Chia seeds*

Coconut milk You can use any nut milk you like. We like coconut milk. 

Berries Strawberries, blueberries or any berries of your choice. 

Maple syrup or honey I drizzle on top as the final touch. 

Vanilla extract 

Large bowl 

16 oz. mason jars For meal prep.

*The ratio is ½ cup of nut milk to 2 tbsp. chia seeds. I usually do 8 cups of milk to 16 tbsp. of chia seeds. This fills six 16 oz. mason jars. You’ll need a large bowl when prepping this amount. Just go straight for the big one here.

Chia Pudding has got to be the easiest thing to make. It’s Quinn’s fav to make and eat! This creamy chia pudding made with coconut milk is my favorite quick and healthy breakfast recipe. It’s also vegan, gluten-free, dairy-free and Whole30 compliant. Chia seeds are little powerhouses packed with nutrients, healthy fats, omega-3 fatty acids, fiber, and protein. They are SO GOOD for your body. 

The first time I made this I was shocked! You just put the seeds in the milk and let them soak? What am I missing? Nothing. That’s it. 

Okay, so here’s a couple ways to jazz it up. Add a sprinkle of cinnamon, chai spices or cacao powder (for chocolate chia pudding). Use seasonal fruit, both in whole pieces and in purees. Oh, and don’t forget all the nuts and seeds. You can get creative with this. The flavor combinations are endless.

First, I mix the seeds, vanilla extract and coconut milk in a large bowl. I do a splash of vanilla. I let this mixture sit for about 10-15 minutes to thicken. While it’s sitting, I like to puree a container of strawberries. I am a flavor girl – the more the merrier. Chris is the opposite, but I make this for him every other week and he loves the fruit too! 

I put the puree in the mason jars first with a large spoon. I find that it’s easier to equally measure out the servings this way. Next, I pour the chia pudding over the strawberry puree. The fruit and pudding will mix and that’s totally okay. Chris shakes his before he eats it anyway. 

Then I add my sweetener (honey or maple syrup). Top the mixture with sliced strawberries and whole blueberries. These always fall to the bottom and hardly ever look like the Pinterest pictures! Almonds are a great topping too. 

Put your creation in the fridge for at least an hour. I leave mine in overnight. And boom, you have a healthy breakfast full of brain fuel for the rest of the week. 

Bonus: How to Make a Quick 1-serving Pudding 

Step 1 – Add 1 cup nut milk and 4 tbsp. chia seeds to a jar

Step 2 – Stir in any sweetness, like maple syrup, honey, and vanilla extract (optional)

Step 3 – Add sliced fruit and nuts. 

Step 4 – Add lid and put in fridge for a couple hours or overnight

If you notice your chia seeds aren’t starting to gel or thicken after 15 minutes, you may have dud chia seeds. This can happen if they’ve been in the pantry for a while. This happened to me to the first time I made this, and thought I failed at the easiest recipe. But no, it was my old chia seeds. Lol don’t judge! 

Enjoy!

Always & Whatever

xo