Easy Breakfast Chia Pudding

If you haven’t tried chia seeds you, it’s time to discover these great little packages of nutrition. They’re a great addition to a plant-based diet and have so many uses including this delicious and easy Breakfast Chia Pudding.

They’re easy to find in your grocery store and come in two colors, light and dark and are pretty similar in nutrition with fiber, protein, calcium, and omega 3’s in each little seed. What makes them unique is that when they absorb water, they puff up and become gelatinous and are, therefore, great as a natural thickening agent.

That’s how they’re used in this recipe. For every cup of liquid, in this case, non-dairy milk, you add 3 tablespoons of chia seeds, either color. After a few hours in the fridge, you’ll discover it’s turned into a pudding-like mixture. However, before you do that, be sure to add your flavoring and sweetener of choice.

You can also mix it up by adding a little non-dairy yogurt such as cashew or almond. I’ve found that store-bought cashew yogurt has a milder flavor while adding a little tanginess.

There are many ways you can make a chia pudding such as adding cacao for a chocolate version, and different types of fruit from strawberries to mangoes, kiwi, bananas, and on…

You can even layer it with my low-fat cinnamon nut granola and fruit for a parfait! Be sure to check out my Carrot Chia Pudding and my Pumpkin Spice Chia Pudding, which also has a video.

This Breakfast Chia Pudding is simply the mixture of non-dairy milk, vanilla, maple syrup or date syrup and the addition of your favorite fruit.

A few more breakfast favorites:

• Vegan Yogurt Parfait with Berries & Granola
• Oatmeal with Berries & Nuts
• Overnight Chia Oats

I’d love to hear your feedback in the comments below for this Sheet Pan Tempeh Puttanesca! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Print Recipe

Breakfast Chia Pudding

This easy-to-make Breakfast Chia Pudding and be served for dessert, as well. Mix it up with your favorite sliced fruit or add granola for a bit of crunch.

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Rating: 5
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Prep Time

10 minutes

Passive Time

2 hours

Servings Serving Size

people 1/2 cup MetricUS Imperial

Ingredients

• 2 cups non-dairy milk
• 6 Tbl chia seeds either light or dark
• 3 Tbl maple syrup or date syrup
• 1 tsp vanilla extract
• 1/4 cup homemade granola or store-bought (optional)
• 1/2 cup unsweetened homemade yogurt or a small carton store-bought such as cashew, almond or soy (optional)

Prep Time 10 minutes Passive Time 2 hours Servings Serving Size people 1/2 cup MetricUS Imperial Ingredients 2 cups non-dairy milk 6 Tbl chia seeds either light or dark 3 Tbl maple syrup or date syrup 1 tsp vanilla extract 1/4 cup homemade granola or store-bought (optional) 1/2 cup unsweetened homemade yogurt or a small carton store-bought such as cashew, almond or soy (optional)

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

1. Add non-dairy milk to a bowl.
2. Sprinkle the chia seeds into the milk and whisk along with the maple or date syrup and vanilla.
3. Put into the refridgerator and cool for a few hours, stirring at least once after about 30 minutes to distribute the seeds.
4. Serve in individual bowls and top with fruit and/or granola.

Nutrition/Notes

Nutrition Facts

Breakfast Chia Pudding

Amount Per Serving

Calories 193 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 0.1g 1%

Sodium 73mg 3%

Potassium 188mg 5%

Total Carbohydrates 26g 9%

Dietary Fiber 3g 12%

Sugars 13g

Protein 9g 18%

Vitamin A 6%

Vitamin C 3%

Calcium 35%

Iron 14%

* Percent Daily Values are based on a 2000 calorie diet.