This easy and delicious Breakfast Chia Pudding is a great way to incorporate chia seeds. 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.
Chia seeds are easy to find in your grocery store and come in two colors, light and dark. They happen to be similar in nutrition with fiber, protein, calcium, and omega 3’s in each little seed. For aesthetic purposes, the light go better with this vegan pudding recipe, while dark would go well with a chocolate chia pudding.
What makes them unique is that when they absorb water, puff up and become gelatinous and are, therefore, great as a natural thickening agent.
Why didn’t my chia pudding thicken?
Usually allowing the plant-based chia pudding to rest a little longer and cooling in the fridge will give the chia seeds more time to thicken. If this doesn’t work, you could also add a little more to the recipe.
A few more breakfast favorites:
That’s how they’re used in this plant-based pudding 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 breakfast recipe, 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!
This Breakfast Chia Pudding recipe is simply the mixture of non-dairy milk, vanilla, maple syrup or date syrup and the addition of your favorite fruit.
I’d love to hear your feedback in the comments below for this Easy Breakfast Chia Pudding! 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!
Breakfast Chia Pudding
- Measuring Cups and Spoons
- 2 cups homemade almond milk or unsweetened MALK or Three Trees brand
- 6 tablespoons chia seeds either light or dark
- 3 tablespoons date syrup or maple syrup (or more to taste)
- 1 teaspoons vanilla extract non-alcoholic preferred
- 1/4 cup homemade granola or store-bought, such as Engine-2 Diet (optional)
- 1/2 cup unsweetened homemade yogurt or a small carton store-bought such as cashew, almond, or soy (optional)
- Add non-dairy milk to a bowl.
- Sprinkle the chia seeds into the milk and whisk along with the maple or date syrup and vanilla.
- Put into the refridgerator and cool for a few hours, stirring at least once after about 30 minutes to distribute the seeds.
- Serve in individual bowls and top with fruit and/or granola.
non-alcoholic vanilla extract preferred