This easy and delicious Breakfast Chia Pudding is a great way to incorporate chia seeds. If you haven’t tried chia seeds, it’s time to discover these great little nutrition packages. 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 are either light or dark. They are similar in nutrition, with fiber, protein, calcium, and omega-3s in each tiny seed. The light goes better with this vegan pudding recipe, while the dark color would go well with chocolate chia pudding.
Chia seeds are unique because they absorb water, puff up, and become gelatinous. Therefore, they are 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 add more to the recipe.
Here are 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, 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, add your flavoring and sweetener of choice.
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 slight tanginess.
You can make a chia pudding breakfast recipe in many ways, such as adding cacao for a chocolate version and different types of fruit, from strawberries to mangoes, kiwi, bananas, and on…
For a parfait, layer it with my low-fat cinnamon nut granola and fruit!
Check out my Carrot Chia Pudding and my Pumpkin Spice Chia Pudding, which also has a video.
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, and use the hashtag #plantbasedcooking in your caption. I won’t miss it!
Breakfast Chia Pudding
Equipment
- Measuring Cups and Spoons
Ingredients
- 2 cups homemade almond milk or other unsweetened plant milk
- 6 tbsp chia seeds either light or dark
- 3 tbsp date syrup or maple syrup (or more to taste)
- 1 tsp vanilla extract
- 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)
Instructions
- 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.
Notes
non-alcoholic vanilla extract preferred
Nutrition
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