Chia seed pudding might just be one of my top five favorite foods. It is creamy, satisfying, and you can load on the toppings ;)! I have chia seed pudding at least 5 days a week for breakfast, and on the days I’m not having it for breakfast you bet I’ll be having a little bowl for my afternoon pick-me-up.
I don’t add any sweetener to my chia seed pudding because I genuinely love the taste just how it is! In this recipe, I use the essence of vanilla and cinnamon to bring through the sweet flavor making no added sweetener necessary. I like to think of chia pudding like yogurt. Ever since I found out that I am lactose intolerant, one food that I really missed having was yogurt. Don’t get me wrong, I do love coconut yogurt bowls, but I like to switch it up and use chia pudding instead!
Not only does this pudding taste like dessert, but chia seeds are also packed with so many nutrients! These little seeds are chocked full of antioxidants, omega-3 fatty acids, lots of fiber, protein, and tons of calcium! Would you believe me when I tell you that chia seeds have five times more calcium than milk per ounce?! CRAZY, I know! So whether or not you decide to make this chia seed pudding, adding chia seeds to your diet is more than a good idea – the nutritional benefits are insanely amazing.
Chia pudding can be made far in advance (perfect for meal prepping breakfasts at the beginning of the week!) and never gets boring because the toppings and flavor combos are endless! Not to mention it is SO easy to make – I’m talking 5 minutes to prep. My current favorite toppings are Nuttzo Power Fuel nut butter and organic berries. Tell me your favorite toppings in the comments below so that I can be sure to try them out!
I can’t wait for you guys to try out this recipe – I just know that you will love it!
[makes 4 large servings – you can half the recipe for less or double it to make a big batch!]
- 1 cup chia seeds
- 4 cups nut milk (I like almond or cashew)
- 2 tsp vanilla
- 1 tsp cinnamon
- In a large bowl or sealable container, whisk together all of the ingredients.
- Place mixture in the fridge and stir once or twice in the first hour of chilling to prevent any large clumping with the seeds.
- Let pudding sit in the refrigerator for 4+ hours (preferably overnight) to thicken and turn into pudding.
- Keep stored in the refrigerator and enjoy!
Lots of love, Worth