Feb 3

Chia PuddingI have to admit that I shied away from the chia trend for a long time because I couldn’t think or say the word chia without the old 80s jingle of childhood running through my head. “Ch-ch-ch-chia!!”  That combined with the disturbing visual of a clay head with green sprouts growing out of its scalp just didn’t do much for my appetite.  But having a policy of trying everything at least once, I finally dipped my toes into chia waters and found that I loved chia seeds.  Of course.  Now that pesky jingle has found permanent residence in my head because chia pudding has found permanent residence in my personal weekly menu.  I eat it at least once a week for breakfast or as an afternoon snack.

Chia seeds come from a desert plant that has been grown in Mexico since the ancient Mayan and Aztec cultures.  “Chia” means strength, an appropriate name considering they contain antioxidants, calcium, fiber, omega-3 fatty acids, and protein.  My favorite way to use them is to make a breakfast pudding because I can whip it up the night before, stick it in the fridge, and it’s ready and waiting for me to eat in the morning.  Making chia pudding is even easier than growing weird green chia hair on your Chia Head.  All you do is stir together chia seeds, your liquid of choice (I like coconut or nut milks), and what ever seasonings you want to add, then put it in the refrigerator.  The next morning you pull it out and top it with fresh fruit, toasted nuts, shredded coconut, or whatever you want!  A breakfast that can be made ahead and tastes like you’re indulging in dessert for breakfast in a double winner in my breakfast playbook.

Chia Breakfast Pudding

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Chia Breakfast Pudding

Makes 1 serving

1 cup unsweetened cashew nut milk (or whatever milk you want to use)
1/4 cup chia seeds
1 tablespoons pure maple syrup (or honey)
1/2 teaspoon ground cinnamon
1/2 teaspoon almond extract (optional)

Suggested Toppings: nuts, seeds, fresh berries, dried fruit, cacao nibs, unsweetened coconut

1. Whisk together the chia seeds and cashew nut milk until you don’t see any clumbs, then stir in the maple syrup, ground cinnamon, and almond extract (if using), then place the pudding in the refrigerator for at least 3 hours, or overnight.

2. When you are ready to eat your pudding, stir it up, then top it with whatever you’d like.

*Recipe Notes: I like my pudding to be a bit thinner.  If you want a thicker consistency, just reduce the amount of milk you use, or add some mashed banana!

{ 6 comments… read them below or add one }

Cindy A. February 3, 2015 at 1:09 pm

We always just add chia seeds to our breakfast smoothies, because I’m boring. I am ready to shake up my morning routine, so I think I’ll make this for brekkie tomorrow. Thanks!


Fuji Nana February 3, 2015 at 2:02 pm

I have fresh blueberries in the fridge that will look very nice atop this breakfast pudding tomorrow morning along with a few cacao nibs and sliced almonds. YUM.


Stacey Peterson via Facebook February 3, 2015 at 3:18 pm

Mmmmm! I’ve been putting a tablespoon of chia seeds in my glasses of juice for a long time, but never thought to do it in almond milk! Just did, plus the other yumminess you suggested and I love it! You’re a genius!


Judy Kenison Cannon via Facebook February 4, 2015 at 2:21 pm

I had it for breakfast today. YUMMY!


Mia March 12, 2015 at 6:57 pm

I’ve always been a fan of chia seeds.
However, I recently realized that chia seeds actually contain calories, and 1 tbsp has 60 cal.
I’m not trying to lose weigh or anything, but I’d think people that are on a weight related diet should be careful while consuming chia seeds. While it’s considered a super food, a chia pudding like above can be around 300 cal (give or take).


Lisa September 17, 2021 at 1:37 am

Tried it. Very tasty!


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