Chia Seed Pudding

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This is such a great healthy snack that can be a filling breakfast, or even dessert. It’s also packed with nutrition – antioxidants, fiber, protein, omega-3 fatty acids, and more. Because chia seeds are so absorbent (holding more than 10x their weight in liquid) adding just a little liquid will cause them to gel up and thicken into a pudding style consistency quickly.  Because chia seeds don’t really have a flavor of their own you can get really creative on what you mix them with. 

I have done breakfast puddings using almond milk, cinnamon, and bananas with my chia seeds. I have also done simple desserts with things like So Delicious’s Holiday Mint Chocolate Coconut Milk and Chia Seeds. There are so many possible combinations. This recipe is a simple, but fun one that mixes a few flavors.

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Chia Seed Pudding
Prep time
Cook time
Total time
Recipe type: Dessert or Breakfast
Serves: 2 - 4
  • 1 cup of plain almond milk
  • 1 cup of chocolate almond milk
  • ½ cup of chia seeds
  • 2 tbsp almond butter
  • 1 tbsp maple syrup (or honey or your preferred sweeter)
  • 2 Containers (I use mason jars) for storage.
  1. For this recipe you will make two puddings separately, then layer them.
  2. For the first pudding combine ¼ cup chia seeds with chocolate almond milk in container one. (The chocolate almond milk is already sweetened so no additional sweeter is needed) Stir and cover.
  3. For the second pudding combine ¼ cup chia seeds, plain almond milk, almond butter and maple syrup. Stir and cover.
  4. Put both containers of pudding mix in the fridge and let sit for 6 hours, or overnight.
  5. Serve by layering the puddings in a nice glass jar. Optional - I like to put a dollop of Nutella on top.



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