Chia Seed Pudding

Pudding for breakfast? Yes, please! I love this delicious, super nutritious breakfast dish. What’s not to love? I love how easy it is to make, how tasty it is, and how simple it is to dress it up and add different flavours. I also love that this breakfast is packed full of superfood goodness. This is my simple recipe for chia seed pudding and a few simple modifications to add variety and ideas to increase the fibre!

Before we look at the recipes, please note I have not added any sweetener. This is how I like it. However, it is simple to make this ‘pudding’ sweeter. Experiment with adding honey, maple or sugar syrup.

Making it even easier! I don’t know about you, but I love things to be simple in the morning. I am a morning person, but I like to sit with the computer, write and drink tea. My brain is at its best, and I get the most done. So having breakfast prepared and ready to eat is super handy. I also have a ready mix of chopped nuts, seeds and coconut, which I keep in an airtight container. This makes topping my chia breakfast pudding quick and easy!

Table of Contents

Basic Chia Pudding

Serves 2

Ingredients

1/4 cup Chia seeds
1 cup milk – almond milk, coconut milk or cows milk

Method

Mix the chia seeds and milk well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with the fork, cover and refrigerate for several hours or overnight. I refrigerate mine overnight. It will keep in the fridge for a few days. So I make several breakfast puddings at one time.

Alternatively, you can mix as above and pour into individual serving dishes (after the second mix) before refrigerating.

To serve

Divide the chia seed pudding between two serving dishes and top with yoghurt, berries, nuts, and seeds. Get creative!

Some of our favourites!

Choc Berry

1/4 cup Chia seeds
1 cup almond milk
2 Tablespoons of cocoa
Fresh or frozen berries

Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with the fork, cover and refrigerate overnight. Serve topped with berries, nuts, seeds and desiccated coconut.

Choc Coconut

1/4 cup chia seeds
1 cup of almond milk
1 teaspoon vanilla essence
1 Tablespoon cocoa
1 Tablespoon coconut

Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with a fork, cover and refrigerate overnight. Serve topped with coconut and chopped nuts.

Tropical Fruit Salad

1/4 cup chia seeds
1 teaspoon vanilla essence
1 cup almond milk
Tropical fruit

Mix first three ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with a fork, cover and refrigerate overnight. In the morning, I layer chia seed pudding and chopped tropical fruit in several layers. Top with tropical fruit such as mango, dragonfruit, passionfruit, pineapple and banana.

For a bigger fibre hit, I use psyllium

Banana Berry

2 Tablespoon chia seeds
180ml almond milk
1/2 cup water
3/4 – 1 cup mashed ripe bananas
1 tablespoon desiccated coconut
2 tablespoons psyllium husk
1 teaspoon vanilla essence

Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix well again with a fork, and pour into serving glasses. Cover and refrigerate overnight. Top with berries and yoghurt, a sprinkle of coconut and seeds.

Banana Choc

2 Tablespoon chia seeds
180ml almond milk
about 1/2 cup mashed ripe bananas
2 tablespoons desiccated coconut
2 tablespoons psyllium husk
1 teaspoon vanilla essence
2 Tablespoons cocoa

Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with the fork, cover and refrigerate for several hours or overnight. I then serve this in bowls topped with banana, coconut, seed and nut mix.