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Chia pudding is one of my favorite make-ahead breakfast options. It takes just minutes to stir together, and you can change up the toppings each morning to keep things interesting.
Chia seeds are loaded with healthy omega-3 fatty acids, fiber, antioxidants, iron, and calcium. They have roughly 2 grams of plant-based protein per tablespoon, and will keep you full for hours thanks to the satiating fat and fiber content, too.
If you’ve never worked with chia seeds before, they are unique in the fact that they thicken up and have an almost gel-like texture when you mix them with liquid. That’s actually one reason that they work so well as a vegan egg substitute!
I love the tapioca-like texture this pudding gets when you simply whisk it together with date-sweetened milk, but if you would prefer something creamier, try blending it all together in a high-speed blender instead. It gets super-smooth and creamy!
I used homemade hemp milk to keep this recipe nut-free and as fast as possible. Hemp seeds blend so smoothly, you don’t have to strain out any pulp to make a creamy, protein-rich “milk.”
To show you how versatile chia pudding can be, I’m going to share my simple go-to recipe, plus 3 optional flavor ideas:
- Pumpkin Spice Chia Pudding
- Mexican “Hot Chocolate” Chocolate Chia Pudding
- Cranberry Pecan Chia Pudding
I hope these ideas will help you have an easy breakfast-on-the-go all week long. You can literally grab a jar out of the fridge and take it with you– all you need is a spoon!
Chia Pudding Recipe
Basic Chia Pudding Recipe
- dried cranberries (juice sweetened)
- chopped pecans
- ground cinnamon
- To prepare the milk, combine the water, dates, hemp hearts, and vanilla in a blender and blend until smooth. There's no need to strain this milk, so it's a time saver!
- In 4 glass jars, place 3 tablespoons of chia seeds for each serving. Add 3/4 of a cup of the blended milk and use a whisk to stir it together. For more runny pudding, add a little more milk, up to 1/4 cup more. Repeat for all 4 jars.
- Place the glass jars in the fridge for at least 15 minutes so that the pudding can thicken, or leave them in the fridge overnight until ready to serve. You can enjoy these as-is, or use one of the flavor ideas below.
- PUMPKIN SPICE: Stir in 1 tablespoon of pumpkin puree, 1/4 teaspoon pumpkin pie spice, and 1 tablespoon of maple syrup. Adjust any seasoning to taste and serve immediately.
- MEXICAN HOT CHOCOLATE: Stir in 1 heaping tablespoon of raw cacao powder, 1/2 teaspoon ground cinnamon, and 1 tablespoon of maple syrup. Adjust any seasoning to taste.
- CRANBERRY PECAN: Stir in 2 tablespoons each of dried cranberries and pecans, and then sprinkle a dash of cinnamon on top. Stir well and serve immediately.
Per Serving: Calories: 376, Carbohydrates: 52, Protein: 10, Fat: 16, Fiber: 15
- Homemade non-dairy milk spoils much faster than store-bought varieties that contain preservatives, so this pudding will only last 4 days in the fridge when you use homemade hemp seed milk.
- If you don’t need a nut-free recipe, feel free to use almond milk instead, or any other milk you like.
- For a blended chia pudding, I recommend using this recipe for a perfectly creamy texture.
As always, if you make any modifications to this recipe, please leave a comment below letting us know what worked for you. We can all benefit from your experience!
Reader Feedback: Are you a fan of chia pudding? Any other on-the-go breakfast ideas that you love? Sweet Potato Toast is my other favorite quick breakfast!