chia pudding with cranberries and pecans

Chia Pudding Recipe

Course: Breakfast
Cuisine: American
Keyword: Chia Pudding
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 376 kcal
Author: Megan Gilmore

NUT/SEED/DRIED FRUIT  |  Gluten-free, Dairy-free, Soy-free, Egg-free, Nut-free, Vegan

Chia pudding makes an easy make-ahead breakfast that's dairy-free and gluten-free. It takes just minutes to stir together, and you can top it in a variety of fun ways!

Print

Ingredients

Basic Chia Pudding Recipe

Pumpkin Spice:

Mexican Hot Chocolate:

Cranberry Pecan:

  • dried cranberries (juice sweetened)
  • chopped pecans
  • ground cinnamon

Instructions

  1. 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!

  2. 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. 

  3. 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. 

  4. 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. 

  5. 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. 

  6. 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.