Chia Seed Pudding

With summer right around the corner, this breakfast is all we have been craving lately. It is light and fresh with tons of fruits, yet creamy and satisfying; it is sure to wake up your tastebuds. When I first made this for my boyfriend, he said “wow, this is like heaven in my mouth”. The best part is, it comes together so quickly, with only a few ingredients needed, and is best to make the night before, meaning you essentially wake up, plate the pudding, and eat it! So easy, so simple, so delicious. Chia seeds are also super healthy, they are loaded with antioxidants, fiber, protein, as well as omega-3 fatty acids. I will not eat anything healthy unless it tastes great, so this easy recipe is not only healthy, but also delicious! I have filmed a quick video tutorial making this Chia Seed Pudding so check it out HERE for the visual recipe, or else enjoy:

Chia Seed Pudding Ingredients:

1 Cup Milk (I like to use unsweetened, dairy-free nut milk) *(235G)
1/4 Cup Chia Seeds *(41G)
1 Tbsp Honey (or sweetener of choice) *(7G)
1 Tsp (or less) of Vanilla Extract *optional

*Since the nut-milk I was using wasn’t vanilla flavoured, I added my own splash of vanilla extract, but this is optional (especially if the milk you are using is already flavoured).

Chia Seed Pudding Instructions:

In a Maison jar, or container, add your milk, and chia seeds. Then add the honey, and optional splash of vanilla extract. Give this a good stir to insure the chia seeds are separating and not lumping together. I like to stir with a spatula or whisk. It is also important to make sure you are dissolving the honey as it tends to clump together as well.

Once everything is fully stirred up, this should take less than 1 minute, you can set this aside at room temperature for about 3 minutes or so. Usually I clean up and when I am finished putting everything away I am ready for the second mix.

After the 3 minutes, give this pudding another mix. You will likely notice some of the chia seeds clumped together. Give this a good stir to separate all of the chia seeds. This should again take less than 1 minute.

Now you are ready to place this in the refrigerator for about 3 hours or overnight. I love to do this the night before and then wake up and plate this for breakfast.

*3 hours later, or the next day…

Your chia seed pudding is now set and ready to plate and eat! This recipe makes 2 portions so I usually plate half for myself and half for my boyfriend. If you only need one portion this recipe can easily be divided in half, or you can keep this in the fridge until you are ready to eat the next portion. I find this is great for up to 4 or 5 days, and I love having it on hand and ready to eat!

Topping and Plating:

I like to place my pudding in a large bowl and top it with nut butter, as well as fresh fruits, some additional honey, and coconut flakes. You can also add chocolate, granola, nuts, or even yogurt. Whatever your heart desires. This pudding has a neutral flavour so it can easily take on a wide variety of toppings. If you would like to see how I topped this you can watch me do that HERE. I used almond butter, fresh mango slices, strawberries, blackberries, honey, and coconut flakes.

I love how fresh and creamy this chia seed pudding is. I love how fancy this feels, yet also non-fussy to make. The best part is it is so healthy, yet tastes amazing! I hope you give this easy recipe a try. I know you’ll love it as much as we do, especially as it is so easy to customize and make your own!

Love: Lisa (@ladolcelisa)


By LaDolceLisa

Passionate photographer, food enthusiast, wanderer and so much more! You can follow me on Instagram or YouTube @LaDolceLisa

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