How to Make Chia Seed Pudding (vegan, paleo)
When it comes to easy and healthy breakfast recipes, chia seed pudding can’t be beat. Use coconut milk or nut milk for a delicious dairy-free, vegan option.
I remember the first time I ever made chia seed pudding and I was like, “That’s it? You just let them soak?” I couldn’t believe that a healthy meal could be so easy and not require at least a handful of kitchen appliances or gadgets. In fact, if you make this in a mason jar and shake it like you mean it, you won’t even have to clean up a mixing bowl. Brilliant, isn’t it?
As you might expect, my first few chia puddings were just the basic, run of the mill variety – chia seeds, coconut milk, maple syrup and vanilla extract – soaked overnight. And not that there’s anything wrong with that. I still make it plain all the time.
But in the last year as I’ve become interested in food photography (and sucked into the deep and spiraling Pinterest vortex), I’ve realized that chia seed pudding can be an amazing and creative piece of breakfast artwork. It’s like an adult coloring book. But there are no lines and the flavor combinations are endless!
Watch the video and learn how to make chia seed pudding:
You’ll see in the video above that I layered a basic chia seed pudding recipe with strawberry puree, which was literally two cups of strawberries thrown into my food processor. No other ingredients added.
Then, I just topped it with fresh fruit and almond slices. But it looks dazzling (if I do say so myself) and if you have guests over, they’ll think you went to heaps of effort when you barely lifted a finger. Just ask my dad. He was beyond impressed and you should’ve seen the size of his eyes when he saw me walking up the stairs with one of those puddings in each hand. It was pure comedy. Let’s just say he likes days where I create and shoot new recipes!
But as today’s post is all about “healthy basics” – make sure to give this healthy and nutrient-packed breakfast a try. If you use homemade or store-bought (in a carton) almond milk, cashew milk or coconut milk, just remember the ratio is 1/4 cup of chia seeds to every 1 cup of liquid. But if you use a can of full-fat coconut milk, the extra fat automatically thickens the pudding, so use slightly less chia seeds for the same thickness.
Once your chia seed pudding is done, get creative. Add a sprinkle of cinnamon, cardamom (chai spices) or cacao powder (for chocolate chia pudding). Use seasonal fruit both in whole pieces and in purees and don’t forget nuts and seeds. One of my favorite chia pudding recipes is still this one: Blueberry Chia Pudding with Figs, Hazelnuts and Maple Syrup. So easy, so pretty and so delicious.
- Add all ingredients to a mixing bowl and whisk together. Cover the bowl and place in the refrigerator for at least one hour or overnight.
- Stir the chia pudding before serving and add your favorite fruit, nuts, seeds and spices.
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