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Spring Chia Pudding Recipe

Course Breakfast
Keyword chia pudding, chia seeds, high fiber, high fiber breakfast
Prep Time 3 minutes
Total Time 3 minutes
Servings 3
Calories 90 kcal

Ingredients

  • 1/4 cup chia seeds
  • 1 cup unsweetened almond milk You can use 1 can of coconut milk for a richer, thicker consistency, but it will change the calories.
  • 1 tsp vanilla extract
  • 1 tsp maple syrup or honey (optional) I always leave this out, but I eat this with Greek yogurt mixed with vanilla protein powder, and that makes it sweet enough.

Instructions

  1. Instructions:

    Mix base: In a jar, whisk chia seeds, milk, vanilla, and sweetener.

    Soak: Refrigerate overnight (or 2+ hours) until thick.

    Divide & top: Split into 3 portions (about ⅓ cup each). Add toppings.

    Fiber Per Serving: ~7g (Still a great boost!)

  2. Toppings (per serving):

    Blueberries – Mix yogurt and blueberries together, 2nd layer with chia pudding, dabble of yogurt and top with mint leaf, strawberry and blueberries.

    Cherry – Chia pudding in the bottom of a glass, add yogurt, puree a few cherries and top with 2 or 3 cherries for decoration.

    Mango – Chia pudding in the bottom of a glass. Puree half a mango and then add some dates and or nuts.

    Seasonal fruit: 2-3 sliced strawberries (or ¼ cup mango/kiwi)

    Crunch: 1 tsp toasted coconut flakes or chopped almonds

    Superfood boost: ½ tsp hemp seeds or cinnamon