Chia Pudding Recipe (Easy & Healthy) » Dasana’s Veg Recipe

If you are looking for an easy, vegetarian and healthy breakfast, this easy chia pudding recipe is for you. Made with just 4 base ingredients in about 5 minutes and customizable to fit your diet and taste preferences, this sweet and satisfying treat is sure to become a family favorite.

About Chia Pudding

Chia seed pudding is made by soaking chia seeds in a liquid such as milk, almond milk or juice for at least 2 hours or overnight. The chia seeds absorb the liquid and become gelatinous, creating a texture similar to tapioca pudding, but with smaller pieces.

Chia pudding is my favorite easy breakfast option for busy mornings, and I can’t wait to share it with you. The recipe is simple: mix your favorite liquid, chia, sweetener and flavoring and then let it sit in the fridge overnight.

It takes mere minutes to whip up, just what I’m looking for when work gets crazy. Once the chia seeds have puffed up after resting in the fridge, all you have to do is add your favorite toppings (for me, it’s usually fruit and nuts) and serve.

I also love the fact that there are so many possible flavor variations for making chia pudding recipes. I love coconut chia pudding recipes, but this is just one iteration among thousands. The basic recipe below gives you the proportions you need, but from there you can let your imagination run wild.

Try different liquids, use different seasonal fruits for your toppings, or swap out different flavor extracts or spices to create a whole new breakfast for each day of the week. Read below for many delicious ideas!

As if love wasn’t enough, it could be the taste Sounds like a sweet treat but chia pudding actually has a lot of nutritional benefits.

Chia seeds are generally considered a superfood with many health benefits. These tiny seeds are packed with nutrients and are an excellent source of fiber, calcium, omega-3 fatty acids and protein.

Components and Substitutions

• Chia seeds – To make a proper chia pudding you will need chia seeds. That said, flaxseed (aka flaxseed) will work just as well.
• Light or thin coconut milk – You are looking for the second or third pressing of the fruit or the type that is usually sold in paper cartons. If you are using thick canned coconut milk (which comes from the first extract), add ¼ cup water and mix very well to make a homogeneous, slightly thin consistency.
  • You can also use any nut milk like almond milk, coconut milk or cashew milk. Soy milk or oat milk are also great options. You can also use dairy milk if you want, but remember that dairy foods and certain fruits should not be combined according to Ayurveda.
• coconut sugar – Adding sweetener is optional but I like to sweeten the mixture so it tastes like pudding. Besides coconut sugar, you can use any of the following sweeteners.
  • palm sugar
  • Jaggery (Indian raw sugar)
  • honey
  • Maple syrup
  • Fruit pastes, purees and preserves such as date paste, dried fig paste, any berry preserves, applesauce, banana puree or mango puree.
  • Sweet Chocolate Sauce
• flavoring – I like to add green cardamom, cinnamon and/or vanilla extract to give the chia pudding a lot of depth.
• Results: I like to top my chia pudding with fruit like sliced ​​apples, bananas, mango (when in season), strawberries, blueberries, cherries or sapota. Feel free to mix and match to your heart’s content.
• Nuts and dried fruits: Use your favorite dried fruit and nuts to add a little texture. You can add from the following nuts and dried fruits – raisins, cashews, almonds, pistachios, walnuts, pecans, pine nuts, dried berries.

optional variation

1. For the Chocolate Chia Pudding: First, dissolve 3 to 4 tablespoons of cocoa powder or drinking chocolate with the almond milk. Taste the cocoa powder before adding it to the milk so that it dissolves easily. Add milk in portions and mix very well to get a lump-free mixture. Then add the chia seeds, sweetener and flavor (as needed). Mix and refrigerate.
2. For peanut butter chia pudding: Swap peanut powder or peanut butter in place of cocoa powder as described above. You can also make a chocolate peanut butter pudding using each half!
3. For extra fruity chia pudding: Use fruit juice of your choice instead of milk.
4. Taste: You can choose and pair accordingly — vanilla extract, cinnamon, ground cardamom, lemon zest, orange zest and edible natural flower or fruit extracts. Other options include (but are not limited to) pumpkin pie spice, almond extract, maple extract, rose water, or orange blossom water.

Step by step guide

How to Make Chia Pudding

Note: In the step-by-step instructions shown here, I show the ingredient measurements for 1 serving of chia pudding. On the recipe card below, measurements are for 2 servings. You can easily scale the recipe up or down to suit your needs.

1. Add 2 tablespoons of chia seeds to a glass or jar. If you prefer, you can first rinse the seeds with water in a very fine strainer.

2. Add ¾ cup light coconut milk or liquid of your choice. For a less thick pudding, add 1 to 1.25 cups of light coconut milk.

3. Sweeten with 2 tablespoons coconut sugar.

4. Sprinkle 2 pinches of cardamom or cinnamon. You can even add ⅛ teaspoon vanilla extract to taste.

5. Mix everything until the coconut sugar dissolves. Break up any lumps with a spoon. Cover the glasses and refrigerate for a minimum of 2 hours or overnight.

6. Afterwards, remove the glasses from the fridge. You will see that the pudding has thickened well.

7. Stir again and break up any lumps. The pudding will be thick.

8. Top the chia pudding with your favorite toppings such as chopped fruit and nuts, then serve. Most of the time I add bananas (since they are a staple in my house), strawberries (when in season), and blueberries.

When mangoes are in season, I like to put mangoes in my chia seed pudding. For nuts, I add whatever I have in the kitchen — almonds, raisins, cashews, pistachios, pine nuts, walnuts, etc. Serve straight away.

FAQs

More quick and healthy breakfast ideas!

Please be sure to rate the recipe on the recipe card or leave a comment below if you’ve made it. For more vet inspiration, sign up for my email or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This chia pudding recipe from the archives, originally published in January 2020 and updated and republished in March 2023.