I was late to the chia seed pudding bandwagon. OKAY — years late, but if you know anything about me. I am a slow adopter to change. (FUN FACT - I didn’t get a smart phone until I was a Junior in College — years after the iPhone came out)
When I was gearing up for my fourth whole30 challenge, I wanted to try something new, and was determined to not eat eggs every single day - though I could easily do…
I talked with a few fellow celiac friends for recipe recs and everyone insisted on chia seed pudding. I wasn’t sure how I felt about it, but decided to give it a go — and boy am I glad I did, because now I AM HOOKED!
It’s simple, light, and loaded with FIBER, so I quickly became obsessed.
It also was a nice alternative to greek yogurt, which I reintroduced after whole30 number 3. As I expected - once I started the 4th challenge - it was clear dairy was the main culprit in my stomach issues.
Additionally, I loved its versatility. You can seriously package it up anyway you please. It’s great with all kinds of fruit, nuts, and even veggies (dare I say it) in the AM for breakfast.
So friends — the reason I’m sure you’re still reading is the recipe. So here’s what you need for a solid - base chia seed pudding. (keep scrolling for some of my favorite variations worth trying)
Chia Seed Pudding
Recipe serves 2
2 cups dairy-free milk (almond/coconut/cashew)
6 tablespoons of chia seeds
1/2 teaspoon of vanilla
1/2 tablespoon of honey
Believe it or not, but the recipe for this base chia seed pudding is as easy to compose as is it was to read through the list of ingredients.
Grab a seal-able Tupperware container or a mason jar. Pour in your milk, vanilla, and chia seeds. Mix them all together. Then, add in your honey to the mixture and stir until you feel the honey has been evenly distributed.
Next - you’ve got to let this boy rest. Stick it in the fridge (overnight - if not two days). I know the wait is annoying - but friends, it’s most certainly worth the wait!
When the chia pudding is formed — trust me you’ll know when you run a spoon through the mixture — add in your toppings, and then enjoy!
Remember I mentioned I had some of my favorite variations?
Here’s the lineup. I can’t take all the credit. Some of these recipes are not my own, but hey you’ve got to share the love right? I hope you enjoy them as much as I do!!
Blueberry Muffin Chia Seed Pudding
Use the base recipe (but instead of unflavored or vanilla almond milk try Trader Joe’s Blueberry Lavender Almond Milk). Then, stir in 1/4 cup of blueberries and 10 blackberries. Top it off with some 1 TBSP of chopped pecans, and a pinch coconut and cinnamon!
Apple Cinnamon Chia Seed Pudding
Use the base recipe. Then, stir in half of a roasted, chopped apple. Top it with a dash of raisins, cinnamon, and nutmeg.
Chocolate Chip Banana Bread Chia Seed Pudding
Use the base recipe. Then, stir in mini chocolate chips and 1/4 cup mashed banana.
(PRO TIP - heat the banana up first so it caramelizes)