Give your morning a healthy boost with this creamy chia seed pudding with fresh berries and almonds! It’s so easy to make with no cooking needed, just stir, sit and enjoy.
Ch-ch-ch-chia! Ok, now that I got that out of my system lets talk about why chia seeds may be your new favorite breakfast ingredient. If you’re a child like me who grew up in the 80’s, you may be very familiar with the fun terracotta easy to grow plant Chia Pet chatski that many of us owned once in our lives. Besides being a sort of random home decor, did you know that chia seeds have a lot of health benefits as a portion of food? I’m a creature of habit and always have my oatmeal regiment each morning, so to stir things up a little, I decided to give chia seeds a try.
I still wanted something that was packed with fiber and fruit to give me an energized start to the day. I decided to make a super duper easy chia seed pudding topped with fresh berries and sliced almonds. To my surprise, I enjoyed it, no kidding! The best thing is you can make the pudding overnight so that it’s ready to go and you don’t have any cooking to do, sounds like a good plan to me!
I’ve been noticing that Chia Seeds are getting a lot of love lately as a healthy “superfood” to add to your diet. They are tiny seeds that are rich in dietary fiber, omega-3 fatty acids, protein and other beneficial nutrients. When I visited the Natural Products Expo in Anaheim California this year, many food bars, beverages, and snacks included the fiber packed seed.
I’ve had a Chia Pet or two as a kid and only tried chia a few times in drinks, but never had the motivation to make it part of a delicious recipe. To be honest, I had no idea where to start. I didn’t know if I had to cook, soak or sprinkle it, but after some research I was ready to head into the kitchen with a bag full of chia seeds to start experimenting!
So what’s in the pudding? It’s a combination of unsweetened almond milk, vanilla Greek yogurt or soy yogurt if you prefer a vegan version, a touch of honey and chia seeds, that’s it! The almond milk has just enough moisture for the chia seeds to absorb the water and swell, creating a gel-like coating on the outside of the seed. The best way to describe to texture is like a tapioca pudding (that doesn’t require cooking, yay!). If you like tapioca pudding like I did as a kid, you will enjoy this more nutrient rich ingredient alternative.
Each serving of this chia seed pudding contains about 1 tablespoon of chia seeds. There is no recommended amount of chia seeds to eat per day. An ounce of chia seeds (about 2 tablespoons), contains 136 calories, 4.6 grams of protein, 8.6 grams of fat and 9.6 grams of fiber. (Source: LiveStrong.com)
The vanilla Greek yogurt or soy yogurt adds more protein for you to feel satisfied, not to mention this creamy texture that is heavenly in this pudding. You can also add coconut milk for a naturally sweet and tasty option.
What better way to enjoy chia pudding then to top it with ripe strawberries, blueberries, and raspberries. These berries are packed with phytonutrients and fiber, a winning combination to make your breakfast even more healthy and filling.
Don’t forget some crunchy protein-packed almonds! A little sprinkle on top gives just the right crunch and compliments the almond milk in the chia seed pudding.
This recipe is so simple with only 4 ingredients, a little stirring, and patience, and you’ve got the ultimate grab-and-go breakfast each day. I’ve already made various combinations with this pudding by switching up the type of fruit, or adding different kinds of nuts and topping. You can even blend some fruit into the pudding base to add more fruit flavor with each bite. I like to portion out each serving into a jar, top with the fruit and nuts and pack it in my bag, so it’s ready to go. A nice healthy and delightful way to start each day!
If you are looking for more energy packed breakfast recipes, try my fruit smoothie, oat pancakes with berry sauce or vegan whole grain raspberry breakfast bars.
What are different ways to use Chia Seeds in recipes?
Chia are tiny nutrient rich seeds that have a very neutral flavor and are very versatile in food and beverage recipes. You can find them pre-packaged or sold in bulk at any grocery and health food store. You can just sprinkle them on oats, yogurt, cereals or salads. They are great in smoothies, homemade snacks like my energy bites or homemade granola bars. You can also add them to drinks like fresh squeezed juices, and given a little bit of time they swell up and add a fun texture with each sip. You can let them sit overnight like in this chia seed pudding for a thick, delicious and healthy breakfast.
| Prep Time | 60 minutes |
| Cook Time | 0 minutes |
| Servings | 4 servings |
| Rate this recipe! |
- 1 cup unsweetened almond milk
- 1 cup vanilla greek yogurt, or soy yogurt
- 2 tablespoons honey, more if desired
- 1/4 cup chia seeds
- 1/2 cup strawberries, hulled and chopped
- 1/4 cup blueberries
- 1/4 cup raspberries
- 1/4 cup almonds, sliced
- In a medium bowl, gently whisk the almond milk, yogurt, and two tablespoons honey until just blended. Taste the mixture and add more honey if more sweetness is desired. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate another 30 minutes, or until thickened to desired consistency.
- Stir the pudding and divide into 4 bowls or glasses; mound the berries and almonds on top and serve. Can be made up to 3 days in advance.
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