Breakfast Chia Seed Pudding

Chia seeds and coconut milk make for a Paleo-friendly pudding that works great for breakfast. High in anti-inflammatory omega-3s, this sweet chia pudding is a make-ahead recipe that will save you time, fill you up on fiber.

AuthorSelina RoseCategoryDifficultyBeginner
Yields1 Serving
 ½ cup Chia seeds
 2 cups Coconut milk (or non-dairy milk of your choice)
 ½ tsp Cinnamon
 ½ tsp Vanilla
 ¾ cup Fresh or frozen berries
 1 tbsp Hemp hearts
 2 tbsp Pumpkin seeds
 ¼ cup Almonds (chopped)
1

Mix chia seeds, coconut milk, and cinnamon together in a small bowl or divide in two glass mason jars. Let it set in refrigerator overnight.

2

Remove from the fridge, and make sure your pudding looks thick and the chia seeds have gelled. Top with fresh fruit, seeds/nuts, and enjoy immediately.

3

Note: You can use mango, peaches, or non-citrus fruit of your choice instead of berries.

Ingredients

 ½ cup Chia seeds
 2 cups Coconut milk (or non-dairy milk of your choice)
 ½ tsp Cinnamon
 ½ tsp Vanilla
 ¾ cup Fresh or frozen berries
 1 tbsp Hemp hearts
 2 tbsp Pumpkin seeds
 ¼ cup Almonds (chopped)

Directions

1

Mix chia seeds, coconut milk, and cinnamon together in a small bowl or divide in two glass mason jars. Let it set in refrigerator overnight.

2

Remove from the fridge, and make sure your pudding looks thick and the chia seeds have gelled. Top with fresh fruit, seeds/nuts, and enjoy immediately.

3

Note: You can use mango, peaches, or non-citrus fruit of your choice instead of berries.

Breakfast Chia Seed Pudding
IngredientsDirections

Author: Selina Rose

A holistic nutritionist, writer, non-granola yogi, and coach dedicated to helping you find sustainability in your health so you can play full-out in life (whatever that looks like for you).