Creamy Chia Pudding
Chia pudding is one of those things you don’t expect to love, but do. It’s lightly sweet, super creamy and because it contains healthy fat, it’s pretty filling. Top it with your favorite fruit, granola and preserves.
Every Saturday, I’m always excited to have my husband home so the whole family can have a big breakfast together. I make bacon, eggs grits, the whole shebang.
Sunday is a bit more laid back. I want something yummy and filling, but I usually don’t feel like going all out two days in a row. Chia pudding is my absolute favorite Sunday breakfast.
Another bonus for chia pudding is that everyone in my family loves it. Despite my best efforts, my oldest is quite picky. He, however, gobbles up chia pudding faster than anyone. He usually has more than one helping. That’s a huge win for any mom of toddlers!
Chia pudding is packed with fiber, healthy fat and protein. Add some toppings and it makes for a really healthy and filling breakfast. It will keep in the fridge for about 5 days so if you’re into meal prepping, this is a great recipe for you. You can divide it into individual containers ahead of time, or do like I do and just make it in the container you want to store it in. I use a glass bowl with a snap-on lid.
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There are two different kinds of chia seeds – white and black. I usually just buy black chia seeds because they’re easier to find. The only downside is they turn your chia pudding a bit grey. They taste absolutely the same, so if the color isn’t an issue, just use whatever you can find. If you have anyone in your family who might be turned off by the color, you can opt for the white chia seeds.
Half and Half
Silk brand dairy free half and half has been a life changer for me. It’s so creamy. I use it in my coffee and tons of other things. You don’t have to use this, but it does make a difference in the creaminess of the chia pudding.
If you want to omit this, just use 1 and 1/2 cups of almond milk, or any dairy free milk you like.
A little note about this dairy free half and half. There seems to be some supply issues and I’m not sure if it’s the manufacturer or just an incredible demand. On the right day, I can find this fully stocked in just about any grocery store. Other times, I can’t find it anywhere. It always comes back, but it can be pretty frustrating if I run out and then can’t get it anywhere. Stock up when you find it. It usually has a fairly long expiry date.
This is optional. I like my chia pudding to be lightly sweet, but if you’re really trying to cut sugar intake, you can leave this out.
You can also use honey if you prefer. I always recommend people include local honey into their diets. It’s good for you and supports local farmers, too.
Use the real thing here, not the artificial colorless stuff.
Chia Pudding Serving Suggestions
I love cutting up some fresh strawberries and bananas to go on top.
Great for adding some crunchy texture.
My favorite is a little dollop of blackberry preserves. I had it that way in a restaurant once and it stuck. You can also do a bit of agave or honey drizzled over the top.
Nuts and Seeds
Pecans, pumpkin seeds or hemp hearts would be delicious sprinkled over the top.
Pile on your favorite toppings for a nutrient dense and super filling breakfast.
Creamy Chia Pudding
- 1 cup almond milk - or any dairy free milk
- 1 cup dairy free half and half - Silk brand preferred
- 1 tbsp vanilla extract
- 2 tbsp agave syrup
- ½ cup chia seeds
- In a medium bowl, whisk together liquid ingredients.
- Slowly whisk in chia seeds until fully combined.
- Cover and place in refrigerator for 30 minutes.
- Stir before serving. Cover and store in refrigerator.
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Here’s a recipe for a breakfast casserole that’s a bit different. Mushrooms give it an earthy flavor while the zing of the vegan cheeses really set it off nicely. This Sausage and Rye Breakfast Casserole is the perfect breakfast or brunch dish for your next get together.