A Dose of Health for Breakfast, Tasty Chia Pudding

Did you know that Chia contains 5 times more calcium than milk, 7 times more vitamin C than oranges, 3 times more Iron than spinach, twice the potassium content of banana and 8 times more Omega 3 than salmon.

Chia seeds, nutritionally thick seeds, will thicken any liquid that is added to them. If you mix them up with coconut and almond milks, you’ve got an instant pudding with mild sweetened flavor.

2 servings

Preparation time: 5 minutes

Soak time: 1-8 hours


  • 2 cups of unsweetened almond milk (homemade, see the recipe below or store bought)
  • 1/2 cup of chia seeds
  • 1/2 teaspoon of vanilla extract
  • 1-2 tablespoons of pure maple syrup
  • Seasonal fruit for topping (blueberries, peaches, figs and plums)
  • Almonds or other nuts for topping

chia puddingPreparation

1. Mix almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until the mixture starts to thicken. Put it covered in the refrigerator overnight or for at least an hour.
2. Before serving whisk it well. If it becomes too thick you can add a bit of water to the pudding. Put fresh fruit and nuts as toppings.

Remark: This recipe is enough for two large servings. But also you can double the recipe and keep it in the refrigerator. You can keep it in a refrigerator for up to 5 days.

Bonus Recipe:

Homemade Unsweetened Almond Milk

For 1 quart

Preparation time: 5 minutes

Soak time: 3-8 hours


  • 1 cup of raw almonds
  • 4 cups of water

almond milkPreparation

1. Take a bowl, put almonds in and cover them with water. Leave them soak in the water overnight or for at least three hours.
2. Pour off the almonds and put them in a blender with 4 cups of water. Blend for one minute on high.
3. Use a fine mesh strainer or a nut milk bag to strain the almond milk. Keep it covered in a vessel of your own choice. You can keep it in a refrigerator for up to five days.


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