Chia Pudding, Breakfast Heaven

Chia pudding. Photo by Keri White

My daughter came home for a visit last week and made this pudding.

It is similar to overnight oats in terms of preparation, timing and usage — a healthy, do-ahead breakfast. She put it together one evening while I prepared dinner, and we both nibbled on it for breakfast for the next several days. I thoroughly enjoyed the pudding.

And yes, the chia seeds are those of the “chia pet” fad of the early 1980s. Beyond their retro-kitsch value, they pack a nutritious punch. A two-tablespoon serving of chia seeds delivers 33% of the recommended daily value of fiber, 11.6% daily value of calcium, 10.2% daily value of iron and 4 grams of protein.

I enjoyed the pudding as it came, but my daughter gussied hers up each day with different toppings —chopped apples, walnuts, toasted coconut, raw almonds, etc.

Here’s how she made the pudding:

4 servings

½ cup chia seeds
1 15-ounce can coconut milk
½ cup nondairy milk, such as soy or oat milk
¼ cup maple syrup
1½ teaspoons vanilla
1 teaspoon cinnamon
½ teaspoon ground cloves
Pinch salt

Mix all the ingredients in a sealable container, and refrigerate it overnight. Enjoy it for breakfast.

If the pudding has thickened too much for your liking, you can add a bit more milk to reach the desired consistency.


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