Chia Breakfast Pudding
Chia Breakfast Pudding is packed with protein, fiber, omega-3s, calcium, and antioxidants. Supports blood sugar balance, strong bones, and sustained energy.
Servings: 5 servings
Calories: 385kcal
Ingredients
- ⅔ cups chia seeds or basil seeds
- 2 cups nondairy milk
- 1 ¼ cup Greek style yogurt
- 3 Medjool dates or add date syrup to taste
- ¼ cup pistachios
- ⅓ cup pumpkin seeds
- ⅓ cup hemp seeds
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons cinnamon
- 1 cup frozen blueberries
Instructions
- Soak the chia seeds: In a large bowl or jar, stir the chia seeds into the non-dairy milk. Let sit for 5 minutes, then stir again well to prevent clumping. Cover and refrigerate for at least 2 hours or overnight until thickened.
- Prep the add-ins: On a cutting board, finely chop the dates, pistachios, and pumpkin seeds.
- Combine: Stir the chopped dates, pistachios, and pumpkin seeds into the chia mixture. Add the yogurt, hemp hearts, vanilla extract, cinnamon, and blueberries. Mix well, adding more nondairy milk until the desired texture is reached.
- Adjust: Add more sweetener or vanilla to taste.
Notes
Substitutions: See the blog post for a more complete list of ingredient substitutes.
For a smoother pudding, blend the soaked chia before adding the remaining ingredients. Add more nondairy milk as needed.
Adjust sweetness and thickness by adding more dates, maple syrup, date syrup, or nondairy milk to taste.
Make Chia Breakfast Pudding in jars for easy grab-and-go breakfasts all week—keeps well for up to 4 days. Use fresh berries for a longer shelf life.
Nutrition
Calories: 385kcal | Carbohydrates: 31g | Protein: 21g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 100mg | Potassium: 488mg | Fiber: 12g | Sugar: 13g | Vitamin A: 289IU | Vitamin C: 3mg | Calcium: 319mg | Iron: 6mg
