This morning I had Banana Nut Chia Pudding for breakfast before heading off to teach a yoga class. I am not one to EVER skip breakfast because I am really hungry in the morning. This pudding kept me full for several hours… which for me, is amazing.
Do you eat the same thing every morning? I do. I’m a creature of habit. I usually eat the same thing for breakfast EVERY day…. EGGS. I love eggs. They are healthy, loaded with nutrients, and fill my growling belly. But sometimes I crave something different. Today I am sharing 2 recipes for chia pudding that are both perfect for an easy, quick breakfast that keeps you fueled up for hours. Both are loaded with nutrient-rich chia seeds. And did I mention both are gluten, grain, dairy, AND refined sugar-free?
Chia seeds are an amazing SUPERFOOD loaded with fiber, protein, and antioxidants. They are also an excellent source of Omega-3 oils. Two tablespoons of Chia contain 7 grams of fiber, 2 grams of protein, and 5 grams of omega-3 . The consumption of chia seeds has been linked to improved heart health, weight loss, increased energy, blood sugar stabilization, anti-inflammatory properties, and much more. (source) These tiny, little seeds can soak up to 10 times their weight in water. Two tablespoons of chia seeds contain 18 percent of the daily recommended for calcium, 35 percent for phosphorus, 24 percent for magnesium and about 50 percent for manganese. (source)
To make chia pudding all you have to do is soak chia seeds overnight in some sort of tasty liquid.... and BAM!….It’s ready. Nothing to it. It’s nice to wake up and already have breakfast ready. It’s easy to store in individual glass containers to take with you on the go (or so you don’t eat the whole thing all at once.) And you can double the recipes here to make several days worth of easy snacking.
I made both of these with a combination of homemade coconut milk and homemade nut milk. Feel free to experiment to see what you like best. Also, feel free to add a bit more milk at the end if you prefer a less thick pudding. THIS is the brand of chia seeds that I use. Chia pudding is super versatile. You can add just about anything to it.
- 2 cup homemade coconut milk (my recipe) or nut milk (my recipe) (or store bought (like this))
- 2 bananas
- 4 dates, pitted (or 2 TBS honey (like this) or pure maple syrup (like this))
- 1 tsp vanilla extract
- a pinch of cinnamon
- 4–6 TBS chia seeds
- 1/4 cup raisins
- 2 TBS raw cashews. roughly chopped
- 2 TBS raw almonds, roughly chopped
- Place all topping ingredients into glass jar and cover with filtered water. Place in fridge or set on counter to soak overnight
- Place milk, dates (or sweetener of choice), bananas, cinnamon, and vanilla, into high powered blender
- Process until smooth and dates are all broken up and incorporated
- Pour into glass jar
- Add chia seeds and cover with tight fitting lid
- Shake until well incorporated
- Let sit in fridge overnight (or at least 4 hours)
- In the morning, drain TOPPINGS and rinse well. Pour over chia pudding
- Makes 2 servings….
- Place all ingredients into glass jar and cover with tight fitting lid
- Shake until well combined (give it a good shake to avoid clumping)
- Place in fridge overnight (or at least 4 hours)
- In the morning, remove from fridge, top with fresh berries, and ENJOY!
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