Chia pudding is an easy, make ahead breakfast that can be made with just a few simple ingredients. This creamy, rich Chia Pudding Breakfast Bowl is my favorite way to enjoy chia pudding. Naturally sweetened and loaded with healthy extras, it keeps me fueled for hours.
I’m a creature of habit and usually eat eggs for breakfast every day. Fried eggs, scrambled eggs, and poached eggs. I love them all. But some days I just want something a little different. That’s when I make myself a chia pudding breakfast bowl.
With less then 5 minute of prep the night before, I can wake up to a delicious bowl of chia pudding for breakfast. It’s perfect for days when I have very little time to cook. My favorite add-ons are fresh berries, sliced almond, and coconut flakes. But feel free to add whatever makes you happy.
I make my chia pudding with full fat coconut milk because I like the creamy thickness and the good quality fats that keep me feeling full for hours. I have also used homemade coconut milk and homemade nut milk. The thickness of your chia pudding will vary depending on what you use. You can experiment with you favorite milk. Simply add a bit more chia seeds if it’s too thin (and wait at least 30 minutes) or add a bit more milk if it’s too thick.
As I focus on my health and recovering from chronic illness, I am working extra hard to make sure that my diet is super clean and nutrient dense. There are days when I am feeling good, and there are days when I am not. On those difficult days, I like to have quick and easy recipes on hand to whip up so I can focus in resting and taking care of myself.
Chia seeds are a great superfood to add to your diet. They are high in antioxidants, omega 3 fatty acids, fiber, and minerals like calcium, phosphorous, and magnesium. Chia seeds also have a moderate amount of protein with about 5 grams in 2 tablespoons.
Chia seeds can be either black or white. And there is no nutritional difference between the two. I personally prefer white chia seeds only because I like the way my chia pudding looks with them. Pretty food just tastes better. Don’t you think? Feel free to use black chia seeds if that’s what you have.
What I love most about this chia pudding breakfast bowl is how beautiful it is. There is something about eating beautiful food that makes me happy. Luscious berries, colorful kiwis, and chopped nuts and coconut shreds for texture. So good!
Like I said, this makes an amazing breakfast. I have also served it as a healthy dessert. Add a few chocolate chips or a drizzle of maple syrup and you have a decadent little treat.
Have a healthy rest of your week. Would love to hear your favorite way to eat chia pudding.
- 1 can full fat coconut milk (about 2 cups) (where to but BPA free coconut milk)
- 3 dates, pitted (reduce or omit for Whole30)
- 1 tsp vanilla extract
- 6 tbsp chia seeds (white OR black)
- sliced kiwis
- sliced almond
- coconut flakes
- pumpkin seeds
- Place coconut milk, dates, and vanilla into blender and process until creamy smooth.
- Whisk in chia seeds and pour into glass jar. ( I use a quart size wide mouth mason jar)
- Refrigerate for at least 4 hours or overnight. Top with favorite toppings. Enjoy!
-I used white chia seeds for this recipe but black will work just fine too.
– If you don’t have dates, you can substitute 1-3 tablespoons of maple syrup or honey.
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