Chia Pudding – 5 Easy & Healthy Recipes

Chia pudding is the perfect healthy breakfast, but also can be enjoyed as a balanced snack or dessert. It’s creamy, thick and loaded with protein, fibers and omega-3s. These quick and easy chia pudding recipes are vegan, gluten-free, paleo and keto! Follow this recipe to learn how to make the best chia pudding.

• DIFFICULTY Easy 
• YIELDS 1 
• PREP TIME 5 Minutes 
• WORK TIME 5 Minutes

Chocolate banana chia pudding

• 3 tablespoons (36g) Chia seeds
• 3/4 cup (180ml) Almond milk or any milk of your choice
• 1 tablespoon Maple syrup
• 1 tablespoon Cocoa powder
• 1/2 Banana, mashed

For topping: 

• Banana slices
• Chocolate shavings or nuts

Directions:

1. In a mixing bowl, mash banana, add chia seeds, maple syrup, cocoa powder and milk. Whisk until well combined.
2. Let it sit for 5-10 minutes, transfer to a cup or a jar, cover and refrigerate for at least 2 hours or overnight. 
3. Before serving top with banana slices and dark chocolate shavings. 

Strawberry chia pudding

• 3 tablespoons (36g) Chia seeds
• 3/4 cup (180ml) Oat milk or any milk of your choice
• 1 tablespoon Maple syrup
• 3-4 Strawberries, fresh or frozen

For topping:

• Strawberries
• Walnuts 

Directions:

1. In a mixing bowl, mash strawberries, add chia seeds, maple syrup and milk. Whisk until well combined.
2. Let it sit for 5-10 minutes, transfer to a cup or a jar, cover and refrigerate for at least 2 hours or overnight. 
3. Before serving top with fresh strawberries and nuts.

Lemon blueberry chia pudding

• 3 tablespoons (36g) Chia seeds
• 3/4 cup (180ml) Oat milk/Almond milk or any milk of your choice
• 1 tablespoon Maple syrup
• 1/3 cup (30g) Blueberries, fresh or frozen
• 1 teaspoon Lemon zest

For topping:

• Blueberries
• Almonds

Directions:

1. In a mixing bowl, mix chia seeds, maple syrup, blueberries, lemon zest and milk. Whisk until well combined.
2. Let it sit for 5-10 minutes, transfer to a cup or a jar, cover and refrigerate for at least 2 hours or overnight. 
3. Before serving top with blueberries and almonds. 

Coconut chia pudding

• 3 tablespoons (36g) Chia seeds
• 3/4 cup (180ml) Coconut milk
• 1 tablespoon Maple syrup
• 2 tablespoons Desiccated/shredded coconut

For topping:

• Desiccated/shredded coconut

Directions:

1. In a mixing bowl, mix chia seeds, maple syrup, desiccated coconut and milk. Whisk until well combined.
2. Let it sit for 5-10 minutes, transfer to a cup or a jar, cover and refrigerate for at least 2 hours or overnight. 
3. Before serving top with desiccated coconut. 

Coffee chia pudding

• 3 tablespoons (36g) Chia seeds
• 1/2 cup (120ml) Oat milk/Almond milk or any milk of your choice
• 1/4 cup (60ml) coffee 
• 1 tablespoon Maple syrup

For topping:

• Pecans 

Directions:

1. In a mixing bowl, mix chia seeds, maple syrup, coffee and milk. Whisk until well combined.
2. Let it sit for 5-10 minutes, transfer to a cup or a jar, cover and refrigerate for at least 2 hours or overnight. 
3. Before serving top with desiccated coconut. 

Notes:
Chia pudding can be stored for up to 5 days in an airtight container in the refrigerator.
For any of these recipes you can use any kind of milk or liquid.
As a sweetener you can use maple syrup, honey, agave syrup, liquid stevia or any other sweetener of your choice. You also can control the sweetness by adding more or less sweetener