Chia Seed Breakfast Pudding


The first time I knowingly ate chia seeds was a few years ago when sampling a Mamma Chia beverage at Whole Foods. The drink was thick and had a gel-like consistency unlike anything I’d ever tasted. There were hundreds of tiny seeds suspended throughout the bottle. What I didn’t know at the time was that it was these seeds, chia seeds to be exact, that were creating the gel-like consistency. After spending more time than I’d care to admit on Pinterest, I began noticing an abundance of recipes for chia seed pudding. I was intrigued so I started looking into recipes, and that’s when I learned that chia seeds, when soaked in liquid, can absorb up to 10 times their weight in water. I also discovered that chia seeds are high in fiber, Omega-3s, calcium and protein, making these tiny seeds pretty awesome in the health department.

My first attempt at chia seed pudding wasn’t successful. I used almond milk and followed the recipe exactly, but it didn’t turn into the thick, pudding consistency that it should have. Maybe I didn’t add enough chia seeds? Or maybe it was the milk? Whatever the reason, I wasn’t eager to try again. Then, I recently came across a Chia Seed Breakfast Pudding recipe that mixed Greek yogurt and milk. I figured that the addition of the yogurt meant that it would definitely thicken up and be the perfect consistency…and I was right! The pudding was creamy, thick, slightly sweet and incredibly satisfying. This bowl of deliciousness can be topped with whatever your heart desires: fruit, nuts, granola, chocolate, shaved coconut…endless possibilities. I topped mine with fresh fruit and when I’m feeling crazy, I add granola too. This pudding is fun to eat and it really steps up the breakfast game. If you’ve never made chia seed pudding, I say start now with this recipe.

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Chia Seed Breakfast Pudding

Recipe from Giada De Laurentiis, with a few modifications

What You Need

  • 1 cup non-fat milk or vanilla-flavored unsweetened almond milk
  • 1 cup plain low-fat or non-fat Greek yogurt
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 cup chia seeds

What To Do

  1. In a medium bowl, gently whisk the milk, yogurt, maple syrup, and vanilla. Whisk in the chia seeds; let stand 30 minutes, stirring a couple times. Stir to distribute the seeds if they have settled one more time, then distribute into 4 bowls or glasses. Cover and refrigerate overnight.
  2. The next day, top pudding with fruit, nuts, granola, or any desired topping. Enjoy!

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