This coconut chia pudding is so thick and creamy you are going to have a hard time convincing yourself it is healthy! Made with just a handful of ingredients, this fuss free breakfast is the perfect make ahead option so you have something tasty yet easy for the week ahead.
The health benefits of chia seeds
For what they are chia seeds are little nutritional powerhouses that are really versatile.
- They are one of the complete sources of vegan protein and contain all 9 of the amino acids.
- Rich in fibre, antioxidants, calcium, phosphorus and magnesium
- Excellent source of essential fatty acids
- The chia seeds will expand and soak up the liquid with time as it chills in the fridge. Don’t be tempted to add more chia seeds to the mixture if it looks watery at first glance, with time it will all balance out.
- If you prefer a smoother pudding and aren’t a fan of the mouthfeel of chia seeds, you can blend up the pudding once it is set.
- The recipe is easily scaleable, so why not double it so you have easy, healthy breakfasts for the entire week.
- Refrigeration: you can store the chia pudding in the fridge for up to a week, just make sure it is always refrigerated and covered.
- Freezing: it is also possible to freeze the chia pudding, just place it in a shallow air tight container once it is set, where you can keep it for up to 3 months. Just allow to defrost fully before consuming.
Looking for other breakfast inspiration
Why not give these other healthy breakfast options a go:
Coconut Milk Chia PuddingCourse: BreakfastCuisine: HealthyDifficulty: Easy
This thick and creamy coconut chia pudding uses only a handful of ingredients, giving you a naturally protein rich breakfast that is fuss free and one you wouldn’t believe is healthy!
- CHIA PUDDING INGREDIENTS
85g Chia Seeds
300ml Coconut Milk (from a can)
200ml Dairy Free Milk
2tbsp Maple Syrup
- CHOCOLATE LAYER INGREDIENTS
120g Plain Dairy Free Yoghurt
1 tbsp Raw Cacao
1 tsp Maple Syrup
- OPTIONAL TOPPINGS
- In a medium sized bowl, mix together the chia seed pudding ingredients and leave to stand for 5 minutes.
- In a separate bowl mix together the chocolate layer ingredients.
- Distribute the mixtures between 3 jars, layering chia seed pudding, chocolate layer and then topping with chia seed pudding. Once done, place all three jars in the fridge for a minimum of 2 hours, but ideally overnight.
- When ready to eat top with any toppings. Raspberries, cacao nibs and toasted coconut work brilliantly.
- PER SERVING (W/OUT TOPPINGS) KCAL: 449 F: 32.5g C: 28.9g P: 10.3g
- Always store in the fridge covered.
I can’t wait to hear what you think of this recipe so please leave a comment below and tag me in your wonderful creations! I’m @fortheutterloveoffood on Instagram and use the hashtag #fortheutterloveoffood. I’m also on Facebook – please say hello!