Chia pudding, loaded with antioxidants, fiber, protein, and omega-3’s is a healthy, gluten free breakfast or snack that can be prepared in just minutes. Because it will last a week in the refrigerator, it is great for meal prep! Make a large batch on Sunday and enjoy a delicious breakfast all week long!
Chia seeds have so many health benefits! As one of the healthiest foods on the planet, adding these to your diet will help both your body and your brain. Not only are they healthy for you, they expand in your stomach, making you feel full longer.
Mixing them into this creamy pudding with a hint of sweetness, juicy berries, and crunchy nuts is a great way to incorporate them into your diet. Healthy eating has never tasted so good!
How To Make Chia Pudding
- Whisk together 1 cup unsweetened vanilla coconut milk, 1 cup non fat greek yogurt, 2 tbsp honey, 1 tsp vanilla extract, and 1/8 salt until just blended.
- Stir in 1/4 cup chia seeds.
- Let the mixture stand out on the counter for about 20 minutes to allow the chia seeds to plump up.
- Finally, stir to redistribute the chia seeds, and refrigerate 2 hours to overnight.
Pro Tip: Substitute unsweetened almond milk or cashew milk for the coconut milk.
For meal prep, portion out your chia pudding in sealable containers.
Just before serving, top with fresh or frozen berries and nuts for some crunch.
Finally, add a little drizzle of honey.
Do yourself a favor and whip up a batch of delicious chia pudding. Your body and your brain will thank you.
If you like this recipe, you might also like, Hearty Breakfast Burritos which are also great for meal prep.
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Chia Seed Pudding
Ingredients
- 1 cup unsweetened vanilla coconut milk
- 1 cup nonfat greek yogurt
- 2 tbsp honey
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup chia seeds
- 1 pint strawberries sliced
- 6 ounces blueberries
- 1/4 cup almonds sliced
Instructions
- In a medium bowl, gently whisk the coconut milk, yogurt, honey, the vanilla and salt until just blended
- Whisk in the chia seeds and let stand 20 minutes
- Stir to distribute the seeds
- Cover and refrigerate 2 hours to overnight
- When ready to serve, top with berries and almonds and a drizzle of honey
