Chia pudding makes a perfect quick breakfast, easy snack, or fun treat!
Make it cold by letting it set up in the fridge, or whip it up fast by making it stove-top (see recipe notes.)
Kids like it too! It can be blended up to be smooth, if the tapioca-like texture isn’t appreciated.
Add cacao nibs, shredded coconut, or chopped nuts for even more flavor, goodness, and crunch..
Gluten-free, dairy-free, vegan, and delicious!
- 1⅓ cups Canned Full Fat Coconut Milk
- 1 tbsp Maple Syrup
- 2 tsps Vanilla Extract
- ½ cup Chia Seeds
- 1 cup Blueberries
- 1 cup Strawberries
- In a medium-sized bowl or large mason jar, whisk together the coconut milk, maple syrup, and vanilla extract. Then whisk in the chia seeds. Place in the refrigerator for 3 hours or overnight, until set. You may wish to shake or stir a few times to evenly distribute ingredients.
- Divide the chia pudding between bowls or containers and top with blueberries and strawberries. Enjoy!
Make it Fast: Cook the milk, chia, syrup, and vanilla in a small saucepan over low heat, stirring as it simmers, for about 5-7 minutes, or until thick.
Foods that Heal: The fiber in chia seeds is a prebiotic, providing food for the beneficial bacteria in the gut.