A healthy, delicious breakfast or snack that comes together in less than 5 minutes. This easy chia pudding will keep your hunger levels down and your energy up. It’s vegan & low-carb, and you can also make it the night before and eat it in the morning. Add in your favorite toppings, and you’re all set for the day!
There are some people who are okay skipping breakfast, or who can drink just a coffee and be fine until noon. Well, I am not one of them.
After my morning routine and active yoga practice, I need a satisfying breakfast that crushes my hunger and keeps me full till lunch.
This chia pudding is one of my favourite breakfasts for busy mornings. It also travels well, so it’s the perfect snack on the go.
I usually prepare it on the previous evening, so when I wake up, I only have to grab it from the fridge and add my toppings. Another option is to make a big batch and keep it on a mason jar in the fridge up to a week, so it is ready to eat whenever you need it.
Chia seeds are one of the best plant-based sources of Omega-3 fatty acids. Plus, they’re also loaded with fiber, protein, calcium, phosphorus, and zinc.
According to the Harvard T.H. Chan School of Public Health, “Two tablespoons of chia seeds (1 ounce or 28 grams) contain about 140 calories, 4 grams of protein, 11 grams of fiber, 7 grams of unsaturated fat, 18% RDA for calcium, and trace minerals including zinc and copper (…). Chia seeds are a complete protein, containing all nine essential amino acids that cannot be made by the body.”
All of these benefits made of these little seeds a powerful superfood that can help to reduce appetite and weight, lower triglycerides, and improve blood sugar levels in type 2 diabetes.
In this recipe, I use unsweetened almond milk, but any kind (regular or non-dairy) would work. If you prefer a thicker chia pudding, you can substitute the milk for yoghurt, or full-fat coconut milk, which yields a creamier texture.
For toppings, this time I went for strawberries and cocoa nibs, but you could add nuts or any fruit you like. I also love it with coconut chips, sugar-free granola, and even healthy Nutella or vegan caramel sauce, if I’m feeling extra fancy.
Looking for more breakfast ideas? My suggestions are:
If you love this recipe as much as I do please, let me know in the comments! Give it a try, share it, and post a picture on Instagram, tagging me as @iambelemgarcia and with the hashtag #ThisTulaLife. I'd love to see the result!
Easy Chia Pudding
1 C unsweetened non-dairy milk (I used almond)
4 Tbsp chia seeds
1/4 tsp vanilla extract
Pinch of cinnamon
Optional: sweetener of choice, to taste, such as maple syrup, honey, erythritol, etc.
Toppings of choice (I used sliced strawberries and cocoa nibs)
Combine all of the ingredients (except the toppings) in a mason jar. Let it sit for 5 minutes and stir, to ensure there are no clumps and the pudding thickens evenly.
Put the lid on, give it a shake, and refrigerate for at least 1 hour, or overnight.
When ready to serve, stir the mixture once more. It should be thick and creamy (if not, add 1 Tbsp more of chia seeds and let it sit for 30 mins).
Add in your toppings of choice and enjoy!