This chia pudding is vegan, gluten free, and sugar free! I love chia pudding because it is such an easy breakfast to prep in advance and keep in the refrigerator to have it throughout the week. Also, when chia seeds are mixed with liquid, they are easier to digest and you really want to maximize their benefits. Did you know chia seeds are a healthy fat, high in antioxidants, fiber, and iron? These little seeds have so many health benefits, which is why they are a superfood.
This recipe makes enough for a few servings and can easily be stored in the refrigerator for up to 3 days. You can add any of your favorite toppings to your chia pudding from fresh fruit to nut butters to seeds. I love mashing up some raspberries and mixing it into the chia pudding and topping with some pomegranate seeds and fresh peaches. If you do want your pudding to be on the sweeter side, you can add in 1 tbsp of maple syrup or honey!
I recommend you leave your chia pudding in the refrigerator overnight for the seeds to soak up the liquid, but if you’re in a rush, you can leave the pudding in the refrigerator for a couple of hours then enjoy!
Substitution Ideas:
- Coconut Flakes: these are optional, but you can also do flax seeds or goji berries
- Nut Milk: you can do regular milk
- Sweetener: you can add in 1 tbsp of maple syrup or honey if you want yours to be sweet
Easy 5-minute Chia Pudding
Cooking & Baking Supplies
- Mason Jar
Ingredients
- 1 1/2 cup dairy free milk
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 1/4 cup chia seeds
- 1/4 cup coconut flakes (unsweetened)
Instructions
- In a large container, add nut milk, cinnamon, vanilla, chia seeds, and coconut flakes and mix together.
- Seal container and place in refrigerator. Store overnight (ideally 8-10 hours).
- Enjoy with your favorite toppings: berries, nut butter, more seeds!
