Chia seeds are loaded with healthy omega-3 fatty acids, fiber, antioxidants, iron, and calcium. They have roughly 2 grams of plant-based protein per tablespoon, and will keep you full for hours thanks to the satiating fat and fiber content, too. If you’ve never worked with chia seeds before, they are unique in the fact that they thicken up and have an almost gel-like texture when you mix them with liquid. That’s actually one reason that they work so well as a vegan egg substitute!
I love the tapioca-like texture this pudding gets when you simply whisk it together with date-sweetened milk, but if you would prefer something creamier, try blending it all together in a high-speed blender instead. It gets super-smooth and creamy! I used homemade hemp milk to keep this recipe nut-free and as fast as possible. Hemp seeds blend so smoothly, you don’t have to strain out any pulp to make a creamy, protein-rich “milk.”
To show you how versatile chia pudding can be, I’m going to share my simple go-to recipe, plus 3 optional flavor ideas:
Pumpkin Spice Chia Pudding Mexican “Hot Chocolate” Chocolate Chia Pudding Cranberry Pecan Chia Pudding
I hope these ideas will help you have an easy breakfast-on-the-go all week long. You can literally grab a jar out of the fridge and take it with you– all you need is a spoon!
Recipe Notes:
Homemade non-dairy milk spoils much faster than store-bought varieties that contain preservatives, so this pudding will only last 4 days in the fridge when you use homemade hemp seed milk. If you don’t need a nut-free recipe, feel free to use almond milk instead, or any other milk you like. For a blended chia pudding, I recommend using this recipe for a perfectly creamy texture.
As always, if you make any modifications to this recipe, please leave a comment below letting us know what worked for you. We can all benefit from your experience! — Reader Feedback: Are you a fan of chia pudding? Any other on-the-go breakfast ideas that you love? Sweet Potato Toast is my other favorite quick breakfast!
