Have you tried chia pudding? If not you might be missing out on a health superfood and a fabulous delicious breakfast.
I went through a phase of hating pudding to loving it. Honestly, I rather prefer chia pudding due to the healthy benefits.
If you have ever tried chia pudding at cafes, restaurants and/or made a few recipes at home that you found on the internet you might find them a bit runny. I mean pudding isn’t suppose to be soup right?! I rather order a soup if I want something runny. Chia pudding should be still. When you scoop it with a spoon it is suppose to be thick and still. You shouldn’t have to drink out of a straw nor the topping shouldn’t sink in either.
How not to make a runny chia pudding. Here’s my trick.
This recipe is super easy to make and only takes 10 minutes to prepare. Place it into the fridge overnight and you got yourself a protein dense pudding. Thick and creamy texture and consistency that is like a dream. How?
The key ingredient is full fat coconut milk (ingredients should only be full fat coconut milk + water, nothing else)
- A 4:1 ratio of liquid to chia seeds. So 1 cup liquid to 1/4 cup chia seeds, which is a tiny bit higher than most.
- A mix of canned coconut milk and almond milk (or any milk in a carton). Coconut milk solidifies when chilled, so a mix of both makes it thick but not too thick. Just the perfect pudding texture.
Save money. Make Breakfast!
Chia puddings at cute cafes and restaurants can be anywhere form $6-$12 for a small serving. To be honest, it is overpriced and the consientcy isn’t so creamy. You can make about 4-6 chia puddings for the price of one that you would buy.
I like to buy majority of my ingridents in bulk.
At BULK BARN
- Chia Seeds
- Cocoa powder
- Pumpkin Spice
- maple syrup/honey/agave syrup
At your local GROCERY STORE
- full fat coconut milk
- vanilla extract (pure)
- nut milk ( almond milk, unsweetened)
I like to use my favourite vegan protein powder by LEANFIT, Organic Completegreen Protein Powder.
This is a perfect breakfast that keeps you satisfied and full for longer. This Pumpkin Spice Chia Pudding is warming with the hint of chocolate and Fall spices. Your taste buds will be rejuvenated.
Share with me your creations! Use #wholeonlife and tag me @wholeonlife
Pumpkin Spice Chia PuddingPrint This
- 1 cup full-fat coconut milk
- 1 cup nut milk (almond milk, unsweetened) or water
- 1 tsp pure vanilla extract
- 1/2 cup chia seeds
- 1 scoop of vegan protein powder, LeanFit, organic completegreen protein powder
- 2 tbsp cacao powder
- 2 tsp pumpkin spice
- 1 tsp maple syrup or honey* optional *not vegan
- In a blender combine the coconut milk, almond milk/water, maple syrup*, protein powder, vanilla, and cocoa. Blend until combined.
- Add the chia seeds into the mixture and stir. Pour the mix into two glasses evenly.
- Refrigerate overnight (or at least 4 hours).
- Serve with an additional layer of full-fat coconut milk and add your choice of toppings and enjoy!
To Store: Keep refrigerated. Last up to 7 days. Please do not freeze chia pudding. Dietary Restrictions: Recipe is vegan, plant based, gluten-free, paleo and keto friendly*. For Keto friendly, do not use any sweetness like honey* or maple syrup instead use keto friendly sweetness if preferred like stevia and monk fruit.