This chia seed pudding is one of the easiest breakfasts you can prepare ahead of time. I love chia seeds and they are easy to add to salads, smoothies, pancakes and desserts. Chia seeds easily absorb liquid so don’t be afraid of using two cups of coconut milk. Unsweetened almond milk is another great options. Since chia seeds have no taste, they absorb the taste of the liquid they are soaked in. In this recipe, I added vanilla extract and stevia. It tastes like a heavenly dessert but it is a super healthy breakfast.
Chia seeds are a good source of omega-3 fatty acids which reduce inflammation and may help lower the risk of chronic diseases such as arthritis, cancer and heart disease. They are also extremely high in fiber and protein, which will keep you feeling full for hours. I created this recipe for my 3 Day Holiday Reset. You can download the meal plan for more delicious recipes and loads of wellness tips.
Overnight Chia Seed Pudding
- 1/4 cup chia seeds
- 2 cups unsweetened coconut milk (I use Califia Farms)
- 1/2 tsp vanilla extract
- 1 droplet of liquid stevia
- 1/4 cup berries
- 1 tsp coconut flakes
- STEP 1. In a glass container, add the chia seeds, coconut milk, vanilla extract and stevia. Stir with a spoon and cover with a lid. Refrigerate the pudding for 2 hours or overnight. The chia pudding should be nice and thick, it will absorb all of the liquid.
- STEP 2. Top with your favorite berries and coconut flakes.
Nedi’s Tip: Chia pudding holds well in the fridge for a couple of days.
Tools/Products For This Recipe: