Chia Puddings

When I’m looking for a quick easy breakfast, I usually turn to oatmeal, cereal, or simply Nutella on toast. Recently, I’ve taken to using chia seeds in my smoothies, but have been looking for something to mix it up. Enter: chia puddings. A simple alternative to overnight oats or my slow cooker oatmeal, chia puddings are a filling and flavorful option for an easy breakfast on-the-go.

I decided to try three flavor options to see what worked best and since its the holiday season, I threw in some of those warm flavors. Below you will see I made coffee-chocolate, a maple vanilla, and pumpkin coconut.

For all three recipes I use soy or almond milk, but for the chocolate flavor I opted for the Silk dark chocolate almond milk because I find it gives a richer chocolate flavor that makes breakfast feel like dessert.

For the chocolate puddings: 
1/4 cup chia seeds
1 cup Silk Dark Chocolate Almond milk
1 tbl. honey (sweetener of your choice)
1 tbl instant coffee or espresso (optional)
2 tbl cocoa powder
1 tbl brown sugar

For the maple vanilla puddings: 
1/4 cup chia seeds
1 cup soy or almond milk
1/2 cup vanilla Greek yogurt
2 tbl pure maple syrup
1 tsp vanilla
For the pumpkin coconut puddings:
1/4 cup chia seeds
1 cup soy or almond milk
1/2 cup coconut cream
1/4 cup pumpkin puree
1/4 cup shredded coconut (optional)
1 tbl vanilla
Mix all of the ingredients together in small bowls. Each batch made two Ball jars, totaling six puddings (breakfast for the week!) After dividing the puddings into their individual jars, refrigerate for an hour, give them a good stir to prevent the chia seeds from clumping, and then leave to cool overnight. You will wake up to a thick, rice-pudding like consistency.


I top my chia puddings with fresh fruit (raspberries, bananas, blueberries) and a drizzle of honey if they need extra sweetness. I also love having mine in these Ball jars because they fit in the cup holder of your car for on the road and take up a lot less space in the fridge!
Here’s the final product! Let me know what you think of this breakfast alternative, and what other flavor combinations you think would make these even more delicious?


In the end my favorite was of course, chocolate. But the pumpkin puree was a great fall flavor option and a way to use up some leftovers from pie making. I think apple pie filling would be great too!


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