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Chia seed pudding is one of the easiest and healthiest breakfasts to meal prep for the week. Always gluten free, easily vegan, and dairy free. All you have to do is whisk together some chia seeds with the milk of your choice and flavoring, leave it in the fridge, and wake up to pretty much dessert for breakfast. Since the basic combination of chia seeds and oat milkcan get real old, real fast, here are three recipes to add flavor and color to your bland chia seed pudding routine.
Tropical Kiwi Chia Seed Pudding Recipe
Cure your winter blues with a tropical-inspired bowl. Loaded with vitamin C-rich kiwi and iron-packed spinach (it’s how it stays so green), this recipe will make you feel like you’re relaxing on a beach and provide all the energy to power through your day.
Recipe from Gabi Conti, Brit + Co
(Yields 1 serving)
Ingredients:
- 1 cup of coconut milk
- 1 teaspoon of grated or ground ginger
- zest of 1/2 a lime
- 1 Tablespoon of vanilla extract
- 1 Tablespoon of coconut sugar
- 2 kiwis peeled and cubed
- 1 handful of baby spinach
- 1/4 cup of chia seeds
Optional Toppings:
- 1 Tablespoon of cubed mango
- 1 Tablespoon of cubed papaya
- gluten-free granola
- 2 to 3 edible flowers
- shredded unsweetened coconut
- 1 kiwi, sliced
- zest of 1/2 a lime
Instructions:
- Blend coconut milk, ginger, lime, vanilla, coconut sugar, kiwi, and spinach until smooth.
- Slowly whisk the blended milk into the chia seeds until it forms almost a pudding-like consistency. It’s okay if there’s more milk than seeds, the seeds will absorb the milk.
- Refrigerate for at least 2 to 3 hours or overnight.
- Once ready, top with whatever toppings you desire.
Raspberry Cacao Chia Seed Pudding Recipe
That time of month? Grab a bowl of this stat. Loaded with cacao, which can improve your mood, and raspberries, which can help relieve bloating, why even pop a Midol?!
From Gabi Conti, Brit + Co
(Yields 1 serving)
Ingredients:
- 1 cup of coconut milk
- 1 Tablespoon of vanilla extract
- 1/4 cup of thawed frozen raspberries
- 2 Tablespoons cacao powder
- 1 Tablespoon of coconut sugar
- 1/4 cup of chia seeds
Optional Toppings:
- roasted cacao nibs
- roasted hazelnuts
- shredded unsweetened coconut
- 2-3 edible flowers
- 1/2 banana, sliced
- frozen raspberries, thawed
Instructions:
- In a blender, blend coconut milk, vanilla extract, raspberries, cacao powder, and coconut sugar until smooth.
- Slowly whisk the blended milk into the chia seeds until it forms almost a pudding-like consistency. It’s okay if there’s more milk than seeds, the seeds will absorb the milk.
- Refrigerate for at least 2 to 3 hours or overnight.
- Once ready, top with whatever toppings you desire.
Lemon Bar Chia Seed Pudding Recipe
Lemon bar lovers, take note. Infused with immunity-boosting turmeric and metabolism-boosting lemon, this bowl is sure to add some pep in your step this morning.
Recipe from Gabi Conti, Brit + Co
(Yields 1 serving)
Ingredients:
- 1 cup of coconut milk
- 1 Tablespoon of grated or ground turmeric
- juice of 1 lemon
- zest of 1/2 lemon
- 2 Tablespoons of honey
- 1 Tablespoon of vanilla extract
- 1/4 cup of chia seeds
Optional Toppings:
- 1 Tablespoon of golden raisins
- 1/2 a banana sliced
- Trader Joe’s Coconut Sesame Seed Clusters
- 2 to 3 edible flowers
- shredded unsweetened coconut
- zest of 1/2 a lemon
- sprinkle of ground turmeric
Instructions:
- Blend coconut milk, turmeric, lemon juice and zest, vanilla, and honey until smooth. Taste, and if not sweet enough, add more honey.
- Slowly whisk the blended milk into the chia seeds until it forms almost a pudding-like consistency. It’s okay if there’s more milk than seeds, the seeds will absorb the milk.
- Refrigerate for at least 2 to 3 hours or overnight.
- Once ready, top with whatever toppings you desire.
Tag us with your chia seed pudding on Instagram and follow along on Pinterest for more breakfast recipes.
(Photos via Gabi Conti / Brit + Co)
This post has been updated.
