Darnell Cox- Live Young LifestyleI have officially jumped on the chia seed bandwagon. I use them in everything; soups, salads, baked-goods, and now… I even eat them for breakfast. They are a great source of fiber, healthy fats, and protein. This pudding is made the night before, so it becomes a very quick way to get a healthy breakfast.

Listen, I’m not going to reinvent the wheel here, folks. There are tons of recipes online for this basic pudding.  It’s all about the proportion of liquid to chia seeds, and then how you want to flavor it.


Basic chia pudding:
2 cups unsweetened almond milk
1/2 cup chia seeds
1 teaspoon pure vanilla
1-2  tablespoons of organic, raw honey or pure maple syrup (optional)

(It’s basically 1 cup of almond milk per 1/4 cup chia seeds)

1. Whisk the almond milk, vanilla, chia seeds, and sweetener together in a large bowl.
2. Cover and chill in the refrigerator overnight for a quick breakfast. (Pudding will be done in 2-3 hours)
3. Stir, spoon into bowl(s), and add your favorite toppings.

I like to add fresh berries, raw nuts, and seeds. However, I also love it with bananas, walnuts, and cinnamon. Chia seeds basically have no taste, so the sky is the limit in terms of flavors.
Leftovers will keep in the refrigerator in an air-tight container for 3-5 days. It’s a really great way to have a quick, healthy, and delicious breakfast. 

Live Young,
Darnell 🙂

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Live Young,

Darnell 🙂

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