If you haven't tried chia pudding yet, you are missing out on a ridiculously easy to make brekkie for those crazy busy mornings where you just want to grab something nutritious, filling and go. You can enjoy this autumn recipe warmed or straight from the fridge.
Overnight pudding is of my favourite all-time recipes for weight loss, healing the gut, and curbing the appetite. I like to think of it as an all-in-one powerhouse recipe whether you make it with chai seeds or oats (or both).
Chia and oats are both high in nutritional fibre, and together provide a powerful combo of omega-3s, antioxidants, flavonoids, plant-based protein, and work well together to create a balanced meal. Chia pudding is the perfect meal for those on a reduced calorie eating plan or low carb diet, and for those who need up their dietary fibre intake to lower cholesterol or improve digestive function.
The basic recipe is so versatile and lends itself to a variety dietary needs, tastes and culinary creativity. You can make it with nearly any milk including vegan and homemade types such as cashew, almond, or coconut. The flavour of homemade puree, berry compote, fresh fruits, raw sweeteners and even superfood powders work well to flavour the jelly-like seeds. You can add protein powder to boost the nutrient profile, and even blend the basic pudding into a super creamy texture if you are not a fan of the jelly-like seeds.
Coconut Vanilla Chia Seed Pudding
The trick to a nice, clump-free chia pudding is to keep stirring or shaking the ingredients for a few minutes while the seeds begin to absorb the moisture from the milk. I like to batch cook these and pour into single serving mason jars to batch for the week ahead. It literally only takes 5 minutes and set me up for a super nutritious, grab and go meals!
Coconut Vanilla Chia Seed Pudding Recipe
Ingredients
3 tbsp chia seeds
1 tbsp rolled oats, gluten-free
1/2 tsp vanilla extract
1 tbsp maple syrup, raw, organic
1 cup coconut milk, organic
1 tsp maca root powder, organic
In a large mason jar add all the ingredients and secure the lid. Shake well for a few minutes to avoid chia seeds from clumping. Then store in fridge overnight (or min 3 hours).
Batch Cook Recipe
If you want to batch cook for the week, triple the above recipe and evenly portion the pudding into 200ml serving sized mason jars. Once portioned out, the pudding will keep 3-5 days in the fridge if kept in a well-sealed glass jar or sterilised plastic container.
Healthy Chia Pudding Topping Ideas
For the toppings, add a few fresh berries (loaded with antioxidants), a drizzle of maple syrup or runny hut butter, and a sprinkle of dry chia seeds. Fabulous for breakfast with a blob of your favourite yoghurt like Greek or cashew, fresh berries, a spoonful of wholegrain granola plus nuts and seeds. It's simply delicious!
You may also like to browse my wholefood-based Meal Plans if you want to eat healthier with wholefood ingredients. Each plan is jam-packed with deeply nourishing recipes plus a full 7 day Meal Plan all geared towards supporting a wholefood diet. Click here to view all.
Healthy + happiness,
Emma Lisa xx
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Thank you Emma, this is such a yummy recipe and I had never considered using coconut milk before. But it’s so delicious!! Thanks, Jean
Looks so good Emma!