I’ve never met a chia seed pudding I didn’t love! Chia seed pudding is great, because you can mix in whatever you’re craving. It’s an easy, nutrient-dense recipe that’s perfect for breakfast, snacks, or desserts.
KSL Benefits:
Chia seed pudding is rich in healthy fats from coconut milk and almond butter, packed with fiber, and offers a boost of omega-3 fatty acids from chia seeds.
Omega-3 fatty acids have endless benefits for our brain, metabolic, skin, and cardiovascular health. Plus it has anti-inflammatory benefits.
Ingredients (makes 6-8 jars)
- 1 cup chia seeds
- 3 cups unsweetened coconut milk (you can use almond milk too)
- 1/4 cup unsweetened shredded coconut
- 3 tbsp almond butter or other nut butter
- 2-3 tbsp pure maple syrup (adjust for sweetness)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- Pinch of sea salt
- Optional toppings: Fresh berries, granola, nuts, or I personally love cacao nibs
Directions
- Mix Your Base:
- In a large bowl, whisk together coconut milk, almond butter, maple syrup, vanilla extract, cinnamon, and salt until smooth.
- Add Chia Seeds:
- Gradually stir in the chia seeds and shredded coconut, ensuring there are no clumps. Let the mixture sit for 10 minutes, then stir again to prevent seeds from settling.
- Chill:
- Transfer the mixture to an airtight container or individual jars. Cover and refrigerate for at least 4 hours or overnight to thicken.
- Serve:
- Top with fresh berries, granola, nuts, or a drizzle of additional almond butter if desired.
Nutritional Breakdown (Per Serving, 6 Servings)
- Protein: 6g
- Fat: 20g
- Saturated Fat: 11g
- Carbohydrates: 18g
- Fiber: 8g
- Sugar: 6g
- Omega-3 Fatty Acids: ~4,500mg
- Calcium: 180mg
- Magnesium: 90mg
Grocery List
- Chia seeds
- Unsweetened coconut milk
- Unsweetened shredded coconut
- Almond butter
- Pure maple syrup
- Vanilla extract
- Ground cinnamon
- Sea salt
- Optional toppings: Fresh berries, granola, nuts, or cacao nibs
Stays fresh for up to 5 days in the refrigerator!
