I don’t think it’s a secret that my idea of breakfast is a good, strong pour of heavy whipping cream melting into the darkest blend of freshly brewed coffee. My journey to include anything else to my body between the hours of 5:30am and 9:30am have been futile at best.
The struggle is real.
First there was one option. My breakfast smoothie. Then there was another option in the form of meat! My homemade paleo breakfast sausage. And now, friends, I bring you my third option for breakfast!
It’s the unbelievably simple homemade chia seed pudding. Am I the first to make it? No. Are there hundreds of variations for this recipe? Yes. But more importantly, is it quick to whip together? You have no idea! And viola – breakfast for a week.
Chia seeds, as you know, are in my breakfast smoothie. Because they provide energy! They are also known for keeping you fuller longer and for fighting belly fat.
This pudding also includes coconut milk and 100% pure maple syrup. Which makes this a paleo breakfast item.
Thanks to spring, berries are making their appearance.
Vibrant little beauties. They pair well with the richness of this pudding.
Homemade Chia Seed Pudding
So, do you have 10 minutes? Because that is all it takes. One bowl delight. I make mine with coconut milk which I get shipped to my house on the regular thanks to Amazon Prime. I use this stuff in everything! Including my chicken curry recipe with paleo rice.
Throw in some Chia seeds (I get mine from Trader Joes), natural sweetener – I use pure maple syrup.
And now, all the flavors. Most people will like vanilla extract. I LOVE almond or hazelnut extract. For vanilla extract add 1 tablespoon. If you use almond or hazelnut extract (which is very potent) you only need 1 teaspoon.
Mix it all together and then I pour the mixture into a measuring cup so I can easily pour it into my mason jars.
These cute 4oz mason jars are the perfect portion size (this pudding is filling)! I also use these jars for canning my roasted green chilies.
I get about five jars of pudding from this recipe.
The pudding needs to sit for a few hours in the refrigerator to get nice and thick. I usually make this on Sunday evening and put it in the refrigerator over night so it’s ready for Monday breakfast.
Look how thick it gets! Stick to your bones thick!
You can top it with berries or sprinkle it with cinnamon. A little drizzle of honey? We have options.
The breakfast line-up is starting to look pretty delicious!Print
Homemade Chia See Pudding
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 5
- 1 13.5 oz can coconut milk
- 3–4 TBS maple syrup
- 1/3 cup chia seeds
- 1 tsp Hazelnut extract or 1 tsp Almond extract or 1 TBS vanilla extract
- Add all ingredients to a mixing bowl. Mix thoroughly.
- Pour mixture in a measuring cup to easily pour into mason jars.
- Divide mixture between 5 4oz mason jars (or other container).
- Secure with lid and put in the refrigerator for 2 hours or overnight.
- Eat over the next 4-5 days.
- Top pudding with berries or cinnamon or a drizzle of honey.
Ohio Blog Lady: Stephanie Grams going to make this today!
Do you use full fat coconut milk or low fat? Would it matter?