Best 3 Chia Breakfast Pudding Recipes

Indulge in a symphony of flavors and textures with our collection of chia breakfast pudding recipes, a delightful fusion of health and taste. Dive into the creamy richness of the Vanilla Chia Pudding, where the subtle sweetness of vanilla harmonizes perfectly with the nutty chia seeds. For a tropical twist, embark on a culinary journey with the Mango Chia Pudding, where succulent mango chunks dance in a sea of creamy chia pudding, promising a burst of freshness in every bite. If you crave a decadent treat, the Chocolate Chia Pudding awaits you, offering a symphony of rich chocolate flavors that will tantalize your taste buds. For a nutty delight, meet the Peanut Butter Chia Pudding, where creamy peanut butter blends seamlessly with the chia seeds, creating a textural masterpiece. Finally, experience the vibrant energy of the Berry Chia Pudding, where a medley of juicy berries bursts with flavor in a creamy chia base, promising a refreshing start to your day. Each recipe is meticulously crafted to deliver a delightful symphony of flavors and textures, ensuring a breakfast experience that will elevate your senses and nourish your body.

Here are our top 3 tried and tested recipes!

CHOCOLATE CHIA BREAKFAST PUDDING

Chocolate Chia Breakfast Pudding image

Provided by Food Network

Categories dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 1/2 cups lowfat (2 percent) milk
3/4 cup chia seeds
1/4 cup cocoa powder
3 tablespoons honey
1 teaspoon vanilla extract
1/3 cup granola, for serving

Steps:

In a large bowl, whisk together the milk, chia seeds, cocoa, honey and vanilla. Cover and refrigerate at least 1 hour and up to overnight.
Stir the pudding before spooning into bowls. Serve topped with a sprinkle of granola.

CHIA SEED BREAKFAST PUDDING

Chia Seed Breakfast Pudding image

Chia seeds are nutritionally dense seeds that will thicken any liquid you add them to. Mix them up with coconut and almond milks and you've got an almost instant pudding with a tapioca-like texture and gently sweet flavor. This recipe is meant for breakfast, but if you add a little honey to the seeds as they swell, it will be sweet enough for dessert. You can use either black or white chia seeds here, or a mix. The pudding will continue to thicken as it sits, so feel free to thin it out to taste with a little more almond or coconut milk before serving.

Provided by Melissa Clark

Categories breakfast, brunch, appetizer, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

130 grams whole dried apricots (about 20), more as needed
1/3 cup passion-fruit juice or nectar (passion fruit-pear is fine)
50 grams sugar (3 tablespoons)
1 1/2 teaspoons lemon juice
Fine sea salt, as needed
2 cups unsweetened almond milk
1/2 cup coconut milk
85 grams chia seeds (1/2 cup)
45 grams toasted kasha (1/4 cup), optional (see note)
Roasted whole almonds, coarsely chopped, as needed
Toasted unsweetened coconut flakes, as needed
Sliced banana, as needed, optional

Steps:

Coarsely chop half of the dried apricots. Place chopped apricots in a small pot with passion-fruit juice, 25 grams sugar (1 1/2 tablespoons), lemon juice and a pinch of salt. Simmer very gently over low heat until apricots are soft and liquid has turned syrupy, about 30 minutes.
While chopped apricots cook, put remaining whole apricots in a bowl and cover with boiling water. Let soak until plump, 10 to 20 minutes. Drain and reserve plumped apricots and the apricot sauce for garnish.
Meanwhile, in a quart container with a lid (or use a cocktail shaker), combine almond and coconut milks, remaining 25 grams sugar (1 1/2 tablespoons) and a pinch of salt. Stir in chia seeds and kasha, if desired; shake thoroughly so that seeds are evenly hydrated. Let rest at least 20 minutes or until pudding has a rich, creamy texture. Seeds should be fully hydrated. (Pudding will keep for up to 3 days but may require rehydrating with more almond or coconut milk as the seeds continue to absorb liquid.)
To serve, spoon pudding into bowls. Top with apricot sauce, plumped apricots, almonds, coconut flakes and sliced banana, if desired.

CHIA PUDDING

Chia pudding image

Rustle up this simple 'pudding' for breakfast or dessert. Chia seeds are rich in protein, antioxidants and omega 3, as well as many other nutrients

Provided by Cassie Best

Categories Breakfast, Dessert

Time 5m

Number Of Ingredients 4

Ingredients

2 tbsp chia seeds
125ml oat milk, or substitute for any nut milk, rice milk or dairy milk
2 tsp maple syrup, plus a drizzle to serve
fruit, such as berries, banana, kiwis or mango, to serve

Steps:

Combine the chia seeds, milk and 2 tsp maple syrup in a jar or bowl. Cover and chill overnight or for at least 8 hrs.
When ready to serve, top with fruit and a drizzle of maple syrup.

Nutrition Facts : Calories 230 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

Tips:

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pudding will be.
Adjust the sweetness to your liking: If you like your pudding sweeter, add more maple syrup or honey. If you like it less sweet, reduce the amount of sweetener or omit it altogether.
Use your favorite milk: Any type of milk can be used in this recipe, including dairy milk, almond milk, oat milk, or soy milk.
Add your favorite toppings: Chia breakfast pudding can be topped with a variety of ingredients, such as fresh berries, nuts, seeds, or granola.
Make it ahead of time: Chia breakfast pudding can be made ahead of time and stored in the refrigerator for up to 5 days. This makes it a great option for busy mornings.

Conclusion:

Chia breakfast pudding is a healthy, delicious, and versatile breakfast option. It's easy to make and can be customized to your liking. Whether you like it sweet or savory, thick or thin, there's a chia breakfast pudding recipe out there for you. So give it a try and see for yourself why this breakfast trend is taking the world by storm.