Chia Pudding 3 ways
October 16, 2022
How do you like your chia pudding? We like ours nutrition-dense, sweet, a little fruity and nutty! Make it the night before and serve it the next day for a filling breakfast, pre or post-workout snack!
I always make my chia pudding base with 3 simple ingredients that are vegan and full of nutrition. Here you will find three of my favourite ways I like to enjoy chia puddings, but there are so many variations you can try.
What I love most, is how customizable chia pudding is. And this makes it great for meal prepping. You can have many plain chia puddings in your fridge, and each time you can try a different topping!
When I’m looking for a lighter or low-calorie snack, I turn to chia puddings. It’s simple to make, packed with protein and fibre and keeps you full for a long time.
SUBSTITUTES
Are you missing something? No problem. Keep on reading and you are going to learn how to replace all recipe ingredients.
- Plant-based milk: Usually I use almond milk for my chia puddings, but you can choose any plant-based milk you like such as coconut, soya, rice milk or even dairy milk.
- Yoghurt: my favourite yoghurt is Greek, but Skyr or quark are always great options. Also, plant-based would work well.
- No calorie sweetener: you can use stevia, honey, agave or maple syrup or any other sweetener you like.
- Curcumin / Spirulina powders: These powders are optional, they have a neutral flavour, and I mainly use them for their nutrients and their colour (to make them more attractive).
TOPPINGS
For toppings, I always use a combo of fresh fruits and nuts/nut butter. Here are three of my favourite ways I enjoy puddings:
- Almonds and blackberries
- Oats and strawberries
- Peanut butter and blueberries
But variations are endless. You can use granola, jams, seeds, cereals and the list goes on.
Chia Pudding 3 ways
Course: Breakfast, SnacksDifficulty: Low1
jar10
minutes297
kcalHow do you like your chia pudding? We like ours nutrition-dense, sweet, a little fruity and nutty! Make it the night before and serve it the next day for a filling breakfast, pre or post-workout snack!
Ingredients
- Base layer (chia pudding)
1 tbsp 1 tbsp chia seeds
200 ml 6/7 cup plant-based milk
20 g 2 tsp no-calorie syrup
- For the chia pudding colouring
2.5 tsp 2 1/2 tsp Yellow Curcumin Powder (orange jar)
1.5 tsp 1 1/2 tsp Yellow Curcumin Powder (yellow jar)
1.5 tsp 1 1/2 tsp Blue Spirulina Powder (blue jar)
- Yoghurt layer
150 g 3/5 cup yoghurt
1/2 tsp 1 tsp Vanilla sweetener
- Toppings
- Option 1
15 g 1 1/2 tbsp almonds
50 g 1/3 cup blackberries
- Option 2
15 g 2 1/2 tbsp oats
50 g 1/3 cup strawberries
- Option 3
15 g 1 tbsp peanut butter
50 g 1/3 cup blueberries
Directions
- In a bowl combine your chia seeds, sweetener, almond milk and colour powder of your choice ( see notes above). You will need to stir it quite well for the first 10 minutes to avoid clumping.
- Set in the fridge to soak for at least 2 hours, or overnight. This is your chia pudding base.
- After it’s thickening, start assembling your breakfast.
- Take the jar out of the fridge and stir again. At this point, add some vanilla drops (or any other no-calorie sweetener) to your yoghurt, and add it on top of your chia pudding.
- Finally, add the toppings of your desire, and enjoy! (check our three favourite options above)
Notes
- To make it higher in protein, add in the chia mixture a couple of tablespoons of protein powder before refrigerating. Adjust with more milk to consistency.
- If you prefer a smooth textured pudding, you can actually put your pudding in a food processor or blender after it’s set up to puree the chia seeds.
