This Creamy Chia Pudding with coconut milk is the easiest make-ahead healthy breakfast recipe. It only requires two ingredients and under 15 seconds of preparation. It is also paleo, vegan, gluten-free, and whole30.
Overnight, this nutritious breakfast chia pudding recipe will be ready for you to grab-n-go in the morning.
When I was working my 9-6 corporate job, the last thing I wanted to think about was finding the time to make breakfast in the morning.
My mornings usually looked like this – After snoozing a few times, I dragged my body out of bed, threw on some clothes, and hit the gym (because I knew I wouldn’t have the energy to do it after work). After showering, I whipped up a quick breakfast and often ate while I put make-up on or blew dry my hair.
Maybe your mornings don’t look as hectic as mine…
But either way, this super easy overnight creamy chia pudding will save you a lot of time and you get to enjoy a healthy and filling breakfast that will energize your whole day.
Easy, Healthy and Versatile Chia Pudding Recipe
Chia seeds are little tiny powerhouses, packed with nutrients, healthy fats, omega-3 fatty-acids, fiber, and protein. Read more about Chia Seeds’ health benefits here.
One of my favorite parts about chia seeds is the texture. Chia seeds gel up when mixed with liquid. I love adding it to my oatmeal or make berry chia jam because of the creamy and jelly-like texture they provide.
You can enjoy this healthy and creamy Chia Pudding as breakfast, snack, or dessert. If you know me, the line between breakfast and dessert is pretty blurry.
A few Simple Steps to this Chia Pudding Recipe
When I say this chia pudding recipe will take you under 15 sec to make, I wasn’t joking.
Here is how you make it:
1. Mix chia seeds and milk together (approx. 5 sec)
Firstly, in a mason jar, mix ¼ cup chia seeds with 1 cup coconut milk (see other dairy-free alternative options below).
2. Shake it up (approx.. 5 sec)
Second, put a cap on the mason jar. Shake it well or give it a good whisk using a fork if you are preparing this chia pudding in a bowl
3. Refrigerate overnight (approx. zero effort)
Refrigerate for a minimum of 6 hours
4. Add Toppings (approx.. 5 sec)
In the morning, simply take the chia pudding jar out of the fridge and add toppings of your choice.
To prevent chia seeds from clumping up, you can either give an extra shake or stir after about 15 minutes of soaking, or you can shake it up really well in the morning before serving.
Sometimes I use a little traveling frother to break up the clumps. This will ensure your chia pudding come out smooth and creamy.
The perfect ratio for the Most Creamy Chia Pudding
¼ cup chia seeds + 1 cup liquid of Choice
This ratio is made in order for the chia seeds to soak up all the liquid completely.
You can adjust the texture to your preference accordingly. So if you add more liquid, the texture will be looser. Vice versa, if you add less liquid, some of the chia seeds may not get the chance to swell up. The chia pudding will come out a little chewy and maybe even crunchy.
If you accidentally add too much liquid (oops):
In order to save this delicious breakfast, you can microwave the chia pudding for a minute or two. The heat will increase the chia seeds’ ability to soak up a bit more liquid.
Dairy-Free Alternatives for Chia Pudding
In this recipe, I used canned coconut milk. But if you are like my husband (not a coconut fan), I’ve got you covered with a few other options below.
1. Coconut Milk
I love using full fat coconut milk for this recipe. It is thick, coconut-y, and sweet. It makes the chia pudding extra creamy.
2. Cashew milk or other dairy-free milk
I also love using my homemade cashew milk to mix this chia pudding with. You can find the easy 2-ingredient recipe HERE.
3. Other dairy-free Milk:
Oat, hemp, or flax milk, the options are enormous these days
4. Full Fat Milk (Dairy)
If you don’t have an intolerance or dairy restriction, 1 cup of organic full-fat milk will do the justice for this sweet and creamy chia pudding as well.
Spice up the Chia Pudding Breakfast Recipe
You can spice up this simple chia pudding recipe with chocolate, vanilla, cinnamon, berry, golden milk, or whatever comes to mind. The sky is the limit when it comes to mix-ins and toppings!
Here are a few of my favorite flavors to add:
- Cinnamon: ½ tsp of cinnamon
- Chocolate: 1 tbsp of cacao powder
- Classic Vanilla: ½ tsp of Vanilla extract
- Golden Milk: 1 tsp of Turmeric and ½ tsp cardamom
- Maple: 1 tbsp of maple syrup or honey
Here are a few of my favorite Toppings:
- Fresh or frozen Berries
- Nut butter
- Raw Nuts
- Coconut Shavings
Last but not least, scroll down to the recipe to give this creamy chia pudding a try. This healthy and easy breakfast definitely won’t disappoint. You can also make a big batch of chia pudding at a time and keep it in the fridge for a few days. It is so easy to make.
This creamy chia pudding not only fits most of your dietary restrictions – Paleo, Vegan, Gluten Free, Dairy Free, Whole30 but also provides lots of health benefits. I can’t think of a more perfect way to start your day off than with this healthy and filling breakfast.
- 1/4 cup chia seeds
- 1 cup light coconut milk
- 1 tbsp keto maple syrup
Toppings of choice
- coconut shreds
- Combine chia seeds, maple syrup, and coconut milk in a mason jar
- Close the cap and shake the mixture well
- Let the chia pudding sit in the refrigerator overnight
- Take it out, add Toppings and Enjoy!
- * You can use maple syrup, honey (non-vegan), or keto-friendly liquid sweetner here.
- ALWAYS add toppings. Pick your favorite toppings (see suggestions above in the post)!
- You can add different flavors to spice up this chia pudding recipe. (See suggestions above in this post)
The Nutrition facts below do not include toppings.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 385Total Fat: 031gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 24mgCarbohydrates: 21gFiber: 17gSugar: 0gProtein: 11g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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