Chia Breakfast Pudding

Chia Breakfast Pudding

Chia breakfast pudding is an amazing, simple way to prepare breakfasts on those hectic mornings.   It’s almost like having dessert for breakfast, but it’s healthy.  Here’s my confession.  I have a huge sweet tooth, and sometimes, I really want something sweet for breakfast.  Fortunately for me, Chia Breakfast Pudding has come to my rescue, and it helps me to get a serving of fruit under my belt first thing in the morning.  If I have some Chia Breakfast pudding in my refrigerator, I won’t be tempted to stop at a convenience store for a sweet treat.  This makes it good for my figure and my wallet.    Those one to two dollar stops at convenience stores can add up over time. (Two dollars a day, on weekdays only, costs about $522 over the course of a year.  I can think of something else that I’d rather do with that money.)Chia Breakfast Pudding

If you’ve been visiting Patty Cake’s Pantry for a while, you will know that I have a love affair with things I can make in mason jars, so I used one of my wide mouth mason jars to prepare my Chia Breakfast Pudding. (Unfortunately, I forgot to take a picture of this step.)   Using a mason jar works well, because I only dirty one container, and I can shake the pudding instead of stirring.  Who wants to stir when you can sing “Shake your Pudding” to the tune of “Shake your Booty?”   (OK, I admit I may be weird, but I like to have fun in the kitchen, and I believe that as adults, we don’t play enough.  This is my way of encouraging you to play.  This habit of singing while shaking things is also the reason I’m not allowed to buy, or make, shake and bake.   Also, when we have company, I’m strictly forbidden to make anything that might require shaking–this includes homemade salad dressings.  Apparently, my dancing and singing while cooking embarrasses my children.  I would have included a video of the shaking and singing process for your edification if they weren’t so opposed.)

What will you need to make this recipe?

From the Pantry:

  • chia seeds
  • vanilla extract

From the Refrigerator:

  • coconut almond milk
  • maple syrup

This pudding is very simple to prepare, and I love that I can create variations of the recipe.   There is one thing that I need to tell you.  If you don’t like the texture of tapioca, you probably won’t like this pudding because the seeds definitely provide a similar texture.   I have been told that you can use chia seed powder instead which will give you a smoother texture.  Unfortunately, since I haven’t tried it, I can’t tell you the proper ratio for success.  I, however, love tapioca pudding, and I love the texture that the whole seeds provide in this pudding.  (I will admit, though, that I’m not a fan of them sticking to my teeth, but I solve this problem by drinking something, like water, after I eat the pudding.  I had to specify that I wasn’t advocating consumption of alcohol after breakfast because this is exactly how rumors get started.)  I also feel like the seeds make the pudding feel more substantial and filling.Chia Breakfast Pudding

I store my chia breakfast pudding in the mason jar and spoon out servings as we need them  I either layer the pudding with fruit, parfait style, or I simply top it with fruit or nuts or both.    It’s a simple and satisfying breakfast that helps tame my sweet tooth.  Since I can make it ahead of time, it’s the perfect breakfast building block for those busy weekdays.   My favorite toppings/layering items for this chia breakfast pudding at the moment are either cut strawberries, or sliced bananas with chopped walnuts, but the combinations are only limited by your imagination. Chia Breakfast Pudding

Give our recipe for Chia Breakfast Pudding a try, and let us know what you think by leaving a comment below.

Thanks for visiting Patty Cake’s Pantry.

Chia Breakfast Pudding
Recipe type: Vegan
Prep time: 
Total time: 
Serves: 8
Chia pudding made with non-dairy milk and topped, or layered with fruit, makes a perfect breakfast or healthy snack. I love this pudding because it doesn't require me to turn on the stove, and has only 4 ingredients. Cook's Notes: This recipe has a strong taste of vanilla. We did that because certain members of our household aren't big fans of maple syrup. If you're not a big fan of vanilla, decrease the amount to ½ teaspoon. If you're not vegan, this can be prepared using dairy milk. Total cost of the recipe was $4.55 or about $0.57 per serving.
  • 3 cups unsweetened coconut almond milk ($1.24)
  • ¾ cup chia seeds ($2.50)
  • 2 tablespoons maple syrup ($0.57)
  • 1 teaspoon vanilla extract ($0.24)
  1. Put milk, maple syrup, and vanilla extract into a quart sized jar with a lid.
  2. Add chia seeds to jar, securely close the lid and shake.
  3. Set jar aside, and shake every 5 minutes for the next 15 minutes.
  4. Place jar in refrigerator and allow to chill until serving time. (An hour is enough, but overnight is best.)
  5. Serve chia pudding topped, or layered, with your favorite fruits and/or nuts.
  6. We based our servings on a ½ cup sized serving of the pudding for this recipe which when combined with an equal measure of fruit is the perfect serving size.

Chia Breakfast PuddingNutrition Information is based on a 1/2 cup serving of the recipe prepared as written.

Nutrition Facts
Amount Per Serving
Calories 118
% Daily Value
Total Fat 8.8g
Saturated Fat 1g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 47mg
Total Carbohydrates 12.8g
Dietary Fiber 7.9g
Sugars 3.1g
Protein 4.9g
Vitamin D 2%
Potassium 5%
Calcium 27%
Iron 12%

Disclaimer:  Nutritional information is calculated using online tools such as those available at or  We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates.   Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.  In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases and the algorithms used.   You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.  Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information provided. 

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