Chia Seed Pudding: Breakfast, Lunch, Anytime



Chia seeds are rich in fiber, omega 3 fatty acids, protein, vitamins and minerals. They truly pack a nutritional punch. Chia means “strength” and Aztec warriors ate chia seeds to give them energy and endurance.


Chia seeds also fill you up as they expand when mixed with liquid.


Please note that if you have any swallowing problems, do not consume chia seeds without first mixing them and allowing them to expand. When chia seeds come in contact with liquid, they immediately begin to form a hydrogel capsule, absorbing up to 27 times their weight in water. If you simply swallow chia seeds, this could be a big problem especially if you have any esophageal strictures.

By making this chia seed pudding ahead of time (as the recipe suggests) the seeds will already be expanded as thus your risk of experiencing swallowing issues are significantly decreased.




*1 Cup Unsweetened Almond Milk

*1/2 Can Coconut Milk

*1/3 Cup Chia Seeds

*1 Tbsp Vanilla Extract

*2 Tbsp Honey

*Dash of Sea Salt (optional: I love Himalayan)

TOPPINGS: Be Creative Here: Add all, none or something else

Blueberries, Sliced Banana, Unsweetened Coconut Flakes, Almond Slices, Hemp Seeds, Crushed Walnuts, Cocoa Nibs, Strawberries


In a bowl, stir together almond milk, coconut milk, chia seed, honey, vanilla extract and sea salt. Cover and place in fridge overnight. Scoop pudding mixture into bowl and top with toppings of choice!

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