Coconut Chia Breakfast Pudding

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It’s been a crazy few days around here and I am exhausted. Hubs and I are fostering two 6 week old lab cross puppies and boy are they a handful. In fact, I’m surprised that I have found the time to sit down and write this post (though, I can hear one stirring now so I’ll probably have to write this in chunks). I have always been in awe of mothers to newborns, and this is even more so true now. If puppies are hard, I cannot imagine what it’s like to take care of a new tiny human being.

It is no easy feat getting these little rascals up and down the elevator a million times a day as we house train them. We live on the 23rd floor! It is times like these when eating healthy meals is a bit of a challenge and take-out or a making up a quick pot of pasta seems like the easiest solution. OH MAN am I happy that I have a few go-to super easy breakfast options that are full of nutritious goodness. One of these go-tos is my chia seed breakfast pudding. Thats right, pudding for breakfast!

Chia seeds are amazing. Not only are they full of fibre (if you haven’t eat them before, introduce them slowly), but they are also packed with protein and Omega 3 fatty acids. I don’t know about you, but waiting for spring to arrive has left me a little blue and Omega 3s are great for mood! All that being said, chia seeds will fill you up, nourish your body and maybe even make you feel a little more happy!

This recipe is oh-so easy to make. Don’t worry too much about the fat content and calories. It’s all good stuff and breakfast is supposed to be a big hearty meal. This is the best of both worlds because it is big and hearty but doesn’t feel like it. It is so easy to fix up and eat in the morning and it goes down so effortlessly even if you aren’t feeling super hungry. I like to make a batch of the base and keep it in the fridge for the week. This gives me four super easy breakfasts and the prep is so quick!

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I like to use canned lite coconut milk, but if this is too rich for you, you can use an dairy-free or dairy milk, or a combination if you like. The coconut milk gives it an amazing texture and richness, but I realize it isn’t for everyone. I usually distribute it amongst two mason jars but you could easily make it all in a large container or even make one serving at a time, or make four separate servings in 4 jars at a time so you can pack and go this am treat.

Be sure to make the base the night before so the chia seeds can absorb as much liquid as possible. You want a tapioca like consistency. I always find mine works out best if I mix in the chia with a mini whisk, put it in the fridge, and then whisk it again an hour or two later so that the chia doesn’t clump together..


The possibilities are endless with this. I like to keep it simple but you could add cocoa to make this a chocolate pudding, some nut butter to add some more protein, or blend up some fruit with your milk before mixing to give the base a fruity flavour. Top with whatever your heart desires! I like to do chopped nuts (cashews, almonds and coconut), some flax seeds, some hemp hearts for extra protein, some fresh fruit (bananas tastes amazing with this!) and some coconut chips. I’ve also tried matcha powder as an add-on but think it would be better if I blended it with the milk first.

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I hear a puppy whining (just in time!) so there goes my solitude! Enjoy and let me know any amazing variations that you may come up with!


Coconut Chia Breakfast Pudding

Makes 4 Servings


1 can lite coconut milk

6 tbsp. chia seeds (the ratio here is approximately 1.5 tbsp per 1/2 cup of milk)

2 tsp. Pure Maple Syrup

Dash of himalayan sea salt

Any toppings you desire


Split coconut milk between two mason jars. Mix half the chia seeds in one and half in the other. Stir in 1 tsp. of maple syrup in each jar and add a dash of salt. Place in fridge overnight. Stir after about an hour to prevent clumping.

Take out of fridge in morning and scoop out half the contents of one of the jars into a bowl. Top with chosen toppings and enjoy!

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