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Simple Chia Breakfast Pudding (Paleo, Whole30, Vegan)

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By now, I am sure you have heard that chia is awesome but do you know just how awesome it really is?  Chia seeds, the same seeds that are used to create Chia Pets (yes, really), actually have a long history of being an important food crop.

Chia seeds, or Salvia Hispanica, come from a flowering plant related to the mint family and have been used by South American civilizations for generations.  It was cultivated in Pre-Columbian times and may have been considered just as important a crop as maize.  Chia seeds are very nutritious and are still consumed by many of these cultures today - both as a food and for medicinal purposes.

Chia seeds are rich in Omega-3's and linolenic acid (needed for human growth and development), antioxidants and are good sources of thiamine, niacin, folate, calcium (five times more than dairy milk!), magnesium, zinc and much, much more.  Chia seeds are considered useful in aiding digestion, regulating the appetite and some believe they may even help with weight loss.

Chia seeds do not need to be cooked and can be thrown into smoothies or sprinkled over food (or even chewed dry) for a quick and easy source of energy and protein.  The seeds can absorb about twelve times their weight in liquid, giving them in a soft gel-like texture,  When hydrated, the gelled seeds are sometimes used in vegan baking as an egg substitute.

Chia seeds are now added to many commercially prepared items, such as kombucha and snack foods.

I like to add chia seeds to my homemade kombucha (about 2 tablespoons per pint jar) before capping and storing the finished kombucha in the refrigerator.  Another easy way to consume chia seeds is with a super easy overnight breakfast pudding. - which takes almost zero time to prepare.  I love that the resulting texture is very similar to a thick tapioca pudding.  Since my version is very simple, the quality of the coconut milk used makes a huge difference in taste and texture.  I used Whole Foods store brand of organic coconut milk for this pudding.


Simple Chia Breakfast Pudding
  • 1/4 cup chia seeds
  • 1 13.5 ounce can of organic coconut milk, full fat (or any dairy/nut milk equivalent)

  • Optional toppings:  fresh fruit, sweetener of choice (coconut nectar, maple syrup, raw honey), ground cinnamon and nutmeg, etc.. 


In a glass bowl, whisk the seeds into the milk until well blended.  Cover and refrigerate overnight.

Serve the next morning, topped with fruit or a drizzle of sweetener to taste.

I like my pudding fairly thick but it can be thinned out with additional liquid or milk of choice.




I prefer my breakfast pudding fairly simple and unsweetened but I have included some links to sweetened puddings that my family enjoys:

Banana Cinnamon Chia Pudding by The Pastured Kitchen:


Chocolate Chia Pudding by The FatFree Vegan (and the first chia recipe I ever tried):


Layered Chia & Almond Pudding Parfait by Against All Grain:


















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