Build Your Own Chia Seed Pudding

Low Fodmap, Vegan, Gluten Free Friendly

Originally published: May 29, 2019

Here’s the thing, breakfast can be annoying. Not the eating part, but the making part. However, having chia seed puddings on hand makes it pretty simple. Much like overnight oats, you mix a minimum of two ingredients together (chia seeds and nut milk), stir it in a bowl/jar, cover it, and leave it in the fridge to do its magic. 12 hours later you have pudding perfection. With only two required ingredients I really wanted to focus on the simplicity of this recipe; think of it as your base. Down below I’ve included some of my preferred optional add-ins. I typically make mine with cinnamon, vanilla extract (depending on my mood), and monk fruit sweetener. Oh and the toppings- don’t forget the toppings!

Ingredients

4 tbsp chia seeds

1 cup unsweetened soy milk (or milk of choice)

Optional Add-Ins

1/2 tsp of cinnamon (optional)

1/2 tsp vanilla extract (optional)

1 tbsp maple syrup or different type of sweetener (optional)

For Serving

blueberries

strawberries

sunflower seed butter (or nut butter)

coconut flakes

Method

Place chia seeds, milk, and cinnamon in a mixing bowl.  If you’re using any additional add-ins, place them in the bowl. Combine everything together.

Cover and leave in the refrigerator overnight, or until everything is congealed. The pudding should be thick. If watery, add more chia seeds, stir and refrigerate for a little while longer.

Once the pudding has reached your desired consistency, enjoy it as is or layer toppings in a jar (I use Weck jars). Will keep in the fridge for 3-4 days.