Chia seeds are a powerhouse of nutrients and are a great plant based source of omega 3 and 6. As they have a combination of both soluble and insoluble fibre, chia becomes gelatinous when they touch water. This property makes them really helpful in egg free and gluten free baking – giving bond and viscosity to batters. Where chia really shines though, is in a simple pudding, where the texture is reminiscent of sago (tapioca).
This is my most basic chia pudding recipe, and the one I make most often. A classic vanilla pudding with a hint of coconut, and not overly sweet. Not only is it incredibly versatile in carrying other flavours/toppings (see my suggestions below), there’s something really delicious about the combination of vanilla and coconut together.
I use a mix of both homemade almond milk and coconut milk (tinned) but feel free to use all almond or another favourite plant milk. I wouldn’t recommend using only coconut milk, as some have a tendency to solidify in the fridge, and/or you’ll end up with a much thicker and fattier tasting pudding. The almond milk keeps things light, and that’s exactly what I want for breakfast.
Finally, just want to emphasise the importance of whisking the chia well, as this will stop any lumpy chia heartbreak 💔 xx
Classic Vanilla Chia Pudding
Don’t be fooled by the small portion sizes, chia pudding packs a punch and is quite filling, especially if you have it with additional toppings. You can use a mix of almond and coconut milk as I have here, or substitute it with all almond or another favourite milk (I don’t recommend using only coconut milk – see above). Make sure you whisk the chia well to prevent lumps. This is a great make-ahead breakfast – double the recipe and have it all week long! Chia comes in black or white, I’ve used white here but you can use either.
Prep time: 5 min
Rest time: 35 min or overnight
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Classic Vanilla Chia Pudding
60ml | 1/4 cup coconut milk
190ml | 3/4 cup almond milk
1 tsp vanilla extract
2 tsp pure maple syrup (or sweetener of choice to taste, optional)
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In a small bowl, combine all the ingredients and use a fork to whisk them together continuously for 1 min – you will see it start to thicken slightly. Leave it to sit for 5 min before whisking again to break up any lumps. Then leave it for 30 min to fully absorb the liquid and then serve, or store airtight in the fridge overnight (a glass jar is great for a portable breakfast) or for up to a week.
Serve with whatever you fancy! Pictured here with fresh fruit, a dollop of coconut yoghurt, desiccated coconut and some extra maple syrup. See other topping options below.
Additional flavour ideas (mix in, with or without vanilla):
Cacao powder, puréed fruit, spices such as cinnamon or cardamon, citrus zest, nut butters, tahini, date caramel, etc.
Additional topping ideas:
Granola, fruit compote, flaked coconut, toasted nuts and seeds, cacao nibs, homemade “nutulla”, nut butters, grated chocolate, whipped coconut cream, banana “nice cream”, etc. You get the idea, you can take this whatever direction you like!
