This creamy, maple-infused chia seed pudding is a naturally vegan breakfast recipe made with just five simple pantry ingredients. Allowing the chia seeds to soak overnight turns them into a tapioca-like pudding dream.
As someone who has maintained a 60 pound weight loss for over ten years now (and has had to lose it all over again through two pregnancies!), I can tell you from experience: it’s 80% what you eat. That said, unless you’re a magical goddess with a private chef and personal trainer at home, it requires a bit of pre-planning to set yourself up for success throughout the week.
One of my biggest time-saving tips for healthy eating is to meal prep on Sunday so that I have healthy foods I can grab and go all week long.
Chia seed pudding, my latest obsession, was inspired by my 5-year-old who recently fell in love with chia pudding during our visit to Toronto over the summer.
The best part? They take just 5 minutes to assemble and are ideal for making ahead of time. Naturally vegan and gluten-free made with full-fat coconut milk, the chia seeds soak up the moisture overnight and turn into a tapioca-like pudding dream. I like to add a little maple syrup, vanilla, and salt but feel free to swap out for honey, add cinnamon or whisk in some cocoa powder. I have even a Gingerbread chia seed pudding you could check out. The options are endless.
How long does chia seed pudding last for?
This pudding will keep for up to 4-5 days in the refrigerator. Do not freeze.
Your spoon is waiting.
Overnight Chia Seed Pudding
- Whisk together all ingredients in one medium bowl or four small mason jars. Cover and refrigerate overnight. Serve in the morning with fresh fruit.
Disclosure: I am honored to be in a long term partnership with Bob’s Red Mill. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.