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.
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.