Chia pudding is an easy make-ahead, grab-and-go breakfast staple at our house. It’s nutritious, delicious & versatile, and can literally be thrown together in minutes the night before.
Chia seeds have a mild nutty taste & are extremely nutrient-dense. They are rich in fibre, minerals, protein, healthy fats and antioxidants. In fact, a 2 Tbsp serving contains 4 grams of protein and 12 grams of carbohydrate, of which 11 grams are actually fibre!
This chia pudding gets a wonderful creaminess and flavour boost from the coconut milk, chai spices and mixed seeds. And all the fibre, healthy fats and plant-based protein make for a perfect way to start the day!
Ingredients for 4 servings:
2 Tbsp raw pumpkin seeds
2 Tbsp raw sunflower seeds
6 Tbsp chia seeds
4 Tbsp shelled hemp seeds (gluten-free if needed)
2 Tbsp gluten-free flaxseed meal
2 Tbsp sesame seeds
1 tsp reishi powder (optional)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
pinch black pepper
1 can (1.5 cups) organic full-fat coconut milk
1 cup unsweetened almond or nut-free milk
pure stevia or raw honey (nonvegan) to sweeten as desired (optional)
optional toppings: fruit, nuts/seeds, nut butter, toasted coconut, bee pollen, granola, yogurt, drizzle of honey or maple syrup; here I added blueberries, sesame seeds and bee pollen
Preheat oven to 350F.
Spread pumpkin seeds and sunflower seeds in a single layer on a rimmed baking sheet and toast for 5 minutes or until golden brown. Remove from oven and set aside to cool.
In a medium sized bowl, mix together chia, hemp, flaxseed meal, sesame seeds, reishi, and spices. Add cooled pumpkin and sunflower seeds and stir to combine.
Whisk in coconut milk and almond milk.
Allow to sit for 10 minutes, then whisk again. Cover and refrigerate overnight.
In the morning, serve with your favourite toppings.
Seedy Chai Chia Pudding can be stored in an airtight container in the fridge for up to 5 days.