Looking for the perfect gluten-free, dairy-free, sugar-free, paleo, nutrient-dense breakfast!? I got you covered… Chia seed pudding is my new JAM. I cannot stress to you enough how much I look forward to my daily bowl of creamy/jelly goodness! Even my super picky husband has developed a deep appreciation for my Chia bowls. Seriously though, I look forward to breakfast soooo much more than I ever have and I’m really not even a breakfast person… ANYWHO, I could stay on here for another couple paragraphs telling you all how much I love Chia pudding but I’ll spare you the romantics and get on with the recipe so you can all be as happy as me…
First off, the name “Chia Seed Pudding” is so vague it’s ridiculous. You can make “Chia Pudding” out of literally any liquid + chia seeds. You could make Soy Sauce Chia Pudding if you wanted to… I have no idea why you would want to but if you do, lemme know how that works out so I can never try it. So often “clean eating” can feel very monotonous so any dish that allows for this much creative freedom can be really refreshing! For example: I make my Chia Seed Pudding with almond milk because I’m mostly dairy-free these days but my mom has started making it for my niece with regular ol’ whole milk because that’s what she wants/needs right now. Simply put, you can make it 100 different ways to conform to your tastes and dietary needs.
So here are “The Basics”:
2oz milk of your choice + 1tbs chia seeds + let it refrigerate at least 2 hours(preferably overnight) = *BOOM* chia seed pudding. It’s that simple.
And you can 100% keep it that simple, throw some berries or nut butter in there and hit the road… BUT I’m a nutritional diva and I’m always trying to get the most bang for my buck, not to mention I’m currently breastfeeding so always looking to keep that supply bumpin’ and this particular bowl comes packed with nearly 40g of protein! So without further ado, here’s the super-amazing, yummy and nutrient-dense recipe I use just about every day:
Protein-Packed Vanilla Chia Seed Pudding (feat. Almond Butter + Blueberries)
4 tbs Chia Seeds
2 Scoops (20g) Grass-fed Collagen Peptides
1/2 tsp Vanilla Extract
2 tbs Almond Butter
1/2 cup Blueberries
- Pour almond milk into mason jar, add vanilla extract and collagen peptides. Wait for collagen to be “absorbed” before you do anything else.
- Stir milk/collagen mixture for a few seconds then add chia seeds then stir again.
- Continue to stir periodically for the next 5 minutes or so to make sure you don’t get any clumps (nothing ruins my morning like a big ol’ lump of chia seeds in my puddin’ #firstworldprobz)
- Put lid on mason jar and refrigerate at least 2 hours, preferably over night!
- (Optional) Transfer chia pudding into bowl.
- Add almond butter, sprinkle with blueberries and ENJOY!
Total Fat 44.2g
Total Carbohydrates 37g
Dietary Fiber 19.8g