chia pudding

This recipe for Easy Lemon Chia Pudding comes together in about 5 minutes! It makes a tangy, refreshing dessert or breakfast that works for keto, low-carb, Atkins, gluten-free, dairy-free, diabetic and Paleo diets.

Easy Keto Lemon Chia Pudding Recipe

coconut milk

almond milk

granulated stevia/erythritol blend (Twice as sweet as sugar (Pyure)**)

chia seeds

lemon juice (freshly squeezed)

lemon zest

Place all ingredients in a blender.&nbsp;

Pour into serving cups. Cover and refrigerate for at least 5 hours before serving.&nbsp;

Chia seed pudding can&#x27;t be beat for an easy and healthy breakfast. Use coconut milk or nut milk for a delicious dairy-free, vegan option. This recipe can easily be doubled or tripled, depending on the number of people. Watch the quick video above to see how easily it comes together!

How to Make Chia Seed Pudding - Easy Recipe!

almond milk, cashew milk

tbsp chia seeds

maple syrup

tsp vanilla extract

fruit, nuts and seeds

Add the chia seeds and milk (along with optional sweeteners) to a bowl or jar and stir together. Let sit for 10 minutes, then stir again once the seeds have started to gel. 

Cover the bowl or jar and place in the refrigerator for at least one hour. Chia seeds can also be made overnight for breakfast the next morning.

Stir the chia pudding before serving and add your favorite fruit, nuts, seeds and spices.

Chia seed pudding is one of my favorite healthy breakfasts and it couldn't be easier to make. Especially when you let the chia seeds soak overnight! This vegan and paleo-friendly chia pudding can be made with your favorite non-dairy milk, such as almond milk or coconut milk. Chia seeds have numerous benefits so enjoy this recipe and get creative with seasonal fruit! 

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TOOLS AND HIGHLIGHTED INGREDIENTS USED:
Organic Chia Seeds: http://amzn.to/2bgC4Iw
Organic Coconut Milk: http://amzn.to/29XGdiF
Organic Maple Syrup: http://amzn.to/2bWXOaU
Organic Vanilla Extract: http://amzn.to/2aeWnjD
Glass Mixing Bowl: http://amzn.to/2abWhbA
Glass Jars: http://bit.ly/2f3A7xc
Whisk: http://amzn.to/2bjacSW

RECIPE:
For the full chia pudding recipe and backstory on the recipe: http://bit.ly/2bHg1sM

Other recipes that use overnight chia seeds:
Blueberry Chia Pudding with Figs, Hazelnuts and Maple Syrup: http://bit.ly/1WbfMYa

Music by: Epidemic Sound

HOW TO MAKE CHIA SEED PUDDING | paleo & vegan chia pudding

These Vegan chia jars are a perfect, nutritional breakfast with a simple raspberry smoothie layered on top of my classic chia pudding

Raspberry Smoothie Layered Chia Pudding Jars

almond milk (or any milk of choice)

Tbsp chia seeds

Tbsp maple syrup (or your favourite natural sweetener)

banana (frozen)

raspberries (frozen)

almond milk (or any liquid of choice)

Puffed quinoa with seeds and freeze dried raspberry powder

raspberries

Raspberry smoothie layered Chia pudding jars

Combine the chia seeds, milk, vanilla extract/ powder and sweetener together. Mix thoroughly to avoid the seeds clumping (as this can cause them to sink in the liquid). *

Leave the chia pudding covered in the fridge for 2 hours or overnight, to thicken. This is also the time to pop your banana and raspberries in the freezer.

When you're ready to serve, then you can prepare the raspberry smoothie. Do this by blending all the smoothie ingredients, till smooth.  Using frozen bananas and raspberries will yield a thick, creamy smoothie. If you want something lighter, then you can use room-temp banana instead. 

Layer the raspberry smoothie ** over the chia pudding and add toppings. You could use fresh or frozen fruit as well as sprinkles (coconut flakes, etc.). You could also add some homemade peanut butter or almond butter for a PBJ style dish. Alternatively, you could also add some cacao nibs or dark chocolate chips.

This simple no-bake Blueberry Chia Pudding Cake is a light vegan yogurt cheesecake pie that is healthy, vegan AND delicious! The recipe is super easy to make, requires just 6 ingredients and it is perfect to enjoy for dessert or a snack or even for breakfast!

Blueberry Chia Pudding Pie | Vegan

vegan butter (melted (or coconut oil))

coconut milk (or other non-dairy milk)

blueberries (fresh

oz non-dairy yogurt (*see notes)

sugar

vanilla extract

non-dairy milk (or blueberry juice

tsp agar (100% powder

blueberries

blackberries

Lightly grease a 7-Inch (18-cm) springform pan and line the bottom with parchment paper.

Add cookies (or granola) into a blender or food processor and crush until finely ground. (Alternatively, put the cookies into a freezer bag and crush them with a rolling pin).

Transfer ground crumbs into a bowl, add the melted vegan butter and mix to combine.

Press the mixture onto the bottom of the prepared springform pan. Then place in the freezer (or fridge) for about 15 minutes to set (*see step-by-step photos in my blog post above).

Cookie Pie Crust

Add the coconut milk into a bowl. Whisk in the chia seeds until there are no lumps. Let sit for 5 minutes, stirring occasionally.

In the meantime, purée the blueberries in a blender until smooth. (Alternatively, heat the blueberries in a pot and cook until they’re soft enough to mash with a fork).

Stir the puréed blueberries, non-dairy yogurt, sugar, and vanilla extract into the chia pudding until combined (*see blog post for serving suggestions).

Blueberry Chia Pudding

In a small saucepan, stir the agar powder into the non-dairy milk. Bring to a boil and cook for about 2 minutes or according to the package instructions. Remove from heat, and quickly stir into the blueberry chia pudding until well combined. Then immediately fill the mixture onto the cookie crust, smoothing out evenly. Refrigerate for 3-4 hours at least (or better overnight) to firm up.

When ready to serve, garnish with fresh blueberries and blackberries or other toppings you like. Enjoy!

Chia Cheesecake Pie

Raspberry Chia Pudding Parfait

(13.5 oz.) can full-fat coconut milk (such as Thrive Market)

vanilla extract (such as Simply Organic)

Tbsp. organic maple syrup (optional for sweetness)

(10 oz.) bag organic frozen raspberries

water

Tbsp. chia seeds

Gluten-free or Grain-free Granola (try our Paleo Granola)

Coconut flakes

almonds

Nut butter

Fresh fruit

Place all chia pudding ingredients in a blender and blend until smooth and just combined &#8211; a few seconds. For a smoother chia pudding blend until chia seeds are broken down.

Transfer to a glass container and place in the fridge and let set overnight.

Depending on consistency of coconut milk used, if chia pudding is too thick after it has set, feel free to stir in 1/4 cup at a time of a non-dairy milk such as almond or coconut milk until desired consistency is achieved.

For the Chia Pudding

Place frozen berries and water in saucepan over medium heat. Let cook for 5-8 minutes, stir occasionally.

Once berries are broken down and begin to bubble. Stir in the vanilla and optional maple syrup and simmer on low for 2-3 minutes. Remove from heat and stir in chia seed.

Transfer to a glass container and allow to cool. Once cooled transfer to the fridge and let set overnight.

For the Raspberry Sauce

Layer chia pudding and raspberry sauce however you please, dividing it up among 4-5 containers. You can also add a layer of granola if you wish and any toppings that sound good to you. I love using these tulip Weck mason jars for the perfect size.

Serve immediately or place in fridge. Parfaits are best to be consumed within 4-5 days of making.

To assemble parfaits

I made this for a quick brunch I threw together and it was a crowd favorite!  Thank you!

Here's what you need: greek yogurt, lime juice, pepper, chili powder, avocado, chicken breasts, celery, red onion, kosher salt, bread, fresh cilantro leaf

Low-Carb Avocado Chicken Salad Recipe by Tasty

greek yogurt, plain

lime juice

pepper,

chili powder

chicken breasts,

celery,

red onion, diced

kosher salt,

bread, low-carb, for serving, optional

cilantro leaf,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a blender or food processor, combine the yogurt, lime juice, pepper, and chili powder and pulse to combine. Add ½ of the avocado and blend until creamy.

In a medium bowl, combine the chicken, yogurt sauce, celery, the remaining ½ avocado, onion, and salt. Mix until well combined.

Serve on low-carb bread and garnish with cilantro, or as desired.

https://vid.tasty.co/output/121934/landscape_480/1546897597

This 3-ingredient chia pudding is creamy, satisfying and loaded with protein, fiber and omega-3s. It's also vegan, gluten-free, paleo and keto. 

Easy Chia Pudding

milk (I like unsweetened coconut, almond

honey

vanilla (optional)

Toppings of choice: fresh berries

In a bowl or mason jar, stir together chia seeds, milk, maple syrup and vanilla, if using. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.

Give it time to set

Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set&#8221; for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it&#8217;s not thick enough, just add more chia seeds (about 1 Tablespoon), stir and refrigerate for another 30 minutes or so.

You can also prep you pudding the night before and let it sit in the fridge overnight if that’s easier. When ready to serve top the pudding with berries and enjoy.

How to store

Chia pudding can be stored for up to 5-7 days in an airtight container in the refrigerator.

Easy to follow. Simple. Thoughtful suggestions.

I tried something very similar at a restaurant and wanted to try at home. I found this recipe and it is spot on! Can’t wait to experiment with toppings! I saw someone tried it with matcha. I love matcha and want to try it!!! Thanks!

https://content.jwplatform.com/videos/pPYa7JVi.mp4

Chia pudding is the perfect healthy breakfast or snack to meal prep for the week. It’s creamy, satisfying and loaded with protein, fiber and omega-3s. Vegan, gluten-free, paleo and keto.

Easy 4-Ingredient Chia Pudding

This recipe for three layer chia pudding will soon become one of your favorite recipes for breakfast, healthy dessert or as a snack in the afternoon.

Three layer chia pudding

almond milk or another vegetable milk

vanilla

chia

cocoa powder

To make the vanilla chia pudding mix all the ingredients in a bowl and let it rest for at least half an hour.

For the chocolate pudding, mix the ingredients in a bowl and let it rest for half an hour.

In a glass or a bowl add 4 tablespoons of vanilla chia pudding, then 4 tablespoons of chocolate chia pudding.

Finish with the halved cherries and garnish with a mint leaf.

To serve.

How to make healthy chia pudding – as a base for any other flavor you want! This quick and easy breakfast recipe is packed with protein, filling and delicious!

Healthy Chia Pudding (Base Recipe)

maple syrup ((or sweetener of choice))

milk of choice

Mix all the ingredients together in a small bowl. Leave on the counter at room temperature to thicken, about 15 minutes.

Once thick, stir together again and add a splash of extra milk if needed.

Stir in your favorite toppings/flavors and enjoy!

https://content.jwplatform.com/videos/fBkYE3Ix.mp4

It's only 5 ingredients, tastes so good, and is naturally sweet. What I love about using banana is that because it's so sweet, you don't need to add extra sugar. The only thing about this one is it doesn't keep as well - so eat it the same day or next!

Banana Bread Chia Pudding

A warm and nourishing porridge. This easy overnight chia seed porridge has cinnamon sauteed pears and feijjoas. Gluten Free, Dairy Free, Paleo & Vegan.

Chia Seed Porridge

almond milk (150 milliliters)

coconut milk (250 milliliters)

tspn vanilla extract

Tbspn coconut oil

pear,

feijoa, peeled, cut and flesh removed.

Tbspn chopped almonds

cinnamon

frozen berries

Tbpsn warm water

Tbspn coconut yoghurt

Tbspn coconut

Start the night before. Soak the chia seeds...

Start the night before. Soak the chia seeds in the coconut and almond milk, stir the chia seeds and vanilla extract through the milk. Put in a covered bowel or sealed container or jar and leave in the fridge overnight.

In a medium sized skillet or pan melt...

In a medium sized skillet or pan melt the coconut oil. Add the chopped pear, feijoas, almonds and cinnamon to the skillet. Saute these for 3-5 minutes until the fruit is tender and the cinnamon is mixed through the fruit and almonds.

While the pear, feijoas and almonds are sauteing...

While the pear, feijoas and almonds are sauteing gently reheat the chia seed porridge in a small saucepan, heat until warm but not boiling.

In a high sped blender add the berries...

In a high sped blender add the berries and water and blitz until they are nearly like liquid.

Spoon the chia seed porridge into bowls, drizzle...

Spoon the chia seed porridge into bowls, drizzle with the berry liquid, top with the cooked pear, feijoas and almonds. Top with shaved coconut and coconut yoghurt.

Serve immediately.

This delicious vegan chia pudding is layered with peaches for a rich, creamy, perfectly sweet dessert that's also good for you!  

Chia Pudding

Chia Seeds ((40 grams))

Tbsp Maple Syrup

Canned or Fresh Peach Slices (or other Fruit)

Vegan Whipped Cream (Optional)

Add the chia seeds, coconut cream and maple syrup to a mason jar and shake vigorously until well mixed and then place in the fridge for 30 minutes.

Layer the chia pudding in small sundae glasses with peach slices.

Top with more peach slices and some vegan whipped cream (optional).

https://embed.mediavine.com/videos/ggfdefmusoakkambjmbz

Peaches And Cream Chia Pudding - Loving It Vegan. Gorgeous peaches and cream chia pudding that is rich, creamy, sweet, satisfying and really good for you too. Vegan, gluten-free and all that good stuff.

Peaches And Cream Chia Pudding - Loving It Vegan

Chocolate Chia Pudding is a healthy dessert made with chia seeds, milk, cocoa powder and maple syrup. It&#x27;s a sweet, chocolatey and low-carb feel good treat!

Chocolate Chia Pudding

coconut milk (carton refrigerated kind)

Sift cocoa powder into a medium deep mixing bowl. Add maple syrup, vanilla extract and pinch of salt. Whisk to combine until smooth.

Add the coconut milk on top and whisk to combine. Pour the chia seeds on top of the mixture and whisk to combine one more time.

Cover and refrigerate until the mixture thickens, and becomes pudding like, at least 4 hours, or preferably overnight.

Enjoy with fresh coconut whip cream and berries, if desired.

https://content.jwplatform.com/videos/BFnW5SS5.mp4

Chocolate Chia Pudding is a healthy dessert made with chia seeds, milk, cocoa powder and maple syrup. It's a sweet, chocolatey and low-carb feel good treat!

Healthy banana bread chia pudding made with banana, creamy coconut milk, and almond butter. This easy recipe will take you just a few minutes to make and is perfect for a quick grab and go breakfast or snack. The flavors or warm cinnamon and banana shine through for a delicious recipe that you are sure to love!

Banana Bread Chia Seed Pudding

banana

almond butter

banana,

Add all of the ingredients, except the chia seeds, to a high powered blender and blend until smooth and creamy.

In a mixing bowl, combine the banana and milk mixture with the chia seeds. Whisk until well combined.

Pour the chia seed mixture into a storage container (I love using these jars) and place it in the refrigerator. After ten minutes, give it another stir to make sure everything is evenly combined.

Leave the chia pudding in the fridge overnight. In the morning give it a good stir and then top it with sliced bananas, your favorite granola, and even a little nut butter if that&#8217;s your thing. Enjoy!

Great flavor. Really did taste like banana bread. Yummy and filling!

Can’t wait to try it! Can you clarify when the Chia seeds are added? Can’t seem to list it in the steps. I’m guessing combined with milk and banana mixture in bowl?

Didn't think I enjoyed chia seed pudding till I tried this recipe. So creamy and is the perfect base for all the toppings!! Loved how filling it was for breakfast and keep me satiated till lunch!

I loved this recipe!
I did not use maple syrup and substituted the coconut milk with another cup of almond milk and it turned out just perfect. 
All the recipes I tried from your website turned our great honestly, thanks!

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