Since I’m more of a sweet than savoury person, my go-to breakfasts are either creamy oatmeals or chia seed puddings topped with lots of fruit and almond butter. It’s honestly like a healthy dessert for me and I’d eat it daily if I could!
For those who are gluten-free, however, breakfasts become a tad more difficult. If you don’t have gluten-free oats, you can’t enjoy the ease and comfort of having a warm bowl of oatmeal for breakfast. Luckily, chia seeds are gluten-free and just as nutrient-dense as oats, and when mixed with almond milk, they create a delicious and creamy pudding. Similar to overnight oats, chia seed pudding is something you prepare the night before, to allow the chia seeds to soak up the liquid and soften/gelatinize by morning. This is perfect if you’re on the go and need a quick breakfast to eat before work or to take with you in the AM.
Chia seeds have easily become one of the most popular superfoods due to their versatile nature and nutritional value. The benefits of these magical little seeds are numerous, including:
- High antioxidant content
- Regulates cholesterol
- High in fibre
- Balances blood sugar levels
- Reverses inflammation
- High in calcium, potassium, magnesium
- Lowers blood pressure
- Boosts energy & metabolism
- Builds muscle
- Aids in weight loss
The best way to eat chia seeds are in their jelly-like form, so your stomach can digest them more efficiently. The trick is to make big batches of this pudding by soaking chia seeds overnight in almond milk, and then including them into your breakfasts throughout the week. I like to mix it up by adding granola and almond butter, but you can also add various vegan jams or fruits to sweeten the pudding.
Local Vancouver brand Hippie Snacks sent me their organic Grain-Free Granola and I was pleasantly surprised at how granola-y it tasted, yet it was completely gluten-free and delicious. The grain-free granola packs a lot of pure ingredients in like almonds, coconut, pumpkin seeds, vanilla, dried cranberries, etc. and is sweetened with coconut sugars. I am completely obsessed with this granola and I now put it on everything, including my chia seed pudding. Try out my recipe below and see if you like it too! 🙂
Easy Chia Seed PuddingPrint This
1 cup unsweetened almond milk
5 tbsp. chia seeds
1/2 tsp. pure vanilla extract
1-2 tbsp. maple syrup (optional sweetener)
1 banana, diced into coins (optional topping)
1/4 cup Hippie Snacks Grain-Free Granola (optional topping)
1/4 cup blueberries (optional topping)
1 tbsp. almond butter, drizzled (optional)
- Place chia seeds into tupperware or mason jar with lid. Add in almond milk and whisk until chia seeds are mixed well with almond milk.
- Add in vanilla extract and desired sweetener. Mix well and cover.
- Refrigerate overnight or for a minimum of 4 hours.
- Once chia seeds are gelatinized, add to a bowl and top with desired toppings like granola, fruit, and nut butter. *NOTE: Chia seed pudding keeps in the fridge for 3-4 days.
I hate having such limited options as a celiac – breakfast becomes more difficult! Thank you Mindful Strawberry for showing me that there are tasty g/f breakfast options out there that are healthy! Can’t wait to make this creamy chia pudding.
You’re very welcome, Cathy!