Chia Pudding – Brekkie or Dessert Idea

 A question I receive fairly frequently is for egg-free, dairy free breakfast. I get it. I think I’m kind of sick of eggs too (which is cray because a few months ago I never would have thought I ever could get enough eggs and bacon!).

While this question totally deserves a whole post dedicated to it; let’s start with a basic recipe to create a plain-jane pudding that can be flavored to your liking. I have a whole slew of lucky sugar monsters doing my Three Week Shake Yo’ Sugar Habit Challenge right now who may benefit from this recipe, so I wanted to post it asap.

Chia seed “pudding” is pretty fab because it requires a few ingredients but can be made to taste like pretty much anything.

The pudding itself is pretty bland, but once you add nuts, berries, vanilla or whatever to it– you can get a pretty delish tasting pudding. For those who are eliminating sugar, I highly recommend vanilla extract, heavy cream, & melts frozen berries to bump up the flavah-flave!!

Chia Pudding - Brekkie or Dessert Idea
Recipe type: Breakfast
Prep time: 
Total time: 
Serves: 4
  • 1½ cups unsweetened vanilla hemp/almond/coconut/cashew milk
  • ⅓ cup chia seeds (I used desiccated)
  • 3 Tablespoons powdered peanut butter
  • 1 scoop plain protein powder (optional)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • Nuts, berries, unsweetened coconut for optional topping ideas.
  • I added cacao powder and vanilla stevia drops to the recipe pictured (vanilla stevia not permitted on Shake Yo' Sugar Habit Challenge)
  1. Combine all ingredients and mix well.
  2. Gel begins to form within ten minutes although best when refrigerated overnight.
  3. Serve as breakfast or dessert.


  • Heather Kovacs
    Posted at 12:02h, 05 March Reply

    Do you have a recommended milk brand to use? When I was at the store yesterday everyone I picked up had a bunch of ingrdients and “natural flavors” even the in the plain unsweetened ones I looked at. I am typically a straight cow’s milk kind of girl, but was going to give this a try, obviously I’m not looking at the right thing, so any help would be appreciated. :) Also what’s the difference between the ones that are cold in the dairy case and the warm ones on the shelf?

  • Serena Hunt RDN CD-N
    Posted at 16:03h, 05 March Reply

    The unsweetened Silk cashew or almond REFRIGERATED doesn’t use use carrageenan and is what I tend to buy!! I’m not sure about the difference between fridge and shelf stable.. That’s a great question! I’d read the list and if there’s not carrageenan & no added sugar that’s good enough for me :)

  • Kristin Lesh
    Posted at 11:31h, 29 September Reply

    Hi Serena – do you know how long this will last in the fridge? It would be great to make a batch and have it ready to go for a few days. Thanks!

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