Chia Seed Pudding

Chia Seed Pudding


  • 2 cups unsweetened almond milk
  • ½ cup chia seeds
  • 2 tbsp. honey, agave or maple syrup
  • Pinch of sea salt
  • Sliced bananas
  • Granola
  • Berries
  • Nuts
  • Shredded coconut


  1. In a bowl mix together the almond milk and seeds. Add in the honey and salt and stir to fully incorporate. Cover and refrigerate for at least 3 hours, even better overnight.

  2. Stir well before serving, adding a little almond milk if it looks too thick.

  3. Portion out desired amount and top with your favorite fruit, granola, nuts or seeds. Will keep refrigerated for 4-5 days.

  4. Special note: My favorite way to serve this is to mash one ripe banana in a bowl, add 1/2 cup of the pudding and mix well. Top with vanilla almond granola. 

     Recipe courtesy of Megan Mitchell

Comments (1)

  • Joseph Mathew

    23 January 2014 at 22:31 |
    This is great Megan! As usual. Have you heard about those breakfast cups made with yogurt, whole milk, almonds, chia seeds, uncooked oats, and fresh fruit (peach, strawberries, blueberries, raspberries)? Supposedly you mix all of them into cups and store in the refrigerator overnight. All of the ingredients soak up the milk and moisture during the night, and its a soft and delicious, nutritious, breakfast-to-go by morning!


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