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Top 3 Chia Seed Pudding Recipes


By now, you probably get that I love quick, easy, blood sugar stabling meals. Sometimes breakfasts are hard to think of, so you aren’t having the same avocado toast everyday (even though I love it, I need to switch it up). My last post was about overnight oats and how versatile they can be when you swap the toppings you use. Chia seed pudding is another great option because you can do the exact same thing using a solid base and then add in whatever you want to make it different. The texture of chia seed pudding can throw some people off. I, myself don’t enjoy it unless I add a few other textures in like fruit, seeds, nuts or granola. More often than not, I just use what I have. Sometimes I’ll plan ahead and get certain ingredients to make some of my favourites. I’m going to share three with you and I hope you like them just as much as I do!


Blueberry & Cashew

- 1 cup cashew milk

- ¼ - ½ cup chia seeds (depending on how thick you want it)

- ½ cup fresh blueberries (frozen works too)

- 1 tsp cinnamon

- 1 tbsp pumpkin seeds

- 1 scoop collagen (optional)

Mix all ingredients except for blueberries in a mason jar. Shake until combined. Let sit for 10 minutes and the chia seeds will start to soak up the liquid and become thicker. Shake it again to break it up. Place in fridge overnight or for at least 4 hours. When ready to eat, top with blueberries and enjoy!


Mango & Coconut Milk

- 1 cup full fat coconut milk

- ¼ - ½ cup chia seeds

- 1 tsp cinnamon

- 1 mango, chopped

Mix all ingredients except for mango in a mason jar. Shake until combined. Let sit for 10 minutes and the chia seeds will start to soak up the liquid and become thicker. Shake it again to break it up. Place in fridge overnight or for at least 4 hours. When ready to eat, top with mango and enjoy!


Banana Cream Pie

- 1 cup full fat coconut milk (you could add in ¼ cup coconut cream to make it extra creamy and ¾ cup coconut milk)

- ¼ - ½ cup chia seeds

- 1 tsp cinnamon

- 1 tsp vanilla

- 1 tbsp maple syrup

- 1 banana, sliced

- Unsweetened coconut chips

Mix all ingredients except banana in a mason jar. Shake until combined. Let sit for 10 minutes and the chia seeds will start to soak up the liquid and become thicker. Shake it again to break it up. Place in fridge overnight or for at least 4 hours. When ready to eat, top with banana and coconut chips and enjoy!


These are so easy to make for meal prep because they'll last in the fridge all week so you can just grab a jar and go. Chia seeds are high in fibre, omega 3 and iron. Combined with healthy fats from the coconut milk, protein from nuts/seeds, and carbs from the fruit, you have the perfect breakfast to keep you fueled all morning!


-xo Samantha

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