Easy Chia Seed Pudding


Raise your hand if you lay in bed for a while after your alarm goes off in the morning (raises hand).

If you’re anything like me, you spend a little too much extra time in bed in the morning. Sometimes that makes it hard to get a nutrient dense breakfast made in time before I have to leave for work. But, breakfast is an important meal that can help set us up for success or failure for the rest of the day.

When we skip breakfast or eat a breakfast high in carbohydrates, we are starting the day off on the blood sugar roller coaster. Skipping breakfast altogether is sure to leave us hungry and tired a couple hours later.

And eating a breakfast high in carbohydrates, such as a bagel, breakfast cereal, pastries, or a big glass of orange juice, will spike our blood sugar only to have it come crashing down shortly after. This, too, will leave us tired, hungry, cranky, and craving sugar to bring our blood sugar back up.

When we consume health fats and proteins with breakfast, it helps to stabilize our blood sugar, avoiding any spikes and dips. It will also keep us full and satisfied for hours to come. No mid-morning slump here!

Some of my favorite breakfast ideas that provide a good source of protein and fat are eggs and bacon, sausage hash with veggies, leftovers from dinner, and this chia seed pudding!

One thing I especially love about this chia seed pudding is that I can whip it up in a matter of minutes the night before and it’s ready to eat the next morning. It really comes in handy on mornings when I’m running behind and don’t have time to make a fresh breakfast.

It’s full of quality fats from the coconut milk and the chia seeds, which also boost a high amount of omega-3 fats and fiber.

You can make it your own with different spices and toppings to create whatever flavors you’re in the mood for. It also travels really well in mason jars or glass Tupperware so it’s perfect to travel with if you must.

Easy Chia Seed Pudding

Makes 2 servings


  • 1 can full-fat coconut milk

  • 1/4 cup chia seeds

  • Optional: 1 teaspoon honey or maple syrup and whatever flavors you want! Some examples include cinnamon, cacao powder, and vanilla extract.


  1. Mix up the can of coconut milk really well. I usually dump it in the blender and blend it for 10 seconds until the solid and liquid parts are combined. You can also mix by hand or give the can a really good shake. Just be sure the sold and liquid parts have combined to make a smooth milk.

  2. Add the chia seeds to the coconut milk and mix well. Again, I’ll add the chia seeds to the blender and blend for 10 seconds until combined.

  3. Stir in or blend in your sweetener and flavor of choice if you desire.

  4. Split in half between two mason jars or two glass containers. Refrigerate overnight or for at least 3 hours so the chia seeds can absorb the liquid and thicken the pudding.

  5. Serve and top with fresh berries, almond butter, nuts, seeds, coconut flakes, or whatever your heart desires!