A flavoursome chia seed pudding recipe with the addition of cinnamon, ginger and whole nuts for a scrumptious breakfast option that is free of dairy and gluten.
I’ve been making and sharing this chia seed pudding recipe for many years without modification, as I continue to enjoy it just the way it is.
It does, however, differ from other chia seed pudding recipes. Sure, it’s packed with cinnamon, nutmeg and ginger for flavour. However, the most notable difference is that rather than using a milk product to soak the chia seeds, I blend whole nuts in water to create a fibrous nut milk.
Why whole nuts rather than nut milk?
The reason I use whole nuts rather than nut milk in making chia seed pudding is two-fold.
Firstly, it does provide additional fibre.
Secondly, if you find the texture of chia seed pudding too frog egg-like, adding nuts cuts through the slimy jelly-like texture.
The texture and taste of chia seeds
In the raw form, chia seeds are crunchy and resemble poppy seeds.
However, when soaked, they absorb the liquid and become viscous and gel-like. Or let’s be real—slimy.
The sliminess, although not appealing to some of us, is actually good for us as it is a type of soluble fibre.
When soaked, chia seeds will retain a small amount of crunch but will feel like they slide off your spoon and into your mouth, which may or may not be something you enjoy.
Furthermore, they don’t have much taste.
Thus, it is important to add more than water or milk to chia seeds for a satisfying breakfast or dessert option.
For this reason, in this chia seed breakfast pudding recipe, I include cinnamon, nutmeg and ginger to give it warmth of flavour.
Why try chia seeds?
It’s worth giving chia seed pudding a try as chia seeds do have some health-promoting properties. They are high in omega-3 essential fatty acids, protein, insoluble and soluble fibres.
However, health benefits shouldn’t be the only reason you eat a food—pleasure is equally as important.
Ways to try chia seeds
If you give this recipe a go and you’re still not a fan, there are many other ways you could combine chia seeds into your diet.
You could grind them into a chia seed pudding to remove the egg-like texture completely.
Alternatively, you could try sprinkling them on yogurt, oatmeal, muesli, or even on top of a salad. They can also be added to biscuits, cakes, bread or fruit and nutballs.
For now, shall we give this chia seed breakfast pudding a go?
Chia Seed Breakfast Pudding
- 1 cup raw almonds or walnuts (120 g)
- 2 cups water (440 g)
- 2 tablespoons honey
- 1 tablespoon cinnamon
- 1 teaspoon fresh ginger peeled and finely chopped
- 1/3 teaspoon nutmeg
- 1 teaspoon vanilla extract optional
- ¼ teaspoon salt
- ½ cup chia seeds (85 g)
- Blend all ingredients (except chia seeds) in a food processor or blender until achieve a smooth, milk-like consistency.
- Pour into a container ideal for storage.
- Add chia seeds. Stir through and allow to soak for at least 30 minutes or in the fridge overnight. Stir once or twice during the soak time to stop the seeds sticking together and to ensure that you don't have any dry clumps.
- Eat as is, or serve with toppings such as fresh or dried fruits, nuts and seeds. Enjoy!
I’d love to hear what you think of this recipe in the comments below.
This incredibly simple chia seed pudding is a fantastic healthy breakfast option.