Chia Seed Breakfast Pudding

Start your day with this fibre-packed, porridge-like chia seed breakfast pudding infused with warming spices like cinnamon and ginger and blended whole nuts. It is a delicious, wholesome and naturally dairy- and gluten-free breakfast option.

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 that gives the pudding a porridge-like consistency, perfect for a simple and nourishing breakfast option.

Looking for more nutritious breakfast options? Check out my breakfast recipes.

Why chia pudding is the perfect breakfast

Chia seed pudding is an ideal breakfast choice for both health and convenience. Packed with fibre, omega-3 fatty acids, and protein from chia seeds and nuts like walnuts or almonds, it provides a nutritious start to your day.

It’s incredibly easy to prepare ahead of time, making it a hassle-free grab-and-go or a simple overnight ready-to-eat breakfast option.

Versatile and delicious, this pudding can be tailored to your taste with recipe modifications and favourite toppings or layered into a breakfast parfait.

What is the taste and texture of chia seeds like?

In the raw form, chia seeds are crunchy and resemble poppy seeds.

However, they absorb liquid when soaked and become viscous and gel-like. Or, let’s be honest—slimy.

Although not appealing to some, the sliminess 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, adding more than water or milk to chia seeds is important for a satisfying breakfast or dessert option.

For this reason, I include cinnamon, nutmeg and ginger in this chia seed pudding recipe to give it a warming flavour.

Why should you try chia seeds? Health benefits and more

It’s worth trying chia seed pudding, as chia seeds have some health-promoting benefits. 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 important. This breakfast pudding has a chai-like flavour and porridge-like consistency, perfect for breakfast.

Creative ways to enjoy chia seeds in your diet

If you try this recipe and are not a fan, there are many other ways to incorporate chia seeds into your diet.

If you don’t like the egg-like texture, you could grind the chia seeds before adding them to the liquid.

Otherwise, here are some suggestions on how to eat chia seeds for breakfast other than chia seed pudding: sprinkle them on yogurt, oatmeal and muesli. Easy!

Or try incorporating chia seeds in other ways: on top of a salad or grain bowl or added to biscuits, cakes, bread, or fruit and nut balls.

For now, shall we give this chia seed breakfast pudding a go?

Ingredients you’ll need to make chia breakfast pudding

Making chia breakfast pudding requires just a handful of simple pantry staple ingredients. Here’s what you’ll need:

• Chia seeds: whole chia seeds, when soaked in liquid, form a gelatinous coating, creating the soft yet slightly crunchy texture of chia pudding.
• Raw almonds or walnuts (skin on): I blend whole almonds or walnuts with water to create a creamy, fibrous liquid base, much like nut milk but thicker and more nutritious. The skin adds fibre and vitamin E, giving the pudding a more porridge-like consistency rather than an eggy or slimy texture. You can strain the liquid through a sieve for a smoother result, but keeping the skins adds to the overall nutritional value. Alternatively, you can use brought milk (dairy or plant-based) or even fruit juice for convenience.
• Honey (or other sweetener): Any sweetener will do. Honey works well with the flavours I have added to this pudding. However, you could also try maple syrup, brown sugar, coconut sugar or even stevia, depending on your preference or dietary needs.
• Fresh ginger: gives a unique, refreshing spiciness, adding depth to the flavour profile.
• Cinnamon: gives a warm and lightly spicey flavour to the pudding and a warm colouring.
• Nutmeg: complements the cinnamon and ginger with its earthy, nutty flavour.
• Vanilla extract: enhances the sweetness and rounds out the flavours with its aromatic essence.
• Salt: a pinch of salt reduces the bitterness of the raw nuts and brightens the flavours of spices, making the pudding taste fresher and more fragrant.

How to make chia pudding

To make this chia pudding, simply blend all the ingredients together, except the chia seeds, to create a nut milk.

Then, add the chia seeds and soak them for 30 minutes or overnight to allow them to absorb the liquid.

You can make this recipe your own by adjusting the sweetness, experimenting with spices or swapping the liquid base to suit your taste.

How to serve this breakfast pudding

This chia pudding can be served hot or cold, depending on your preference.

You can serve it warm either by using hot water when blending the nuts or heating it up on the stovetop—it does reduce the required soak time, and you may need a little more water if it becomes too thick.

However, it is generally served cold, straight from the fridge, after the chia seeds have absorbed the moisture.

I don’t recommend serving this chia seed pudding on its own. For flavour and added texture, serve it with fresh or dried fruit, such as a chia breakfast bowl or parfait.

There are many optional mix-ins and toppings you could try, such as:

• Fruits: layer the pudding with, serve alongside or top with berries (blueberries, raspberries, strawberries), sliced banana, kiwifruit, orange slices, mandarin, diced mango, dried cranberries or raisins. Another yummy topping is stewed rhubarb and raspberries.
• Flavour boosters: enhance the taste of the pudding by adding cacao or peanut butter.
• Crunchy toppings that give a nutritional boost: top with toasted or candied nuts, granola, coconut flakes or seeds (pumpkin, sunflower or hemp seeds) to add extra texture and nutrition.

Mix and match ingredients and toppings to suit your taste preferences and dietary needs.

Whole nuts vs. nut milk: why I choose whole nuts

The reason I use whole nuts rather than nut milk in making chia seed pudding is two-fold.

Firstly, it provides additional fibre.

Secondly, if you find the texture of chia seed pudding to be egg-like, adding nuts cuts through the slimy jelly-like texture.

How long does chia breakfast pudding take to thicken?

You will need to soak the chia seeds in the liquid for at least 30 minutes before eating. For this reason, I recommend making the mixture the night before or keeping a container in the fridge for a few days of the week’s breakfasts.

Ensure you stir through the seeds thoroughly to prevent them from sticking together and ensure there are no dry clumps of seeds. Stirring once or twice during the soak time is usually sufficient.

How to store chia pudding

Chia seed pudding is a great make-ahead breakfast option that will keep all week. It will keep in an airtight container for up to 5 days.

If you are making your breakfasts ahead of time and adding fruit and nuts on top of your pudding, allow the chia seeds to absorb the moisture before adding toppings as if you do it right away, they may sink to the bottom.

Chia seed pudding can be frozen and stored in the freezer for up to two months. Freeze individual serves in containers and thaw overnight, ready for breakfast. You could even add frozen berries, mango or kiwifruit in advance, cutting out another preparation step for a quick breakfast option.

Have you tried this chia breakfast pudding?

I’d love to hear what you think of this recipe.

Did you enjoy the flavours and texture? Share your favourite toppings or creative twists in the comments below. It helps me with recipe development and to inspire others’ breakfast creations.

Want more nourishing recipes?

If you loved this chia breakfast pudding, why not explore more wholesome recipes?

Try my coconut carrot slaw with cranberries for a refreshing side, indulge in a creamy chocolate avocado mousse or start your day with a savoury twist like baked polenta chips. Head to the recipes section for even more delicious inspiration!