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Chia Seed Breakfast Pudding

Prep Time5 minutes
Total Time35 minutes
Course: Breakfast
Keyword: dairy-free, gluten-free
Author: Tansy Boggon

Ingredients

  • 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)

Instructions

  • 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!

Notes

Serve hot or cold
You can make your chia seed pudding warm by using hot water when blending the nuts or you can heat it up afterwards. You may need to add a little extra water if it is too thick.
Storage
Chia seed pudding is a great make-ahead breakfast option. You may need to allow it to sit for 30 minutes before adding toppings as they may sink to the bottom.
It will keep in an airtight container for up to 5 days.
Want it right away?
Whisking your chia seed pudding with a hand whisk will enable the seeds to soak up the moisture faster and mean you can eat it sooner than 30 minutes. I have a Thermomix and put it on reverse speed 2.5 for 4 minutes so that I can eat it straight away. It also minimises the seeds clumping together.