When we get on a food kick in our family it lasts for days and even weeks in a row! Take for instance Coconut Chia Breakfast Pudding. I made it once for my hubby who’s been trying not to eat refined sugar and gluten after New Year’s and now he and the kids want it in the morning after their smoothies, as an after school snack and even for dessert. It’s one of those naturally creamy treats that’s actually good for you too!

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When you look at a serving in a jar (or cup or bowl if that’s what you’re using) you assume that it takes a long time or is complicated to make, but the contrary! Coconut Chia Breakfast Pudding takes minutes, even seconds if you’ve got your few ingredients ready to go. Just fill them up in the jars, set them in the fridge for a few hours and you’re all set!

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I’ve seen the kids cruise through a jar in 5 big bites. They literally inhale it which is ok since it’s full of chia seeds which are a superfood packed with omega fatty acids, protein, fiber (we all need more fiber!) and since they’re soaked they’re easier to digest.

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I love making each one unique by topping it with fresh fruits (Kenya loves kiwi on his), nuts, unsweetened flaked coconut (hubby’s choice), chocolate chips (Chloe’s favorite) or serving them au natural (Gemma’s fave).

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If you need a breakfast on the go that actually tastes more like dessert, is creamy and incredibly satisfying, reach for this Coconut Chia Breakfast Pudding. You’ll be happy you did!

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Coconut Chia Breakfast Pudding

If you need a breakfast on the go that actually tastes more like dessert, is creamy and incredibly satisfying, reach for this Coconut Chia Breakfast Pudding. You’ll be happy you did!
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Servings: 4
Author: Catherine McCord
Prep Time 5 minutes
Refrigerator Time: 2 hours
Total Time 2 hours 5 minutes

Ingredients  

  • 1/3 cup whole chia seeds
  • 2 cups (1 15-ounce can) coconut milk
  • 2 tablespoons honey

Topping Suggestions

  • mango with shredded coconut
  • strawberries with kiwi
  • chocolate chips

Instructions 

  • Place all of the ingredients in a bowl and whisk to combine.
  • Divide between 4 jars or bowls and add desired toppings.
  • Refrigerate 1-2 hours or overnight.

Video

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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. You can use those! The pudding will look different, and won’t have the thick chewy whole seeds, but will still come out great!

  2. This pudding is amazing! And delicious! I just made the base recipe without any toppings and I’m in

  3. Same happened to me… curious to know the answer. It tasted great before I refrigerated it… disappointed now.

  4. I added 1/4 of a serving to my smoothie and it magically transformed the taste to cake batter. Even my picky daughter approved. The smoothie included vanilla ‘garden of life’ organic protein powder, vanilla kefir, blueberries, spinach and bee pollen. I highly recommend adding this to smoothies!

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