Ch-ch-ch-chia puddings – recipes and tips to make the most out of your chia pudding experience!

Today we’re talking ch-ch-ch-chia! Chia puddings, that is! These are one of my fave things to mealprep for breakfast or as a snack. So easy to put together and the flavor combinations are endless. As you can see, I definitely lean towards the more vibrant and colorful! So in this post I’ll be sharing some recipes as well as some tips to help you make the most of your chia pudding experience! Let’s start with one of the more unique flavor combos:

first up: spiced butternut squash!

Ok so this is more of a fall inspired chia pudding so maybe bookmark this one for later if you’re not into fall flavors all year round. Personally, I can eat pumpkin and butternut squash and fall flavors all year long but hey, you do you!

Spiced Butternut squash chia pudding – makes 2 servings

– 3/4 cup roasted butternut squash

– 1 1/2 cup milk of choice

– pinch pumpkin pie spice, to taste

– 1 tbsp pure maple syrup

– 1/3 cup chia seeds

Combine milk, spices, and chia seeds and mix well. Let sit overnight until thickened. In the morning, purée butternut squash with maple syrup and some milk until smooth then mix into chia pudding. Top with desired toppings and enjoy!

Next up we have fruit, honey, and maca chia puddings!

Maca is an adaptogen which basically can help the body adapt to stress. So this is a great recipe if you’re looking to help yourself mellow out a bit. You can read more about adaptogens and other ways to mellow out in this blog post here.

Honey maca chia pudding – makes 2 servings

– 1 cup milk of choice

– 2 tsp honey

– 1 tbsp maca powder

– 3-4 tbsp chia seeds

– fruit of choice (I like cherries and strawberries)

Place desired fruit in the bottom of 2 jars (I used 1/2 cup fruit in each jar). In a separate bowl combine milk, maca, honey, and chia seeds. Stir until combined. Add 1/2 cup of milk mixture to each jar. Cover with lid and let sit at least 2 hours or overnight. Enjoy!

Next up, pumpkin pie and reese’s inspired chocolate peanut butter chia pudding parfaits!

If you’ve been following for awhile then you may remember that I was a bit donut obsessed for awhile (shameless promo: download my free donut recipe ebook here). I used to make my 5 minute donuts all day, er’y day so I made matching donuts to go with my chia puddings. I actually really loved these parfaits because it added some texture to the chia puddings. Which brings me to my first tip:

tip #1: don’t be afraid to mix it up and add in fruit, graham crackers, nut butters, etc for added flavor and texture!

Pumpkin pie and Reese’s inspired chocolate peanut butter chia pudding parfaits

Base recipe

– 1 1/2 cups milk of choice

– 1/3 cup chia seeds

– 1 tbsp pure maple syrup

– 1 tsp vanilla

Pumpkin pie

– 1 tsp cinnamon

– 2 tbsp pumpkin purée

– 1/4 cup graham crackers, crumbled (I used homemade – recipe here)

Reese’s inspired Chocolate peanut butter

– 1/4 cup baking cocoa

– 2 tbsp @crazyrichardspb peanut butter

– chocolate sauce (I combined baking cocoa with coconut oil and a little sweetener until smooth)

Combine ingredients to make base chia pudding mixture. Divide evenly between two bowls. In one bowl mix in cinnamon and pumpkin purée. In the other bowl mix in baking cocoa. Stir well then let set overnight. In the morning layer the pumpkin pie pudding with graham cracker crumbles and top with desired toppings. Layer the chocolAte chia pudding with peanut butter and chocolate sauce. Top with desired toppings. Enjoy

Next we have my all time favorite chia puddings: rainbow superfood chia puddings!

These were so fun to make and eat! I just made a very basic chia pudding with cashew milk then added in various superfood powders and layered them up! Which brings me to my next tip:

tip #2: Don’t be afraid to play around with superfood powders! All it takes is 1 tsp to add not only vibrant colors to your chia puddings but also extra nutrition!

Rainbow Superfood chia pudding

Base recipe:

– 1 1/2 cups unsweetened cashew milk

– 1/3 cup @salbachia chia seeds

– 1 tsp vanilla extract

– optional sweetener of choice

  • Superfood powders: beet powder, turmeric powder, matcha and spirulina powder, maqui berry powder

Combine ingredients to make the base recipe. Divide mixture evenly depending on how many superfoods you want to add in. Add a teaspoon of each superfood to each mixture then let set. Layer once set and enjoy.

Next up we have these layered protein powder and overnight oat chia puddings.

I don’t have exact recipes for these as I just sort of mixed them with whatever I had on hand at the time. Which brings me to my next tip:

tip #3: think outside the box! Chia puddings can easily be layered into other foods like smoothies, overnight oats, etc. Sometimes I’ll just make an extra big batch of oats and chia puddings then throw them all into a container for breakfast for the week.

But speaking of protein powder, here’s my fave way to incorporate protein powder into my chia puddings: blueberry pancake protein pudding!

I became an ambassador for Nutrabio so one of my first recipe projects was this chia pudding recipe. Great way to make your chia pudding a bit more of a balanced option. Which brings me to my next tip:

tip #4: It’s recommended that you try to incorporate foods from at least 3 food groups at each meal and snack to prevent nutrient deficiencies in the long run as well as help keep you full and satisfied. So don’t be afraid to add in protein powders or other protein packed foods into your chia puddings to make them more flavorful and balanced!

Blueberry pancake chia pudding

⁃ 1 cup unsweetened vanilla cashew milk

⁃ 1/3 cup chia seeds

⁃ 2 scoops @nutrabio pancake and maple syrup protein powder**

Blueberry “syrup”

⁃ 1/2 cup frozen blueberries

⁃ Water

⁃ Splash lemon juice

⁃ Sugar, to taste

⁃ 2 tbsp cornstarch

**use my code KIRSTEN10 for a discount on nutrabio!

blend milk and protein so there are no clumps then add to a bowl and stir in chia seeds. Set in fridge. In a small pot, add blueberries, cornstarch, lemon juice, a little sugar, and just enough water to cover the blueberries. Stir over medium to low heat until mixture starts to come together and thicken. If mixture doesn’t thicken enough you can either 1) add a tbsp chia seeds or 2) mix a little cornstarch in water and stir Into the sauce. Once chia pudding mixture is set, layer into a jar with the blueberry sauce. Enjoy.

Next we have fruit on the bottom chia puddings!

This is probably the easiest chia pudding variation I have on here and it also happens to be one of my faves because of how simple it is. You can keep it simple and just add an easy homemade fruit jam or you can mix it up and add in peanut butter or almond butter or cashew butter for a little extra somethin somethin.

Fruit on the bottom

– 1 1/2 cups unsweetened cashew milk

– 1/3 cup @salbachia chia seeds

– 1 tsp vanilla extract

– 3/4 cup fruit of choice

– 1 tbsp @salbachia chia seeds

– optional sweetener of choice

Combine first 3 ingredients and let sit overnight. In the morning, microwave fruit until soft and mix with 1 tbsp chia seeds. Let sit until thickened. Layer into the bottom of a bowl and top with chia pudding. Top with more fruit and enjoy.

Last up we have carrot cake!

white ceramic cup and dessert
Photo by Nikita Khandelwal on Pexels.com

I, unfortunately, could not find the picture for this flavor variation. But I had some friends request I post this blog post sooner rather than later (shoutout to my new friends Christie and Catie). If I get around to remaking this I will of course upload a pic. But for now, just enjoy the recipe lol

Carrot cake chia pudding

– 1 1/2 cups unsweetened cashew milk

– 1/2 cup shredded carrot

– 1/3 cup @salbachia seeds

– pinch each nutmeg, cloves, cinnamon

– handful unsweetened coconut

– handful raisins (optional)

– cream cheese layer: 1 tbsp tofutti cream cheese, 1 tbsp vanilla protein powder, 2-3 tbsp plain Greek yogurt

Combine All ingredients, except cream cheese layer ingredients, and mix well. Let sit overnight. In the morning, combine ingredients to make cream cheese layer and mix well until smooth. Layer into chia pudding and enjoy.

Which flavor variation is your fave? 

4 comments

  1. Omg this is so helpful, I’ve been meaning to get into using chia seeds in my diet as a vegan and this looks like a really great way to do that! If you have any specific recommendations on chia puddings for a vegan lifestyle, I’d be really interested in hearing what you think

    Liked by 1 person

    • Aw yay so glad you found this post helpful! It’s been a work in progress for quite awhile. I think chia puddings are excellent for you! As long as you’re using a Plant-Based milk with fortified calcium and offers some protein (soy milk is typically the best option from what I’ve seen). I know you’re young but your bones are still forming and growing. All that halts in your 30s so it’s really important you focus on calcium rich foods with the most bioavailability now while you still can. Chia seeds are also great because they do offer some calcium and protein and fiber so you can’t go wrong. Basically the rule of thumb is to incorporate 3 food groups at every meal and snack and I feel since you’re vegan, that’s especially important for you to ensure you are getting everything you need from your lifestyle. So be sure to add some fruit or something to really balance your chia puddings out 😊

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