Enjoy a healthy, clean eating, gluten-free, and vegan breakfast or dessert with this Mixed Berry Chia Seed Pudding! Slightly adapted from a Dr. Mark Hyman recipe.
I don’t know about y’all, but my whole summer has consisted of me stuffing my face with too much ice cream, pasta salads, and alcoholic beverages. Unfortunately, these foods are not as healthy as kale and raw carrots, so I’ve had to begin my healthy eating plan way before next summer and even before sweatpants season starts this year (aka winter).
How to make a healthy chia seed pudding
Mixed berry chia seed pudding is simple to make, but it does take some planning (12 hours in advance). The night before, puree together your favorite mixed berries and coconut milk, then stir in the chia seeds, vanilla, cinnamon, and salt, cover and place in the refrigerator overnight. Boom! That’s it! When you wake up, breakfast will be ready.
Super easy and healthy, this plant based recipe and superfood recipe for chia seed pudding is a fantastic way to start the day. Perfect for when you need a paleo breakfast recipe or are lacking in Keto breakfast ideas.
Chia seeds are tiny seeds from the salvia hispanica plant (a member of the mint family), dating back to the Pre-Columbian era and were a main food in the Mayan diet. They are filled with all sorts of vital nutrients, like fiber, protein, antioxidants, calcium, and plant-based omega-3 essential fatty acids.
When combined with a liquid, chia seeds develop a gelatinous texture which makes them easier to digest, and the thick consistency makes them perfect for puddings!
Dr. Hyman’s version of a chia seed pudding is a little more dense in texture, as opposed to a creamier one. Whenever I want a creamier pudding, I just add an additional 1/4 cup of coconut milk to the recipe.
Whether you are on a clean eating plan or just want a gluten free dairy free recipe, hope you try this Mixed Berry Chia Seed Pudding.
Check out this healthy ham and broccoli egg bake recipe for another breakfast option!
- 2 cups of organic mixed berries , divided
- 3/4 cup full fat coconut milk (for a creamier texture, add an additional 1/4 cup of coconut milk)
- 1/2 cup chia seeds
- 1/2 teaspoon real vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup shredded unsweetened coconut
- 2 tablespoons hemp seeds
- 1/4 cup toasted pumpkin seeds or your favorite nut , chopped
Using a stand up or hand blender, blend together 1 cup of the berries and the coconut milk until smooth.
In a medium bowl, add the chia seeds, vanilla extract, cinnamon, and salt. Pour in the berry coconut mixture and stir until thoroughly combined. Tightly cover and place in the refrigerator for at least 12 hours to overnight.
When ready to eat, divide into 4 bowls and top with coconut, hemp seeds, seeds or nuts, and remaining 1 cup of berries.
Can also store in refrigerator for up to 5 days and use as needed.