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Chia Seed Breakfast Pudding

Breakfast is one of my favorite meals. Really. But I tend to want to eat breakfast at 10 am. This pudding allows me to get something in my belly right away so Mr. Metabolism kicks in. It's rich and creamy and filling and super easy to make.
Course Breakfast
Cuisine American
Servings 4



  • 1 cup unsweetened almond milk I prefer homemade or the Califia Farms brand
  • 1 cup plain yogurt or plain Greek yogurt
  • 4 tablespoons raw honey or maple syrup plus 1 tablespoon for serving
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • A pinch of kosher salt
  • 1/4 cup chia seeds


  • 1 pint chemical-free strawberries hulled and chopped (or other seasonal fruit, such as bananas, blueberries, papaya)
  • Nuts of choice toasted and chopped, optional


  1. In a quart size Mason jar, add the almond milk, yogurt, sweetener of choice, vanilla and salt. Put the lid on and shake, shake, shake until blended. Now open the lid and add in the chia seeds and let sit on the counter for 30 minutes.

  2. Stir well to distribute the seeds if they have settled. Cover and refrigerate overnight.

  3. In the morning, in a medium bowl, toss the berries with the remaining tablespoon of honey or maple syrup and, if using, mix in the nuts.

  4. Spoon the pudding into glasses or bowls or layer the fruit and pudding to create a trifle-like dish.

  5. Refrigerate any leftovers and repeat often.