Plant-based Chia Pudding


Having a healthy breakfast on the ready brings a certain satisfaction for me, much like preparing a slow cooker meal in the morning and knowing that dinner is taken care of…does anyone else share this rather nerdy trait?

We went through an overnight oats stage and appreciated the convenience and health benefits. We have also explored various forms of chia pudding, chia fresca and other creative, quick breakfast and snack foods.

With the greater availability of plant-based “dairy” products, I thought I would play around with a chia pudding using plant-based yogurt. We really enjoyed this with berries. The nice thing about using a plant-based yogurt is that they are often supplemented with Vitamin B12, which is often deficient in a vegetarian diet. Overall, this recipe covers a lot of territory:

  • Probiotics for gut health
  • Vitamins A, C, D, B12
  • Plant-based Omega 3s
  • Calcium
  • Fiber
  • Protein
  • Minerals (phosphorus, selenium, magnesium)

If you try this, we would love to hear how you enjoyed or modified it!

Plant-based Chia Pudding
1 cup plant-based yogurt (I used unsweetened coconut)
4 tablespoons chia seeds
1 cup plant-based milk (I used oat milk)
1/2 teaspoon vanilla
1 tablespoon maple syrup
1/2 teaspoon lemon zest
1 tablespoon lemon juice

Combine above ingredients well, cover and place in fridge for several hours or overnight. This will allow the chia seeds to absorb the liquids and thicken the mixture. Serve with fruit, nuts, seeds, granola or other favourite toppings. It makes a great breakfast, snack or dessert!