Breakfast Dessert Healthy Choices

Chia Seed Pudding

Written by Chinny's Kitchen

As with fashion, there are certain foods that are deemed on and off trend and it seems that chia seeds are at the top of everyone’s must-have list at the moment. Last I checked it was kale, apparently kale is so 2012. Chia seeds are being hailed as the newest ‘superfood’ and are said to be packed full of nutrients, antioxidants and superpowers. Well, maybe not superpowers, but they might as well, they seem to have everything else. Clearly, the scientist in me isn’t entirely convinced but the foodie in me had to give the chia a chance.

I recently decided to adopt a healthier lifestyle, so I’ve been experimenting with healthy alternatives for midweek snacking, dessert and breakfasts but I tend to be a busy bee so I need these to be quick and easy (there goes 2Chinz again – ryhmin’ and stylin’). The chia seed pudding is super quick, super easy and super delicious! The best thing about it is that it requires no cooking. Yes, you read right – no cooking! The seeds absorb a lot of liquid when soaked, so the pudding pretty much makes itself.

I find chia seeds, on their own, taste bland. The pudding will taste of what you soak the seeds in, which is awesome because it makes the pudding so versatile. My recipe is carb-free, gluten-free, dairy-free and vegan-friendly (if you substitute honey for maple syrup) – so it’s a great dessert option for catering to different diets. I usually like to have my pudding for breakfast or as a guiltless midnight snack, so I keep the flavours quite simple but stay tuned – more exciting chia seed pudding recipes coming soon!

Chia Seed Pudding
Prep time
Cook time
Total time
A simple chia seed pudding topped with pomegranate - perfect for a healthy snack, dessert or breakfast.
Recipe type: Breakfast
Cuisine: South American
Serves: 1
  • 1 Tbs Chia Seeds
  • 1 Cup of Almond Milk
  • 1 Tsp Honey (or Maple Syrup for vegans)
  • 1 Tsp Vanilla Extract
  • As much pomegranate as you can handle!
  1. Combine your almond milk, honey and vanilla extract in a small cup or bowl.
  2. Add your chia seeds to a separate sealable container, pour your almond, honey and vanilla mix over and stir until combined (about 2 mins).
  3. Seal your container and pop it in the fridge overnight or for 4 hours. You'll know it's ready when all or most of the milk is absorbed and the pudding develops a thick yoghurt-like consistency.
  4. When you're ready to eat, stir the pudding, serve and sprinkle your pomegranate seeds over.
    Most importantly, enjoy!

Please note that chia seeds are still quite a new food and there hasn’t been much in the way of research, so if you’re pregnant or breastfeeding I suggest you seek professional advice before incorporating them into your diet. If you get a chance to try this recipe, I’d love to hear/see how it turned out! You can find me on Instagram, Pinterest, Facebook and Twitter, share your creation using the hashtag #chinnyskitchen.

Thanks for reading, love you like I love apple pie! x

About the author

Chinny's Kitchen

I'm Chinny - Londoner and foodie. I've had a love affair with food for as long as I remember and, for me, the kitchen is the ultimate playground. Inspired by a love of good food and my busy lifestyle, I created Chinny's Kitchen to share a variety of quick, easy, healthy, indulgent and always delicious recipes, food/health tips and general ways to have more fun with food. I develop new recipes, reinvent classics and eat tirelessly in adventurous corners around town.