My obsession with nice cream will never end, but even I crave a change in my breakfast routine every now and then. Behold, this healthy, raw vegan vanilla chia pudding with raspberries and blueberries. What really turned me on to chia pudding was that it can be made in under 5 minutes. So if you’re like me and sometimes find yourself running out the door in the morning, this breakfast is for you. It tastes like a delicious pudding, but without any of the dairy or refined sugar!
Here’s a little history lesson for you: chia seeds have actually been a staple in Mayan and Aztec diets for centuries. “Chia” is the ancient Mayan word for “strength”. So it makes sense that chia seeds are known to provide you with sustainable energy. They’re also really rich in antioxidants and full of fiber, magnesium, zinc, iron and calcium. Now that they’re a modern-day superfood, chia seeds have probably popped up on your radar at some point or another. So it helps to know that they’re incredibly good for you and your health!
I opt for chia pudding when I want a lighter breakfast option that will still keep me full for a good part of the day. It’s made from only 4 ingredients, plus whatever berries you want to put on top. So it’s a minimal and simple, really no-fuss breakfast to throw together.
Once I started making my own chia pudding, I realized how versatile it can be. Now, I’ll sometimes layer it with my rawnola or berry smoothie for a breakfast parfait. Or I’ll top it with a raw caramel or chocolate sauce and have it for dessert. I have a major sweet tooth, so I see everything as a potential dessert. Chia pudding is no exception!
Vanilla and almond milk mix together with the chia seeds to create the base of the pudding. When you leave it in the fridge overnight, you’ll be amazed by how it thickens up from a liquid into a pudding. This is when the magic happens. I also mixed in raw coconut nectar to naturally sweeten it, since I use unsweetened almond milk but you might not need it if you’re plant-based milk is already sweetened.
I topped my chia pudding with frozen raspberries and blueberries, but you could also throw in nut butter, hemp seeds, other fruit, or mint leaves. I’m excited to play around with it and might even try mixing some blended fruit into the pudding to flavor it or adding in freshly squeezed juice. I’d love to know what your ideas are, so please share with me on Instagram @asunshinemission!
- 1 cup almond milk, unsweetened
- 3 tbsp chia seeds
- 1 tbsp coconut nectar
- 1/2 tsp vanilla extract
- a handful of raspberries
- a handful of blueberries
- Pour almond milk, chia seeds, coconut nectar, and vanilla into a jar and mix.
- Place in the fridge for at least a couple of hours, or overnight.
- Top with berries.