This sugar-free chia pudding recipe couldn’t be easier:
It also happens to be paleo, vegan, and nut-free. Chia pudding is one of my favorite breakfast recipes for busy mornings, and it travels well, so it’s perfect for taking on the go. It makes the perfect base for parfait and it’s easily adaptable to your flavor preferences. Coconut milk is my favorite to use when making this chia pudding recipe, but you could easily use another non-dairy milk, such as cashew or almond. If you’re in the mood for something lighter, try using a fruit puree and a bit of water in place of the milk.
Chia pudding is best when it has time to set overnight in the fridge. This does require some forethought since you can’t whip it up for breakfast from scratch in the morning, well not unless you like your chia pudding watery and crunchy. Even though it requires some planning, it is so easy to make that if you can set aside 5 minutes in the evening you will have breakfast waiting for you in the fridge when you wake up. I don’t know about you, but I never regret prepping my breakfast the night before. It just makes mornings go more smoothly. I do not enjoy rushing in the morning. I need quiet time to chill with my cup of matcha and wake up at my own pace, so anything that helps me do that is a no-brainer in my book.
All about toppings:
Breakfast bowls are all about toppings for me and chia pudding is the perfect base for all of my favorites. For extra protein and healthy fat, I like adding seed or nut butters to my chia pudding bowls along with 1/2 cup fruit. Shredded coconut, hemp seeds, and ground flax also make wonderful nutrient dense toppings without adding sugar. If you have a sweet tooth, freeze dried fruit and dried fruit are some of my favorite sweet toppings. If you don’t have a bee allergy, local bee pollen is a great superfood to add to breakfast bowls. Bee pollen has many health benefits and studies show that it may help reduce inflammation, support immune and liver function, and aid in healing.
Going Grain-Free in the Morning:
Oatmeal used to be my go-to breakfast bowl before elimination dieting helped me realize that grains weren’t a good fit for my body. If you are like me and eating grains triggers your symptoms to flare up, then chia pudding is one of the most adaptable grain-free breakfast bowl bases that I can think of. If you’re usually an oatmeal or yogurt bowl person, give chia pudding a try for some variety. I think you will find it a welcome member to your morning routine.
Make it Creamy and Hold the Sugar:
I hate to throw shade, but in my opinion most chia pudding that I have purchased from cafes and the like have been way too watery. Chia pudding should be creamy, not too thick, but just right. I find that coconut milk (either full fat or light) makes the best chia pudding. Coconut milk adds extra creaminess and has a natural sweetness. Coconut milk is also perfect for the Candida Diet and the natural sweetness means you can omit added sugar, making this recipe super low-carb friendly. You can also mix coconut yogurt, or another non-dairy yogurt into your chia pudding for added creaminess and a probiotic boost.
For the toppings, you can keep the sugar low and the nutrients high by choosing low-glycemic fruit, such as kiwi or raspberry. This chia pudding recipe is sugar-free to support blood sugar balance and reduce inflammation, but if you are in the mood for something sweeter you can easily sweeten this recipe with coconut nectar, maple, or date syrup.
Pro Tip for Creamy Chia Pudding:
After mixing your chia seeds & milk together, let your chia pudding sit out at room temperature for about 20 mins to thicken before placing it in the fridge to set overnight.
Sugar-Free Chia Pudding Recipe
Ingredients:
- 3 TBSP, or 1/4 Cup Chia Seeds
- 1 Cup Non-Dairy Milk, (coconut is my favorite)
- 1 Pinch Celtic Sea Salt, (optional)
Instructions:
Combine ingredients and let sit, covered, at room temperature for about 20-30 minutes before stirring once more and putting in the fridge overnight to set. That’s it! Super easy right? You can totally handle this, even on your busiest days.
Mix it up!
Chia pudding is like a blank canvas for all of your favorite flavors & fixings.
Ideas for Add-Ins and Fancy Flavors:
Here are some ideas from my list of favorites. Mix your add-ins with the chia seeds and milk/liquid before placing chia pudding in the fridge to set overnight.
- 1 tsp Vanilla Extract
- ½-1 full tsp Cinnamon
- ½ tsp Cardamom
- 1 tsp Pumpkin Pie or Apple Pie Spice
- 1 tsp Golden Milk Powder
- 1 tsp Matcha Green Tea Powder
- 2 tsp Cacao Powder
- 1 tsp Camu Camu Powder, Acerola Cherry Powder, or Amla Powder (for a superfood Vitamin C boost)
- 1 tsp – 1 TBSP Maple Syrup, Coconut Nectar, Honey, or Date Syrup
- 1-2 TBSP Shredded Coconut
- ½ Cup Freeze Dried Fruit, such as strawberries or blueberries
- ¼ Cup Fruit Puree
- 1/4 Cup Pumpkin Puree
- 1/2 Cup Coconut Yogurt (this makes it extra creamy!)
