Recipe: Vanilla-Almond Chia Pudding


Thanks to our Whole30 experience, I’ve traded in my longtime breakfast parfait habit (yogurt, granola and fruit) in exchange for morning meals that are more nutrient-dense and less inflammatory. But old habits die hard, and I soon found myself in a Green Eggs & Ham Scramble rut.

Luckily my sister came to the rescue, sending me this recipe for Vanilla-Almond Chia Breakfast Pudding from Daily Burn. I’m a chia fan, not only because they’re packed with omega-3 fatty acids, antioxidants, calcium, fiber and protein, but also because they’re super-hydrating, absorbing up to 10 times their weight in water — or in this case, almond milk!

And as an added bonus, this make-ahead recipe works great for weeks when you know you’ll be pressed for time. Just mix together the ingredients on Sunday night, pour into separate containers, pop ’em in the fridge, and top with a different combo of fruits, nuts and granola each day for a hearty breakfast, filling snack or textured dessert.

Vanilla-Almond Chia Pudding 

Adapted from Daily Burn


  • 2/3 cup chia seeds
  • 2 1/2 cup almond milk
  • 1 tsp vanilla
  • 1 tsp agave nectar
  • 1/2 tsp cinnamon
  • Optional add-ins: nuts, berries, shredded coconut, granola, etc.


  1. Combine chia seeds, almond milk, vanilla and agave nectar in a bowl. Stir well until combined.
  2. Cover bowl, and store in the refrigerator overnight or for at least an hour (until mixture thickens).
  3. Stir again before serving, adding more almond milk if pudding’s consistency is too thick.
  4. Top with add-ins of your choice — from fresh fruit and nuts to spices, granola or coconut.

I happened to have these ingredients on hand, but if you don’t use agave nectar, feel free to swap in maple syrup or honey to help sweeten the pudding instead.


Before the pudding has time to set, the consistency will be super runny; if you’re finding that the chia seeds are sticking together, try using a whisk to separate them before storing your mixture in the fridge.


This bowl sat overnight, and you can see how the seeds swell up when they absorb the almond milk. They also give the pudding a lovely tapioca-like texture.


Stir again before serving to  break up any clumps of seeds before adding your favorite toppings. Again, I just worked with what we had in our pantry — Mamma Chia protein granola, cinnamon and hazelnuts.


The pudding will store in refrigerator for up to five days, so with a little planning you can quickly create a week’s worth of grab-and-go meals!


What’s your favorite way to incorporate chia into meals and snacks? 

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