• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Soups
  • One Pot
  • Baking
  • Meat and Fish
  • Celiac Resources
  • Breakfast
  • Snack
  • Dessert
  • Sides
  • Gluten Free Living
  • Gluten Free Travel
  • Van Life
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Vibrantly G-Free
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Soups
  • One Pot
  • Baking
  • Meat and Fish
  • Celiac Resources
  • Breakfast
  • Snack
  • Dessert
  • Sides
  • Gluten Free Living
  • Gluten Free Travel
  • Van Life
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Breakfast

    Simple Chia Seed Pudding >> 2-ingredient Paleo Breakfast

    October 1, 2020 by Jamie · 1 Comment

    Jump to Recipe·Print Recipe
    Chia Seed Pudding PIN 6
    Chia Seed Pudding PIN 5
    Chia Seed Pudding PIN 4
    Chia Seed Pudding PIN 3
    Chia Seed Pudding PIN 2
    Chia Seed Pudding PIN 1

    This simple 2-ingredient Chia Seed Pudding is a staple in my home and while traveling! I like this version better than others -- coconut milk adds flavor and richness, it's thicker so it won't spill in your backpack, and you can find the ingredients almost anywhere. It's the perfect gluten-free, dairy-free, and healthy paleo breakfast!

    Pin110
    Share
    Pocket
    Tweet
    112 Shares

    I first discovered Chia Seed Pudding while cycle touring down the West Coast. We needed a quick healthy breakfast that's easy to make the night before, lasts through a morning of cycling, and is oat-free.

    Chia seed pudding, with it's endless versatility, was the perfect solution! It's a staple food during Vanlife and busy weeks and is packed with protein to keep you going strong!

    Why you’ll love this Chia Seed Pudding Recipe:

    • It makes a nice thick pudding that won't spill in your backpack
    • It's super versatile -- add any flavors you like
    • The coconut milk and water combination makes a flavorful pudding with the perfect creamy consistency
    • Perfect for travel and on-the-go!

    What to know before you start:

    Use any plant-based milk you like.

    You can replace the ⅔ cup (150 ml) water-coconut milk combination with almond, hemp, or other plant-based milk. Water & coconut is my favorite.

    Find your own perfect chia pudding consistency.

    This recipe makes a nice thick pudding. Add a little more liquid to thin.

    Prevent clumps -- make sure you shake/stir it well.

    You know you're finished shaking/stirring when the chia seeds are separated (not sticking together) and remain in the mixture rather than floating to the top (note that some will still float).

    Tips to make Chia Seed Pudding on the road:

    • Reuse old containers.
      • Every jar in these photos is a reused nut butter or mayonnaise jar. While cycle touring, I reuse cardboard coffee cups. Then I place them in my shoe overnight so they don't spill in the tent!
    • Flavor with whatever you have.
      • We nearly always keep honey around for tea and coffee. Honey plus a little fruit is perfect on-the-go.
    • Watch the temperature...
      • In the Pacific Northwest where it's cooler, I often make these the night before for an afternoon snack. In Hawaii, the coconut milk turned sour by lunch! I only make them for breakfast when camping in Hawaii.

    Let's make Chia Seed Pudding!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Basic Chia Seed Pudding >> 2 ingredient paleo breakfast


    ★★★★★

    5 from 1 reviews

    • Author: Jamie
    • Total Time: 5 minutes
    • Yield: 1 serving 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    This simple 2-ingredient Chia Seed Pudding is the perfect gluten-free, dairy-free, and healthy paleo breakfast! It's also a staple while traveling -- be sure to read the travel tips before this recipe card.


    Ingredients

    Scale
    • ⅓ cup water
    • ⅓ cup Full Fat Coconut milk (if solid, warm until liquid)
    • 3 Tbsp Chia seeds

    Instructions

    1. Add all ingredients to a jar. Secure the lid and shake or stir until well mixed. Let rest for a minute, then shake or stir again. Let rest for another minute, then mix one more time.
    2. Let sit for at least two hours -- I prefer overnight. Top with fresh fruit, a drizzle of honey or maple syrup, and any spices you enjoy (I like cinnamon).

    Notes

    You can replace the ⅔ cup (150 ml) water-coconut milk combination with almond, hemp, or other plant-based milk. Water & coconut is my favorite.

    This recipe makes a nice thick pudding. Add a little more liquid to thin.

    You know you're finished shaking/stirring when the chia seeds are separated (not sticking together) and remain in the mixture rather than floating to the top (note that some will still float).

    • Prep Time: 5
    • Category: Breakfast, Snack
    • Method: No cook
    • Cuisine: American

    Keywords: Paleo Chia Seed Pudding, Easy chia seed pudding, paleo breakfast, dairy free pudding

    Did you make this recipe?

    Tag @vibrantlygfree on Instagram and hashtag it #vibrantlygfree

    Save this recipe on Pinterest by clicking the ‘save’ button in the top left corner of the picture below:

    Chia Seed Pudding PIN 7

    Opt In Image
    Not sure how to stock a Gluten + Dairy-Free Pantry?

    Get our Gluten-free Grocery List and access to our Free Resource Library by entering your information below!

    Hungry for more?

    Check out our tasty gluten-free Recipe Index <3

    With love and gratitude,

    ❤︎ Jamie

    Pin110
    Share
    Pocket
    Tweet
    112 Shares
    « Northwest Beef Stew in the Instant Pot
    Van Life Kitchen Essentials >> camp cooking gear for any adventure »

    Subscribe

    for email updates!

    Reader Interactions

    Comments

    1. Annabelle

      December 17, 2022 at 4:19 pm

      Wow this tastes really good even without sweetener! I love adding fresh berries and the thick, creamy texture.

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hey Friend!

    A headshot of Jamie, the blogger behind Vibrantly G-Free, outside in a forest wearing a blue top.

    I'm Jamie -- a former math and science teacher, now full-time food blogger and photographer. I love to live on-the-go with tasty food to take along!

    More about me →

    Currently Trending

    • Impossibly Authentic Dairy Free Tiramisu
    • Foolproof Gluten-Free French Baguette
    • How to go Gluten Free - 10 BEST tips for Beginners
    • Printable Gluten Free Grocery List + 10 Tips!

    Seasonal Favorites

    • Showstopper Gluten-Free Apple Coffee Cake
    • Dairy Free Swedish Meatballs
    • Savory Pumpkin Stew
    • Fluffy Almond Flour Pumpkin Muffins

    Footer

    About your recipe developer

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Former math and science teacher, now full-time food blogger and photographer. I love to live on-the-go with tasty food to take along! More about me →

    My Favorites

    A clear glass mug with microwaved hot chocolate topped with mini marshmallows and chocolate shavings.
    A side view of a cup of Italian hot chocolate topped with whipped cream, chocolate shavings and a piece of chocolate.
    A mug of peanut butter hot chocolate topped with whipped cream, chocolate shavings, and a chopped peanut butter cup.

    Copyright © 2023 · Vibrantly g free