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!
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 in my camper van kitchen and during busy weeks, and is packed with protein to keep you going strong!
For more Paleo Chia Seed Pudding flavors, check out our Mango Coconut Chia Pudding, Mocha Chia Pudding, Chocolate Chia Pudding, and Pumpkin Spice Chia Pudding.
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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!
How to make it
Two ingredients and two easy instructions are all that's needed to make this easy paleo chia seed pudding! Check it out:
Ingredients
- full fat coconut milk - You can replace the ⅔ cup (150 ml) water-coconut milk combination with almond, hemp, or other plant-based milk. Water and coconut is my favorite combination but I also often make this chia seed pudding with unsweetened almond milk.
- chia seeds - I use whole chia seeds but you can also grind them in a coffee grinder or spice grinder for a smoother pudding.
Instructions
There are only two easy steps to make this easy paleo chia seed pudding:
- Prep: Add the water, coconut milk, and chia seeds 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 to prevent the seeds from clumping.
- Rest: Let the chia pudding sit for at least two hours. I usually make this recipe the night before to eat in the morning (or for the next few mornings as breakfast meal prep). I like to top it with fresh fruit, a drizzle of honey or maple syrup, and a sprinkle of cinnamon.
Expert Tips
Find your perfect paleo chia pudding variation and prevent clumps with these expert tips!
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).
Make it while traveling
You can make paleo chia seed pudding while traveling, with very little planning ahead of time. Here's what I like to do:
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.
Related Paleo Breakfast recipes to consider...
Looking for more paleo breakfast recipes like this paleo chia seed pudding? Check these out!
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Paleo Chia Seed Pudding (2 ingredients)
Ingredients
- ⅓ cup water
- ⅓ cup full fat coconut milk (if solid and separated, warm until liquid and mixed)
- 3 tablespoons chia seeds
Instructions
- Prep: Add the water, coconut milk, and chia seeds 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 to prevent the seeds from clumping.
- Rest: Let the chia pudding sit for at least two hours. I usually make this recipe the night before to eat in the morning (or for the next few mornings as breakfast meal prep). I like to top it with fresh fruit, a drizzle of honey or maple syrup, and a sprinkle of cinnamon.
Notes
Nutrition
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Jana
This is my go to recipe for chia pudding. I’m glad it’s thick so it doesn’t spill. Very filling and delicious with honey!
Annabelle
Wow this tastes really good even without sweetener! I love adding fresh berries and the thick, creamy texture.