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 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
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With love and gratitude,