Paleo Chia Seed Pudding (2 ingredients)

A glass jar with paleo chia seed pudding topped with fresh blueberries and raspberries.

Paleo Chia Seed Pudding (2 ingredients)

This two ingredient Paleo Chia Seed Pudding makes a great gluten-free, dairy-free, and healthy paleo breakfast! It's also a staple for my family while traveling. This is a nice thick pudding that won't spill during travel.

Course Breakfast, Snack

Cuisine American

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

Prep Time 5

Resting Time 2

Total Time 2 5

Servings large serving (or 2 small servings)

Calories 323kcal

Author Jamie

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

Other milks: 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.

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

Storage: Store this chia pudding in an airtight container in the refrigerator for up to 3 days.

Nutrition