This Perfect Chia Pudding is going to be your Spring and Summer breakfast staple. Served with fresh berries and crunchy granola, it’s creamy, fresh, filling, nutritious and delicious.

Chia Pudding may seem like a simple recipe to post, but before this recipe, I had never enjoyed Chia Pudding before. So I wanted to share my ultimate Chia Pudding recipe because I believe it’s the tastiest way to make it!

Perfect Chia Pudding

Georgina Burgess

This Perfect Chia Pudding is going to be your Spring and Summer breakfast staple. Served with fresh berries and crunchy granola, it's creamy, fresh, filling, nutritious and delicious.

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Servings 5 servings

Ingredients

1/2 cup whole chia seeds
1 cup creamy coconut yoghurt (preferably the thick and creamy pure coconut based yoghurt rather than a soya based one)
1.5 cups dairy free milk of choice I like soya or oat milk
2 tsp vanilla extract
1 tbsp maple syrup

Topping ideas

Fresh berries
My Crunchy Granola
My Homemade Nutella
My Homemade Almond & Pecan Butter
Coconut flakes
Chopped nuts

Instructions

Mix together the chia seeds, coconut yoghurt, milk, vanilla and maple syrup in a medium-large bowl until there's no lumps – using a small whisk or fork can be helpful for this, or you can cover the bowl and shake.
Cover and refrigerate for at least 2 hours to set. It will keep in the fridge, covered, for upto 5 days.
Serve with your favourite toppings!