I know that the hardest thing to being on any sort of “diet” is the lack of yumminess. (Which, side note, is something we tackle in our consulting program because we love good food).

But, it is no surprise that I have a sweet tooth. I love chocolate and yummy desserts. I can’t help it, I grew up with a mom that baked cookies that were the things of dreams.

This Chia Seed Pudding is packed with healthy fats and fiber, but it also satisfies that nagging sweet tooth. You will kick that craving with no added sugar! Sound too good to be true? I get it.

But, you know that feeling when you come home from work, school, or from picking up the kids and all you want is a snack? Then you realize that you have to fix said snack? That realization is typically followed with a trip to the freezer or pantry for something easy to stuff in your face.

Well, I hereby give you permission to have your cake and eat it too (figuratively of course).

This recipe can be made the night before and left in your fridge for snacks, breakfast, or dessert for about a week.

(For a few other fast and easy recipes to feed your gut garden, head over here.)

Without further ado, I present to you this Gut Healthy Chia Seed Pudding:

Serves: 2-4

Total Time: 25 minutes

Ingredients:

Mason Jars: 1- gallon or 2 – 32oz or 4 – 16 oz

Nut Milk of choice: 2 – 3 cups (depending on how soupy you want it!)

Honey (or gut healthy sweetener of choice. I have used maple syrup, coconut nectar, stevia, and monk fruit! It is up to you!): 1 Tablespoon

Vanilla Extract: 1 Teaspoon

Chia Seeds: 6 Tablespoons

Optional Toppings:

  • Berries
  • Mango
  • Stonefruit (apricot, nectarine, or peaches)
  • Kiwi
  • Dried coconut
  • Nut butter
  • Goji berries
  • Dark chocolate shavings
  • Banana
  • Dates
  • Granola

Method:

  1. In a large bowl or your mason jar, mix together chia seeds, nut milk, honey, and vanilla extract. If you’re using a large enough mason jar, you can put the lid on and shake the mixture to combine.
  2. Once the chia pudding mixture is well combined, let it sit for 15 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set-up” for 1-2 hours.I recommend giving it a shake every 15 to 20 minutes for the first 2 hours, clumps of chia seeds are the worst. The chia pudding should be nice and thick, not too liquidy. If it’s not thick enough for your liking, just add more chia seeds, stir and refrigerate for another 30 minutes or so.
  3. When ready to serve, pour the mixture into a bowl, and top with your favorite toppings.

Enjoy, my dears!

-A+C

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