Warm Chia Pudding

Chia seed porridge in a shallow white bowl topped with sliced bananas and strawberries.

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This easy Warm Chia Pudding is a bowl of healthy, cozy comfort. Soaking the chia seeds makes them swell and create a thick, pudding-like texture. Heating it up makes this like a bowl of oatmeal without the oats! Plus it's naturally gluten-free, dairy-free, nut-free, vegan and Paleo.

Prep Time20

Cook Time10

Total Time30

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 273kcal

Author: Don Baiocchi

Ingredients

1 cup full-fat unsweetened coconut milk (cream and water well-blended)
1 cup water
¼ cup chia seeds (black or white)
¼ cup flax seeds (black or golden)
2 tablespoons shelled sunflower seeds (raw or roasted & salted)
2 tablespoons pumpkin seeds (a.k.a. pepitas)
½ cup chopped dried apricots (preferably unsulphured)
1½ cups plain unsweetened almond milk
2 tablespoons pure maple syrup (optional)
2 tablespoons unsweetened shredded coconut
½ teaspoon fine sea salt
¾ teaspoon vanilla extract

Instructions

In a large bowl, whisk the coconut milk, water and chia seeds.
Stir in the flax seeds, sunflower seeds and pumpkin seeds, then stir in the dried apricots. Store this mixture in the fridge for at least an hour or overnight.
Add the mixture to a medium saucepan (it will be thick and the coconut cream might rise to the top).
Stir in the almond milk and place over medium high heat. When it comes to a simmer, stir in the shredded coconut, maple syrup (if using) and salt.
Reduce heat to medium-low and let it simmer for 10 minutes. Stir frequently to make sure the seeds don't stick to the bottom of the pan (if they do, just use a spatula to scrape the bottom of the pan to release them).
Remove from the heat, stir in the vanilla and any other mix-ins (see ideas below) and scoop into bowls. Add your favorite toppings and dig in!

Notes

This recipe is adapted from Gregory Gourdet's recipe in Everyone's Table.

Substitutions

You can use any kind of milk in place of the coconut and almond milk. But different types of milk could give the pudding a different texture, making it thicker or runnier.
You can use other dried fruit in place of the apricots, such as cranberries, cherries or mango. I've tried this with raisins and wouldn't recommend it. They kind of disappeared and didn't add much flavor or texture.
You can use honey or date paste in place of the maple syrup.
If you don't have sunflower seeds you can double the amount of pumpkin seeds (and vice versa).

What can I mix into warm chia pudding?

1/4 teaspoon cinnamon
1 teaspoon cocoa powder or cacao powder
- you could then also add 1/2 teaspoon espresso powder for a mocha-style pudding
lemon or orange zest
For a warm masala chai pudding, add 1/4 teaspoon cinnamon and ginger, 1/8 teaspoon turmeric and 1/8 teaspoon black pepper (don't skip the pepper if using turmeric)
For warm pumpkin chia pudding, stir 1/4 cup pure pumpkin puree into the mixture with the coconut, maple syrup and salt. Then add 1/4 teaspoon cinnamon and ginger, plus a pinch of ground nutmeg and ground cloves.

What can I add on top of the warm chia pudding?

Chopped nuts
More seeds, such as sunflower or pumpkin
Cacao nibs
Fresh fruit, such as berries, cherries, chopped peaches or apples, or sliced bananas
Any kind of nut butter
Melted chocolate (dairy-free if necessary, such as brands like Enjoy Life! or Hu)

Make ahead

Store in the fridge for up to 5 days. Reheat in a small or medium saucepan over lower heat, stirring occasionally until warmed through.

Freezing instructions

Let cool to room temperature, then store in an airtight container or baggie in the freezer for up to 3 months.

Thaw in the fridge overnight. Reheat in a small or medium saucepan over lower heat, stirring occasionally until warmed through.

Nutrition