Start your day off with delicious perfect breakfast that is easy to make, Chia Seed Pudding Recipe with Apples, Almonds and Cherries.
With the New Year in full effect I am doing my darndest to be mindful of what I am eating, so this chia seed pudding recipe was at the top of the recipe list.
It’s just so hard sometimes to eat well everyday and make time for the gym when you are constantly on the go and have kids.
Not too mention what I do for a living, I cook, a lot! I don’t always get to eat healthy foods like this chia seed pudding.
Breakfast is something that I take so seriously because I usually eat it around 6 am in the morning in complete darkness, silence and coldness and I want whatever I am eating to be dang good.
Pretty much the reason I made this chia seed pudding recipe.
This Chia Seed Pudding recipe is really really tasty and not-too-mention has a ton of health benefits.
What are Chia Seeds
Chia seeds are tiny little black seeds that are packed with omega 3’s, fiber and fiber!
Obviously with all those nutrients chia seed pudding makes for the perfect breakfast.
The Bob’s Red Mill® Chia Seeds are perfect given the large quantity and the fact that they are whole seeds.
Thousands of years ago, chia seed were a staple in the diets of ancient Mayans and Aztecs.
The word chia is derived from the Mayan language, meaning “strength,” and Aztec warriors relied on chia seed to boost energy and increase stamina.
How to Make Chia Seed Pudding
Chia seed pudding is incredibly easy to make and there are a few different ingredients you can use to make it.
The first thing you need for chia seed pudding is obviously chia seeds.
Next thing on the list is the liquid you would like to cover the chia seeds with.
I like to use either almond milk or coconut milk, some yogurt, and add a touch of sweetness, like honey, when I make my chis seed pudding.
You can absolutely use things like milk, pea milk, a combo of almond and coconut, I mean it’s totally up to you for this chia seed pudding recipe.
The ratio is about 4 or 5 to 1 liquid to chia seeds for that perfect sprouted fluffy chia seed!
Once you’ve covered the chia seeds in the liquid you simply pop it in the refrigerator for 6 hours or over night and boom chia seed pudding!
Chia Seed Pudding Toppings
During the winters months I am a huge advocate for buying in season and in the cold months it’s apples, pears and citrus and adding them to my chia seed pudding recipe.
I decided to chop up and throw in an assortment of apples and dried cherries in this seriously delicious chia seed pudding.
Guess what, in the summertime I’ll be replacing all of that goodness with fresh berries!
In addition to the apples and dried cherries I added in some almonds for a nice crunch and a bit more flavor into this chia seed pudding.
You can absolutely use things like pistachios, pecans or walnuts in this chia seed pudding recipe.
I think that’s what I like about this chia seed pudding so much, you can customize it to work for your tastebuds!
Breakfast Recipes
If you love this chia seed pudding then be sure to check out my other breakfast recipes!
- Overnight Cinnamon Rolls Recipe
- Homemade Gravlax Recipe
- Huevos Rancheros Recipe
- Strawberry, Blueberry and Banana Oat Smoothie Recipe
- How to Make Chilaquiles with Eggs and Chicken for Breakfast
- Crullers – from I Am Homesteader
A nice big picture of this chia seed pudding recipe below for pinning, DO IT!
Chia Seed Pudding Recipe with Apples and Cherries
Ingredients
- 2 cups of plain yogurt
- 2 cups of coconut milk
- ¾ cup Bob’s Red Mill ® chia seeds
- ¼ cup of honey
- 1 tablespoon of vanilla
- 1 each medium diced golden delicious, red delicious, granny smith and honey crisp apple
- 1 cup of chopped roasted almonds
- 1 cup of roughly chopped fresh cherries seeds removed
Instructions
- In a large bowl whisk together the yogurt, coconut milk, honey and vanilla and then fold in the chia seeds until everything is completely combined.
- Wrap tightly with plastic wrap and refrigerate over night.
- Once the chia seed pudding has been refrigerated over night, stir and serve.
- Serve with diced assorted apples, almonds and cherries.
Silvia Rosich says
January 30, 2015 at 10:14 amSounds delicious! How many servings can you get out of this recipe?
Thank you,
Chef Billy Parisi says
January 30, 2015 at 11:55 amrenders about 5 cups!
Heidi Szymanski says
January 30, 2015 at 12:43 pmWhen you say coconut milk, do you mean the kind in the can, or the kind in the dairy section or box that you can pour over cereal? I can’t wait to try this. I used to love rice pudding, and this looks like a super alternative. Also, would you have a recipe for a pudding with quinoa?
Chef Billy Parisi says
January 31, 2015 at 6:32 amThe dairy kind that you can pour over cereal.
Reigh says
January 31, 2015 at 7:40 pmHow many calories per serving? and how big is a serving size please? This looks amazing!! Also can you add the fruit and almonds in early or will that not work out? in the photo the fruit is mixed into the chia pudding I noticed.
Chef Billy Parisi says
February 1, 2015 at 7:13 amReigh, you’d have to put the recipe into a calorie counter to find that out. Makes around 5 cups. Add fruit at the end or else you’ll have mush.
Reigh says
February 2, 2015 at 6:38 pmAfter I broke it down without the fruit and almond it was around 310-320 Calories per 1 cup serving 🙂 couldnt find cherries that looked good but settled for some strawberries and the almonds. It was quick to make, simple and from the little tastes I snuck it was very good. Thankd for the share…. can the yogurt be substituted with anything less dairy? Weird question im sure but I have the vegan friends who’d like to try this but were wondering if anything could be substituted for the yogurt?
Chef Billy Parisi says
February 3, 2015 at 9:18 amYou can actually do straight coconut or almond milk and simply rid of the yogurt all together. It will be a little thinner and to offset simply add in some more chia seeds :-).