This easy Whole30 Chia Pudding is only six ingredients and a breeze to make. It’s paleo, vegan, gluten-free, and dairy-free, with no added sugar and no cooking required!
I just finished my second Whole30, and I have to be honest. If I never saw another egg again, it would be all too soon.
Well, maybe that’s a bit dramatic. Sorry, eggs. I love you, and you’re great, but boy am I sick of you.
The hardest part of the Whole30 for me wasn’t the no sugar. It wasn’t the lack of pasta (which I for sure thought it would be because #Italian). It wasn’t even the absence of one of my most beloved, dearest friends: Wine.
It was breakfast.
I’m not a breakfast person to begin with. I never cook breakfast for myself on the weekdays. Give me a bowl of my gluten-free granola with some coconut milk and blueberries, and I’m beyond happy. But never, ever before I’ve had my coffee.
I would be just as content, if not more so, with just coffee. But I force myself to eat breakfast because yeah, yeah, most important meal of the day and all.
Sorry for the crankiness. As I’m typing this, it’s the morning. And maybe you can tell by now, but I’m not a morning person.
However, all crankiness aside, breakfast is important. A healthy breakfast fuels your day, provides you with sustainable energy, aids in better concentration, kick-starts your metabolism, and balances the blood sugar.
But I’m still not cooking it. Especially on the weekdays.
Which is a problem on the Whole30. It’s not so easy to reach for my go-to bowl of granola, protein smoothie, or energy bites. Most Whole30 breakfasts include eggs, and almost always involve cooking.
But it’s a Tuesday, people. And I’m busy as hell. And I know that you feel me.
So let’s talk about this Whole30 Chia Pudding, shall we?
How to Make Whole30 Chia Seed Pudding
This Whole30 Chia Pudding is, as the title promises, Whole30 compliant. That also makes it gluten-free, dairy-free, and free of added sugar. It’s vegan, healthy, and best of all: requires zero cooking!
Chia pudding is one of my favorite breakfasts to make because the refrigerator does all of the work for you. Just stir together a few things the night before, and wake up to a delicious and nutritious breakfast waiting for you.
And, even better, this particular Whole30 Chia Pudding is only six ingredients — and that’s with the toppings. The actual pudding itself is only four: chia seeds, coconut milk, vanilla bean, and cinnamon or compliant Pumpkin Spice (such as Simply Organic). Well, okay, technically five if you’re counting the pinch of sea salt.
You could really top the pudding with anything you’d like. Here, I top mine with fresh bananas and roasted macadamia nuts. I love the crunch the nuts add alongside the creamy pudding and bananas. But since the chia pudding base is so versatile, you could experiment and go nuts with toppings. Strawberries, freeze-dried fruit, peaches, cashews, nut butters, spirulina, avocado, coconut flakes. The options are endless!
Chia Seeds Benefits
Chia seeds, as we know, are pretty amazing for you.
Are high in nutrients but low in calories.
Are high in fiber, protein, calcium, magnesium, B vitamins, and Omega-3 fatty acids.
Are full of free radical-fighting antioxidants.
Are proven to enhance athletic performance.
Are proven to lower LDL (“bad”) cholesterol and increase HDL (“good”) cholesterol.
Have higher amounts of calcium than dairy (gram-for-gram), making them beneficial to bone health.
Are proven to be beneficial in type 2 diabetes patients.
Have very high amounts of fiber, which keeps you fuller for longer, supports regularity and digestive health, and aids in maintaining a healthy weight.
Pretty awesome, right?!
Topped with some potassium-rich bananas and a dose of healthy fats from fiber- and protein-charged macadamia nuts, and you have a healthy, balanced way to start your day.
I hope that you enjoy this Whole30 Chia Pudding! Are you a fan of make-ahead breakfasts? What’s your favorite way to top your chia pudding? Let me know in the comments below.
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This easy Whole30 Chia Pudding is only six ingredients and a breeze to make. It’s vegan, gluten-free, and dairy-free, with no added sugar and no cooking required!
- Combine the chia seeds with the compliant non-dairy milk and whisk well to combine. Split the vanilla bean down the center and scrape out the seeds into the chia mixture. Add in the sea salt and cinnamon.
- Refrigerate the chia pudding overnight.
- When ready to eat, stir the pudding to combine well and divide it between two bowls. Top each bowl with banana, macadamia nuts, and a sprinkle of cinnamon. Enjoy!
*If you would like your chia pudding a thinner consistency once it sets overnight, simply whisk or stir in some additional milk before serving.
- Serving Size: 1 serving
- Calories: 315
- Sugar: 8g
- Sodium: 2mg
- Fat: 22g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 12g
- Protein: 6g
- Cholesterol: 0g