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As much RVing as we’ve been doing lately, I’ve had tons of opportunities to experiment with new breakfast ideas. Chia pudding, and all its awesome variations, has become one of my favorite breakfasts in the RV. Chia seeds are one of the healthiest foods in the history of ever. We’ll get back to that. The other big bonus is how easy chia pudding is to make. Pour a few ingredients in a jar before bed, shake it up, and DONE. No more effort than pouring a bowl of Fruit Loops, really.
Chia pudding is both weird and wonderful at the same time. Its unique texture is the weird part. The first time I made it for James, he said, “It’s like eating alien eggs…” and licked his bowl clean. Luckily, he likes eggs, so I guess that’s a good thing?
Why You Should Go Buy Some Chia Seeds…Like Now:
Chia seeds pack a powerful nutritional punch. Studies have actually shown a link between chia seeds and a decrease in risk factors for heart disease and diabetes. Most of the carbs in chia seeds are in the form of fiber, with a good amount of that insoluble. That’s awesome because insoluble fiber is the diabetes fighter. Chia seeds are also packed with heart-healthy omega 3 fatty acids. In fact, there isn’t a plant out there that’s a better source of omega-3’s than chia seeds. Yes, you flax lovers, chia even beats flaxseed.
And! Chia seeds are a high-quality COMPLETE protein, with all the essential amino acids. And since they’re gluten-free, chia seeds are a great plant protein source for people who need to eat a gluten-free diet. Add on to that an impressive list of minerals and antioxidants, and why aren’t you out buying some right now?
Basic Chia Pudding Recipe
- 2 cups unsweetened almond milk (or any type of milk)
- 1/2 cup chia seeds
- 2 tablespoons sweetener of your choice: agave*, honey, or pure maple syrup
- 1/4 teaspoon vanilla
*I prefer using an organic agave syrup made with stevia (made by Madhava), because it has only 3 grams of sugar and 15 calories per tablespoon. Regular agave nectar has 15 grams of sugar and 60 calories, so it’s a pretty significant difference.
For chocolate pudding, add:
- 1/4 cup cacao powder
- Pour everything in a quart sized mason jar.
- Tighten the lid.
- Shake, use a spoon if the seeds aren’t shaking well.
- Refrigerate overnight (or for at least an hour or two).
- Get creative with toppings and enjoy it cold.
- Sliced almonds…this is a requirement for us. The crunch makes the unusual texture much more appealing.
- Fresh Fruit
- Coconut…we use toasted because everything is heavenly once toasted coconut is applied.
- Mini chocolate chips
Since chia seeds are pretty bland alone, it’s the toppings you choose that are the real show stoppers. This list shows the main toppings we’ve been using, but I’d love other ideas to keep things interesting. Let me know if you make it or if you have other suggestions!