Whoever said you can’t have dessert for breakfast? I’d have to imagine they’ve never enjoyed a creamy chia seed pudding! With literally limitless flavor possibilities, chia seed pudding is a delectable, healthy and easy breakfast.
When I was commuting to my office nearly an hour away from where I lived, chia seed pudding was an absolute lifesaver! It’s one of those dishes that can be prepared in advance and enjoyed with no need to be heated up or cooked, I would just grab it from my fridge and rush out the door. I liked to store my chia seed puddings in mason jars to ensure perfect portioning, easy storage and it is the perfect vessel if you are having a layered chia seed pudding.
If you’ve gotten through that little intro and still have been thinking to yourself, what the hell is a chia seed?? No worries let me explain! Chia seeds are small black seeds that come from the plant Salvia hispanica. The seeds are chock full of healthy nutrients such as fiber, protein, magnesium and phosphorus to name a few. Chia seeds have been consumed since the times of the Mayans and the Aztecs, however, in recent years there has been a resurgence in the amount of people that cook with them.
Chia seeds can be added to salads, smoothies, desserts and more! However, my favorite way to have them is in the form of the chia seed pudding! Chia seed pudding is essentially the product of adding the chia seeds to some type of milk or liquid and when it sits, the chia seeds absorb the liquid and the mixture becomes a pudding-like texture.
For this recipe I used an unsweetened almond milk, however you could use whatever milk you’d prefer. I tend to use almond milk most frequently because I try to limit my dairy intake. It is really all about preference and staying true to ingredients you’d normally use. If you don’t usually buy almond milk you can absolutely use any milk that you happen to have in your fridge.
I also need to mention that the cheesecake layer that I made uses cashew yogurt and a dairy-free cream cheese. If you’d prefer to use regular dairy yogurt and cream cheese by all means, go ahead! The great thing about this recipe is that it is very flexible in that sense.
Although, this chia seed pudding sounds like an indulgent dessert it is actually a healthy, light breakfast. Its full of wholesome nutrients to satiate and nourish you. I made this this chia seed pudding dairy-free and gluten-free and its full of fiber and protein to help you start your day off on a good note. This pudding is creamy, fruity and full of flavor you would never think you are eating something that’s actually good for you. All of the layers balance and complement each other to create a delicious, healthy breakfast pudding.
Strawberry Cheesecake Chia Seed Pudding
This easy, make-ahead chia seed pudding is healthy and delicious, perfect for any day of the week.
Makes 2 Mason Jars
Chia Seed Layer:
- 1 Cup Almond Milk
- ¼ Cup Chia Seeds
- 1 Tbsp Maple Syrup
- ½ Tsp Vanilla Extract
- 1 lb. Strawberries
- 1 Tbsp Lemon Juice
- 1 Tsp Stevia
- 5 oz. Vanilla Yogurt (I used dairy-free brand Foragers)
- 4 oz. Cream Cheese (I used a dairy-free brand Go Veggie)
- 1 Tsp Lemon Juice
- 1 Tsp Stevia
Start by adding almond milk to a medium sized mixing bowl, then add chia seeds, maple syrup and vanilla. Whisk all the ingredients together until fulling combined. Cover the bowl and set in the fridge. After 15 minutes in the fridge I take out the bowl and whisk the mixture again so none of the chia seeds settle to the bottom. Then I place the bowl back into the fridge for another 30 minutes if eating the same day. If you are meal prepping it can sit overnight.
While the chia seed mixture is in the fridge, make the strawberry layer. Wash the strawberries, cut off the tops and quarter the strawberries. Add the berries, stevia and lemon juice to a medium saucepan over low heat on the stovetop. Cook the strawberry mixture for 8 minutes until softened but not completely broken down. Take the pan off of the heat and let cool.
Next, mix the yogurt, cream cheese, lemon juice and stevia in a small mixing bowl. The mixture could be placed in the fridge to cool if desired, but it is not necessary if you are assembling the jars immediately.
To assemble, scoop ¼ cup chia seed layer into each mason jar, then add a ¼ cup of the strawberry mixture and then a ¼ cup of the cheesecake mixture. Repeat this process until both jars are full.
They can be enjoyed right away or stored in the fridge for up to a week to be enjoyed at any time!