This coconut chia pudding is my go-to for busy mornings. It is rich, cooling, and provides steady energy without the mid-morning crash.
This recipe creates a velvety, nutrient-dense breakfast that sets in the fridge overnight. It is gluten-free, vegan, and packed with omega-3 fatty acids.
1. Combine your base ingredients in a large glass jar or bowl.
2. Whisk thoroughly for one minute to ensure no clumps form.
3. Let sit for 10 minutes, then whisk again.
4. Cover and refrigerate for at least 4 hours, or overnight.
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Total Fat | 38g |
| Carbohydrates | 22g |
| Protein | 9g |
Yes, but the texture will be thinner. Full-fat canned coconut milk provides the best creaminess.
Stored in an airtight container, it stays fresh for up to 5 days in the refrigerator.
Absolutely. Portioning them into individual jars makes for a perfect grab-and-go breakfast.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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