Super Breakfast: Chia Pudding

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For the next few Mondays this month I will be sharing with you some delicious, healthy and nutrient packed breakfast ideas that breaks out of the conventional go-to’s (i.e. cereal, bagels, toast).

Back in the day, when I choose a bread or cereal breakfast option, by 10:00am I would be feeling ravenous.  I like my meals to make me feel satiated, replenished and energized until the next meal.  Over the years of studying nutrition and trying meal options out myself and with my patients, I have realized that starting the day with a nutrient dense, whole food, breakfast option is the way to go.  It really sets up the day by way of energy and blood sugar balance (i.e. fight food cravings at any time of day).

Here’s my first offering: Chia Pudding.

Chia seeds are a high protein food source.  But because it is plant protein, and it’s also high in just the right balance of insoluble and soluble fiber, it is easy to digest.  Chia pudding is also a nutrient dense breakfast option that is gluten free, which also makes it less inflammatory and allergenic than cereal or bread based breakfast options.  Finally, this is an awesome dairy free option, for those who want to eat less yogurt due to concerns around dairy intolerance or allergy.

This recipe takes just minutes to prepare in advance, so it’s ready for an quick breakfast in the morning.  It makes enough for two servings, so you’ve got breakfast for two days covered!

Dr. Laura’s Chia Pudding

1/4 cup chia seeds

1 cup almond milk, plus a little extra (*option: make it fresh) — or other dairy free milk such as coconut milk, rice milk or cashew milk.

1 tsp vanilla extract

1 tsp honey or maple syrup

Fruit of choice

Hemp seeds (optional)


  1. Whisk everything together in a glass mason jar or glass storage container.  Put in fridge overnight.

2. Open jar or container.  Whisk in a little more almond milk to a consistency that is preferred.

3. Layer chia seeds with fruit, finishing with fruit on top.

4. Enjoy! 😉



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