This quick breakfast chia seed pudding is ready in minutes – no overnight soaking required.
Most breakfast chia seed pudding recipes call for soaking the chia seeds overnight. They are plenty tasty but require forward thinking. They are also cold. I don’t particularly like cold first thing in the morning. I’m also not enough of a planner to prepare my breakfast the night before.
Quick Breakfast Chia Seed Pudding
I like this recipe for three reasons:
- It only takes about 5 minutes to prepare – so I can make it in the morning.
- If you eat it immediately, it has a nice warm and cozy consistency.
- Since a blender is involved, I can use dates as a sweetener. Dates offer more fiber and nutrients compared to most other sweeteners.
The sweet cinnamon vanilla flavor and yummy blueberries and walnuts are an added bonus. All in all this quick breakfast chia seed pudding is an easy way to enjoy a healthy breakfast. But it’s also tasty enough for a dessert or snack!
- 1 cup rice milk
- ¼ cup chia seeds
- 2 medjool dates, pitted
- 1 tsp. ground cinnamon
- ½ tsp. pure vanilla extract
- ⅓ cup frozen wild blueberries
- 1 Tbsp. chopped walnuts
- Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside.
- Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed.
- Begin blending on lowest setting and slowly turn up to highest setting.
- Blend on high for approximately 20 seconds.
- Turn off blender and scrape sides with a spatula.
- Reduce speed back down to lowest setting and begin blending again, slowly turning blender back up to highest setting and blend for approximately 20 seconds.
- Scrape pudding into one or two bowls. Top with thawed blueberries and chopped walnuts.
- Serve immediately or refrigerate and enjoy later as a snack.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.