Beat egg boredom with this Whole30 Chia Breakfast Pudding. This version is lightly sweetened with a date, and is a refreshing, quick breakfast option. I love to put this in jars and have breakfast ready for the next few days.
This post was updated on July 9th, 2017. It has been one of the most popular recipes on my site since it was posted in the spring of 2016. The recipe is the same, but the photos and text have been updated.
I started making this Whole30 Breakfast Chia Pudding while doing the Whole30 last year. I actually didn’t turn to this because I was tired of eggs- it was more of a time issue! I was back at work with an infant at home, and giving up my morning playing with him and getting him dressed to take the time to scramble eggs just wasn’t going to happen!
I was surprised to see how many readers loved this recipe as much as I do! It’s a great grab and go breakfast option. 1 recipe takes about 5 minutes to put together (and 30 mins or longer to “soak”), and it makes 3-4 breakfasts. When I was working, I would mix this up in the evening and split it between 4 jars. In the morning, all I had to do was toss in some fresh fruit and a spoonful of nut butter, screw the lid back on, and toss it in my bag to take to work.
I was on a huge chia pudding kick for months after my Whole30. I loved the convenience, but I also just love it. It fun to top, like oatmeal, but is full of Omega 3s, fiber and protein from the chia seeds.
I used a homemade cashew hemp milk from this. Of course you can use store bought almond milk (or cashew milk, or hemp milk for that matter), but in order to keep it Whole30, check your ingredients. You have to put it in the blender to blend up the date anyway, so you might as well make your own nut/seed milk while you’re at it! There’s no straining or soaking required — you’ll never notice any texture from the cashews or seeds with the chia mixed in!
I’ve topped this with so many different combinations– bananas, apples, mangos, berries, pear, nut butter, coconut, dark chocolate chips (okay, not Whole30!), the sky is the limit! I have found that I prefer the tart fruit to banana and pear. Berries and mango are my favs. Pineapple would also be great!
Tips for Whole30 Breakfast Chia Pudding
- Make it Paleo/Whole30: Homemade nut and seed milks are great for the Whole30 when you can’t have gums found in store bought versions or dairy products. The Whole30 recommends not going overboard on fruit or creating “cheats”, so this only has 1 date per 3-4 servings to keep it low in sugar.
Whole30 Breakfast Chia Pudding
This easy to make chia pudding is lightly sweetened with a date, and uses a homemade cashew-hemp milk. Top with any fruit, nuts, and coconut for a quick and easy breakfast.
- 3 cups water
- 12 cashews
- 3 tbsp hemp seeds
- 1 medjool date (or 3 small dates)
- 6 tbsp chia seeds
- 1/2 tsp cinnamon
- pinch sea salt
- fresh fruit optional
- nuts (walnuts, almonds, pecans, etc.) optional
- nut butter (sunflower, almond, cashew, etc.) optional
- coconut butter optional
- unsweetened coconut optional
Add 1 cup of water, hemp seeds, cashews and dates to a blender. Blend on high speed for 2-3 minutes, until a smooth milk is made.
Add 2 more cups of water, chia seeds, cinnamon and sea salt, and pulse until combined, leaving chia seeds whole.
Refrigerate for at least 1 hour. Keeps well in fridge for 3-4 days.
Top with fresh fruit, nuts, coconut, nut butters or coconut butter. See photos for some of my favorite combos.
*Nutrition facts are for 1/3 of the chia pudding and do not include any toppings.
Recommended for this Recipe
I love to use hemp seeds, especially when I am eating vegetarian meals. They are an easy way to add protein, and add a great nutty flavor. I use them in nut milks, in baked goods, and on salads. I also have a recipe for Breakfast Cookies that use hemp seeds for a boost of protein.
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