Healthy Hacks: Chia Pudding 3 Ways

Healthy Hacks: Chia Pudding 3 Ways

Chia pudding is something I absolutely love (though, admittedly, it did take me a while to come around to the texture) — partly because it’s fast, easy, satisfying, and delicious, but mostly because it’s one of those breakfast dishes that you can prep at the beginning of the week and eat at your convenience — whether that’s from the comfort of your couch or on your morning commute. It also doesn’t hurt that chia pudding is jam-packed with vital nutrients like fiber and omega-3 fatty acids. So I suppose you can add healthy to that list, too.

Healthy Hacks: Chia Pudding 3 Ways

In the name of not getting stuck in a breakfast rut, I’ve provided three different chia pudding recipes to guarantee you don’t get burnt out on the stuff. There’s Vanilla Bean Chia Pudding that’s made exponentially more delicious with fruit on the bottom, Mayan Chocolate Chia Pudding that’s warmed with ground cinnamon and cayenne, and Superfood Chia Pudding that’s packed with beet powder, lucuma powder, and maca powder. If you asked me to pick a favorite, I’d probably go with the Mayan Chocolate Chia Pudding, but only because the extra kick from the cayenne pepper is just what I need to get moving in the morning, especially during the cooler months of the year.

So let’s make some chia pudding, shall we?

Healthy Hacks: Chia Pudding 3 Ways

Start by making the base and combining the chia seeds and non-dairy milk in the blending pitcher that comes with the KitchenAid® Pro Line® Series Cordless Hand Blender. Cover with a lid and chill overnight (for at least eight hours). EASY PEASY!

Healthy Hacks: Chia Pudding 3 Ways

Healthy Hacks: Chia Pudding 3 Ways

In the morning, add the maple syrup, salt, and any other additions (depending on which flavor you’re making) and use your Pro Line® Series Cordless Hand Blender – fitted with the S blade bell – to mix the chia pudding until about half the chia seeds are broken up. In one minute your chia pudding will go from being highly textured to being smooth and creamy, all thanks to the powerful Pro Line® Series Cordless Hand Blender.

Another thing I love about the Pro Line® Series Cordless Hand Blender – aside from the fact that it is incredibly powerful – is that it’s cordless. Although it wasn’t something I originally cared about, I’ve come to love the fact that I’m not restricted by a hand blender that requires being plugged into an electrical outlet to function.

Healthy Hacks: Chia Pudding 3 Ways

If you’re making the Vanilla Bean Chia Pudding, line the bottom of two jars with 1/4 cup of frozen blueberries (or your favorite frozen fruit, stewed fruit, etc.) before piling the pudding on top. Finish with coconut cream and sliced almonds.

Healthy Hacks: Chia Pudding 3 Ways

If you’re making the Mayan Chocolate Chia Pudding, finish with coconut cream, toasted hazelnuts, and cacao nibs.

Healthy Hacks: Chia Pudding 3 Ways

If you’re making the Superfood Chia Pudding, finish with coconut cream, passion fruit preserves, and coconut flakes.

Healthy Hacks: Chia Pudding 3 Ways

Healthy Hacks: Chia Pudding 3 Ways

These make-ahead breakfasts are perfect for mornings on the go and pack a nutritious punch to keep you energized for the day ahead.

Share your take on these three Chia Puddings on Instagram using #MadeWithKitchenAid for a chance to be featured.

Chia Pudding Base Recipe

Makes 2 servings

INGREDIENTS

6 tablespoons chia seeds
1 1/2 cups non-dairy milk (I use almond milk)

DIRECTIONS

Add the chia seeds and almond milk to the blending pitcher that came with your KitchenAid® Pro Line® Series Cordless Hand Blender. Stir, using a spatula or spoon, to combine then cover with lid and refrigerate overnight (or for at least eight hours).

Chia Pudding Base Recipe

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Vanilla Bean Chia Pudding

Makes 2 servings

INGREDIENTS

For the chia pudding

Chia pudding base (above recipe)
1 tablespoon pure maple syrup
Pinch of fine sea salt
Pinch of vanilla bean powder

For the toppings

1/2 cup frozen blueberries
Dollop of coconut cream
Sliced almonds

DIRECTIONS

To the chia pudding base, add the pure maple syrup, salt and vanilla bean powder, then use the KitchenAid®Pro Line® Series Cordless Hand Blender – fitted with the S blade bell – to blend the chia pudding, just until about half the seeds are broken up. This should take right around one minute.

Line the bottom of two jars with frozen blueberries then cover with the chia pudding. Finish with your favorite toppings. My go-to toppings are coconut cream (straight from the top of a can of refrigerated coconut milk) and sliced almonds.

Chia pudding will keep refrigerated for up to five days (just make sure you cover the jars).

Vanilla Bean Chia Pudding Recipe

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Mayan Chocolate Chia Pudding

Makes 2 servings

INGREDIENTS

For the chia pudding

Chia pudding base (above recipe)
3 tablespoons pure maple syrup
3 tablespoons cacao powder
1/2 teaspoon ground cinnamon
Small pinch of ground cayenne
Pinch of fine sea salt

For the toppings

Dollop of coconut cream
Hazelnuts, toasted
Pinch of cacao nibs

DIRECTIONS

To the chia pudding base, add the cacao powder, pure maple syrup, cinnamon, cayenne, and salt, then use the KitchenAid®Pro Line® Series Cordless Hand Blender – fitted with the S blade bell – to blend the chia pudding, just until about half the seeds are broken up. This should take right around one minute.

Divide the chia pudding between two jars and finish with your favorite toppings. My go-to toppings are coconut cream (straight from the top of a can of refrigerated coconut milk), toasted hazelnuts, and cacao nibs.

Chia pudding will keep refrigerated for up to five days (just make sure you cover the jars).

Mayan Chocolate Chia Pudding Recipe

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Superfood Chia Pudding

Makes 2 servings

INGREDIENTS

For the chia pudding

Chia pudding base (above recipe)
2 tablespoons pure maple syrup
Pinch of fine sea salt
2 teaspoons beet powder
1/2 teaspoon lucuma powder
1/2 teaspoon maca powder

For the toppings

Dollop of coconut cream
Spoonful of passion fruit preserves
Coconut flakes

DIRECTIONS

To the chia pudding base, add the pure maple syrup, salt, beet powder, lucuma powder, and maca powder, then use the KitchenAid®Pro Line® Series Cordless Hand Blender – fitted with the S blade bell – to blend the chia pudding, just until about half the seeds are broken up. This should take right around one minute.

Divide the chia pudding between two jars and finish with your favorite toppings. My go-to toppings are coconut cream (straight from the top of a can of refrigerated coconut milk), passion fruit preserves, and flaked coconut.

Chia pudding will keep refrigerated for up to five days (just make sure you cover the jars).

Superfood Chia Pudding Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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