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4 from 6 votes

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.
Prep Time5 mins
Total Time5 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 195kcal
Author: Michelle Miller

Ingredients

  • 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

Toppings

  • fresh fruit optional
  • nuts (walnuts, almonds, pecans, etc.) optional
  • nut butter (sunflower, almond, cashew, etc.) optional
  • coconut butter optional
  • unsweetened coconut optional

Instructions

  • 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.
  • TIP: Some readers have found that using this recipe exactly as written results in a runny pudding. I have retested this recipe, and found it to work perfectly for me. My best suggestion is to start with 1/2 cup less water, and after an hour, stir your pudding to see if it's the right consistency. Add more water if you'd like to thin it out.

Notes

*Nutrition facts are for 1/3 of the chia pudding and do not include any toppings.

Nutrition

Calories: 195kcal | Carbohydrates: 14g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 144mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1.2% | Vitamin C: 0.3% | Calcium: 14.2% | Iron: 18.4%