Dairy-Free Chia Seed Pudding Recipe
Spring is just around the corner and we have the perfect refreshing recipe to go with it! Cashew Milk Chia Pudding topped with granola and fruit; a dairy-free alternative to your typical Chia Pudding recipe. It also doubles as a great on-the-go healthy breakfast option for all of you busy mom's out there. The combination of chia seeds with cashew milk is the perfect boost to get your day started!
This recipe is so versatile - you can customize it to your taste and eat it anywhere, not to mention it's packed with nutrients for a healthy balanced breakfast or afternoon snack. Cashew milk is super easy to make from home (recipe here) and contains copper and other minerals that help your body absorb iron and fight inflammation. Chia seeds absorb the milk and plump up into little gelatinous balls to create an almost tapioca like pudding texture that becomes very filling. I top everything I can with chia seeds since they are an amazing super food packed with protein, fiber, Omega-3's and minerals.
I make the cashew milk, chia base at night and pour into mason jars to set in the fridge overnight. Then in the morning I just add fruit and granola, screw on the top and go! Top with your favorite in-season spring fruit, Homestyle Granola, or non-dairy yogurt for a delicious and energy dense gluten free pudding that you can enjoy any time of day!
- 1 Cup cashew milk
- 3 TBSP chia seeds
- 1 TBSP maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- Handful of Homestyle Granola - any flavor
- Optional Toppings:
Fresh Fruit: banana, berries or pineapple
Nuts: walnuts or almonds
Sprinkle of: cocoa powder, coconut, cinnamon or chopped dark chocolate chips
- Combine all ingredients in a large bowl (fruit can be saved and added in the morning if preferred)
- Stir until well combined
- Cover bowl and chill in fridge overnight
- Next morning, ladle into mason jars
- Add any additional toppings
What's your favorite on-the-go spring breakfast?
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