Nutritarian Chia Breakfast Pudding
Here’s an easy Chia Breakfast Pudding recipe that can be assembled the night before so it’s ready for a quick and healthy breakfast perfect for a nutritarian or vegan diet. This nutritarian breakfast recipe comes from Dr. Fuhrman’s book, The End of Dieting.
Nutritarian Breakfast Pudding
This Chia Breakfast Pudding recipe comes from Dr. Fuhrman’s book, The End of Dieting (published with permission from HarperOne, an imprint of HarperCollinsPublishers).
I’m really excited to share it with you today!
Ideally, you would make this dish the night before and store it in the fridge overnight so the chia can do its thing.
But, if you don’t have time for that, then you can assemble it and let it sit for a mere 10 minutes before eating. So easy!
Key Ingredients
The main ingredients are rolled oats and whole chia seeds. Be sure to use gluten-free rolled oats if you are on a gluten-free diet.
Plus, you will need non-dairy milk, blueberries, and raisins (I used currants instead).
You can really adapt this recipe to meet your needs…that’s one reason I love it so much (see my similar recipe for Overnight Protein Oats).
The recipe also calls for half of a vanilla bean which I find adds so much flavor. You can use the extract if you don’t have a bean.
The result is a delicious and healthy meal that can serve as a breakfast or snack.
Chia seeds are so amazing, I love their nutrition and texture.
I didn’t even use the banana that is called for (am I the only one who doesn’t care for the texture of sliced bananas?) and I found the pudding to be just sweet enough with the blueberries and currants.
It was simply delicious!
Recipe FAQs
Refined sugars are not considered nutritarian, but date sugar is okay in moderation. You can also use date syrup or fresh chopped dates if you need more sweetness.
Yes! It is ideally made the night before, or up to 3 days in advance. It will stay fresh in an airtight container in the refrigerator for up to 4 days.
This recipe is meant to be eaten uncooked or raw. If you prefer to use cooked oats, then cook them before adding them to the porridge.
Other Nutritarian Recipes You Might Like
- Vanilla Hemp Milk
- Amaranth Porridge
- Banana-Sweetened Oatmeal Chocolate Chip Cookies
- Celery Cucumber Green Juice
- Vegan Fudgesicles
And, don’t miss my round-up of the Best Eat to Live Recipes!
Don’t Miss These Chia Pudding Recipes
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Nutritarian Chia Breakfast Pudding
Here’s an easy Chia Breakfast Pudding recipe that can be assembled the night before so it’s ready for a quick and healthy breakfast perfect for a nutritarian or vegan diet. This nutritarian breakfast recipe comes from Dr. Fuhrman’s book, The End of Dieting.
- Total Time: 15 minutes
- Yield: 1 1x
Ingredients
- 1 cup unsweetened vanilla soy, hemp, or almond milk
- 1/4 cup chia seeds
- 1/4 cup rolled oats (use gluten-free oats for gluten-free diets)
- 1/2 vanilla bean, split lengthwise, or 1/2 teaspoon alcohol-free vanilla extract
- 2 tablespoons raisins
- 1/4 cup blueberries
- 1/2 sliced banana
Instructions
- In a bowl, mix together all ingredients except blueberries and banana. If using a vanilla bean, scrape pulp and seeds from the pod with a dull knife and add them to the mixture along with the pod.
- Let sit for 10 minutes. (For an on-the-run breakfast, make the night before and store in the refrigerator).
- Remove vanilla pod, stir in blueberries and banana. Add additional nondairy milk if desired to adjust consistency.
Notes
- This recipe can easily be doubled or even tripled for more servings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: No-Bake
- Cuisine: Nutritarian
- Diet: Vegan
Nutrition
- Serving Size: 1
- Calories: 265
- Fat: 9.4
- Carbohydrates: 38g
- Fiber: 11.6g
- Protein: 13g
Keywords: chia breakfast pudding, dr. fuhrman recipe, nutritarian recipe, vegan chia pudding
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Yumm! I used less milk and added some cacao. It definitely made it more pudding like for me and my husband, we had it for dessert!
★★★★★
I liked this recipe. I like the chia seeds and bananas. I have a question…the recipe says “yield:2” in the ingredients list area, but the end of the recipe instructions, in the nutrition list, it says one serving. Which one is correct?…or am I interpreting the one serving incorrectly and that nutrition information should be for half the recipe?
★★★★
Hi Lisa, apologies for the confusion. It is one serving so the same nutritional info as before. I corrected the mistake.
Great for a healthy snack, too.
★★★★★
def need to make your recipe most of the time I’m winging it with just almond milk and chia seeds… yours looks way more inviting!!!!
Thanks, Deborah! I usually make mine with just chia seeds, too. My fav milk is my old stand-by of vanilla hemp-macadamia nut. 🙂
Are we able to digest whole soaked chia seeds? I know flax has to be ground, but I’ve been wondering about chia, because I don’t think they really get chewed much in a pudding.
I often grind chia seeds, Michelle, based on the suggestion of Dr. Fuhrman, but this was his recipe and it called for whole chia.
This sounds delicious! I just made a fresh batch of almond milk so I think I’ll try it tonight! My family is not crazy about raisins…think I will try it with goji berries.
Oh, I think the rolled oats got left off your ingredient list in the recipe.
I noticed your bag of oats says “raw”, so if our oats don’t specifically say “raw” does that mean they have been cooked somewhat? Thanks!
Hi Jill! Regular uncooked oats are fine. I left out the oats, but just added them to the recipe…should have said 1/4 cup. 🙂