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.
Nutritarian Breakfast Pudding
I’m putting together foods that can be made mainly from my pantry, including this Chia Breakfast Pudding recipe that comes from Dr. Fuhrman’s new book, The End of Dieting (published with permission from HarperOne, an imprint of HarperCollinsPublishers).
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. Yes!
Here are the ingredients – rolled oats and whole chia seeds. Plus, non-dairy milk, blueberries, and raisins (I used currants instead):
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:
Other Nutritarian Recipes You Might Like
- Vanilla Hemp Milk
- Banana-Sweetened Oatmeal Chocolate Chip Cookies
- Celery Cucumber Green Juice
- Eggplant Cannelloni
And, don’t miss my round-up of the Best Eat to Live Recipes!
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Chia Breakfast Pudding
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 1x
Description
This is a healthy, nutritarian breakfast recipe from Dr. Joel Fuhrman.
Ingredients
- 1 cup unsweetened vanilla soy, hemp, or almond milk
- ¼ cup chia seeds
- ¼ cup rolled oats
- ½ vanilla bean, split lengthwise, or ½ teaspoon alcohol-free vanilla extract
- 2 tablespoons raisins
- ¼ cup blueberries
- ½ 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.
- Category: Breakfast
- Method: No-Bake
- Cuisine: 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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I’m glad you’re able to fix the fridge instead of buying a new one!
I love chia pudding and I’m making this recipe this weekend for sure!
You’re neighbors are so nice!
I agree, Venus, although the repair of my fridge might almost be the cost of a new one! Grrrr!
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.
On the bright side, this could have been a MUCH more terrible scenario if you fridge had been stocked with meat 🙂
Oh no! That’s no fun at all, but at least you still got a great recipe out of the experience. Bright sides!
I feel your pain. My fridge died a week ago…
Oh man! I’m so sorry about your fridge. I remember one time I came home from vacation and the electric company accidentally shut off my power. I had to throw over $400 worth of groceries in the trash; it’s heartbreaking.
Anyways, the chia pudding looks AMAZING, I am definitely going to be making this tomorrow! I love oats and chia so much but I never really put them together, thanks for the idea and recipe.
UGH, so you can identify with my pain!!! Anyway, thanks for the note and let me know how you like the pudding! 🙂
I’m so sorry about your fridge! What a traumatizing experience. That being said, you rocked this breakfast recipe. Looks amazing!
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My fridge died last summer and at the time I couldn’t afford to get another one, so I made a game of it to see how long I could go without. I know, I know, it sounds crazy to be without a fridge but it really wasn’t as hard as I thought. Had to buy produce more often and eat greens with a couple days of purchase. I kept stuff like kale, carrots and asparagus on the counter in jars of water (just like flowers) and I kept potatoes, onions and apples in the basement which is fairly cold. Fruit was fine on the counter and same with condiments, surprisingly. It takes more planning but it’s definitely doable. After two months I decided I’d had enough though and bought a new fridge from Costco. I was really missing frozen berries at that point!
WOW, Lynn, you are hardcore! 🙂