Surely by now you’ve heard about chia seeds in your search for all things healthy. When I hear weird suggestions like “sprinkle chia seeds on a salad for an extra crunch”, I always worry about people’s sanity. However, when used correctly, chia seeds are awesome! Plus, I must admit – these little babies helped me through my Whole30. In fact, I really hate eating breakfast. And once you take bacon out of the equation, you’re seriously asking a lot of me. Consequently, I had to get a little creative to make sure I had all the food and energy I needed to start my day. Certainly, this Whole30 chia pudding fit the bill! Now, I know you’re not supposed to use chia pudding as a snack or dessert during Whole30, but since we’re using it as a breakfast, I consider us exempt. 😉

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This recipe is so versatile. By using mason jars, I can make enough for a few days at a time. In addition to making meal prep easy, I also love the mason jars because they are so easy to carry to work. Additionally, you can mix up your spices and change your flavors as well!

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Whole30 Chia Pudding

1 tbsp chia seeds
1/2 c water
1 banana – mashed
1/2 c coconut milk (Silk Unsweetened 45 Calorie Coconut Milk – pictured above – is Whole30 compliant)
Cinnamon and nutmeg (or other spices) to taste

1. Place chia seeds and water in a container with a lid.
2. Shake vigorously so the chia seeds don’t stick together.
3. Leave in the refrigerator to soak for at least 30 minutes – overnight is even better.
4. Mash your banana and add it to your now soaked chia seeds.
5. Pour in the coconut milk.
6. Add your spices to taste and mix everything together.
7. Eat!

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Pro tips:
*Increase the recipe and use more chia seeds if you need more energy/calories.
*Use less water and/or coconut milk to make a thicker pudding.
*Substitute the water for more coconut milk if you’d like!


Looking for more Whole30 recipes? Try my Chipotle Sweet Potato Soup and my Rotisserie Chicken Salad!

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