Chia seed pudding is a fantastic way to get a large dose of omega 3 fatty acids and benefit from the many amazing properties of chia seeds, like fat loss, stronger bones and better digestion. There are about 1000 ways to make it and I have tried many of them. Some turned just OK and some turned out phenomenal, but one thing was certain is that this pudding is extremely easy to make and so flavorful that you would think you are eating a dessert. Today, I would like to share 2 of my most favorite chia seed pudding recipes, make sure you try this decadent yumminness and don’t forget to comment below – would love to hear your thoughts and possibly your own versions!

chia seed pudding

Version #1 – Dairy-based Cheesecake Chia Seed Pudding

What you need:

  • ¼ cup greek yogurt
  • 1/4 cup cottage cheese
  • 1/2 cup almond milk
  • 1/2 tsp vanilla
  • Stevia to taste
  • 2tbsp chia seeds
  • Optional: ¼-1/2 cup chopped berries of choice, chopped

What you do:

In a blender, combine the cottage cheese, greek yogurt, almond milk, vanilla and stevia and blend, blend, blend until the mixture is completely smooth. You may have to scrape down with a spatula once in between. Pour into a lidded container and add the chia seeds, stirring well. Let sit overnight (at least 24 hours, the longer it sets, the thicker it gets!) in the refrigerator. If you want a creamier texture, you may blend the chia seed into a powder before stirring it or use ground chia seed. The next day when you are ready to eat it, stir it again to distribute the seeds evenly and serve with the chopped berries.

Version #2 – Vegan Chia Seed Protein Pudding

What you need:

  • 1 serving Chocolate Vegan Protein Powder
  • 1 Tbsp cacao or cocoa powder
  • ¼ tsp vanilla
  • 2 Tbsp chia seeds
  • ½ cup of unsweetened almond milk
  • Stevia to taste
  • Optional Toppings: ¼-1/2 cup fresh or frozen berries

What you do:

Mix protein powder, cacao, vanilla, almond milk, stevia and chia seeds in a bowl. Stir until combined and store (covered) in the refrigerator for at least 1 hour (can be left to set overnight). If a smoother, creamier consistency is desired, puree in a blender until desired texture before storing in fridge. Top with berries and enjoy. *Store in an air tight container in the refrigerator (without topping) for up to 3 days.

By: Alysha Coughler, Sports Dietitian and Body Beautiful Coach


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