Loaded Chia Seed Pudding Bowl

The reasons to stock up on chia seeds are plentiful:

  1. Super filling (thank you fiber)
  2. Packed with vitamins and minerals and antioxidants
  3. Great egg-replacement for baking
  4. They’ve got the good fat (omega 3s)
  5. Endless pudding options (ie – Chocolate-Covered Strawberry Chia Pudding)

As I’ve helped individuals incorporate chia seeds into their normal routine there’s a few things I’ve noticed. One is that you only want to start with a little (1T/day) and work your way up. The body gets used to the fiber, it just may take a couple weeks. Second, based on my observations, they seem to help some people make significant improvements on measures such as cholesterol and blood pressure. This may be caused directly by chia seeds, or it could be due to getting nice and full and not having as much room for unhealthy foods. Either way, those who consistently get 1-2 tablespoons daily tend to see results.

Chia seeds are also very affordable. I picked up a 5.5lb container at Walmart for less than $20. This may seem pricey, but a little chia goes a long way. I can make 21 of the below chia seed recipes – they expand a lot. That’s 4 servings for less than a buck!


Loaded Chia Seed Pudding Bowl


You can also find chia seeds online (Note this is an affiliate link). For a full run-down on chia seeds, visit our chia seed post.

Chia pudding is often made with coconut milk because of it’s smooth and creamy texture. We used coconut milk from a carton, which is less rich (aka less fat) than the canned version. Feel free to use other non-dairy milk alternatives – almond, soy, oat, cashew, etc. Oat is a great choice as it still offers that yummy creaminess!

Make this recipe to share, or simply divide into multiple individual containers (mason jars work great!) for a quick breakfast/snack. It will stay good for up to 1-week in the refrigerator.


Loaded Chia Seed Pudding Bowl


I used this to make this Food Processor to make this chia pudding (Note this is an affiliate link).

Loaded Chia Seed Pudding Bowl

Loaded Chia Seed Pudding Bowl

A simple breakfast or snack option to be customized with your favorite toppings. So sweet with just 5 ingredients and less than 5 minutes of prep. Blend, let sit and enjoy.
5 from 6 votes
Print Pin
Course: Breakfast, Snack
Cuisine: American
Keyword: Chia Pudding, Chia Seeds
Prep Time: 5 minutes
Rest Time: 1 hour
Servings: 4


  • food processor or blender



  • 1/2 cup chia seeds
  • 2 cups coconut milk in carton, unsweetened
  • 4 Deglet Noor pitted dates
  • 1 tsp ground cinnamon
  • 2 bananas, small or 1 large

Your favorite toppings

  • berries
  • diced mango
  • granola
  • goji berries
  • nut butter natural
  • pepitas


  • Add chia seeds, coconut milk, dates and cinnamon to a food processor or high speed blender and blend for 30 seconds, or until no chunks of dates remain.
  • Mash bananas with a fork, stir into chia mixture, transfer to container with an airtight lid and place in the refrigerator for at least 1 hour (or overnight).
  • To serve., pile high with your favorite toppings.


Any non-dairy milk can be used in place of coconut milk. Chia pudding will keep for up to 1 week in an airtight container in the refrigerator. 
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants
*We are a participant in the Amazon Services LLC Associates Program. This affiliate advertising program provides a means for us to earn fees by linking to Amazon.com and affiliate sites. We use the products and ingredients that we link to and recommend them because we believe they are the best choice for you.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating