I’ve been a fan of chia seeds for a couple years. For a tiny little seed, they’re pretty versatile! You can add them to smoothies, sprinkle them over salads, or use them to make chia pudding. Chia seeds are mini powerhouses packing more calcium than milk, more antioxidants than blueberries, and more Omega-3 than salmon. Because of their ability to thicken and gel, making chia pudding is an easy way to turn them into a meal. If you’re looking for a healthy breakfast, this Golden Milk Chia Pudding with Pomegranate, Coconut & Pistachios will now be your go-to recipe. It’s sweet, tart, and savory and packed with fiber to keep you full all morning.
And I’m sure you’ve seen the turmeric popping up all over your feeds. It’s all the rage right now. So whip this up and you’re suddenly #basic like everyone else. 😉
Golden Milk Chia Pudding with Pomegranate, Coconut & Pistachios
- 1 3/4 cups unsweetened almond milk
- 1/4 cup canned light coconut milk
- 1 tbsp. maple syrup
- 3/4 tsp. ground turmeric
- 1/2 tsp. ground cinnamon
- a pinch of black pepper
- 1/2 cup chia seeds
- Chopped fruit
- Chopped nuts
- Coconut flakes
- In a medium-sized bowl, whisk together the almond milk, coconut milk, maple syrup, and spices until smooth.
- Stir in the chia seeds until evenly combined. Let sit for 5 minutes, then stir again. Cover and refrigerate overnight.
- Serve with your choice of toppings.
The beauty of this recipe is that there are dozens of ways to customize it. You can change the flavor, the toppings, the sweetener, and even add protein or matcha powder. Try a variation of fruits, nuts, seeds, spices, and milks. The options are endless.
Pro tips: Mamma Chia Organic is my favorite brand. Major deal here. I make 4 servings in advance for the work week. It tends to keep well for several days and I often mix up my toppings each morning so I don’t get bored. I find that when I add plenty of fruit and nuts I stay full for hours!
Are you using chia seeds yet? What would top your pudding with?