Get the Recipe: Best Whole30 Chia Pudding
This Whole30 compliant chia pudding is thick, creamy, and packed with nutrients. This overnight recipe is great for breakfast or a filling snack. It is extra creamy, filled with healthy ingredients, and totally customizable!
Ingredients
- 1 can coconut milk, about 14 ounces
- ⅓ cup chia seeds
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- 1 mashed banana
Instructions
- First, add all ingredients to a mixing bowl.
- Stir to combine.
- Then, pour into 3 jars or containers.
- Place in fridge for at least 4 hours, up to overnight.
- Finally, remove from fridge and enjoy!
Notes
- Without the banana, this chia pudding is very neutral tasting.
- I highly suggest adding the banana or another fruit to flavor this pudding.
- I recommend Better Body Foods chia seeds. The Trader Joe's ones do not seem to work as well for this recipe.
- Canned coconut milk is a MUST. Do not use regular almond milk or light coconut milk.
- Canned coconut milk is usually sold in the Asian aisle of most grocery stores.
- The longer this chia pudding refrigerates, the more creamy and smooth it will be!
Calories: 382kcal, Carbohydrates: 21g, Protein: 6g, Fat: 33g, Saturated Fat: 25g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 20mg, Potassium: 501mg, Fiber: 8g, Sugar: 5g, Vitamin A: 36IU, Vitamin C: 5mg, Calcium: 146mg, Iron: 6mg