Easy Chia Pudding Recipe – Just 3 Ingredients with Soya or Coconut Milk

Easy Summer Breakfast Idea: 3-Ingredient Chia Pudding

Looking for a light and refreshing breakfast? Try chia seed pudding – it’s one of our favourites during summer. I make the base recipe using just three ingredients, and it only takes a few minutes to prepare. The extra granola and berries I sprinkle on top are optional, but they add a nice crunch and sweetness.

I use either coconut milk or soya milk, depending on what’s in the fridge. It's a lovely alternative to cereal — lighter, more nutritious, and naturally vegan and gluten-free. We enjoy this a few times a week for a change from our usual breakfast routine.

What Are Chia Seeds?

Chia seeds are tiny black seeds from the Salvia hispanica plant, a member of the mint family originally grown in Central and South America. Don’t be fooled by their size — they’re packed with nutrients and extremely versatile.

When mixed with liquid, chia seeds absorb it and form a gel. This unique property makes them useful not just for puddings but also as:

An egg substitute in vegan baking
A thickener for sauces and jams
A base for quick, no-cook breakfasts like this one

Takes = 10 mins plus overnight chilling
Makes = 2 serves

Ingredients

Chia seeds – 4 teaspoons (add 1-2 more for a thicker pudding)
Coconut Milk or soya milk – 2/3 cup (1/3 cup per serve)
Honey, maple or similar – 1/2 teaspoon (more if you want it sweeter)

Method

Into two small glasses or jars, mix the chia seeds, sweetener and milk together then rest for 5 minutes. Stir again before chilling in the fridge overnight.
Before serving add a layer of granola and berries for extra crunch, texture and goodness.

Nutritional profile of chia seeds

Source

A handful of chia seeds (25g) contains approximately:

122 kcal/508KJ
4.1g protein
2g carbohydrates
8.6g fibre
7g fat
158mg calcium
84mg magnesium
93mg iron
15mg zinc
68mg manganese