This Loaded Kiwi Chia Pudding is dairy & gluten-free! It’s made with oat milk, is naturally sweetened with honey, and is my go-to recipe for a healthy breakfast or light dessert option.
The Benefits of Chia Seeds:
- An excellent source of omega-3 fatty acids, which help raise HDL levels, the “good” cholesterol.
- High in fiber, which helps fill you up.
- Rich in antioxidants and iron, which is great for overall health.
- Helps with digestive health.
- Boost energy and metabolism.
Tips on Making Chia Pudding:
- Generally, I make 3 to 4 puddings at a time for the week ahead. That way, I can enjoy one for breakfast, as a late afternoon snack, or as a fun after dinner dessert. So make sure to plan ahead.
- Let it sit for 30 minutes to thicken up, stirring 2-3 more times to prevent clumping. This is a key step.
- Chill in the refrigerator for at least an hour or two before eating. However, I believe, the texture is best if it has set for 8+ hours. So making them on a Sunday evening, for the week ahead, is the perfect idea.
- When I use yogurt, I divide one yogurt container among two chia pudding servings. Not only do I cut sugars in half, but it still allows me to get that creamy “yogurt” fix that I absolutely enjoy in my pudding.
How Long Does Chia Pudding Last:
- If stored in an airtight container, chia pudding should last up to 5 days in the refrigerator.
Chia Pudding Toppings:
- Kiwi – Did you know? Kiwis have more potassium than a banana, more Vitamin C than an orange, more fiber than the leading cereal brand, and more Vitamin E and K than an avocado.
- Yogurt – The So Delicious Dairy-Free Coconut Milk Yogurt Alternative is a great option for those that can’t have dairy.
- Nuts – I love to add almonds! But just make sure to add some form of protein like nuts or nut butter to help balance out the natural sugars in the fruit.
- Other fun options that I love: mixed berries, cacao nibs instead of chocolate chips, because they’re sugar free. The possibilities are endless!
This Loaded Kiwi Chia Pudding (Dairy & Gluten-Free) Is:
- Dairy-Free
- Gluten-Free
- Refined-Sugar Free
Loaded Kiwi Chia Pudding (Dairy & Gluten-Free)
Ingredients
- 2 tbsps Organic Chia Seeds
- 1/2 cup The Original Oatly Oat Milk (No dairy, no nuts, no gluten), or milk of choice
- 1 tsp Beeyond The Hive Raw Wildflower Honey (linked below)
- TOPPINGS:
- 1 5.3 oz container So Delicious Dairy-Free Coconut Milk Yogurt Alternative, Vanilla (divided)
- Gluten-Free Granola, store bought or homemade
- 2 Kiwis, washed, scooped and roughly chopped
- Sliced Almonds, a pinch
- Organic Unsweetened Coconut Flakes, a pinch
Instructions
- Place chia seeds, oat milk, and honey in a small bowl and whisk until fully combined.
- Let sit for 30 minutes to thicken up, stirring 2-3 more times to prevent clumping.
- Place in the fridge and let chill for 1 hour up to overnight.
- Once ready to serve, top with coconut milk yogurt, granola, kiwi, almonds and coconut flakes.
For more chia pudding recipes, please give this a try:
NOTE: The Artisanal Kitchen Supply Marble Trivet in White is from Bed Bath and Beyond. The Cravings 3 Stoneware Pinch Bowls by Chrissy Teigen can be found at Target, or this similar set of Cravings 3 Stoneware Pinch Bowls can be found on Amazon. And, Navitas Organic Chia Seeds or Badia Chia Seeds can be found on Amazon as well. Lastly, this Clear Glass Bowl with Lid Set of 12 from Crate & Barrel is what I use to store my chia puddings in.
*Did you make this recipe? Tag @alifedelicious on Instagram and hashtag it #alifedelicious
Naomi handed me a jar of Chia pudding. It looked intriguing, and I asked how much I was supposed to eat. Surely not the entire jar! But that’s what I did. It is soooo good, and it went down easily! What a wonderful treat!
These Chia Puddings are SO good! However, the ones we ate that day were much bigger than normal, because of the pictures I needed to take. (I wanted the layers to be very thick and pronounced). 😉 But, we sure did eat every single bite!