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:
- Refined-Sugar Free
For more breakfast recipes, please give these a try:
- Roasted Strawberry Chia Pudding
- Baked Quail Egg Bites
- Cape Gooseberry Scones
- The Best Iced Nespresso Mint Lattes
Loaded Kiwi Chia Pudding (Dairy & Gluten-Free)
- 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)
- 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
- 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.
- My pinch bowls are by Chrissy Teigen which I found at Target, but this similar set of Cravings 3 Stoneware Pinch Bowls can be found on Amazon. These Terracotta Pinch Bowls are from Amazon as well and are a best seller.
- These White Marble Ceramic Coasters or these White Marble-Style Coasters are from Amazon.
- And, Navitas Organic Chia Seeds or Organic Badia Chia Seeds can be found on Amazon as well.
- Here are some similar mason jars. These 8 oz Mason Jars, these 16 oz Mason Jars or these 16 oz Ball Mason Jars can be found on Amazon.
- The Artisanal Kitchen Supply Marble Trivet in White is from Bed Bath and Beyond.
- Lastly, this Clear Glass Bowl with Lid Set of 12 from Crate & Barrel is what I use to store my chia puddings in.
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