Looking for a delicious make-ahead breakfast that takes 2 minutes to prepare?  Enter Chia seed pudding!  Chia seed pudding is a great versatile breakfast.  I make it regularly and you can eat it all year long. On warmer days, you can eat it straight from the fridge, or on snow days like today in Charlottesville, I add a few splashes of nut milk and heat it up on the stovetop.  If you are not familiar, once it has soaked for a few hours (or overnight), it has the consistency of tapioca pudding and it pairs well with any topping.

Chia seeds are mighty nutrients – they contain loads of omega 3’s, fiber, and iron.  I add chia seeds to almost everything because they have no taste and a nice texture.  I like my pudding topped with almond butter and berries, but you can add anything you want!


2-3 servings


  • 2 cups of non dairy milk
  • 1 cup of chia seeds
  • 1/2 tsp. of cinnamon
  • 2 scoops of collagen protein powder ( I like Vital Proteins or Primal Kitchen)
  • 1 tsp. of vanilla extract or monk fruit sweetener

Optional Toppings:

  • 1 tbsp. of honey
  • 1  tbsp. of nut butter
  • Fresh berries
  • Crushed nuts or seeds


  1. Place all ingredients in a bowl or glass jar and mix
  2. Do not fill all the way to the top in order to leave room for expansion
  3. Cover, and place in the refrigerator for several hours or overnight
  4. Eat cold or warm.  If warm, then add 2-3 splashes of nondairy milk and heat over the stovetop for a few minutes. Stir occasionally.
  5. Enjoy!