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Chia Seed Breakfast Pudding

I originally imagined this as a dessert, but it works even better as a hearty way to start off your day.

chia breakfast pudding

Remember Ch-Ch-Ch Chia Pets?

The novelty items might be a thing of the past, but the chia seeds themselves are enjoying new life as one of the latest ‘it’ foods for the health conscious.

They’re small (think sesame seeds) and expensive (over $10/pound), but they pack a nutritional punch — high in omega-3 fatty acids, protein, fiber and antioxidants.

This dish requires some planning because you have to soak the chia seeds in milk for 24 hours. (I prefer making it vegan with soy, almond or coconut milk.) The soaked seeds end up looking similar to rice pudding — gloppy and not especially appetizing — but don’t worry, it tastes great! Add some fresh fruit on top and it will look more like breakfast. I had kumquats and berries on hand when I prepared this dish, so I encourage you to use whatever fruits you have in your kitchen.


Chia Seed Breakfast Pudding


  • 2/3 cup chia seeds
  • 2 1/4 cups milk (soy, almond, coconut milk)
  • several slices of kumquats
  • a handful of blueberries and blackberries
  • agave syrup (to taste)
  • juice from 1/2 lemon
  • pinch of salt
  • sprig of mint (garnish)

Cooking Directions

  1. Soak the chia seeds in milk of your choice overnight or for 24 hours.
  2. Then mix in agave syrup, lemon juice and salt.
  3. Top with fruit and mint. Enjoy!

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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