Chia Seed Breakfast Pudding Recipe

Name: Chia Seed Breakfast Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 130 grams whole dried apricots (about 20), more as needed; ⅓ cup passion-fruit juice or nectar (passion fruit-pear is fine); 50 grams sugar (3 tablespoons); 1 1/2 teaspoons lemon juice; Fine sea salt, as needed; 2 cups unsweetened almond milk; 1/2 cup coconut milk; 85 grams chia seeds (1/2 cup); 45 grams toasted kasha (1/4 cup), optional (see note); Roasted whole almonds, coarsely chopped, as needed; Toasted unsweetened coconut flakes, as needed; Sliced banana, as needed, optional

Servings: persons

130 grams whole dried apricots (about 20), more as needed
⅓ cup passion-fruit juice or nectar (passion fruit-pear is fine)
50 grams sugar (3 tablespoons)
1 1/2 teaspoons lemon juice
Fine sea salt, as needed
2 cups unsweetened almond milk
1/2 cup coconut milk
85 grams chia seeds (1/2 cup)
45 grams toasted kasha (1/4 cup), optional (see note)
Roasted whole almonds, coarsely chopped, as needed
Toasted unsweetened coconut flakes, as needed
Sliced banana, as needed, optional

1
Coarsely chop half of the dried apricots.
2
Place chopped apricots in a small pot with passion-fruit juice, 25 grams sugar (1 1/2 tablespoons), lemon juice and a pinch of salt.
3
Simmer very gently over low heat until apricots are soft and liquid has turned syrupy, about 30 minutes.
4
While chopped apricots cook, put remaining whole apricots in a bowl and cover with boiling water.
5
Let soak until plump, 10 to 20 minutes.
6
Drain and reserve plumped apricots and the apricot sauce for garnish.
7
Meanwhile, in a quart container with a lid (or use a cocktail shaker), combine almond and coconut milks, remaining 25 grams sugar (1 1/2 tablespoons) and a pinch of salt.
8
Stir in chia seeds and kasha, if desired; shake thoroughly so that seeds are evenly hydrated.
9
Let rest at least 20 minutes or until pudding has a rich, creamy texture.
10
Seeds should be fully hydrated.
11
(Pudding will keep for up to 3 days but may require rehydrating with more almond or coconut milk as the seeds continue to absorb liquid.)
12
To serve, spoon pudding into bowls.
13
Top with apricot sauce, plumped apricots, almonds, coconut flakes and sliced banana, if desired.

866

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 130 grams whole dried apricots (about 20), more as needed, ⅓ cup passion-fruit juice or nectar (passion fruit-pear is fine), 50 grams sugar (3 tablespoons), 1 1/2 teaspoons lemon juice, and more.

Yes, Chia Seed Breakfast Pudding falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chia Seed Breakfast Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions