Warm and cozy Chai Chia Pudding made in about five minutes! Gluten Free + Paleo + Vegan + Low FODMAP
Hi, hello.
I’ve found my breakfast for the next 4-6 months on these chilly autumn/winter mornings. It’s warm and cozy and smells like a dream….tastes like one too!
I can’t believe it’s taken me this long to realise that you can make WARM chia pudding. On the stove in less than 10 minutes. Considering the fact that I’ve made chia seed jam only a million times this past summer I really should have known better. Ya girl can be real slow sometimes, ya know?
I know part of the appeal of a traditional chia pudding is that you can make them ahead of time and just pull them out of the fridge in the morning as an easy, grab and go breakfast. My problem is that I’m just not usually into cold breakfasts. Maybe if I were still living in Arizona where it’s always 300 degrees outside I’d be more into it, but that’s just not the case here. Most of the time I’m too cold to leave my bed in the morning let alone sit down with a cold bowl of cold pudding.
Have I mentioned how COLD I get? #MiddleClassSubrubanWhiteGirlProblems
ANYWAY….
Let’s make a hot chai chia pudding! Isn’t that fun to say?
This recipe is super easy to make and requires only 5 ingredients + about 5 minutes on the stove top.
It’s made up of:
✔️Chia Seeds
✔️Milk
✔️Chai Spice
✔️Maple Syrup (or another sweetener of your choosing)
✔️Vanilla Extract
Just whisk it all together in a small pot and heat until it thickens up to your liking.
Easy!
If you’re not crazy about chai spice or you don’t have any on hand you could always just use cinnamon in its place or play with other flavours. This recipe is pretty versatile and easy to make your own so long as you keep the amounts of things the same.
No matter how you make it I hope you enjoy it as much as we do!
And on that note – time for breakfast!
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Warm Chai Chia Pudding
Warm and cozy Chai Chia Pudding made in about five minutes! Gluten Free + Paleo + Vegan + Low FODMAP
Ingredients
- 2 tablespoons | 30 grams chia seeds
- 1/3 cup | 70 ml nut milk or milk of your choice
- 1/2 teaspoon chai spice mix
- 1 tablespoon | 20 grams maple syrup*
- 1/4 teaspoon vanilla extract
Instructions
- Add all of the ingredients to a small sauce pot on medium low heat on the stove top. Whisk everything together until combined.
- Keep stirring for until your pudding thickens ups, about 5 - 7 minutes.
- Taste and season with a little extra sweetener if you like. If it's too thick add a splash of milk. Add any toppings you might like (chopped nuts, coconut flakes, fruit, etc) and enjoy!
Notes
- Maple syrup will keep this recipe vegan and low FODMAP but you can use another sweetener of your choice if you'd like
- You can use cinnamon in place of the chai spice
Chai Spice Blend
- 1 teaspoon ground cardamon
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 3 teaspoons ground ginger
- 1/2 teaspoon ground black pepper
That makes about 2 1/2 tablespoons altogether
Maeve says
I couldn’t agree more I don’t like the cold glupey chai pudding first thing on a cold morning. Irish and used to damp foggy winters. This is an amazing alternative I didn’t know they could be heated. I tried it with coconut milk and a spoon of jam it was just yum. Thanks for posting
Sarah says
Right?! Glad you liked it! Thanks Maeve!
Lisa says
Since I’m on an elimination diet and can’t have grains, dairy, eggs or pork that kind of leaves breakfast lacking. I made this recipe this morning. It’s not oatmeal, but it’s functional as an alternative. The taste is great, it’s the texture that will take getting used to. I used cinnamon instead of chai seasoning, almond/coconut milk and added chopped walnuts. I’m going to try making cold pudding with it as well. Thank you for sharing.
Sarah says
Hi Lisa! I’m glad you enjoyed this!
Kristen says
This is my goto breakfast! I just use cinnamon instead of the chai mix and it’s seriously the best!
Sarah says
So happy you like it! Thanks for coming back to let me know what you thought!
Beth says
This is my new favorite breakfast! I missed having oatmeal for breakfast and this fills that spot!
Sarah says
Thanks Beth! I’m so glad to hear that!
Hannah says
Hi there! I’m on a paleo diet and will be going on a 4-day backpacking trip in a few weeks. I love eating oatmeal for breakfast while camping and this looks like it could work with almost all non-perishable ingredients. Do you think this would work with water instead of milk without sacrificing taste *too* much? Thanks!
Sarah says
Hi Hannah! While you can definitely tell the difference between using water and milk I’ve actually made this a couple of times when we were out of almond milk and it’s actually not too bad. The spice and the sweetener really make up for it in the end. Have fun on your camping trip – that sounds like a lot of fun!
Amy says
You can use dried coconut milk powder. Yum
Sarah says
Hi Amy! As long as you end up with the same amount of milk/liquid as needed in this recipe (1/3 cup) than that is totally fine!
Sill says
I love chia pudding! I haven’t tried it like oatmeal yet, as I don’t like oatmeal at all, but my 5 kids do! I’m sure they will love it as we love the cold chia pudding! Right now im waiting on mine! I love using half and half, sugar, vanilla extract, and a bit of chocolate syrup! I make it in gelato 1pt containers bc it’s perfect and seals nicely! I just wish it didn’t take so long! I just saw that chia also comes in white! I’ll have to try and find that! I want to try to make tapioca flavor! Thanks for this decor! I’ll come back and comment about how it goes! Thank you!
Sarah says
I love your idea for storing them in gelato containers – I’m gonna steal that! I hope you guys enjoyed it!
Bailey says
Would it be possible to do overnight chia seed pudding, and then just microwave them in the morning?
Sarah says
That’s no problem!
Katie Farmer says
Hi – I’ve never used chia seeds before and find them super confusing confusing – do 2 tablespoons really make enough for breakfast?? Do you add them in to oatmeal?
Sarah says
Hi Katie! Chia seeds gel up and expand in liquid, so it may not seem like a lot at first but it does increase in volume as you cook it. They also have a lot of fibre making pretty filling even for a small amount
Christina says
Love this! It really is a super fast/easy warm and cozy start to the day, (or an evening snack). I use coconut palm sugar to sweeten which seems to work well. Thanks for sharing this recipe! It’s now a staple in my fall/winter breakfast rotation.
Sarah says
Thanks Christina! So glad you liked it – thanks so much for coming back to leave a comment or a review letting me know how it went!
Marci Cohen says
Your recipes look amazing, but I’m confused about the recipe key. You show the key on the side of the page, but when I click on low fodmap I still get recipes that aren’t. Is the key color shown in the recipe somewhere?
Sarah says
Hey Marci! That’s weird – which recipes are showing up for you? When I click the low fodmap circle the ones I see are all low fodmap or easy adaptable fodmap friendly. I could have mislabels some though in which case I can fix those! The recipe key won’t show up again in the recipe post itself – at least not yet. I’m working on getting my site redesigned so I’m hoping I’ll get that sorted out so it’s not as confusing