Cinnamon-peach chia seed pudding (gf + v)


I remember, as a young Girl Scout, being taught how to collect wild chia seeds that grow in the chaparral of southern California. I remember learning way back then, that chia seeds were an important food for the Aztecs and Mayans and that they are incredibly nutritionally rich…But I forgot about all that until, in the last few years, chia seeds became a super-trendy health craze. Now I can’t browse the blogosphere without being inundated with chia seed recipes. But I must say, this is one trend that I think deserves all its hype. Chia seeds really are a superfood – packed with protein, fiber, omega-3s, calcium, and antioxidants, filling yet low in calories, they make a perfect nutritional boost to many favorite foods. They also tend to absorb water, becoming somewhat puffy and gelatinous, making them a perfect vehicle for making puddings!

My version of chia seed pudding is super duper easy and involves combining a few basic ingredients, a quick zap in the micro, and resting overnight in the fridge – it’s a perfect thing to throw together at night so you can look forward to a delicious (think creamy coconutty pudding meets a cinnamony peach cobbler!) and fortifying breakfast all ready for you in the morning. Also makes a super yummy and healthy dessert. Serves 1, but can be easily scaled up.



  • 1/4 cup chia seeds (I store mine in the fridge)
  • 1/4 – 1/2 of a ripe peach or nectarine, chopped
  • 1/8 tsp sea salt
  • 1/4 tsp ground cinnamon
  • 1/8 tsp pumpkin pie spice
  • 1/2 tsp vanilla
  • 1/2 tsp agave nectar (or honey)
  • 1 cup unsweetened coconut milk beverage (note: if using a sweetened or vanilla flavored milk, adjust your vanilla and sweetener accordingly)

For this recipe, you will need a small glass storage container with a snap-on lid that provides a tight seal. In your container, combine all ingredients.


Microwave for 1 minute. Snap on the lid (make sure it doesn’t leak) and give everything a vigorous shake until the ingredients are fully combined.


Let sit at room temp for 20 min or so (optional) to cool off, then refrigerate for at least a couple of hours, ideally overnight. The seeds will be nice and puffy. Give it all is good stir to break up any lumpy areas.


Serve chilled or heat up, as you like. Enjoy!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s