Coconut Chia Pudding with Ginger and Cacao

This coconut chia pudding with ginger and cacao is a nutritious and interesting make-ahead breakfast! Prep a batch at the beginning of the week and grab one on your way out the door for the next few days.

this recipe

I have to start by giving a shout-out to Root Down DIA, the best restaurant in the Denver Airport that makes a chia pudding just like this for their grab-and-go counter.

I make a point to buy one every time I fly whether it’s for a breakfast or a travel snack because it’s just SO good. Eventually I decided to try to recreate it at home and I have to say, I’m pretty happy with how it turned out! It’s all about the toppings when it comes to chia pudding and this combination is absolutely perfect. I hope you love it as much as I do.

What are chia seeds?

But first, let’s talk about chia seeds.

Chia seeds are little nutrient powerhouses, full of fiber and plant-based omega-3 fatty acids. They also contain protein, calcium, phosphorus and zinc. This recipe packs an impressive 11 grams of fiber thanks to the chia seeds!

Chia can be somewhat scary to experiment with at first because the seeds are super tiny and kind of strange looking. It’s not recommended that you eat them straight up by the handful because when touched by liquid (or, your saliva) they gel up and may be difficult to swallow. Not to mention this just wouldn’t be pleasurable anyway, so… don’t do it.

So how exactly do you use them?

There are a few simple ways to incorporate chia seeds into your diet and one of the most common ways is in pudding, as we’re doing with this recipe by simply soaking the seeds in milk overnight.

I also love using chia seeds in overnight oats to give it a creamier, more cohesive texture. Or in jam, which couldn’t be easier to make.

Lastly, you can always add them to smoothies, granola, or yogurt bowls for an added [mostly unnoticeable] nutrition boost.

Ingredients

Basic chia seed pudding consists of two ingredients: chia seeds and milk. While I tried a few different types of milk here, light coconut milk was the most flavorful and had the best texture since it’s slightly thicker.

Soaking chia seeds over night (or at a minimum, for several hours) results in a creamy consistency that almost resembles tapioca in texture with smaller “beads”.

Here are the toppings you’ll need to recreate my favorite version:

• Fresh blueberries (avoid using frozen here if possible)
• Cashews (feel free to swap in another favorite nut!)
• Cacao nibs (these add great texture and a roasted, bitter chocolate flavor)
• Crystallized ginger (for a spicy bite and a touch of sweetness)
• Coconut chips (bonus if you have time to toast these)

This recipe is so easy and it’s a great way to mix up your snack routine. I like to portion it out into jars after it’s set, but you can also just scoop it out into individual bowls as you need throughout the week. It satisfies all sorts of different cravings and will keep you full and energized for hours!

You might also like:

• Raspberry Lemon Chia Jam
• Basic Banana Overnight Oats
• Strawberry Coconut Overnight Oats

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