Green Chia Pudding is perfect for a nutritious breakfast, a satisfying snack, or a sugar-free dessert. It’s easy to make with only a few ingredients. And this recipe is naturally vegan and gluten-free.
Chia seeds first piqued my interest when I read the book Born to Run by Christopher McDougall in 2011.
Mexico’s Tarahumara people eat the seeds as one of the staples of their diet and are able to run ultra-long distances.
Now the little black seeds are a staple in many kitchens.
They contain protein, fiber, calcium, anti-oxidants, and omega-3 fatty acids.
If you want to learn more about the health benefits of chia seeds, I recommend this article.
In addition, one of the amazing properties of chia seeds is that they absorb up to 14 times their weight in water and form a gel that is perfect for making pudding.
You can also grind the seeds and mix into water to make an egg-substitute for baking.
They have very little flavor, so all you taste are the other ingredients in your recipe.
And in case you were wondering, they are the same seeds used in the novelty Chia Pets!
Have you tried chia pudding?
I was skeptical about trying chia pudding until my friend Cintia suggested I try Matcha Green Tea Chia Pudding from Gena Hamshaw’s blog.
Now I love making all different flavors of pudding, like banana-coconut, mango, and this Green Chia Pudding, which is an easy way to sneak some extra spinach in your diet.
I’ve even seen chia pudding on restaurant menus.
My rule of thumb for making green chia pudding, or any chia pudding, is to use 3 tablespoons seeds for every cup of liquid.
Making chia seed pudding is simple.
Basically all you need to do is add the seeds to the liquid, stir well, and let it chill in the refrigerator.
It’s really that simple!
For this recipe, I first make “green milk” with spinach, dates, and non-dairy milk.
While I prefer using organic unsweetened soy, you can also use almond milk, coconut milk, cashew milk, or any plant milk of your choice.
And if you don’t care for the texture of chia seeds, you can add them to the liquid in your blender and process the mixture to make it smooth.
You’ll need to let it set up for at least an hour, so I suggest making it at night to enjoy the next morning for breakfast.
It also makes a great snack or healthy dessert.
You can make a few ahead of time to eat during the week.
They will last about four days covered in the refrigerator.
Then just before serving, you can top the pudding with whatever fruit you like.
I love this green chia pudding with mango, banana, and kiwi.
Or you can layer it like a parfait with fruit or even overnight oats.
I recommend using Nutiva Organic Black Chia Seeds.
You’ll also be able to use them for making my version of Matcha Green Tea Chia Pudding.
And you can also use them to make black bean burgers if you’re out of flax seeds.
They work wonderfully as an egg replacement.
I’ve also had them in refreshing tonics at health-food restaurants.
If you enjoy Green Chia Pudding, check out some of the other flavors you can make:
I also use chia seeds to make Peanut Butter & Jelly Overnight Oats.
And my friend Mary Ellen uses the seeds to make Strawberry Chia Jam.
Now let’s make Green Chia Pudding!
Green Chia Pudding
- In a high speed blender, blend the date, milk, and spinach until very smooth.
- In a medium bowl, add the liquid to the chia seeds.
- Stir well, and continue stirring every few minutes for about 15 minutes.
- Place in the refrigerator at least one hour, or overnight.
- Just before serving, stir again, then top with fruit.