Warm Hemp Chia Seed Pudding
Warm Hemp Chia Seed Pudding- all you need is 5 ingredients to make this satisfying grain-free breakfast that’s packed full of healthy omega 3s!
A few months before I fell pregnant I made some fairly drastic diet changes that I thought might help balance my hormones. I focused on eating plenty of healthy fats, cut out all gluten, most grains and sugar (except for berries and avocado pudding), soy, peanuts, and peas. As someone who eats a plant-based diet, that’s really freaking hard to do!
I realize that self inflicting all of those restrictions makes me sound a little crazy but I’m one of those people who prefers to try everything as far as diet and lifestyle changes before I resort to pharmaceuticals. Unless it’s a life threatening illness, of course. I promise I’m not totally off my rocker.
The diet changes made it almost impossible to eat out in Athens but (not) surprisingly there were plenty of choices when we took a trip to Los Angeles. Not only was I able to find things that suit my exhausting list of can’t haves, but I actually found options that I really enjoyed. One of those was a warm chia hemp bowl from a restaurant called Amara Kitchen. It was such a simple combination but I found it to be satisfying and delicious so naturally I had to recreate for you guys.
Warm Chia Hemp Seed Pudding Ingredients
Non-Dairy Milk- You can use any kind of plant milk to make this pudding but my favorite is coconut milk for a rich and creamy texture.
Chia Seeds- Packed full of nutrients, the chia seeds provide a hefty dose of fiber, protein, calcium and magnesium. They’re also a great source of plant-based omega 3s which can help reduce inflammation in the body.
Hemp Hearts- Hulled hemp hearts are another great plant-based source of healthy fats, protein, calcium and iron. They also happen to have a very mild, nutty flavor that easily pairs with whatever toppings you like.
Vanilla Extract- This gives the pudding a hint of vanilla without adding any sugar.
Pure Maple Syrup- You can forgo the syrup if you want to reduce the sugar but just a few teaspoons is enough to make it feel like a semi sweet breakfast bowl.
How to Make Warm Chia Hemp Seed Pudding
- Bring the milk to a low boil.
- Reduce to a simmer and stir in the chia and hemp seeds with the vanilla.
- Allow to cook for 5 minutes. Remove from heat and set aside to thicken for a few more minutes.
- Stir in maple syrup to taste, finish with desired toppings and enjoy!
Overall it makes for a super quick and easy breakfast that’s friendly for almost any kind of diet. Serving it warm is also ideal for this time of year and is a great alternative to oatmeal.
I like to top it with natural peanut butter (almond butter is also delicious) and cranberry chia jam or this sugar-free blueberry lemon compote. So good!
Warm Chia Hemp Seed Pudding
Ingredients
- 1 cup non-dairy milk
- 2 tablespoons chia seeds
- 2 tablespoons hemp seeds
- ½ teaspoon vanilla extract
- 1-2 teaspoons pure maple syrup, to taste
Instructions
- In a saucepan, bring the milk to a low boil. Add the chia seeds and hemp seeds then stir to combine. Reduce heat to a simmer and cook for about 5 minutes, or until it starts to thicken. Continue to stir as it cooks.
- Turn off heat and all to sit for a few minutes to cool and thicken a little more. Taste test and add maple syrup as desired. Serve warm with desired toppings and enjoy!
I made this for breakfast this morning. Super simple and very satisfying! I added 1 TBS of collagen peptides to my simmering almond milk to let it dissolve and then added the chia and hemp to bubble away. After cooling I added the vanilla and omitted the maple syrup. 1 TBS of almond butter, cinnamon and sliced banana were my toppings of choice.
Delicious and easy!
I made this last week and you are right, it is so delicious, so hearty, and so satisfying. Thank you for such a quick and clever recipe.
So delicious, I used keto sweetener and added some sliced almonds and cinnamon. Great for breakfast! Thank you for such a quick breakfast recipe.
Awesome! So glad you enjoyed it. Thanks for the review!
Winter is here in Queensland, Australia and this was perfect for breakfast today. Light, nutritious and quick to make. I added a handful of shredded coconut during cooking, a small handful of raspberries and served it up with banana. Yum! Thanks for a great gluten-free porridge go-to.
Great recipe and it is delicious. It’s the end of summer and I still enjoyed it warm for a breakfast treat!
Thanks!