Chia Pudding Jars are my favourite breakfast right now and my daughter loves it as an after school snack.  I recently had Brain Surgery and these are part of my nutrition recovery plan.  I love it with homemade Raspberry Jam.  Mix it up with granola, coconut whip or any fruit creation.  These jars are easy to make and a no fuss breakfast making mornings run smoother.  As a Mom of 3, I need easy mornings.  I dish out weekly a ton of Tidbits, inspiration, workouts and recipes when you become a Fit4Females Fit Insider here.

Chia Pudding Jars

“This recipe is a great one for busy weeks. Breakfast, afternoon snack or even an after dinner treat. Chia pudding can be a turn off to some because of the look but personally, I think if it is made right and is the proper consistency, it is delicious. Chia seeds are high fibre and protein and “swell” in your stomach so this is a great meal to keep you full for hours.  This one is topped with a homemade coconut “whip cream” and pineapple but it is extra special with some homemade granola on top and you can choose to add whichever fruit you like.”

Chia Pudding Jars

Ingredients: Makes 4 servings of Chia Pudding Jars

  • 1/2 cup chia seeds
  • 1/4 hemp seeds
  • 3 cups of plant based milk (coconut, oat, almond, your choice)
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • Coconut “whip” *recipe below
  • One can of full fat coconut milk (refrigerate for a few hours so the “cream” rises to the top”)
  • 1 tsp vanilla
  • 1 tbsp honey


How to Make:

  • To make the coconut whip open your canned coconut milk and scrape the hardened white cream off the top of the can into a bowl.
  • First, set the coconut water that separated from the cream aside.
  • You can save for later and use this in smoothies, soups or even drink it.
  • Second, add vanilla and honey to the bowl of the cream and whisk or beat with an electric mixer for 30 seconds.
  • Then, set aside until ready to use.
  • Third, in a large bowl combine chia seeds, hemp, milk, vanilla and sea salt.
  • Fourth, whisk very well for a few minutes and let sit for 10 minutes to allow chia to absorb the milk.
  • Add more milk if you’d like a thinner consistency.
  • Lastly, portion out into 4 small mason jars and top with coconut whip and fresh or frozen fruit.
  • Store in the fridge for up to 5 days.

Coach Trina’s Tidbits: 

Chia is a great way to get your fibre and with regular bowl movements which are important for detoxification.  You do not need a diet or to restrict your calories.  Here are a few extra Tidbits to prep and plan in advance.

Recipe & photo credits by Ashley of Real Roots


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