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Almond Milk and Chia Breakfast Pudding

June 11, 2015 (Updated: October 8, 2018)
Lily Moran

Serves 1 quart of milk and 1 serving of pudding

Total Time:

As you know, cereals are one source of hidden sugars in the diet. Not only do cereal companies add all sorts of high fructose corn syrup and just plain table sugar to their recipes, but the refined cereals that make up the flakes, clusters, bunches and other substance are usually simple carbohydrates that your body reacts to just like sugar.

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This recipe uses chia, which is a high-fiber, relatively high protein food. It is nutrient-dense while being low in calories, as well as being delicious. Chia pudding is a great way to start your day.


  • Almond milk
    • 1 cup raw, organic almonds
    • 4 cups water
  • Chia pudding
    • ¼ cup chia seeds
    • 1 cup unsweetened almond milk (you can use prepared, organic almond milk if you don’t have time to make your own)
    • ¼ teaspoon vanilla extract
    • ½ – 1 teaspoon honey or agave nectar
    • ¼ cup chopped seasonal fruit
    • Handful of almond slivers for crunch


Almond Milk

  1. Soak almonds in enough water to cover overnight. (You can cut the time to as little as three hours.)
  2. Drain and rinse the almonds.
  3. Blend with four cups of fresh, filtered water on high for one minute.
  4. Strain through a fine mesh strainer. Store refrigerated up to five days.

Chia Pudding

  1. Mix seeds, milk, vanilla, and honey together in a bowl. Mix until mixture begins to thicken. Refrigerate overnight. (You can cut the time to as little as one hour.)
  2. When ready to serve, feel free to add water to bring pudding to your preferred consistency.
  3. Top with fruit and nuts.
  4. Recipe can be doubled or quadrupled to make one week’s worth at a time. Recipe can be refrigerated up to one week.

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