Awesome gluten free, grain free chia pudding!

This is what my 9 year old son had for breakfast this morning…it is most certainly his breakfast of choice! He used to have overnight soaked oats with berries and seeds most mornings, but since going completely grain free, he says he feels soo much better, and the tiny pop to his belly is gone. He is extremely active and involved in sports, yet this chia pudding keeps him full and energized from breakfast all the way to lunch. I also make him and my daughter a chocolate chia version which has raw cacao mixed in. BRILLIANT! They both ask for that one often.

Chia is one of those super foods that I can’t stop talking about, and incorporate it into many of my recipes. It takes on the flavor you give it, so it is very versatile. Here are the benefits I highlight in a previous chia post:

  • fiber
  • antioxidants
  • regulates blood sugar
  • omega-3 fatty acids!
  • egg replacer
  • no need to grind
  • lower cholesterol

chia pudding with goji and blueberries


  • 3/4 cups chia seeds
  • 4 Cups almond milk ((or milk of choice))
  • 2 Vanilla beans split down the center, remove seeds ((or 2 1/2 teaspoons vanilla extract))
  • 2 Tablespoons maple syrup ((or local honey))
  • pinch sea salt


Step 1. Add all ingredients to blender except chia. Blend well
Step 2. On low speed, add in chia. Blend until thoroughly combined
Step 3. Pour into large mason jar, or lidded bowl
Step 4. Store in the refrigerator for 2 hours or overnight
Step 5. Mix with whisk and add a bit more milk if needed
Step 6. Pour into bowl and top with berries. Or pour into small lidded jars to take with you to work or school
Step 7. Don't forget to top with berries!
Step 8. Enjoy!