Creamy Spirulina Chia Seed Pudding (Gluten Free, Vegan)

It’s officially winter break for this grad school student, which means it’s time to deck the halls and fully embrace the Christmas spirit! And what’s a better way to welcome the holidays than with a festive vegan chia seed pudding that will make all your friends green with envy? 

Just picture it: waking up (maybe even on Christmas morning!) and knowing that a deliciously healthy gluten free breakfast is already waiting for you in the fridge. Thick, creamy chia seed pudding (colored naturally with spirulina and blended spinach!) combines with crunchy cacao nibs and juicy pomegranate seeds for a majorly flavorful fiesta. 

As a bonus, this healthy breakfast recipe is packed with plant based protein from chia seeds and spirulina powder, healthy fats from coconut milk and plenty of antioxidants from the cacao nibs, maca powder and pomegranate seeds. If you’re searching for some easy healthy breakfast meal prep recipes, you can also make this chia seed pudding ahead of time and leave it in the fridge for 3-4 days! 

Ready to get into the chia seed pudding spirit? Gather the ingredients below. This will make one large serving (especially if you add even more toppings), but you can obviously double or triple the recipe depending on how many healthy breakfast bowls you need.

Ingredients for One Spirulina Vegan Chia Seed Pudding: 

2 TBSP chia seeds
1/2 cup of milk/water of choice (I used coconut milk for some extra creaminess)
Heavy sprinkle of cinnamon
Heavy sprinkle of maca powder and spirulina powder (<-- affiliate link!)
3/4 small ripe banana
Handful of spinach or other leafy greens (optional)
Enough liquid to blend
Extra spirulina for color after blending
Toppings of Choice, like cacao nibs, pomegranate seeds, etc.

How to Make Your Gluten Free Breakfast: 

If you’ve always struggled to know what to eat for a healthy breakfast recipe, you’ll love how easy this chia seed pudding is to make! Begin by adding your chia seeds, spices and superfood powders, and coconut milk into a mason jar or bowl. Mix thoroughly and give your vegan chia seed pudding at least two hours to gel.

Then, it’s time to get blending! You can eat this gluten free breakfast without blending the chia seed pudding up. Just add the mashed banana and any additional liquid to get your chia seed pudding to the texture you want. Throughout the years, though, I’ve discovered that there are three main secrets to a thick and creamy chia seed pudding:

1. Get your chia seed pudding ratio right. Recipes can suggest using anything from a 1 to 4 to 1 to 7 ratio of chia seeds to liquid. I like my chia seed pudding extra thick, which is why I used 1/2 a cup of liquid for two tablespoons of chia seeds (or a 1 to 4 chia seeds/liquid ratio). If you like a looser pudding, just add more liquid (especially after your pudding has had time to gel). 
2. Make chia seed pudding with coconut milk or another super creamy milk. Trust me - it will taste so decadent, you'll enjoy this chia seed pudding as a healthy dessert! 
3. Blend it up! Besides making your chia seed pudding super creamy, throwing it in a blender ensures that all the flavors are properly combined and keeps those pesky seeds from getting stuck in your teeth.

If you’re joining the blending party, pour your gelled pudding into a high-speed blender along with the ripe banana, a little more spirulina powder, the optional leafy greens and enough water to get the pudding blending easily (I probably used three tablespoons or so). 

The color of your vegan chia seed pudding will vary depending on your choice of chia seeds (AKA, white or black), how much cinnamon and spirulina you use, and if you decide to throw in some extra greens. If you’re craving a really vibrant chia seed pudding, adding a good amount of spirulina powder and spinach is your best bet! As always when using spirulina, make sure you start with a very small amount (like 1/8 of a teaspoon) and increase it gradually so that the algae taste doesn’t take over the whole dish.

Like this post? Tweet me some love by clicking here: "Say hello to #healthy holidays w/ this #glutenfree and #vegan creamy spirulina chia seed pudding! Easy to prep ahead of time and even easier to eat! Find the full #glutenfreerecipe here: http://bit.ly/2iBYMux"

Once you’ve made your creamy healthy breakfast (or dessert), serve it chilled with your choice of toppings. I used pomegranate seeds and cacao nibs, but nut butter, coconut flakes, granola (like this favorite recipe of mine), trail mix or fresh berries. For a truly holiday-inspired treat, you could even add cranberry sauce, shaved white chocolate or my favorite cacao coconut oil magic shell!  

Now that I’m home for the holidays and am enjoying a short break from the chaos of grad school and teaching, I’m in full-on holiday mode. Even when I have more free time in my schedule, though, having a healthy breakfast meal prep recipe like this chia seed pudding makes holiday shopping, gift wrapping and winter adventures even more carefree. 

And what’s a better gift you can give to yourself year-round than a colorful chia seed pudding that is as healthy as it is delicious? 

What toppings would you use for this gluten free breakfast? How are you welcoming the holidays? Tell me in the comments!