Warm Chia Seed Pudding



Can you warm up a chia pudding?

As I was scrolling through a friends Insta account the other morning, a beautiful picture (and genius idea) appeared in front of me on my phone – WARM chia seed pudding.

Now I’m very fond of the old chia seed and my breakfasts during summer usually feature a chia seed pudding weekly. But as the cooler months set in, I reach for oats and simmer them on the stove for that warming, healing kick start that sets you up for a Sydney winters day. I had never thought to add warm water to heat the chia seeds up. Genius. 

So what are chia seeds?

Teeny tiny black or white nutritional powerhouse’s is a pretty good way to describe them. High in fibre, protein, fats and minerals like calcium, magnesium, iron and phosphorus. They’re great for digestive health, they’ll make your hair shiny and best of all fill you up.

Chia is highly absorbent, when mixed with water they’ll absorb it and bind together to make a jam like consistency. They are fairly tasteless so its an opportunity to dress them up with spices, fruits and natural flavourings.


I love to chia because

  • It’s super simple to make.
  • It fills me up.
  • It lasts a few days in the fridge, so I make in bulk and in the winter months add some extra warm water of milk to heat it through. 
  • Add some chocolate and you’ve got yourself a chocolate mousse.. and that’s never been a bad thing. Ever. 

Warm Chia Pudding Flavours to try

Mango and coconut. I layer with coconut cream and top with toasted coconut.

Chocolate. I add a tablespoon of raw cacao powder.


Blueberry and Wild Orange essential oil.

Chai spiced. 

At the moment I’m really into adding some doTERRA On Guard – just one single drop and it transforms a pudding into a chai spiced heaven. 

On Guard is a protective blend which helps fight off the seasonal elements we’re exposed to. It contains 100% pure oils of Wild Orange Peel, Clove Bud, Cinnamon Bark/Leaf, Eucalyptus Leaf, and Rosemary Leaf/Flower essential oils. MMMMMmmmm I can feel the chai spice right now. 





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Lunch Lady Lou




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