Whole30 Chia Seed Pudding | Easy Whole30 Breakfast Idea
Whole30 Chia Seed Pudding – Banana & Coconut Chia Seed Pudding!
Chia pudding is one of the EASIEST meal prep breakfasts you can make, and it’s loaded with plant-based omega-3s, protein, and fiber. While most chia pudding recipes call for a sweetener of some kind, this Whole30 chia seed pudding breakfast uses all-natural sweetness!
Ditch the sweetener and mash up a ripe banana instead, for a chia pudding that’s deliciously thick and creamy. Plus, the banana and coconut combo gives this breakfast an irresistible tropical flavor! Use vanilla bean to stick with Whole30, but otherwise you can substitute with vanilla extract.
This chia pudding recipe is delicious whether you’re on the Whole30 program or not!
The Proof is in the Whole30 Chia Seed Pudding
Typically, I’m not nuts about chia pudding. I don’t love how gelatinous it becomes after soaking. My intention with using the mashed ripe banana was solely to provide sweetness and keep this Whole30 compliant—but it ended up working out in my favor texturally, too.
The banana not only added a delicious natural sweetness, but it helped the gelatinous chia seeds integrate into more of a consistent pudding texture! Win-win! This is definitely a vegan, paleo, Whole30 chia seed pudding that I can get behind.
Plant a (Chia) Seed
Chia seeds are certainly a nutritional powerhouse. They’re a good source of omega-3 fatty acids, fiber, antioxidants, and vitamins and minerals. And, one ounce of chia seeds also has nearly six grams of protein—which his pretty impressive for a plant based ingredient!
Plus, chia seeds are good for aging, skin, digestion, diabetes, boosting energy and metabolism, building muscle, and heart health! So, what better way to start off your day than with a Whole30 chia seed pudding?
Let’s get to the Whole30 debate: Is chia pudding REALLY Whole30 approved? The ingredients are compliant, for sure! But there may be some grey area about whether or not it should be included regularly on a Whole30 regimen. After all, we’re warned heavily against having “Sex With Your Pants On” (SWYPO).
The idea is that making “healthier” or compliant versions of your favorite less healthy foods (pizza, pancakes, etc.) doesn’t help our bodies or minds when it comes to our relationships with food. I get this, and some would argue that “pudding” falls into this SWYPO category.
Personally, I think this is a very individual choice with chia pudding specifically. Yes—for most people, pizza and pancakes are an obvious risk, but I’m not someone who really eats pudding (or cares for it) in regular life. For that reason, it’s not triggering for me or my relationship with food.
That being said, chia pudding also doesn’t meet the “meal template” suggested for Whole30 consisting of proteins, vegetables, etc. But, Melissa Hartwig, the founder of Whole30, has said herself in the many Whole30 reading materials that she doesn’t expect you to eat vegetables for breakfast every day if you aren’t feeling it.
So, Is Chia Seed Pudding Really Whole30 or Not?
Moral of the story: be honest with yourself about how including chia pudding is going to affect your Whole30 experience and your mental relationship with food. If you’re turning to chia seed pudding to escape vegetables and satisfy a sweet hole in your life, then you may want to hold off until after you complete the program for this tasty recipe!
Whole30 Chia Pudding
Whole30 Chia Seed Pudding:
- 1 very ripe banana
- 2 Tbsp chia seeds
- 1 Tbsp unsweetened coconut shreds
- ¼ tsp vanilla powder or vanilla bean, extract isn’t technically Whole30
- ½ -⅔ cup almond milk, or milk of choice (depending on size of banana)
- sliced banana
- almond slivers
- toasted coconut flakes*
- In a mixing bowl, mash banana.
- Add mashed banana to a jar (or container of choice) with chia seeds, coconut shreds, vanilla, and milk of choice. Stir to combine.
- Cover and refrigerate overnight.
- In the morning, stir and add toppings of choice. I like to add banana slices, almond slivers and some toasted coconut flakes, but you can use whichever toppings you like!
- Serve and enjoy cold!
*To make toasted coconut flakes at home:
- Preheat oven (or toaster oven) to 350°F (180°C).
- Spread coconut chips or coconut flakes on a baking sheet.
- Toast for 3-4 minutes. (Make sure to watch while they toast because they’ll brown and burn quickly!)