My daughter loves chia seed pudding. Chia seeds are an excellent source of fiber which helps with fullness. This easy chia seed pudding recipe is a perfect healthy breakfast or snack! Store it in a lidded jar or airtight container in the fridge for up to 5 days. Vegan, gluten-free.


  • 2 cups light coconut milk or homemade almond milk
  • 6 tablespoons chia seeds
  • 1 tablespoon maple syrup or honey
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon sea salt

Optional toppings:

  • Tart cherries, (I usually get them frozen)
  • Blueberries
  • Chopped nuts or gluten free granola ¼ c
  • Coconut flakes


  1. In a lidded 3- to 4-cup jar, combine the milk, chia seeds, maple syrup or honey cinnamon, and salt. Cover and shake to combine. Chill for a few hours, then give it a good stir to loosen any clumps. Continue chilling for 12 to 18 hours for the pudding to set.
  2. Serve with fruit, nuts, coconut flakes, and maple syrup or honey


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