Vanilla Chia Pudding with Persimmon

Vanilla Chia Pudding with Persimmon 2

This Vanilla Chia Pudding is a breakfast option full of creaminess plus protein and fiber. Scoop out some persimmon to round out the big flavors.

Oh I have a healthy, quick breakfast idea for you! I gave this one a test run and it’s a winner. You might consider this one for a snack or dessert, also. You can put it together in the beginning of the week and enjoy it for days.

It’s a chia pudding and it’s sweet with a comforting, porridge-like consistency. Don’t let the chia seed part cause you to hesitate to make this recipe. Not only do they give the pudding it’s thick consistency, they also add a nice texture sort of like tapioca as the seeds absorb moisture from the liquid they are added to.

vanilla chia pudding

Hormone Balancing Superfood: chia seeds

Chia are winners for hormonal health, too. They contain lots of the plant source of omega-3 fatty acids as well as protein, fiber, minerals, and antioxidants. All essentials for our everyday hormonal balance.

Because the seeds are so high in fiber, almost 11 grams per ounce, and contain some healthy plant fats, they help to balance insulin levels naturally. They also promote bowel regularity and contribute to the formation of proper stool consistency (umm… like not constipated but no diarrhea either).

Here are some great breakfast recipes to try:

Blueberry Turmeric Granola

Mini Vegetable Frittata

chia seed pudding

Vanilla Chia Pudding with Persimmon

by Jennifer
  • 1 cup raw cashews, soaked 3 hours
  • 4 cups filtered water
  • 7 medjool dates, pitted
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • 2 tablespoons coconut butter, or unsweetened shredded coconut
  • 1 tablespoon vanilla bean paste, or vanilla extract
  • ½ cup chia seeds
  • 4 persimmons, or 4 cups berries or other fruit
  • 2 tablespoons cacao nibs
  • Drain cashews and transfer to a high speed blender. Add water, dates, salt, cinnamon, coconut butter, and vanilla.
  • Blend until very smooth. Transfer to a bowl and add chia seeds. Stir to blend without clumps of chia seeds.
  • Refrigerate 2 or more hours to allow chia seeds to absorb moisture. Serve topped with persimmons and cacao nibs.
I hope you’ll try this recipe!Mention @freshbalancenutrition or tag #freshbalancenutrition!

This post contains affiliate links for products I use and trust. I may receive commissions on purchases at no cost to you. As an Amazon associate I earn from qualifying purchases.

Picture of Jennifer Katz RDN LDN CC

Jennifer Katz RDN LDN CC

Jennifer is a menopause nutrition and lifestyle dietitian. Founder of Balanced Woman Over 40 Method. She helps women understand midlife changes and guides clients to eat well and use lifestyle habits to feel good and minimize symptoms.

Protein Breakfasts Cookbook

easy ideas for boosting all day energy and metabolism

Share this post

more for you: