Breakfast Pudding

Are you tired of oatmeal? Feel like you need some more protein to start your morning? Need an energy boost? Want a simple meal that takes almost no time to prepare? Then this Breakfast Pudding is for you. This is a quick breakfast option that I like to make. Each cup of cooked quinoa has at least 8 grams of protein.
Chia seeds help the body assimilate and use calcium. The nutrients in chia seeds support proper brain function. Chia seeds help you stay hydrated longer and aid your body fluids in retaining electrolytes longer. They also increases your energy. That is just a bit about the amazingness of chai seeds. When you combine quinoa and chai together they make a power house of a breakfast to start your day.
Breakfast Pudding
serves 4
1/2 cup quinoa
1/4 cup chia seeds
2 cups warm water
4 cups water
1 TBS apple cider vinegar
1 cup of whole fat coconut milk
2 TBS vanilla extract
1/4 cup maple syrup to raw honey
1 cup fruit
Cover quinoa with the warm water and apple cider vinegar. Let soak for 12 hours, or up to 24 hours. Your quinoa will have started to sprout.
The night before strain and rinse the quinoa for 5 minutes to reduce the bitterness. Put the quinoa in a crock pot. Add the chia seeds and 4 cups of water. Cook on high for 1 hour. Then reduce the heat to low. Allow to cook over night.
The next morning when you are ready to eat turn off the crock pot. Stir in the vanilla extract and maple syrup/raw honey. Serve into bowls topped with coconut milk and fruit. I used cherries that I canned this summer. Any type of fruit – fresh, frozen or canned – will work.

This post is part of Fat Tuesday, Healthy2Day, Simple Lives Thursday, Pennywise Platter Thursday, Hearth and Soul, 

About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.


  1. This looks delicious, and it’s so nutritious too! Thank you for sharing your breakfast pudding with the Hearth and Soul hop.

  2. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.

  3. Debbie, I like to make oatmeal in the crockpot too. So far that’s all I’ve made for breakfast. I’ve thought about some kind of egg bake, so maybe try that next.

  4. This sounds yummy, I’ve been wanting to experiment with breakfasts that I can cook in the crockpot overnight.


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