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Chia Pudding
Jessica Prohn, MS, RD, CSR, LDN

Chia Pudding

A sweet and creamy snack or dessert that is full of heart healthy fat and fiber!
We used unsweetened vanilla almond and coconut blend milk for this recipe.  Any plant-based milk will work, just remember to look out for Phosphorus Additives!
Recipe developed and tested by Jessica Prohn, MS, RD, CSR, LDN.
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Prep Time 5 minutes
Cook Time 9 hours 50 minutes
Total Time 9 hours 50 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 168
Ingredients Method Notes

Ingredients
  

  • 1/2 cup chia seeds
  • 1 1/2 cups plant-based milk
  • 1 tsp. vanilla extract
  • 2 Tbsp. maple syrup can be adjusted to taste
  • Optional: 1/4 tsp. cinnamon

Method
 

  1. In a mason jar, add all ingredients.  Stir well to combine
  2. Cover and place in the refrigerator for at least 4 hours or overnight
Variations and Additions:
  1. Berry: Add fresh or frozen mixed berries as a topping
  2. Cinnamon Apple: Cook chopped apples with vegan butter, sweetener, and a pinch of cinnamon. Use warm as a topping.
  3. Chocolate: Mix in 2 Tbsp. of cocoa powder
  4. Higher Calorie: Substitute rice milk with canned lite coconut milk. Add toppings such as chopped nuts or coconut flakes
  5. Higher Protein: Add nuts, seeds, or nut/seed butters.  Substitute rice milk with soy milk

Notes

You may have heard that nuts, beans, and whole grains are not a great choice for a kidney-friendly diet because they are high in phosphorus.  Wondering why we include them in many of our recipes?  We include beans, nuts, and whole grains because only about 40% of phosphorus found in these plant foods are absorbed by humans. This makes them a good fit for most people's diets! If you have questions about adding these foods to your diet, please reach out to your dietitian.