Chai Latte Chia Seed Pudding | Whole 30

It's Day 15 of Whole 30 (halfway, whoop!). I am feeling great but, I must admit, I'm getting pretty tired of my usual breakfast. Since we have been attempting to go egg-free this month, my breakfast usually consists of kale, turkey meat, and some fruit. Not bad, but also not exciting 15 days in a row. So, I decided to switch things up and make a batch of chia seed pudding for the week.

This pudding is easy to make and does a pretty good job in satisfying any sweet breakfast cravings you may be having. The "chai latte" flavoring makes this a perfect morning pick me up to start your day. It also does an amazing job in filling you up until lunchtime due to the chia seeds becoming gelatinous to create a dense texture.

Any recipe incorporating chia seeds will wonderfully compliment your current diet. Chia seeds are a fantastic source of omega-3 fatty acids, fiber, protein, and even calcium!

All in all, this superfood pudding is sure to make for a great breakfast and a nice switch from the ordinary routine. If it's cold outside, you can pop it in the microwave for 30 seconds and pretend it's oatmeal. The options are limitless.


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Chai Latte Chia Seed Pudding | Paleo & Whole 30
  • 3 cups unsweetened almond milk
  • 1/4 cup chia seeds
  • 1 tea bag chai tea
  • 1 date, pitted
  • 1 tsp cinnamon
1. Pour almond milk into a saucepan and heat to a boil over medium high heat.2. Remove the pan from the heat as soon as the almond milk begins to boil. Add the tea bag to the almond milk and let steep for 5 minutes.3. After 5 minutes, remove the tea bag making sure to squeeze all of the remaining tea out of the bag and into the milk. Discard tea bag.4. Let the almond milk cool until it is cool enough to touch.5. Pour the almond milk into a large bowl.6. Add the chia seeds, cinnamon, and the date into the almond milk.7. Use and inversion blender to blend the mix until the date fully blends, and the mixture begins to thicken. If you do not have an inversion blender, you can pour the mix into a regular blender and blend until all ingredients are fully blended.8. Pour the blended mix into a bowl or container. Cover the bowl and place in the refrigerator overnight. The mixture will thicken overnight and will look and feel similar to pudding in the morning.9. Serve cold or warm (whichever you prefer), with fruit or granola on top, or on its own.
Prep time: Cook time: Total time: Yield: 4 servings

Notes & Tips

  • To make this Whole 30 compliant, make sure to use a brand of tea that does not contain sugar. I linked a brand I prefer to use in the ingredients list above.
  • The pudding will last in the refrigerator for 3-4 days.
  • If you are meal planning for the week, portion the mix into your meal prep containers after blending, and store in the refrigerator until you are ready to eat it.