Kefir Chia Pudding

Why you'll love this:

• Contains kefir!
• Packed with fiber (from chia seeds, fruits, and almonds)!
• Incredibly easy meal-prep or breakfast idea.
• Can stay refrigerated for up to 5 days!

Jump to:

• Ingredient substitutions
• Why I created this
• Recipe rundown
• Different flavor ideas
• Helpful tips
• 📖 Recipe

Ingredient substitutions

• Goat kefir instead of regular milk for the probiotics.

Why I created this

Milk is usually the go-to base for chia pudding, but in an effort to make a gut-friendly version, I couldn't help but want to use kefir instead. The switch from milk to kefir, a fermented milk beverage, meant that this chia pudding would not only be delicious but also have loads of live active cultures!

When you think about it, why have a regular chia pudding when you could have a probiotic chia pudding?

Using kefir really takes it to another level and makes for the ultimate breakfast pudding that your gut will also love!

Recipe rundown

First, add 1 cup of kefir and 2 tablespoons of chia seeds to a mason jar. Note that kefir is thicker than milk, so you'd generally use less chia seeds than if you were making chia pudding out of milk.

Then, mix well until fully incorporated. Make sure to avoid clumps. And then place the mixture into the fridge, and let it sit overnight.

If you prefer to eat it sooner, I would recommend letting it sit for at least 2-3 hours to allow the chia seeds to fully absorb the liquid. An alternative method to reduce wait time is to grind up the chia seeds before mixing with kefir.

Different flavor ideas

• Dark Chocolate Cacao:
  • cacao nibs
  • organic raw cacao powder
  • dark chocolate
  • raw honey (or 100% pure maple syrup)
• Very Berry Coconut:
  • raspberries/mixed berries
  • coconut flakes
  • raw honey (or 100% pure maple syrup)
• The "Everything":
  • cacao nibs/dark chocolate
  • organic raw cacao powder
  • raspberries/mixed berries
  • coconut flakes
  • sliced organic almonds
  • raw honey (or 100% pure maple syrup)

Helpful tips

• Sourness: Plain kefir is naturally sour, so add honey to your preference.
• Consistency: Kefir can sometimes vary in consistency between bottles. So the thickness of the chia pudding can depend on the consistency of the kefir.
• Too Thick/Too Thin? If you find that it is too thick or too thin for your taste, then simply make the following adjustments. Too thick? Add more kefir. Too thin? Add more chia seeds.
• Kefir to Chia Seeds ratio: I recommend playing around with the ratio of kefir to chia seeds to find the consistency that you prefer. The ratio in this recipe is my personal preference.
• Want it smoother? If you want to get a smoother texture, try grinding up the chia seeds in a blender or food processor before mixing with the kefir.
• Don't want to wait overnight? Grinding up the chia seeds in a blender or processor will not only create a smoother texture but also reduce the time needed for the chia seeds to absorb liquid.

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📖 Recipe