Chia Seed and Date Pudding

September 4, 2013

Good morning to you!

It’s Wednesday, and that means I’m hashtagging all over instagram and twitter with #wednesdaybreakfastclub, sharing my morning eats and encouraging you to do the same. I so love to see what everyone is eating on a Wednesday. I find this casual weekday breakfast snooping to be wonderfully inspiring. So far, it’s resulted in the creation of coffee date oats and a dash to the shops to buy fruit loaf. And this chia seed pudding.

A couple of weeks ago, club member Kate posted a #wednesdaybreakfastclub picture of her coconut chia pudding (recipe by Petite Kitchen). This sparked some keen chia planning on my behalf, and so here we have my creation, assembled last night and enjoyed this morning. Totally hashtag worthy.

I used mesquite powder in this pudding, which has an intense caramel flavour. Mesquite powder (ground from the pods of the mesquite plant) is a low GI sweetener, providing some nutrients including the amino acid lysine (if anyone else gets cold sores like I do – ugh – then you might join me in a little dance at the mention of lysine, which is said to help prevent cold sores). The mesquite powder encouraged this to be quite a sweet pudding (especially with the addition of maple syrup and dates). It therefore paired wonderfully with the tang of unsweetened Greek yoghurt and a sprinkling of earthy roasted almonds.

Play around with your favourite flavours to create your ideal pudding. If you don’t have mesquite powder, try some raw cacao, half a ripe mashed banana or just extra maple syrup in it’s place. Coconut milk or desiccated coconut, as per the original inspiring recipe, would be a fun, Summery addition. And then you could top your coconut chia pudding with chopped mango and toasted desiccated coconut. Oh, bring on Summer!

Chia Seed and Date Pudding

Begin this recipe the night before so the mixture can soak overnight (or allow to soak for at least 2-3 hours).

Serves 1


2 generous tablespoons Chia Seeds (found in health food shops and the health food aisle of Supermarkets)
3/4 cup Milk (almond milk would be outrageously good in this recipe)
2 generous teaspoons Mesquite Powder (it’s not cheap but a little goes a long way)
1/2 teaspoon Pure Maple Syrup
3 dried pitted Dates, chopped
To serve, Greek Yoghurt  and Roasted Almonds, chopped

1. Combine all the ingredients (except for the yoghurt and almonds) in a small bowl and whisk to combine. Cover and allow to sit in the fridge overnight.
2. In the morning give the mix a vigorous stir. If it has separated, this will allow the pudding to gel together nice and plumply (plumply?).
3. Serve with a spoon of Greek yoghurt and a sprinkling of roasted almonds.

What did you have for breakfast today?

Heidi xo



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  • Jenna September 4, 2013 at 8:37 am

    Wow! Look so yum. Will definitely have to try this!
    I’m about to hop out of bed and make a banana and cinnamon pancake this morning.
    Enjoy your pudding!

    • Heidi September 4, 2013 at 1:49 pm

      Thank you! Your pancake looked super yummy x

  • Denita September 4, 2013 at 10:20 am

    Heidi this looks amazing!! I will definitely be sampling this. I’m sure the chia seeds will add delicious texture and thickness (it always amazes me how gloopy chia seeds get when you soak them before using them!)I have never used (or heard of) mesquite powder before – I can’t wait to try this marvel!

    Thanks for sharing. Your the best xx

    • Heidi September 4, 2013 at 2:07 pm

      gloopy! now that’s the right word. Thanks, de bug x

  • Denita September 4, 2013 at 10:22 am

    Oh, PS. I had Red Mill muesli (yes, “Mill” not “Hill”… how I WISH we could get Red Hill here!!) with Stonyfield yoghurt, unsweetened almond milk and sliced banana for breakfast.

    • Heidi September 4, 2013 at 1:50 pm

      I miss all the almond milk you can get in the USA!! I need to make some of my own x

  • laurasmess September 4, 2013 at 11:44 am

    I’ve never heard of Mesquite powder. What a wonderful way to add nutrients and natural sweetness, mmm! I love chia pudding. I haven’t eaten it for ages actually, so I think I need to get back on the chia bandwagon! As for me… I had a completely boring breakfast: sultana bran with almond milk. Did the trick though, got me going for the day! xx

    • Heidi September 4, 2013 at 2:08 pm

      so much almond milk love today! Yes mesquite is a fun way to get sweet nourishment 🙂 x

  • Carly Findlay September 4, 2013 at 2:27 pm

    I had a sausage mcmuffin and hash browns. :/

    You’ve convinced me about chia pudding. Just 😉

    • Heidi September 4, 2013 at 3:02 pm

      glad to hear it x

  • Laura September 4, 2013 at 7:29 pm

    I’ve just made this – had all the ingredients in the cupboard, apart from mesquite powder… but I had raw cacao so I’m going with that! Looking forward to it, thanks for the recipe.

    • Heidi September 4, 2013 at 8:56 pm

      Oh ace, hope you enjoy it! x

  • Georgie September 4, 2013 at 7:57 pm

    This looks and sounds delish Heidi! I’m always looking for a new tasty breakfast idea. Thismorn was just the kids and my usual rolled oat porridge, blueberries, sliced apple, natural yoghurt, raw slithered toasted almonds, chia seeds & oils (flax & olive). yum 🙂

    • Heidi September 4, 2013 at 8:57 pm

      what a yummy breakfast, such a healthy family! Love it x

  • InTolerant Chef September 5, 2013 at 7:23 pm

    I really like the sound of this Heidi, and the texture looks fun. I had two gluten free, fruit free muesli bars- I had two because I was comparing brands 🙂

    • Heidi September 6, 2013 at 5:27 pm

      A nice texture adventure, for sure! x

  • Hannah September 6, 2013 at 4:08 am

    Mesquite and maple are two of my favourite flavours. This forever.

    • Heidi September 6, 2013 at 5:27 pm

      Times infinity x

  • Kate September 7, 2013 at 3:33 pm

    Love this! So honoured to have inspired you to get creative with your own take on a Chia Seed Pudding. Thanks so much for the shout out. You have a loyal Wednesday Breakfast Club Member for life! Kate x

    • Heidi September 8, 2013 at 1:34 pm

      Happy days, thanks Kate x

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