Vegan
This chia pudding has become a staple at my kitchen table—easy, versatile, and nourishing for me and the kids. I love that it’s packed with fiber, plant-based omega-3s, and can be batch prepped for several days. Perfect for busy mornings or a refreshing snack that actually supports hormone balance and gut health.
Ingredients
- 9 heaping tbsp chia seeds
- 3 tbsp flaxseed meal
- 3 cups non-dairy milk (make sure its unsweetened!)
- 2 tbsp sweetener of choice
- A few shakes of cinnamon (optional)
Steps
- Add chia seeds and flaxseed meal to a bowl or container.
- Pour in the milk and add sweetener + cinnamon if using.
- Stir really well—make sure there are no clumps!
- Cover and pop in the fridge overnight (or for at least 3–4 hours).
- Stir again before serving and enjoy with your favorite toppings.
Wellness Notes
- Chia seeds: Packed with omega-3s, fiber, and hormone-supportive nutrients—especially helpful for acne and digestion.
- Flaxseed meal: Contains lignans that can help balance estrogen and support metabolism.
- Plant-based milk: Gentler on the gut and less inflammatory than cow’s milk.
- Agave: A low-glycemic sweetener that’s better than refined sugar in moderation. (Rotate with maple syrup, date syrup, or honey if not strictly vegan.)
- Makes ~6 servings — perfect for sharing with toddlers or keeping breakfast ready for 3–4 days!
Modify This Recipe
- Banana, cinnamon, almond butter
- Fresh berries + coconut shreds
- Cocoa powder, almond butter, maple syrup
- Mango, coconut milk, lime zest + agave
- Matcha, agave, splash of lavender syrup or nondairy creamer (Starbucks makes a good one!)
- Check out the page with these recipes by clicking the tab below!
Meredith's Kitchen Table 
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