This Cauliflower Chia Pudding is the best low-carb breakfast option! It blends riced cauliflower with chia seeds and a touch of sweetness for a surprisingly delicious, nutrient-packed pudding. It’s super easy to make and you can enjoy for a quick breakfast, post-workout snack or afternoon treat.
About This Recipe
So you might be wondering how in the world cauliflower end up in chia pudding. Well let me tell you, it’s such an easy way to make this pudding super thick and satisfying without adding a ton of carbs. And I promise there’s zero cauliflower taste.
This cauliflower chia pudding is high in fiber, low in carbs, and perfect for meal prep. You can easily prep several jars and have breakfast ready to go the next morning. And since it’s so light in macros, it’s the perfect blank canvas to add all your favorite toppings like fresh fruit, nuts, nut butter, greek yogurt, honey, granola, etc.
You all know my love for sneaking in cauliflower to things because it’s such a great way to add volume for such few calories, but I also love chia seeds! Chia seeds are great because they have a ton of fiber, are an excellent source of omega-3s, and are also packed with protein. Seriously, they’re like a little nutrition powerhouse!
You can also add a scoop of protein powder like in my Blueberry Chia Pudding recipe if you want to kick up the protein even more!
Ingredients and Substitutions
- Chia seeds: Any type of chia seeds (black, white, or a mix) work for this recipe. Chia seeds are a great form of omega-3s and protein. They will absorb the liquid overnight and expand in size so don’t worry if it doesn’t look like a lot when initially mixed.
- Cauliflower rice: I always buy the bags of pre-riced cauliflower for convenienc e but you can also rice your own fresh cauliflower. Make sure to let the cauliflower rice chill after steaming before using for this recipe.
- Milk: I used unsweetened cashew milk (I think cashew milk is the creamiest of all the nut milks) but any milk of choice works.
- Creamer: The creamer just helps give this pudding a little thicker consistency and adds extra flavor. I love the Nutpods almond milk creamer and will use either the hazelnut or cinnamon swirl flavor. However, any creamer of choice works!
- Sweetener: I prefer to use liquid sweetener like liquid stevia or monk fruit for this chia pudding. I personally just like how the liquid blends in but any type of sweetener will work! You can also use honey, maple syrup, agave, etc.
- Almond extract: You can also easily swap for vanilla extract.
Dietary Adaptations
Naturally gluten free.
Dairy-free: Just make sure to use dairy-free creamer and milk!
How To Make
- Add everything to a jar or lidded container and combine well. Let it sit for fifteen minutes, and then stir again to make sure the chia seeds are breaking apart. Refrigerate for at least four hours or overnight.
- Remove from the fridge and top with your favorite fruit, nuts, nut butter etc!
For More Delicious Recipes
- Blueberry Chia Pudding
- Super Filling Macro-friendly Overnight Cauliflower Oats
- Breakfast Protein Cauliflower Oats
- Chocolate Protein Overnight Oats
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Cauliflower Chia Pudding
Ingredients
- 2.5 Tbsp chia seeds (30g)
- ¾ cup cauliflower rice steamed and chilled (120g)
- ¾ cup cashew milk (180g)
- ¼ cup nutpods almond milk creamer hazelnut or cinnamon swirl (60g)
- ¼ tsp salt
- ¼ -½ tsp liquid vanilla stevia
- ¼ tsp almond extract
- ¼ tsp cinnamon
Instructions
- Add everything to a jar or lidded container and combine well. Let it sit for fifteen minutes, and then stir again to make sure the chia seeds are breaking apart. Refrigerate for at least four hours or overnight.
- Remove from the fridge and top with your favorite fruit, nuts, nut butter etc!
Notes
Nutrition
Tried this recipe?
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Hi, this is a dumb question, but what is your preferred way of steaming cauliflower rice? I can’t wait to try these!