Easy Coconut Chia Pudding Breakfast Bowl

aka The Morning Drift

I stumbled onto chia pudding a couple summers ago when it was too hot to even think about standing over a stove. I tossed some chia seeds into a jar of coconut milk before bed, and when I opened the fridge the next morning, I had this thick, creamy pudding waiting for me — zero effort. Now it’s my go-to whenever I want a breakfast that feels indulgent but is actually packed with good stuff. My girlfriend calls it “the lazy genius breakfast,” and honestly, she’s not wrong.

Ingredients

• 1/3 cup chia seeds
• 1 cup full-fat coconut milk (canned, well-shaken)
• 1/2 cup filtered water
• 1 1/2 tablespoons pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of sea salt

Toppings

• 1/2 cup fresh blueberries
• 1 ripe banana, sliced
• 2 tablespoons unsweetened toasted coconut flakes
• 1 tablespoon raw honey (for drizzling)
• 1 tablespoon hemp seeds (optional)

Instructions

1. Mix the base: In a mason jar or medium bowl, combine the chia seeds, coconut milk, filtered water, maple syrup, vanilla extract, cinnamon, and sea salt. Stir well with a fork for about 30 seconds, making sure no clumps form.
2. First rest: Let the mixture sit on the counter for 15 minutes, then give it another good stir. This prevents the chia seeds from clumping at the bottom.
3. Chill overnight: Cover and refrigerate for at least 4 hours or overnight. The pudding will thicken into a creamy, spoonable texture. If it’s too thick in the morning, stir in a splash of coconut milk to loosen it up.
4. Serve it up: Divide the pudding between two bowls. Top with fresh blueberries, sliced banana, toasted coconut flakes, a drizzle of raw honey, and hemp seeds if you’ve got them.

Tips

• This keeps in the fridge for up to 3 days, so feel free to double the base recipe for easy meal prep.
• Swap the blueberries for mango and passion fruit in the summer — it tastes like a tropical vacation.
• For extra protein, stir in a tablespoon of almond butter or top with a handful of crushed walnuts.
• Use light coconut milk if you prefer a thinner, less rich pudding.