CS mintI’ve just discovered chia seeds … and indeed, chia seed pudding!  Oh yum, oh easy to make, oh high protein, oh low carb, oh high fiber!

I read Adam Brown’s Adam’s Corner on diaTribe, about eating a well-managed breakfast (A Home Run Breakfast with Diabetes)

And I got curious when he raved about his Chia Seed Pudding … I had to try it!  MOST interesting, easy to make and so very healthy!  And best of all, allows for such variety and it’s delicious!

I followed his recipe first:


  • 1/4 cup of Chia seeds,
  • 1/2 cup of water
  • hearty amount of cinnamon
  • 1 tbsp of coconut oil
  • 1 tsp of pure vanilla extract (zero sugar)
  • some combination of random toppings (usually frozen raspberries and nuts or sunflower seeds).

After about a minute of stirring with a spoon (I used a salad fork) and about a minute sitting, it turns into a pudding-like gel.

I added stevia, deluxe mixed nuts and a few craisins … it was fabulous and very filling.  My blood sugar barely rose. Just be aware that they can stick in your teeth like poppy seeds … so rinse and swoosh with water after enjoying!!!

Next time, I’ll try blueberries, mint and some of the other suggestions I’m finding in recipes online.  I don’t think I’d used coconut oil again … I’m waiting to hear back from Adam on why he uses that.  I’d rather use almond milk or coconut water. 

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