This pudding comes together in one bowl with no cooking required. Rolled spelt flakes and chia seeds soak overnight in plant-based milk, giving you a thick, creamy base by morning.
The spelt adds a faint nuttiness that plain oat or chia puddings lack. Kiwi slices cut through the richness with a clean tartness that keeps the dish from feeling heavy.
You can prepare three or four jars on Sunday and pull them from the fridge each morning. The texture stays consistent for up to four days, and the kiwi goes on fresh just before serving.
Why You’ll Love This Recipe
- Ready to eat after one night in the fridge
- High in fiber from both spelt and chia seeds
- No cooking needed, one bowl to clean
- Naturally sweetened with maple syrup or honey
Ingredient Notes
- Rolled spelt flakes: Look for rolled spelt flakes in health food stores or online. Rolled oats work as a direct substitute if spelt is unavailable, though the nuttiness will be milder.
- Chia seeds: White or black chia seeds both work here. They absorb liquid and form the gel that gives the pudding its thick texture, so don’t reduce the amount.
- Plant-based milk: Unsweetened oat milk gives the creamiest result. Almond milk produces a slightly thinner pudding, and full-fat coconut milk makes it noticeably richer.
- Maple syrup: One to two tablespoons is enough sweetness without masking the kiwi. Honey, agave, or a few pitted dates blended into the milk are all workable swaps.
- Kiwi: Ripe kiwi should give slightly under thumb pressure. Green or gold kiwi both work. Add slices just before serving to prevent them from going soft against the pudding.
- Vanilla extract: Pure vanilla extract rounds out the flavor of the spelt base. Half a teaspoon is plenty.
Spelt Chia Pudding with Kiwi and Chia Seeds
Description
This pudding comes together in one bowl with no cooking required. Rolled spelt flakes and chia seeds soak overnight in plant-based milk, giving you a thick, creamy base by morning.
The spelt adds a faint nuttiness that plain oat or chia puddings lack. Kiwi slices cut through the richness with a clean tartness that keeps the dish from feeling heavy.
You can prepare three or four jars on Sunday and pull them from the fridge each morning. The texture stays consistent for up to four days, and the kiwi goes on fresh just before serving.
Ingredients
Instructions
- Add the rolled spelt flakes, chia seeds, oat milk, maple syrup, and vanilla extract to a medium bowl. Whisk until combined.
- Let the mixture sit for 10 minutes, then stir again firmly to break up any chia seed clusters forming at the bottom.
- Divide the mixture between two wide-mouth jars or bowls. Cover and refrigerate for at least 6 hours or overnight, until thick and set.
- Before serving, give each jar a brief stir. The pudding should be creamy and spoonable, with the spelt flakes fully softened.
- Peel and slice the kiwi. Arrange the slices on top of each jar. Scatter a pinch of extra chia seeds over the top and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 1g5%
- Sodium 85mg4%
- Total Carbohydrate 45g15%
- Dietary Fiber 11g44%
- Sugars 14g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
Nutrition is estimated per jar using oat milk and maple syrup. Values will shift with coconut milk or a different sweetener.
