Spelt Chia Pudding with Kiwi and Chia Seeds

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

Whisking rolled spelt flakes and chia seeds into oat milk in a ceramic bowl for overnight pudding

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 jar with fanned kiwi slices served on a pale oak breakfast table

Prep Time 10 mins

Total Time 10 mins

Cuisine: Other

Courses: Breakfast

Servings: 2

Calories: 310

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

60 g rolled spelt flakes (about 2/3 cup)
40 g chia seeds (about 4 tbsp, plus extra to garnish)
480 ml unsweetened oat milk (2 cups)
2 tbsp maple syrup (adjust to taste)
1/2 tsp vanilla extract
2 pieces kiwi (peeled and sliced, added fresh before serving)

Instructions

1
Add the rolled spelt flakes, chia seeds, oat milk, maple syrup, and vanilla extract to a medium bowl. Whisk until combined.
2
Let the mixture sit for 10 minutes, then stir again firmly to break up any chia seed clusters forming at the bottom.
3
Divide the mixture between two wide-mouth jars or bowls. Cover and refrigerate for at least 6 hours or overnight, until thick and set.
4
Before serving, give each jar a brief stir. The pudding should be creamy and spoonable, with the spelt flakes fully softened.
5
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.

Keywords: spelt chia pudding, chia pudding with kiwi, spelt breakfast, make-ahead breakfast, high fiber pudding

Tips

Stir the mixture twice in the first 20 minutes to prevent chia seeds from clumping at the bottom.
Use a wide-mouth jar so you can layer and serve directly without extra dishes.
Peel and slice kiwi no more than 30 minutes before serving to keep the edges clean and firm.
Taste the base before chilling and adjust sweetener, since cold temperatures dull sweetness slightly.
Press plastic wrap directly onto the pudding surface if storing uncovered to prevent a skin from forming.

Variations

Swap kiwi for mango cubes and add a pinch of ground cardamom to the spelt base.
Use coconut milk instead of oat milk and top with toasted coconut flakes and passionfruit pulp.
Stir two tablespoons of cocoa powder into the base for a chocolate spelt chia pudding, then top with sliced banana.

Storage and Reheating

Store assembled jars without kiwi in the fridge for up to four days. Keep the lid on or cover with plastic wrap pressed to the surface.

Add fresh kiwi slices only when you're ready to eat. Kiwi releases juice after about 30 minutes on top of the pudding and makes the top layer watery.

This pudding is not suitable for freezing. The chia gel breaks down on thawing and the texture becomes grainy rather than creamy.

Serving Suggestions

Serve straight from the jar at fridge temperature. A small spoon of almond butter pressed into the top adds protein and a pleasant contrast to the tart kiwi.

For a more composed breakfast, layer the pudding in a wide bowl with kiwi slices fanned along one side and a scattering of extra chia seeds and hemp hearts on top.

It also works as a light dessert after dinner. A few squares of dark chocolate on the side pair cleanly with the spelt and kiwi without competing.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-chia-pudding-kiwi-chia-seeds/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!