Backpacker’s Chia Breakfast Pudding

Wes is planning a backpacking trip for a few weeks from now. I don’t get to go, so I’m going to make him work by testing some recipes for us.


Chia seeds are the superfood of the moment. I’ve avoided them mostly because I have a retainer and they always get stuck in it. Then I saw a recipe for chia seed pudding, and I thought it would be a genius idea for backpacking! The recipe is incredibly simple, ultralight, non-perishable until mixed with liquid (and then only slightly more perishable), versatile, and uber-healthy! Genius.


In our initial testing, we tried mixing some chia seeds with almond milk and some with water. The photos show the water option, which is the easiest option in the backcountry. I did end up floating a bit of almond milk for some flavor. Aimee wants to try sweetened condensed milk. Honey packets would be great. I think I’ll send freeze-dried berries and some Honey Almond Granola Brittle with Wes for his trip. Do you have a better idea? I’d love to hear suggestions for this and any other meals you think is worth testing. Let us know in the comments below or on our Facebook page.


Chia Pudding


4 servings

Prep Time / Cook Time


Activity Guide



  • 1/4 cup chia seeds
  • 1 cup water or almond milk
  • 2 teaspoons honey
  • freeze-dried fruit
  • almonds, walnuts, or sunflower seeds


  • Spoon
  • Jar, cup or bowl


  1. Mix chia seeds with water. Let soak for 20 minutes, stirring occasionally.
  2. Top with your favorite toppings. Eat!

4 thoughts on “Backpacker’s Chia Breakfast Pudding

  1. Native Forest makes a full fat coconut milk powder. I’m going to experiment with chia, coconut milk powder, cinnamon, and freeze dried berries. Rehydrate on the trail and YUM!

    1. Oh ya, Valencia, I actually have some coconut milk powder. That sounds like a perfect thing to try here. Let us know how yours goes! We love photos.

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