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.

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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.

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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.

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Chia Pudding

Yield

4 servings

Prep Time / Cook Time

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Activity Guide

Backpacking

Ingredients

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

Tools

  • Spoon
  • Jar, cup or bowl

Method

  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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