Vanilla Turmeric Chia Pudding

Chia pudding is quickly becoming one of my favorite snacks. My ‘go-to’ flavors are vanilla and pumpkin, but over the weekend I picked up some fresh turmeric and decided to throw some in.

Turmeric is a great addition to your diet if you are active. It contains lots of antioxidants, and has anti-inflammatory properties…not to mention its beautiful color and great spicy flavor.

This was my first time using fresh turmeric, and I am sold. Much like fresh ginger or garlic, the fresh root packs more of a punch, so you don’t need a lot for an intense flavor. Here I used only enough to impart a mild flavor to the pudding, allowing the vanilla to shine through as well.


1.5 tablespoons chia seeds

3/4 cup almond or coconut milk

1 teaspoon vanilla extract

1 teaspoon fresh grated turmeric

1/4 cup nonfat plain Greek yogurt

toppings: 1/4 cup fresh blueberries, 1/4 cup fresh blackberries, 2 teaspoons shredded unsweetened coconut


Stir all of the ingredients together in a cereal bowl and refrigerate for about an hour, until chia seeds have formed a gel. Put everything in the blender for 30 seconds before eating, or stir vigorously to make the pudding a little fluffier. Add your toppings and enjoy.

This keeps in the refrigerator for a few days.  Makes 1 serving.

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5 Responses to Vanilla Turmeric Chia Pudding

  1. I love chia pudding, this looks delicious! One time I added nutmeg to my chia pudding instead of cinnamon though… It was interesting 😉


  2. Pingback: Whipped Coconut Pumpkin Chia Bowls | runner's table

  3. Pingback: Foods vs. Supplements: The Turmeric Edition | Nutrition Interactions

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