Dear chia seed recipes – stop being so expensive. I’ve created a cheap recipe that’s as savings-friendly as it is delicious.

Before we get started – here are two tricks to keep this cheap.

Tip 1: Buy your chia seeds in bulk.
Chia seeds don’t tend to go bad, but that $11.99 price tag can be harsh. I buy mine in bulk so I don’t feel as guilty when I spend $3 on chia seeds. Keep an eye on the sales at Whole Foods too – I’ve heard chia seeds going as low as $8.99/lb.

Tip 2: Buy your coconut milk in the carton – not from the refrigerated section.
I got a carton for $2.50 on a Whole Foods end cap. It was definitely cheaper than those fancier-packaged brands in the refrigerated section.

All in all, this entire recipe costs me less than $3 and if portioned out into small mason jars, is good for about 3 breakfasts. That’s only $1 a breakfast! It’s also ultra-delicious.

Best Coconut Milk Chia Seed Pudding Recipe
Ingredients:
1 cup and a dash of vanilla coconut milk
1/4 cup of black chia seeds
1 taplespoon of clover honey (can also use wildflower honey, agave, maple syrup, whichever you like/have in the house)
Dash of cinnamon
Dash of Pumpkin Pie Spice (because it’s fall and duh)

Directions:
Mix ’em all together in a bowl with a top. Put the bowl in your fridge for 30 minutes without the top on – then stir – then toss it back in the fridge for a couple hours. The pudding will be at a good consistency in about two hours, but will last about 24 hours before it starts to taste a little grainy. I like to make this in smaller batches if I’m just eating it for breakfast.

Tell me: What do you put chia seeds in?