5-minute creamy pepita chia pudding (pressure cooker) is a warm, nutty breakfast that comes together almost by itself. Roasted pepitas and almonds are ground into a coarse meal, then cooked with chia seeds and full-fat coconut milk until thick and spoonable. Finished with fresh blueberries, it's a cosy change from the usual oatmeal routine.
Tired of the same old oatmeal? Ditch the boring breakfast routine and dive into a bowl of this incredibly creamy and satisfying Pepita Chia Pudding! Made in a pressure cooker in just 5 minutes, it’s a warm, nutty, and nutrient-packed way to supercharge your morning. The combination of toasted pepitas, almonds, and creamy coconut milk creates a breakfast that feels indulgent but is secretly healthy. Let’s get cooking!
Ingredients
• 2 tbsp / 18g (0.63 oz) roasted pepitas
• 1/3 cup / 80ml full-fat coconut milk
• 2 tbsp / 15g (0.53 oz) chopped almonds
• 1 tbsp / 10g (0.35 oz) chia seeds
• 1/3 cup / 80ml water
• 1/4 cup / 35g (1.23 oz) fresh blueberries, for topping
Instructions
1. Directions
2. In a small blender or spice grinder, pulse the roasted pepitas and chopped almonds into a coarse meal. This step is key for a creamy texture.
3. Add the ground pepita-almond mixture, chia seeds, coconut milk, and water directly into the inner pot of your pressure cooker. Stir everything together until well combined.
4. Secure the lid, set the steam valve to ‘Sealing,’ and select the ‘Manual’ or ‘Pressure Cook’ function. Set the timer for 5 minutes at high pressure.
5. Once the cooking cycle is complete, carefully perform a quick release of the pressure by moving the steam valve to ‘Venting.’ When the pin drops, it’s safe to open the lid.
6. Give the pudding a final stir, divide between two bowls, and top with fresh blueberries before serving warm.
Nutritional Information
• Nutrition (per serving)
• Calories: 148
• Fat: 6g
• Protein: 2g
• is an estimate and may vary based on used.
Pro Tips
• For a touch of sweetness, stir in a teaspoon of maple syrup or honey after cooking.
• For an even richer, more decadent pudding, use all full-fat coconut milk instead of the water/coconut milk combination.
• Boost the flavor by adding a 1/4 teaspoon (20 ml / 0.7 fl oz) of vanilla extract and a pinch of cinnamon to the pot before cooking.
• This pudding is also delicious cold! Prepare it ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
FAQ
Q: Can I make this pepita chia pudding ahead of time
A: Yes, this pudding is also delicious served cold. You can prepare it ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
Q: How can I make this chia pudding sweeter or richer
A: For extra sweetness, stir in a teaspoon of maple syrup or honey after cooking. For a richer, more decadent pudding, use all full-fat coconut milk instead of the water and milk combination.
Q: What is the secret to a creamy texture
A: The key to a creamy texture is to pulse the roasted pepitas and chopped almonds into a coarse meal in a blender or spice grinder before adding them to the pressure cooker.
Q: Can I add other flavors to this recipe
A: Absolutely. To boost the flavor, you can add a 1/4 teaspoon (20 ml / 0.7 fl oz) of vanilla extract and a pinch of cinnamon to the pot before cooking.
Pro Tips
- Pulse the roasted pepitas and chopped almonds into a coarse meal before cooking. Skipping this grind leaves the pudding gritty instead of creamy.
- For a richer pudding, replace the water with more full-fat coconut milk. The extra fat thickens the texture and deepens the coconut flavour.
- A pinch of cinnamon and ¼ teaspoon of vanilla extract stirred into the pot before cooking give the pudding a warm, rounded flavour without extra carbs.
- This pudding is just as good cold. Make it ahead, chill it in an airtight container for up to 3 days, and spoon it straight from the fridge.
- Keep the blueberry topping fresh rather than cooking it in. The burst of cool fruit against the warm, nutty pudding is the whole point.
Frequently Asked Questions
Can I make this chia pudding ahead of time?
Yes. It keeps in an airtight container in the refrigerator for up to 3 days and tastes just as good cold. Add the fresh blueberries only when serving.
Why grind the pepitas and almonds first?
Grinding them into a coarse meal releases their oils and lets them blend into the coconut milk, which is what gives the pudding its creamy body. Whole nuts would stay crunchy and separate.
Can I use a different milk instead of coconut milk?
Full-fat coconut milk gives the thickest, creamiest result, but unsweetened almond milk works if you want it lighter. Using all coconut milk instead of the coconut milk and water mix makes it especially decadent.
Is this pepita chia pudding keto-friendly?
It's a hearty, plant-based bowl with 148 calories, 6g fat, and 2g protein per serving. Since the carbs come mainly from chia and blueberries, it fits best as an occasional keto breakfast with the topping kept light.
Recipe card below.
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5-Minute Creamy Pepita Chia Pudding (Pressure Cooker)
Ingredients
Method
- Directions
- In a small blender or spice grinder, pulse the roasted pepitas and chopped almonds into a coarse meal. This step is key for a creamy texture.
- Add the ground pepita-almond mixture, chia seeds, coconut milk, and water directly into the inner pot of your pressure cooker.
- Stir everything together until well combined.
- Secure the lid, set the steam valve to 'Sealing,' and select the 'Manual' or 'Pressure Cook' function.
- Set the timer for 5 minutes at high pressure.
- Once the cooking cycle is complete, carefully perform a quick release of the pressure by moving the steam valve to 'Venting.'
- When the pin drops, it's safe to open the lid.
- Give the pudding a final stir, divide between two bowls, and top with fresh blueberries before serving warm.
