Your whole food, plant-based life.

Quick and Easy Raw, Vegan Breakfast Pudding

I don’t know about you, but breakfast can stump me. Especially during the week. We get into such a rut of making the same thing every day. It get’s boring! Not to mention, you want a little nutritional diversity. I want something quick yet delicious and interesting. What is quicker than taking something out of the refrigerator that was made the night before?


Raw, vegan breakfast custard at


These little raw, vegan, gluten free breakfast puddings are quick and easy. Throw them together the night before and they will be ready when you get up. They last for 3 days in the fridge which is another plus. Made from oats, chia seeds, cashew milk (recipe included), bananas for sweetening and fruit, they are a perfect way to start the day.

Oats are a great source of fiber. They also contain protein,Β thiamin, magnesium, phosphorus, zinc, manganese, selenium, and iron. They are filling and help prevent heart disease!* Chia seeds are high in omega 3’s. Something that many of us are lacking. They also have fiber, protein, antioxidants and a wonderful filling quality, like the oats. And cashews are one of the healthiest nuts. They protect your heart, your bones, and studies have shown that a moderate amount of nuts can actually help you lower your risk of weight gain. If you don’t like cashews, you can always substitute your favorite nut-milk.

If you are wondering where we got the beautiful jars, you can find them here: Weck Jars

*Can Oatmeal Reverse Heart Disease


Homemade Cashew Milk at


Find the Cashew Milk Recipe Here: Cashew Milk

Don’t forget you have to start this the day before. But tomorrow morning, you will be happy you did!

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  1. Annette Arvizu wrote on October 13, 2015

    Oh Susan I forgot to post about this recipe. I made this not long after you posted and I have to say my daughter absolutely loved it! It was delicious and very satisfying for breakfast!

    I will definitely make this again!

    • Susan wrote on October 13, 2015

      Thank you so much! It is so nice to hear. πŸ™‚

  2. Vera wrote on September 7, 2015

    Hi Susan!! I’m Vera from Portugal (Europe) and I am constantly looking for new and healthy ways to start the day! πŸ™‚ They have too be quick and easy too, because I am always running out of time in the morning. I’ve recently tried this recipe (cashew milk included πŸ˜‰ ) and, since then, it has become a fav of mine: it is D-E-L-I-C-I-O-U-S!! Thanks and I cannot wait to try more of these. πŸ™‚

  3. Bruceann wrote on August 16, 2015

    Hi, just wondering about the raw flaked oats, are they the type we find in the round box with the Quaker on it. Thanks

  4. Catherine Purple wrote on August 12, 2015

    Oh Susan! This has been wonderful. Breakfast isn’t my favorite meal –it just seems to be either too heavy or just not enough, but this recipe has been wonderful! My fruit of choice to have with the pudding, at the moment, has been black mission figs ans red grapes. Just love it. Thank you.

    • Susan wrote on August 16, 2015

      So happy to hear! Hugs!

  5. Marisa wrote on August 4, 2015

    I just made this and I’m looking forward to having it for my early car ride tomorrow! πŸ™‚ This is so perfect for busy mornings – I’m at university and I plan on making some for my early classes next year. I love your site, thanks for sharing this!

  6. sandra wrote on August 2, 2015

    It says blend the banana with the cashew milk. Does that mean in a blender? and then it says stir in other ingredients. So do you blend the banana and milk in blender and then stir the rest in?

    • Shannon wrote on August 2, 2015

      Hi Sandra,
      Yes, blend the banana with the cashew milk. Then combine that with the fruit and the chia and spoon it into the jars πŸ™‚

  7. Irene wrote on July 30, 2015

    Hi, I really would like to experiment with this recipe only because I no longer eat wheat or oats. I don’t suffer from Celtic however, I don’t wish to eat modified food & I no longer have that bloated feeling since I abstained from wheat products. Therefore, I think I may just add a variety of nuts such as, almonds, pecans, walnuts.
    However, a nutritionist once told me the only good banana is a green banana (escalation in blood sugar.) Did anyone ever eat a green banana? If so, then you know how horrible it is. Therefore, is there anything I can use to substitute for the banana (aside from a avocado) that would have the same consistency? Probably not, but wishful thinking on my part.

    • Susan wrote on August 2, 2015

      I love bananas. I eat all kinds. They are full of nutrients. πŸ™‚ But if you don’t want to eat that, just leave it out. You might want to put in a little sweetener but that is actually what the banana is for! Cheers!

  8. mel wrote on July 29, 2015

    wow – just came across your website by accident. I am going out shopping in my lunch hour to buy the ingredients for this – it looks awesome!!!


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