I recently tried a new recipe for chia pudding, which I kept seeing floating around the internet. It is supposed to be a great base for breakfast bowls and parfaits, and being packed full of nutritious chia seeds doesn’t hurt either! Chia is high in fiber so it helps you stay full longer while also being a great source of calcium, iron, and magnesium.
:: Ingredients ::
1 13.5 oz can of unsweetened coconut milk
1 tablespoon honey
1 teaspoon vanilla extract
1/4 cup chia seeds
- Pour the coconut milk into a cup or jar that can be easily covered. If it is chunky, heat in the microwave 5-10 seconds at a time and stir until it smooths out. I have also read that milk and a bit of greek yogurt is a suitable substitute, but I have not tried this alternative yet.
- Add the honey, vanilla, and chia seeds and mix well.
- Cover and let sit in the fridge overnight. In the morning you’ll have chia pudding!
The finished product actually has a taste and texture very similar to rice pudding, so I was a huge fan. I added raspberries and almonds to my first attempt, but next time I’m thinking of mixing in some cherries! When you make this in mason jars it is a really easy and transportable breakfast you can take with you to the office. I hope you enjoy it!
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