Chia Seed Pudding is my go to breakfast recipe. You make the pudding the night before and have these delicious cups of goodness sitting in your fridge ready to go the next morning.
Chia seeds are very good for you as they are rich in antioxidants and omega-3 fatty acids. These seeds combined with coconut milk, bananas, and berries, makes for a mighty little breakfast or a delicious afternoon snack.
To make the pudding, simply blend 1 can of coconut milk, 1 banana, and 1/3 cup of your berries of choice. My favorite choices of fruit are blueberry and raspberry.
With those ingredients fully blended, mix in 3 Tbsp of Chia seeds. Pour the mixture into small containers (I use four 8 oz. mason jars) and set in the fridge overnight. The next morning pull the pudding out of the fridge and dive in.
*At times, I also like to make a fruity topping consisting of berries and honey to throw on top of the Chia seed pudding. This adds a nice burst of flavor to the pudding.
To make the fruit topping, heat a handful of berries up in the microwave until they become soft and super juicy, then add in a dash of honey or sugar to sweeten it up. Throw this mixture on top of the pudding just before enjoying.
Blueberry Chia Seed Pudding
- 1 Can Coconut Milk (13.66 fl oz.)
- 1 Banana
- 1/3 Cup of Blueberries
- 3 Tbsp Chia Seeds
- Combine coconut milk, banana, and blueberries in a blender until thoroughly combined.
- Hand stir in the Chia seeds.
- Place into air tight container and set in fridge overnight.
- Remove from fridge and give a quick stir before enjoying.
*Optional berry topping: Heat a handful of berries up in the microwave until they become soft and juicy, mix with a dash of honey or sugar. Top the Chia seed pudding with this mixture after the pudding has set up overnight.