Fruity Chia Pudding
Chia puddings for breakfast anyone? If I have a hectic week ahead, pre-made chia puddings or smoothies are my go-to brekky of choice. Prep them with your favourite fruits on Sunday and you are good to go for the week!
Why chia? The little seeds are high protein, contain a decent dose of omega-3 fats, lots of antioxidants and more calcium than milk. What a powerhouse of combined nutrients!
2 cups coconut milk
1/2 cup chia seeds
1/2 tsp vanilla extract
1/4 tsp cinnamon
Pinch rock salt
3 tbsp maple syrup*
1 cup coconut yoghurt
3/4 cup kiwi chopped*
3/4 cup raspberries
3/4 cup mango chopped*
3/4 cup blueberries
Combine the coconut milk, chia seeds, vanilla, cinnamon and salt in a bowl, use a whisk to combine.
Add the maple syrup and mix to combine.
Place in the fridge for 3-5 hours, or over-night.
Remove from the fridge and stir with a fork to separate the seeds.
To assemble, layer chopped fruit, chia mix, coconut yogurt and garnishes between 4 small cups/jars/containers.
Serve chilled form the fridge for breakfast.
Servings: 4 puddings
*A note for those who have identified a pathogen (parasite, bacteria or yeast), please stick to low sugar fruit options (e.g. berries) and decrease maple syrup content to 1 tbsp.
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