A delicious, filling breakfast that can be made in batches ahead of time.
Chia seeds are very rich in omega-3 fatty acids, antioxidants protein and fiber, as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc. They aid digestion, keep you fuller longer and are a great addition to any diet! —Through The Kitchen
1 cup (two servings)
unsweetened coconut milk (from a carton)
maple syrup or other natural sweetener
fresh or frozen raspberries
cacao nibs (optional for topping)
shredded unsweetened coconut (optional for topping)
In This Recipe
Combine chia seeds and coconut milk, to a high speed blender and mix until blended well.
Add maple syrup to taste and stir well.
Divide chia pudding evenly into two mason jars (~1/2 cup each) and top each with a handful of raspberries, cacao nibs, and shredded coconut (optional).
Refrigerate for 3-4 hours, or overnight for best results. These will keep in the fridge for 4-5 days!