-
Makes
1 cup (two servings)
Author Notes
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
Ingredients
-
2.5 tablespoons
chia seeds
-
2 cups
unsweetened coconut milk (from a carton)
-
2 tablespoons
maple syrup or other natural sweetener
-
1 handful
fresh or frozen raspberries
-
2 teaspoons
cacao nibs (optional for topping)
-
1 tablespoon
shredded unsweetened coconut (optional for topping)
Directions
-
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!
See what other Food52ers are saying.