If you don’t have much time in the morning, then Chia seed pudding is breakfast for you. This sweet breakfast recipe that tastes more like dessert, and it can be prepared the night before (or even on meal-prep Sunday), so you can just grab and go!
Some people find the texture can take some getting used to, but you won’t even notice when you taste how delicious this is. We love blueberries and strawberries as our chia seed pudding staples. Don’t have either of those? You can use whatever fresh fruit you have on hand. You can also change it up and use seasonal fruits to try new flavours!
Chia seed pudding packs nicely in a small mason jar, so they stack nicely in the fridge, and can be grabbed quickly as you rush out the door. Some other fruits you could try are:
- Mango
- Raspberry
- Blackberry
- Peach
Chia Seed Pudding
Ingredients
- 2 cups Almond Milk Or non-dairy milk of preference
- 1 tsp Vanilla Extract
- 3 tbsp Maple Syrup
- 1/2 cup Chia Seeds
- 1/2 tsp Cinnamon
- 1 cup Fresh Berries We like strawberries & blueberries
Instructions
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Whisk together the milk, vanilla, maple syrup, and cinnamon
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Add in the chia seeds and mix together.
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Cover and place in the fridge for 6 hours or overnight.
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When ready to eat, mix in the fresh berries, serve, and enjoy!
Recipe Notes
*Use this recipe to make a delicious dessert by substituting the almond milk for coconut milk. The coconut milk gives a creamier texture and makes for a perfect dessert to accompany a perfect meal.
Sm’Oreos
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