Chia Pudding
This is a simple make ahead breakfast that is perfect on a hot summer day, like those we’re experiencing in New England right now. It’s also perfect to take on the go or to make in bulk for meal prep. You can customize it with your favorite seasonal fruit, nut butter, and any additional crunchy topping you’re craving!
Dairy free, gluten free, soy free, Whole 30, refined sugar free, nut free**
Yield: 1-2 servings
Ingredients
1 cup of unsweetened nut or coconut milk**
3.5 T chia seeds
optional add ins: 1/4 tsp cinnamon, splash of vanilla extract, scoop of protein powder/collagen
optional toppings: fresh fruit, nut butter, shredded coconut, granola/cereal or roasted sweet potato
Directions
In a jar or glass bowl, shake up or mix together milk, chia seeds, and any optional add-ins. If using protein powder, shake up or blend the milk with just the powder first to combine, then add rest of ingredients
If you don’t love the texture of chia seeds, simply blend this mixture and then pour back into jar/bowl to set
Let sit in the fridge to set for at least 3 hours or overnight
Spoon into a small bowl (or keep in jar/container if on the go), top with your favorite toppings and enjoy!
**I like to dilute a can of full fat coconut milk by adding an entire can to a large mason jar with 1 cup of water and shake up. I then use this in the chia pudding to give that creamy, naturally sweet final product.
