Chia pudding. You love it or you hate it. Or you just haven’t tried this recipe yet!! Seriously, if you think you’re not a fan of chia, this might change your mind! It’s not your run of the mill, bland chia pudding, because who would want to eat that?
I personally love chia pudding for a quick, easy, make-ahead breakfast, and of course, the health benefits. And this is my very favorite version, maybe because it tastes like dessert!
It’s very rich, but not overly sweet, due to the full-fat coconut milk and very berry compote, which is bursting with natural sweetness and adds a blast of flavor. And it’s got that great combo of protein, fat and fiber which does the trick to both satisfy and start your day off with a stable blood sugar. This means less cravings and better choices throughout the rest of the day!
Chia seeds are packed with omegas, and are an amazing source of fiber to clear out those toxins and waste from our digestive systems! These small but mighty seeds are a staple in my kitchen, and make an appearance in many of my breakfasts, especially in pudding or smoothie form.
While this recipe is simple enough to make in the morning, chia pudding is one of the easiest prep ahead breakfasts out there and is a great choice any day, but especially for those on the go, in a rush, need something quick days, because its even better when made ahead the night before and stored in the fridge.
Sit down to eat and enjoy this though. Digestion first! Plus, it’s too yummy to rush through!
Coconut Chia Pudding with Berry Compote
Serves 1
Ingredients
1 cup full fat coconut milk
¼ cup chia seeds
1 teaspoon vanilla
1 teaspoon maple syrup
berry compote (recipe below)
Shredded unsweetened coconut flakes (optional)
Chopped almonds (optional)
Directions
Combine coconut milk, chia seeds, vanilla and maple syrup in a mason jar or glass container. Seal the jar and shake well to combine (may also need to give it a quick stir). Let sit for 10-20 minutes until gelatinous or prep the night before and store in the fridge overnight.
*After the pudding has gelled, you can either add the compote on top and store in the fridge for a grab-n-go breakfast the next day, or serve the pudding immediately topped with the compote and other toppings of choice.
Berry Compote
Ingredients
1 cup mixed berries, raspberries or blueberries (fresh or frozen)
½ teaspoon vanilla
2 teaspoons maple syrup (can sub stevia to taste)
In a small saucepan, combine berries, vanilla, and maple syrup and bring to medium heat. Once it starts to bubble, reduce the heat to a simmer. Muddle the fruit with a fork to mash it up. Simmer about 5-10 minutes, mashing with a fork occasionally. Remove from heat and spoon desired amount over chia pudding. Store the rest in a glass container in the fridge.
