Overnight chia seed breakfast pudding
If you are on Pinterest, you know chia seeds are like... a thing. But like almost any new food trend, it has a long history.
Remember Ch-ch-ch-chia? Yep, chia seeds = chia pets. But going back past the '80s, chia seeds have been used in Central America since the Aztecs, for their health properties as well as thickening abilities. What I love about it, is that you make it the night before, so its ready to go in the morning.I find it so helpful to prepare and prepare my breakfast, lunch and snacks for the night before. I eat so much better during the day, avoid the need for filler junk food, and it lets me enjoy real, wholesome food when I'm hungry, instead of just grabbing whatever is easiest and closest.
Made with almond coconut milk, it's basically heaven. I topped mine with toasted coconut, sliced almonds and mango. If you want to make this the perfect office breakfast or snack, make it in a Mason jar so you can just screw on the lid and go. For more thoughtful ideas to keep you out of the candy jar, check out The Laughing Cow.
Overnight breakfast pudding
For 2 servings
- 2 cups unsweetened almond coconut milk
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- Kosher salt
- 1/3 cup chia seeds
- 2 cups chopped mango
- 1/4 cup sliced almonds, toasted
- 1/4 cup toasted coconut
- In a medium bowl, gently whisk the almond milk, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
- Spoon the pudding into 4 bowls or glasses; Top with mango, remaining maple syrup, almonds, and toasted coconut.