Chia seed pudding is one of my favorite breakfasts. It’s vegan, gluten free, and packed with antioxidants, fiber, protein, omega-3’s, and deliciousness. Chia seed pudding works its magic overnight and is ready to go when you wake up, which is especially nice as a high school senior with very little spare time in the mornings! Not only is it one less thing for me to worry about, but it makes for a great start to my day.
The best part about chia seed pudding is its versatility. You can make it a fruit parfait (like this recipe), a chocolate “sundae”, or a warm oatmeal. You can mix it with anything from almonds to matcha to mangoes. This recipe is extremely easy to make, and it’s loaded with fruity goodness. You can swap out the berries with a fruit of your choice – it’s really up to you! Try it out, and let me know what you think.
- 1/2 cup chia seeds
- 2 cups unsweetened vanilla almond milk
- 1/4 tsp vanilla extract
- 2 tablespoons sweetener (I use organic honey or 100% pure maple syrup from Trader Joe’s)
- 2 cup berries (strawberries, raspberries, blueberries, blackberries)
- unsweetened shredded coconut
- sliced almonds
- Combine chia seeds, sweetener, vanilla, and almond milk in a bowl or mug. Stir well, and place in the fridge overnight (or at least three hours).
- Stir the mixture again when removed from the fridge. Add almond milk to your own preference if it is too thick.
- Top with fruit, sliced almonds, and a sprinkle of shredded coconut.