Description
This berry chia pudding is awesome. The perfect texture, the right amount of sweetness, and topped off with a generous serve of fresh berries. Light, so delicious, and oh-so-good for you!
Ingredients
Units
Scale
Chia Pudding
- 1 1/2 cups oat milk (or other milk of choice)
- 1/2 cup chia seeds
- 1/4 cup shredded coconut
- 1 tablespoon pure maple syrup
- 1 tablespoon maca powder
- 1 teaspoon linseed meal ((flax meal))
Toppings
- frozen blueberries (heated)
- fresh raspberries
Instructions
- In a medium-sized bowl, mix together all chia pudding ingredients until everything is well-combined and uniform.
- Pour into an airtight container, or put foil over the bowl and ensure it's sealed.
- Transfer chia pudding to fridge and let sit overnight, or at least 4 hours.
- When ready to eat, top with desired toppings. I use fresh raspberries and frozen blueberries that I microwaved for 30 seconds (pour the juice on too for extra flavour!) For a more filling chia pudding, stir in some nuts or top with your favourite nut butter.
- The chia pudding will stay good when stored in an airtight container for about a week. This makes it a super-convenient meal to make ahead, since you can make this once and enjoy four breakfasts' worth of chia pudding throughout the week!
Notes
Nutrition calculated without toppings.
- Prep Time: 5 minutes
- Category: Breakfast
- Cuisine: Australian
Nutrition
- Calories: 213
- Fat: 12.8
- Carbohydrates: 28.3
- Protein: 8.6