490 minutes
Start your day with this creamy and nutritious blackberry-chia breakfast pudding. It’s simple to make and perfect for a quick, healthy breakfast. This recipe yields two servings, so you can enjoy it with a friend or save one for the next day.
Unsweetened Full-Fat Coconut Milk
cups
Liquid Stevia
teaspoons
teaspoons
Blackberries, fresh or frozen without added sugar
cups
cups
1. Blend Coconut Milk Mixture
Combine the coconut milk, liquid stevia, and vanilla extract in a food processor or blender. Blend until the mixture starts to thicken slightly; this ensures a creamy texture for your pudding.
2. Add Blackberries
Add the blackberries to the coconut milk mixture. Blend until the berries are thoroughly mixed in and the mixture turns a beautiful purple hue.
3. Fold in Chia Seeds
Once the blackberry mixture is ready, gently fold in the chia seeds. Make sure the seeds are well incorporated to allow them to absorb the liquid evenly.
4. Refrigerate
Divide the mixture into two small cups with lids and refrigerate them overnight, or for up to three days.
Mix in a tablespoon of peanut butter into the milk before adding chia seeds. Slice a banana and stir it into the pudding before serving. Drizzle with honey and sprinkle with crushed peanuts for extra crunch.
Use your choice of milk and add a teaspoon of vanilla extract to it. Mix in a variety of berries such as strawberries, raspberries, and blueberries. Top with a dollop of yogurt and a sprinkle of lemon zest.
Swap the milk for coconut milk. Add diced mango and a squeeze of fresh lime juice. Garnish with toasted coconut flakes and additional mango pieces.
Use almond milk for the liquid. Whisk in cocoa powder and a bit of sweetener before adding the chia seeds. Garnish with slivered almonds and dark chocolate shavings.
Incorporate pumpkin puree and pumpkin spice mix into the milk. Add a touch of maple syrup for sweetness. Top with pecans and a sprinkle of extra spice mix.
Comments (0)