11
Aug
2016

Mango Coconut Almond Chia Seed Pudding

categories: Uncategorized

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I was never a great breakfast eater. I would usually skip it all together and on days when I felt I needed to eat something I would get a bagel. Eventually I became so obsessed with eating an everything bagel with vegan butter and nooch that I was eating it a few times a week…or more if I’m honest. You can guess how great I felt after eating so many bagels a week. Not so great. I gave them up completely for a bit and had to find some new lighter and healthier breakfasts to eat. Its not to say I don’t eat bagels anymore. I just don’t eat multiple bagels a week. You gotta live and what would life be without the occasional bagel? 

On a quest to find new breakfasts I decided to try Chia Pudding. I tried store bought brands and wasn’t to impressed with them so I went about making the pudding myself. I tried a few different milk to chia seed ratio’s and finally found one I liked the best. I also like it best when I make it the night before and let it sit in the fridge for at least 10 hours. I like my chia seeds fully plump! 

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After settling on a recipe I liked I couldn’t get enough of it. I add fresh fruit and chopped nuts just before serving to add extra texture and flavor. My favorite flavor combo is Mango Coconut and Almonds. It becomes a decadent breakfast that could also be a healthy dessert!

Mango Coconut Almond Chia Pudding
Serves 1
A decadent breakfast or healthy dessert. The basic Chia Pudding recipe is without sweetener. I find that the fruit adds enough sweetness for me. Feel free to add some agave or maple syrup to the recipe if you need to.
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Ingredients
  1. Basic Chia Pudding
  2. 1 cup unsweetened milk, almond or coconut
  3. 2 tablespoons chia seeds
  4. 1/4 teaspoon cinnamon
  5. 1/2 teaspoon vanilla
  6. Add on's
  7. 3/4 cup diced mango
  8. 1/4 cup chopped almonds
  9. 1 to 2 tablespoons unsweetened small flaked coconut
Instructions
  1. Combine the ingredients, milk, chia seeds, cinnamon and vanilla, for the Basic Chia Pudding in a jar with a tight fitting lid and shake vigorously. Place in the fridge overnight, occasionally shake the jar when you think about it. The seeds will settle on the bottom and the occasional shaking will avoid it staying in a clump.
  2. To assemble. Layer the ingredients in a cup, bowl or jar. I like to add the mango, almonds, coconut and then the chia pudding and repeat 1-2 more times ending with the fruit and nut layers on top.
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32 Comments on Mango Coconut Almond Chia Seed Pudding

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