Dessert For Breakfast??? Don't Mind If I Do...
Coconut Chia Seed Pudding — a simple (and filling!) 10-minute recipe
“A sweet treat for BREAKFAST you say?”
Yes. I do say.
On this edition of my recipe of the month, we are covering a super easy coconut chia pudding ◡̈ (Like, it literally takes just 10 minutes to make…)
Not only is this dessert-in-the-morning concoction DELICIOUS, it’s also full of healthy fat, fiber, and simple, whole food ingredients.
Made with no dairy (but tons of flavor), this coconut milk chia pudding is a twist on the same ol’ boring yogurt bowl and will keep ya full, satisfied, and FUELED.
what’s so great about it?!
Before we dive into the recipe, I want to quickly go over some of the benefits of the specific ingredients. I loooooooove sharing the WHY behind the ingredients I use when I’m preparing meals, and this recipe in particular is chock full of the good stuff:
Coconut milk: Organic coconut milk has SO much nutritional bang-for-its- buck— from electrolytes and antioxidants all the way to being a great source of iron, there are many benefits to this superfood. Mainly, that it is full of healthy fat which is crucial for SATIETY after eating (so important). As opposed to many heavily-processed #lowfat yogurts on the store shelves, this simple, one-ingredient addition brings a different texture & flavor than your classic yogurt bowl while still providing enough nutritional oomf to keep ya full. (Not to mention, it is dairy-free for any of my lactose-sensitive readers!)
Chia seeds: These little seeds really pack a fiber punch — over 10 grams of soluble fiber in just 2 tablespoons which helps you feel full & digest better (improved bowel movements heyyyyy 💃). Further, they’re a complete protein and great source of omega-3 fatty acids! Not to mention, a great source of antioxidants (which help prevent cell damage caused by free radicals in the body), several minerals (such as calcium, phosphorous, zinc, and copper), and have even been shown to have anti-inflammatory impacts on the body (such as reduced CRP inflammatory markers). Like, whoa. You get ‘em, little guys!
Maple syrup: While there are many natural ways to sweeten a whole-food dessert (I love to use honey, organic monk fruit, dates, banana, apple sauce, etc.), I often opt for 100% Organic Grade B maple syrup here because 1) it’s fricken delicious with this recipe, but 2) it’s also a source of a lot of trace minerals & a valuable source of riboflavin (AKA Vitamin B2) and manganese. Not your average sweetener, honey! (But no offense to honey of course.)
So, that’s just a peek at a few of the ingredients that go into this nourishing, delicious sweet treat. The combination of healthy fat and fiber will keep ya FULL, satisfied, and your blood sugar steady. We love to see it!
^^Boom. Straight from the fridge— breakfast is ready to go!
It *literally* takes 10 minutes to make.
And, guys— this recipe could NOT be easier. It truly takes just 5-10 minutes to prepare. Ya mix it up, throw it in the fridge, and boom— a quick grab ‘n’ go breakfast or a late night sweet treat prepped for the week.
Alright, you’ve waited long enough. Let’s get to this recipe!