Remember like 3 years ago, when Chia Pudding was super trendy? Well, in case you haven’t noticed, I’m not super into trends. So this Chia Pudding is still happening around here. I mean, as far as I’m concerned, there is no expiration date on a nutrient-dense breakfast!
Making the base of Chia Pudding is super simple – just mix ¼ cup chia seeds with your milk of choice, let it sit 1 to 2 hours and viola! You’ve got a pudding loaded with fiber and heart healthy fats.
But let’s face it, that can get boring – so I kept things interesting and had some fun creating this recipe: Pina Colada Chia Pudding. Pineapples and coconut are a fresh way to start the day, don’t you think?
Throw all ingredients in a mason jar the night before and you’ve got your breakfast ready to go in the morning. You know me, I like to keep it simple. Enjoy!
Pina Colada Chia Pudding
- ¼ cup chia seeds
- 1 cup milk of choice
- 2 tbsp coconut cream
- 1 tbsp maple syrup
- ¼ cup chopped frozen pineapples
- 1 tsp vanilla extract
- Extra pineapple chunks, for topping
- Toasted coconut flakes, for topping
- In a mason jar, place chia seeds, milk, coconut cream, maple syrup, pineapple and vanilla extract.
- Mix well, cover, and place in fridge for 1 to 2 hours – until it thickens to pudding-like consistency.
- Top with extra pineapple chunks and toasted coconut flakes. Enjoy!
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