When we get on a food kick in our family it lasts for days and even weeks in a row! Take for instance Coconut Chia Breakfast Pudding. I made it once for my hubby who’s been trying not to eat refined sugar and gluten after New Year’s and now he and the kids want it in the morning after their smoothies, as an after school snack and even for dessert. It’s one of those naturally creamy treats that’s actually good for you too!
When you look at a serving in a jar (or cup or bowl if that’s what you’re using) you assume that it takes a long time or is complicated to make, but the contrary! Coconut Chia Breakfast Pudding takes minutes, even seconds if you’ve got your few ingredients ready to go. Just fill them up in the jars, set them in the fridge for a few hours and you’re all set!
I’ve seen the kids cruise through a jar in 5 big bites. They literally inhale it which is ok since it’s full of chia seeds which are a superfood packed with omega fatty acids, protein, fiber (we all need more fiber!) and since they’re soaked they’re easier to digest.
I love making each one unique by topping it with fresh fruits (Kenya loves kiwi on his), nuts, unsweetened flaked coconut (hubby’s choice), chocolate chips (Chloe’s favorite) or serving them au natural (Gemma’s fave).
If you need a breakfast on the go that actually tastes more like dessert, is creamy and incredibly satisfying, reach for this Coconut Chia Breakfast Pudding. You’ll be happy you did!
Coconut Chia Breakfast Pudding (makes 4 servings)
- 1/2 cup whole chia seeds
- 2 cups (1 15-ounce can) coconut milk
- 2 tablespoons honey
- optional toppings: mango with shredded coconut
- strawberries with kiwi
- chocolate chips
Preparation1. Place all of the ingredients in a bowl and whisk to combine.
2. Divide between 4 jars or bowls and add desired toppings.
3. Refrigerate overnight.