Morning Treats: Breakfast Chia Pudding

Recently, it was suggested to me by my doctor to go vegan for a few months. Not great news for someone who loves all kinds of food, not to mention my favorite… breakfast! That is exactly why I love finding delicious vegan breakfast recipes like this one. Unbelievable flavor, great nutritional benefits, and ridiculously easy to make, this pudding for breakfast is a mainstay in my home and will be in yours!

Chia Pudding with Mango
  1. 4 tablespoons chia seed
  2. 2 cups almond milk
  3. ½ cup canned coconut milk
  4. 1 teaspoon vanilla extract
  5. 1 whole mango, diced
  6. ½ inch knob fresh ginger, minced
  7. Garnish: fresh mint, shredded unsweetened coconut, fresh lime, sliced kiwi, fresh raspberries
  1. Soak the chia seeds with minced ginger, vanilla, and both the almond milk and coconut milk for at least 1 hour, stirring occasionally until a gel forms. You can make your chia seed pudding thicker by reducing the liquid or adding more liquid to make it thinner- I like these ratios used here.
  2. Simply pour the chia seed pudding into 2 serving glasses (serves 2), top with diced mango and top with garnishes above.
  3. Store in the fridge as a leftover, enjoy chilled or at room temperature. Store on the go in a mason jar with a lid.
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