Chia Pudding

the buff mom boot camp

Chia Pudding

By Leslie Gordon Christie. Serves 4. Prep Time: 5 min. Cook Time: overnight

Looking for a quick and delicious breakfast that's also gluten and dairy-free? Give this recipe a try. Whip up the pudding in just five minutes, and then store in the fridge overnight. In the morning you'll have a nutritious meal all ready to go:) Enjoy!

The Essentials:

2 cups coconut milk

½ cup chia seeds

1 tsp. vanilla extract

¼ cup honey

½ cup mixed berries (I use frozen organic)

The How-To:

  1. Begin by adding the coconut milk to a high-speed blender.
  2. Follow with honey, vanilla and mixed berries.
  3. Blend on medium for one minute.
  4. Add chia seeds and whisk.
  5. Pour into one large glass jar, or four smaller jars for individual servings.
  6. Place in fridge to set. This process takes at least 4 hours. Overnight is best.
  7. Be sure to shake a few times within the first hour to help it set evenly.

What kind of coconut milk should I buy?

I actually make my own! (Recipe coming soon!) But when I'm in a hurry, I'll purchase from a store. Make sure it's carrageenan-free.

Why chia seeds? 

They're small but mighty! These little seeds are packed full of vital nutrients and help fight inflammation. They also have fibre, calcium, and are a great source of omega-3 fatty acids. In addition to chia pudding, you can add to smoothies, use to top a salad, or create a "chia paste" and use  as an egg substitute in baking.