Description
Discover how to make a delicious overnight chia pudding bowl with this easy recipe. Perfect for a quick, healthy breakfast that saves time and boosts energy.
Ingredients
- 1/4 cup (60 ml) chia seeds
- 1 cup (240 ml) unsweetened almond milk, vanilla
- 1 cup (240 ml) nonfat plain Greek yogurt
- 1 tablespoon (15 ml) monk fruit sweetener, stevia, coconut sure, maple syrup or honey
- 1 medium kiwi, peeled and sliced
- 1 cup (240 ml) cubed mango, from 1 small
- 2 tablespoon (30 ml) s dried unsweetened coconut, shredded
Instructions
- In a large mason jar or storage container, combine the chia seeds, almond milk, Greek yogurt, and your preferred sweetener.
- Stir well until everything is fully mixed, using a spoon or spatula to scrape down the sides to ensure all the chia seeds are incorporated.
- Place in the refrigerator for at least 2 hours or leave overnight to set.
- In the meantime, toast the shredded coconut in a small pan over medium-low heat until it turns golden brown, approximately 4 minutes. Allow it to cool, then store in a resealable bag or small container until needed.
- When you’re ready to enjoy, divide the pudding into two small bowls, about one cup each.
- Top each bowl evenly with sliced kiwi, mango cubes, and the toasted coconut.
- Optionally, drizzle some additional syrup or honey on top before serving, if you wish.
Notes
- Stir the chia seed mixture every 10 minutes for the first half hour to prevent clumpingnMix Greek yogurt thoroughly with almond milk for a smooth pudding basenToast coconut carefully, stirring often to avoid burning