I have the hardest time with breakfast. I’m not hungry first thing in the morning, so I always have a cup of coffee or two to wake up then, an hour or so after I’m up and about, I start getting really hungry. I dread this because there is nothing good to eat for breakfast that is also good for you! I think I’ve mentioned before how very OVER oatmeal I am, making eggs is a whole thing and I don’t enjoy an entire meal of just fruit. All I want in the morning is a croissant with butter and jam, or a toasted everything bagel with cream cheese, or eggs benedict with a side of bacon and breakfast potatoes… you get the idea. All bad things. Then, I discovered this new concoction everyone is eating. It’s called Chia Seed Pudding, and, guys, it’s really good AND it’s good for you! It’s like having dessert for breakfast and I can definitely get behind that.
Not only is this breakfast delicious and healthy, it’s a snap to throw together. Fifteen minutes tops and you have breakfast for the next two, four, or six days. It does take a little fore-thought since the chia seeds need to sit in the milk for a minimum of six hours before layering the mango puree in with it, but you just stir the chia seed mixture together in a bowl and put it in the fridge. It takes about one minute to do, then you forget about it all day.
I topped mine with roasted, salted cashews and toasted, unsweetened coconut flakes. So. Good. All the different textures combine to make the most exciting spoonful of breakfast you will put in your mouth for at least the next month. The chia seeds are plump and soft, the mango puree is velvety smooth, the nuts are crunchy and salty, and the coconut flakes lend a not too sweet heaviness to the whole thing that makes it taste substantial.
This would be really amazing with macadamia nuts, but feel free to use whatever you have on hand. Almonds or walnuts would also be good! Granola would also give this a satisfying crunch. Throw some chocolate chips in there if you’re feeling decadent.
I used original unsweetened almond milk, but you could substitute with coconut milk, cows milk, cashew milk or even goat’s milk. If you are going to use a sweetened milk, you probably won’t want to use the maple syrup, though. The chia pudding I make here was not very sweet on its own, but it was perfect combined with the sweetness of the mango puree. If I was going to eat it on its own without the mango puree, I would add another tablespoon of maple syrup.
Is this your first time trying chia seed pudding? Let me know what you think in the comments! Or maybe you’re a chia seed pudding expert. What’s your favorite way to eat it? Now that I’m awake to the world of chia seed pudding for breakfast, I need to know what all the amazing combos are!
I’m breaking this down to a container count for you 21 Day Fixers!!
The original recipe was split in two for two breakfasts, but if you split this into three equal portions, your calorie count for one serving with the nuts on top is 1 yellow, 1/2 purple, 1 orange, and 1 blue. The 21 Day Fix meal plan does not recommend having almond milk more than three times a week, fyi.
Yields 2 regular servings/3 21 Day Fix servings
15 minPrep Time
PCook Time
15 minTotal Time
Save RecipeIngredients
- 1 1/2 cups unsweetened plain almond milk
- 1/4 cup + 2T chia seeds
- 2T real maple syrup
- 1 ripe mango
- Chopped nuts and coconut flakes for toppings, or toppings of choice
Instructions
- Whisk together the chia seeds, milk and maple syrup until combined. Place the bowl in the fridge for at least six hours, but overnight is better.
- Peel and dice the mango, then puree until completely smooth. You can do this ahead and leave in the fridge until you are ready to layer your cups.
- When chia seeds have plumped and the mixture has thickened, layer the chia seed pudding and mango puree into two cups or three if you're following 21 Day Fix. Top with your desired garnished and enjoy!
- Double or triple this recipe to have breakfast on hand for as many days as you want!
Value food and cheer and song
marvin says