Blueberry Vanilla Almond Fruit on the Bottom Chia Seed Pudding

I know I've been kind of on a breakfast binge lately... Can you tell it's my favorite? It's basically my excuse to eat (healthy) sweets in the morning. Although, I have been known to whip up a massive pancake stack for dinner. I've gotten to the point where I don't like eggs in the morning unless they're sweet. I mean maybe for brunch, omelets and more savory things are okay, but I crave sweets in the morning and of course after dinner. So why try to fight it? 

Chia seed pudding. I've struggled with this so many times. Every time the texture is just goopy and slimy and gross. But I finally figured it out. And this one was creamy, sweet, thick, and fruity. Not slimy and goopy. It was like custard. And I love custard. Maybe not my favorite go-to breakfast but everyonce in a while it's nice. Chia seeds are full of healthy fats that keep you fuller longer, and are a good protein source, so they make a perfect energizing brekfast.

Blueberry Coconut Almond Fruit-on-the-Bottom Chia Seed Pudding

1 cup unsweetened coconut milk (or almond milk- coconut milk is creamier)
1/4 cup chia seeds
1/2 tsp. almond extract
1 tbs. raw honey or maple syrup
shredded unsweetened coconut- toasted
almond slivers- toasted
1/2 cup frozen blueberries
1/2 orange juiced

The night before- mix first 4 ingredients in a container or mason jar. Place in fridge overnight.

The next morning- Bring the blueberries and orange to a low boil. Cover and reduce to a simmer until reduced, thick, and all the juices have been broken down.

In a parfait glass- layer the blueberries, then the chia pudding. Top with almonds and coconut. Drizzle honey or maple syrup if want more. 


                                   XOXO -Cecilia A.


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