Over the past year I’ve had chia seed pudding a handful of times at friends houses and out for breakfast, but never had the courage to try making it on my own. It’s just one of the recipes I thought would be a little too difficult for me to figure out. It just so happens I was incredibly wrong. Amanda – like every recipe she creates – makes it seem effortless and simple. Plus, she makes it the night before so that in the morning it’s ready to go for those of you running out the door or have kids swirling around you. This is my new morning treat, especially with berries coming back at the farmers market. Enjoy!
Chia Seed Pudding
Ingredients
¼ cup chia seeds
1 (13 oz.) can coconut milk 2 Tbs. water 2 Tbs. maple syrup Assorted toppings such as strawberries, raspberries, blackberries, pomegranate seeds, chopped pecans, coconut chips, maple syrup and ground cinnamon.
Directions
1.) Combine chia seeds, coconut milk, water and maple syrup in a large mason jar. Shake well. Refrigerate chia seed mixture overnight or until the mixture becomes creamy and thick.
2.) Serve chia seed pudding topped with assorted fruits, nuts, coconut chips, maple syrup and cinnamon.
Recipe & Photos by Amanda Frederickson