Strawberry Vanilla Chia Seed Pudding
Looking for a change at breakfast, or need a snack while watching your favourite new fall show?
We love this recipe because it is a great dairy free alternative to yogurt for those that are dairy-intolerant and it is easy to make up the night before and have it ready to go for a few morning breakfasts for the week! Hint: you can also enjoy this as a dessert, and you can mix up the fruit you make it with, it’s also excellent with blueberries and blackberries, or for fall, try adding cinnamon, clove & nutmeg!
¾ cup (175 ml) chia seeds
2 ½ cups (673 ml) fresh or frozen strawberries
1 cup (250 ml) unsweetened almond milk or coconut milk (or for a thinner consistency you could use 1 cup of coconut water!)
1 tsp (5ml) pure vanilla extract
½ tsp unsweetened coconut flakes for garnish with a couple strawberry slices on top
1 tsp of raw nuts or seeds (optional to add as garnish for extra texture and crunch)!
Makes 4-6 servings
In a food processor (or blender if you don’t have one), combine chia seeds, banana, strawberries, almond milk, vanilla and process until ingredients have fully combined. Transfer to a bowl, cover and put in fridge and let sit overnight. Divide into portions among bowls or containers. To serve add unsweetened coconut flakes and strawberry on top as garish and enjoy!
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