Coconut Mango Chia Seed Breakfast Pudding

Instructions

• 1. In a 1 quart jar, combine the milk with the maple syrup and vanilla. Close the jar and shake to combine.
• 2. Add the chia seeds to the jar, then stir together with a fork to prevent the seeds from clumping. I mean REALLY stir it. Then cover the jar and shake it up. Let it sit for a few minutes, then fork stir it one more time to break up any clumps. Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking occasionally, if possible.
• 3. The next day, spoon the porridge into bowls and add toppings.
• 4. Praise and enjoy!
• 5. Notes: Switch up the toppings based on what you like, or have on hand. In the fall, combine walnuts, apples and cinnamon, and in the summer try mixed berries.

  I prefer to make my own hemp milk – it costs less and doesn’t have the artificial ingredients found in the store-bought kind. It’s also super simple – whiz up ½ cup hemp seeds, 3 cups water and a pinch of sea salt in a blender – viola homemade hemp milk. The pudding will keep for up to 5 days in the refrigerator.

• Servings : 4
• Course : Dessert
• Recipe Type : Breakfasts, Dairy Free, Desserts, Gluten Free, Snacks, Vegetarian
• Ingredient : Fruit, Seeds