I enjoy a nice hearty breakfast but ever since we got back from our food-fueled holiday trip to Europe I’ve been eating lighter morning meals. This sweet chia seed pudding is vegan, dairy-free and the perfect healthy dish for breakfast, or even dessert! You can also easily double (or triple) the amount, make ahead of time and leave in the fridge for breakfast during the week.
Chia seeds are super healthy. I used these organic chia seeds from Nutiva. They’re packed with omega-3 fatty acids, high in fiber and has a great source of protein. Fresh fruit is best for this recipe but frozen bagged fruit works. Just make sure to thaw completely before blending. This recipe is adapted from Food Babbles.
Chia Seed Breakfast Pudding with Berries
- 2 cups mixed berries (raspberries, blackberries, strawberries)
- 4-6 dates, chopped (to taste)
- 1/2 cup water
- 3 tablespoons chia seeds
- 1 tablespoon shredded coconut (optional)
- 1 tablespoon cacao nibs
Puree berries, dates and water in a blender until smooth. Transfer berry mixture to a bowl, then stir in the chia seeds and shredded coconut. Cover and refrigerate for at least 2 hours or overnight. Top with cacao nibs when ready to eat.
Total Time: 10 minutes (plus extra refrigeration time)
Yield: makes 6-8 servings
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March 27, 2014
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