Chia Seed Pudding

Creamy, thick, and endlessly versatile — chia pudding is the no-cook breakfast that meal preppers swear by. Set it overnight and wake up to a ready-made breakfast loaded with omega-3s and fibre.

Servings: 2

Prep time: 5 mins | Set time: 6–8 hours | Total active time: 5 mins

INGREDIENTS

• 6 tablespoons chia seeds

• 2 cups coconut milk

• 2 tablespoons maple syrup

• 1 teaspoons vanilla extract

• 1 cups fresh mango cubed

• 1 cups fresh berries to top

• 2 tablespoons toasted coconut flakes

INSTRUCTIONS

1. Mix the base: In a bowl or jar, whisk together 6 tablespoons chia seeds, 2 cups coconut milk, 2 tablespoons maple syrup, and 1 teaspoons vanilla extract. Make sure no chia seeds are clumping together — whisk really well for about 1 minute.

2. Rest and stir: Leave the mixture to sit for 10 minutes, then give it one more good stir. This prevents clumping and ensures an even, creamy pudding texture.

3. Refrigerate overnight: Cover and refrigerate for at least 6 hours or overnight until thick and pudding-like.

4. Top and serve: Spoon into bowls and top with 1 cups fresh mango cubed, 1 cups fresh berries to top, and 2 tablespoons toasted coconut flakes. Drizzle with a little extra maple syrup if desired and enjoy!

Nutritional Info (per serving): 

Calories: ~390 | Protein: 10g | Carbs: 42g | Fat: 20g | Fibre: 16g | Omega-3: 5g

💡 Tip: Stir the pudding once after 30 minutes of setting to prevent the chia seeds from clumping at the bottom!

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