Inspired by First Watch’s superfoods bowl, this Vanilla Chia Seed Pudding is excellent as a breakfast, snack, or even a post-dinner dessert. I personally, love to have this as a breakfast. It packs well, I like to drop it in a wide-mouth mason jar with plenty of room for berries, granola, and stirring. It also holds up well from a Sunday meal prep.
This recipe is especially great for expectant and breastfeeding mamas because chia seeds are high in omega-3 fatty acids, and high in both fiber and calcium. Coconut is a lactogenic food and many mothers who breastfeed credit it to replenishing a low supply.
1 – 13.5 ounce can of full fat coconut milk (Trader Joe’s is my favorite but there are many other good options!)
1/2 cup chia seeds
splash of good quality vanilla extract
1/4 cup agave (I like Wholesome organic Blue Agave)
pinch of Himalayan Pink Salt
1. In a medium mixing bowl, combine all ingredients until well combined. It will be a watery consistency but will thicken quickly. (One note about the coconut milk: you wanted canned coconut milk to get the correct creamy consistency but you do not want it to be separated completely. If you open your can of coconut milk and it is separated or chunky, simply heat it on the stove on low heat until it has an even consistency.)
2. Refrigerate the entire bowl of chia seed pudding for 3 hours. The chia seeds will expand as they absorb the liquid from the coconut milk creating a delightful pudding-like texture.
3. Serve chia seed pudding in a bowl (or jar for meal prep). Top with fruit and granola as you please.
This is an easy recipe to whip up tonight! Give it a try and share it with me and all of your friends on Facebook or Instagram using #biteswithbeth!