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Chia pudding makes for a fantastic breakfast option that requires no cooking and can be prepared the night before. Add some granola on top the next morning, and voila! Your breakfast is ready to grab and go.
Tree nut, Gluten
Peanut, Sesame
8h 5min
8h
5min
1 cup (240 mL) vegan milk
3 Tbsp (32 g) whole chia seeds
½ cup (75 g) chopped fresh figs
½ cup (75 g) fresh raspberries
½ cup (70 g) physalis
½ Tbsp (7 mL) maple syrup
½ tsp pure vanilla extract
¼ cup (30 g) vegan granola (optional)
1. In a large bowl or jar, mix together the vegan milk, chia seeds, chopped figs, raspberries, physalis, maple syrup, and vanilla extract. Allow the mixture to sit for 5-10 minutes and stir to distribute the seeds that may have settled.
2. Cover the bowl or jar and place it in the refrigerator overnight.
3. Before serving, stir the chia pudding well. Add granola for some crunch, or top it with more fresh figs, raspberries, and physalis.
Remember to aim for plant-based milk fortified with calcium to boost your nutrition.
Keep the chia pudding in the fridge for up to 3 days.Add the fruit and granola just before serving.
