Seriously, where’s the sun? The official day of Spring is right around the corner but unfortunately there is Snow and Wind in the forecast. (Sad face) I just really needed something to chase away the winter blues so I decided to try a new recipe….something I have been wanting to try for a while now. A Chia Bowl. Geez I have no idea why it took me sooooo long to make one of these!! Trust me, these glowing bowls will definitely put a smile on your face. In fact, you may find them just too pretty to eat.
Chia pudding has become so popular and after trying one of these, I am hooked! They are high in omega-3 and loaded with good fiber. Bonus – FUN TO EAT AS A DESSERT! But guess what else…they are also great go to breakfast options on those mornings you want something more than a smoothie😊.
So just like my favorite breakfast, a smoothie, these Chia bowls will fill you up, keep you satisfied, regular, and provide you with deep nourishment! Be sure to make extra because they keep well in the fridge for three or four days! Chia bowls make a great snack, dessert, or you can make a different chia pudding every morning for breakfast for the next three days with a variety of toppings. How cool is that!
I absolutely love this rich and sweet vanilla coconut chia bowl topped with fruit and nuts, especially berries of any kind!
My mom is partial to the combination of granola, toasted coconut, with a touch of mint. My husband loves his with a scoop of nut butter and a drizzle of maple syrup. Seriously, all these monochromatic bowls are packed with high vitamin content and make such a stunning presentation no matter how you serve them!
Chia pudding is certainly a rage and I can’t believe it took me so long to make these a part of my weekly routine…..try this recipe at home with your favorite toppings😊.
I am so excited to share these with my running chicks at one of our after boot camp brunches!!!!! I know they’ll love them as much as I do.
COCONUT-VANILLA CHIA PUDDING
makes 4 servings
For the chia pudding:
- 1/2 cup chia seeds
- 2 cups coconut milk
- 1/2 tsp of vanilla
- 1/4 tsp of pink Himalayan sea salt
- 2 tablespoons of maple syrup, more or less to taste
Suggested chia pudding toppings:
- any and ALL fresh fruit
- nuts or a spoonful of nut butter
- tiny scoops of frozen acai
- toasted coconut
- honey or maple syrup drizzle
- Combine chia seeds, coconut milk, vanilla, salt, and 2 tablespoons maple syrup in a bowl. Coconut milk as a natural sweetness so you may not need much maple syrup. I love adding vanilla since it also makes you think you’re eating something sweet….how sweet is that😉. You can add “sweet” fruits, and even honey or maple syrup, as toppings.
- Cover the pudding and refrigerate to let “gel” for at least 30 minutes, or overnight.
- When ready to eat, stir and taste. Sweeten with additional maple syrup or raw honey if necessary. If you prefer a thinner consistency, you can add more coconut milk. Divide the pudding among serving bowls and add toppings!