Coconut Chia Seed Pudding with Berries and Granola
I used to hate chia seed pudding.
I couldn’t get myself to eat it because it just looked so disgusting.
I know this is totally not helping my case with trying to convince you to fall in love with this coconut chia seed pudding with berries and granola BUT JUST HEAR ME OUT.
The very same thought you are thinking right now:
- “Ew gross, that looks disgusting,”
- “Ew, the texture,”
- “Bloated chia seeds that are gelatinous-looking? Nope. No, thank you.”
TRUST ME. I used to think the exact same. That is until I told myself I would not go back on my mantra. Is it called mantra? No, actually, I think it’s more like a personal promise to myself. “Try everything ONCE. You don’t have to love it, but you have to try it at least once so you can say you hate it.”
I did just that last month. I decided to give chia seed pudding a shot because it was infused with coconut milk and you know how obsessed I am with the flavor of coconut. Anything coconut has to be good, right?
Oh gosh, I don’t know why I was so afraid of chia seed pudding before. I still think it looks creepy and gross but the texture isn’t as bad as I thought it was going to be and the flavor – the RIGHT flavor – makes all the difference.
ANNNND it’s the easiest thing to put together. It’s like overnight oats but packed with more nutrients. I mean, I love both equally but this just adds another easy overnight breakfast idea to your list!
I promise you. Looks are deceiving. It is far tastier than it looks!
Coconut chia seed pudding is the easiest (and healthy) overnight breakfast option to prep for the morning!
- 1: 13.66 ounce can of unsweetened coconut milk
- 2 tablespoons maple syrup
- 1/2 cup chia seeds
- Fresh berries
- Blackberry jam
In a large bowl, add coconut milk, maple syrup, and chia seeds. Whisk to incorporate then cover bowl with plastic wrap and place in refrigerator overnight, or for at least 6 hours.
Stir before serving then layer with toppings!
This can keep in the refrigerator for up to three days.
Posted on January 18, 2017