TOTAL TIME: 5 MINUTES PLUS 2 HOURS CHILLING • SERVES 6
The secret to the texture in this creamy yet crunchy breakfast is tiny chia seeds, which are packed with major nutrients such as omega-3 fatty acids, calcium, magnesium, and more.
INGREDIENTS :
- 1/2 cup black chia seeds
- 3 tablespoons agave syrup
- 2 teaspoons vanilla extract
- 1/8 teaspoon kosher salt
- 1 (14-ounce) can light coconut milk, shaken
- 1 cup almond milk or other nondairy milk
- Berries, for topping
- Pepitas, for topping
Directions :
- In a large bowl, combine chia seeds, agave syrup, vanilla, and salt, making sure there are no clumps. Whisk in coconut and almond milks.
- Transfer to a jar, cover, and refrigerate for at least 2 hours. Serve topped with berries and pepitas.
Nutrition Facts :
PER SERVING 255 calories, 19.5 g fat (12.5 g saturated fat), 4 g protein, 80 mg sodium, 17 g carbohydrates, 7 g fiber, 7 g sugars (7 g added sugars), 0 mg cholesterol
TIP :
Have leftover chia seeds? Turn them into raspberry-chia jam. In a small saucepan, cook 2 cups raspberries on medium, stirring occasionally, until fruit breaks down and liquid becomes syrupy, about 8 minutes. Remove from heat and stir in 1 tablespoon each lemon juice and maple syrup, then stir in 2 tablespoons chia seeds. Let sit at least 20 minutes (the mixture should thicken slightly). Enjoy on whole-grain toast.