COCONUT-CHIA PUDDING

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 :

  1. In a large bowl, combine chia seeds, agave syrup, vanilla, and salt, making sure there are no clumps. Whisk in coconut and almond milks.
  2. 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.

See also  Turkey Pocket Sandwich