Cherry Berry Chia Pudding
Pudding for breakfast? Yipee! Nutrient-packed and fibre loaded chia seeds contain more Omega-3 fats than wild salmon per ounce! This means super brain powder and a full stomach to start your day.
- 6 dates pitted and chopped
- 1 ½ cups coconut milk
- 1 tsp vanilla extract
- 1 cup frozen and thawed cherries, divided
- 1 cup frozen and thawed blueberries or mixed berries, divided
- 8 Tbsp chia seeds
- Coconut strips walnut, pumpkin seeds and fresh fruit (optional)
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Place dates, coconut milk, and vanilla in a blender and puree until smooth.
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Add 3/4 cup each thawed cherries and berries and their juices. Blend on low just to combine. Stir in the chia seeds with a spatula.
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Divide and pour half the chia pudding into 4, 1-cup serving, jars, or containers. Top each with 1 Tbsp reserved cherries and berries, then pour remaining pudding over top.
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Cover each serving and refrigerate 6 hours or overnight for the chia seeds to thicken the pudding.
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Top each pudding with coconut, walnuts, pumpkin seeds and or fresh fruit (such as sliced bananas, fresh berries or kiwi) if you like. Pudding will keep refrigerated for 4 days.
Hi, I'm Katie!
I am a nutritionist, chef, mom to two little ones, and a lover of food!
I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.