Chia Seed Pudding 3 Ways
mango & pistachio, apple & raisins, blueberries & apple | 3 breakfasts for 2 people
In 1 fell swoop, 3 days of breakfast for 2 with this delicious chia pudding recipe. Boring? Anything but! With 3 different toppings, you can start every day with a fresh and fruity breakfast that keeps you full.
Note: this recipe is prepared the day before.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 milliliters
Coconut milk
10 g
Desiccated coconut
(May be present: Noten, Sesamzaad, Pinda's)
1 piece
Mango
1 piece
Apple
1 teaspoon
Ground cinnamon
20 g
Pistachio nuts
(Contains: Pistachenoten May be present: Noten, Sesamzaad, Pinda's)
100 g
Chia seeds
(May be present: Noten, Sesamzaad, Pinda's)
30 g
Blueberry jam
(May be present: Noten, Pinda's)
20 g
Raisins
(May be present: Noten, Sesamzaad, Pinda's)
125 g
Blueberries
Not included in your delivery
100 milliliters
Water
2 tablespoon
Honey [or plant-based alternative]
Nutrition Values
Utensils
Cooking Steps
- Add the chia seeds, coconut milk, 100 ml water and honey to a large bowl. Mix well, allow to rest for 10 minutes, then stir once more.
- Divide the chia pudding between 6 glasses, leaving room for the toppings.
- Cover the glasses, then put them in the fridge and leave to set for at least 4 hours, or overnight.
- Roughly chop the pistachios. Peel and dice the mango.
- Grab two glasses of chia pudding and mix in most of the mango, then garnish with the rest. Top with the pistachios.
- Finely dice half of the apple, then put it in a bowl and mix with 1 tsp of cinnamon.
- Grab two glasses of chia pudding and top with the apple.
- Garnish with the raisins.
- Finely dice the other half of the apple.
- Grab two glasses of chia pudding and mix in the blueberry jam.
- Top with the blueberries and apple.
- Scatter over the desiccated coconut to finish.
