Coconut Blueberry Chia Pudding with Granola

Rachel Morrow RACHEL MORROW

Prep this breakfast the night before for an easy, on-the-go option when you’re in a rush!

Serves: 2
Yield: 2 cups
Preparation time: overnight
Cook time: 10 minutes

Ingredients

  • 2 cups fresh or frozen blueberries, thawed
  • 1 1/2 cups unsweetened plant-based milk of choice (coconut, almond, oat)
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 pinch unrefined sea salt
  • 1/4 cup chia seeds
  • 1/4 cup Homemade Granola ( recipe here )

Method

  1. Add the blueberries to a medium mixing bowl along with the plant-based milk, maple syrup, cardamom, nutmeg, cinnamon, and salt. Using a metal fork,mash ingredients together.
  2. Pour the mixture into 2 large sealable jars or containers.
  3. Add the chia seeds, shake, then refrigerate overnight.
  4. Serve with Homemade Granola.

FM Tip: Chia pudding is one of the simplest, healthiest breakfast options to make ahead of time. Get creative and add your fave fruit in the morning! Chia seeds are a great source of plant-based protein, amazing for the digestive system, and rich in omega-3s.


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