I have seriously been on a chia seed pudding kick lately.
Chia seeds have amazing benefits, they’re filling, delicious, and can added to pretty much anything.
It’s kind of a no-brainer that your cabinet should always be stocked with chia seeds.
Because it’s Summer, I thought that there’s no better way to make a tropical party in my mouth than to make a mango coconut chia seed pudding.
I am always always running late, so making this the night before and having it ready to go when I’m racing out the door is the only way I’ll eat breakfast.
This recipe is super quick to make and once you have the base, you can pretty much add whatever you want to change it to your tastebuds.
You can make it strawberry, raspberry-peach, blueberry, the list goes on.
The recipe for this magical tropical goodness is this:
Coconut Mango Overnight Chia Seed Pudding
◊ 6 tbsp chia seeds
◊ 2 tbs honey (or more if you want it sweeter)
◊ 1 c. vanilla almond milk
◊ fresh mango
◊ shredded coconut
◊ In a bowl, mix chia seeds, almond milk, & honey together.
◊ Add in mango & coconut and let sit for about 15 minutes, then put it in the fridge overnight.
◊ In the morning, spoon your yummy pudding into a mason jar, layering the mango and coconut, and more pudding until your jar is full.
◊ Top with white chocolate chips if you’re feeling frisky.
◊ Eat up!
This is seriously so good for you and tastes beyond delish.
Literally the “never-on-time” go-to breakfast.
What dishes do you love when you’re running late?? Also if you have any tips on how to get your shit together in the morning, let me know!