Coconut-Chia Pudding Breakfast Bowl

Chia seeds, fruit and nuts combine to make a breakfast bowl with a healthy dose of omega-3 fatty acids (thanks, chia) and fiber (thanks again to chia, plus the fruit and nuts). Coconut milk is high in the saturated fat lauric acid, which may help boost immunity, so it's fine in moderation - especially in this super-satisfying chia pudding that's reminiscent of tapioca. And who doesn't love dessert for breakfast?

From Cooking Channel
TOTAL TIME: 8 hr 10 min
Prep: 10 min
Inactive Prep: 8 hr
Cook: --
 
YIELD: 1 breakfast bowl
LEVEL: Easy

ingredients

  • 1/2 medium kiwi, peeled and sliced
  • 3 tablespoons raspberries
  • 1 tablespoon roasted almonds, chopped
  • 1 tablespoon unsweetened coconut flakes
recipe tools

Directions

Stir together the coconut milk, chia seeds and maple syrup in a cereal bowl. Refrigerate overnight, covered, to allow the seeds to plump and the mixture to thicken into a loose pudding.

Uncover the pudding, and arrange the pineapples, kiwis, raspberries, almonds and coconut flakes in neat piles on top of the pudding. Then take a photo!

Per serving (1 bowl): Calories: 400; Fat: 25 g (Saturated: 13 g); Cholesterol: 0 mg; Sodium: 35 mg; Carbohydrate: 41 g; Fiber: 12 g; Protein: 6 g; Sugar: 20 g

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