Friday, January 13, 2017

Recipe: Blackberry Chia Pudding

I've always loved chia pudding, and on the Whole30, it's a really easy way to prepare breakfast (plus, you can do it ahead of time, so major props for that). I've been trying out a few different variations, but this version with coconut and blackberry was definitely a favorite!

A few things about Chia - you have to appreciate a little bit of crunch and an interesting texture. If you can eat oatmeal, I don't think chia is that much of a stretch. If you haven't had it before, I recommend making one serving and trying it out before you make a large batch.

Another note about chia - I've eaten it both hot and cold and love both versions. There's no real right or wrong when it comes to eating it. It should stay good in the refrigerator for 4-5 days.

Blackberry Chia Pudding with Coconut and Almonds
Makes three servings

7.5 tablespoons chia seeds
2 cups almond milk
1.5 cups blackberries (one cup for chia prep, half cup for garnish)
3 tablespoons unsweetened, shredded coconut (two tablespoons for prep, one for garnish)
3 tablespoons slivered almonds (for garnish)

1.) Mash blackberries until they are the consistency of jam. Add coconut.

2.) Add chia seeds and almond milk to jam mixture and mix thoroughly.

3.) Separate into small mason jars. Refrigerate overnight.

4.) In the morning, stir chia mix. Top with additional blackberries, coconut and slivered almonds.

5.) Enjoy.

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