Chia Seed Pudding with Strawberry Salsa
A great breakfast that comes together in UNDER five minutes, this healthy, vegan and delicious recipe is a keeper! Have you tried chia pudding with strawberry salsa yet?
The struggle for healthy breakfast that kids and adults will eat is REAL! I have struggled with weekday breakfast until I started thinking beyond toast, eggs and traditional Indian breakfast recipes. My best friend turned out to be Chia Pudding for the days that I know I needed something quick the next morning.
This is my favorite version of Chia pudding I have made. The variations we have tried include adding nuts and mixing up chia pudding with cereal. But we love ours with berries and maple syrup. With Spring being all around us and berries piling in the refrigerator, we enjoy this recipe very often now.
An excellent source of Omega-3 fatty acids, fiber, iron and calcium, chia seeds are mixed with milk to make the pudding. Together the seeds and milk become super healthy while being yummy because of the added berries. Plus, it can be made the previous night and refrigerated. In the morning all that needs to be done is add in the chopped berries. So you have breakfast in UNDER 5 minutes!
Plus, this recipe is great in many ways. It is Vegan, grain-free, refined sugar free and gluten-free! So it makes a great breakfast for everybody even with certain food restrictions. It is healthy and great for Spring. And if you get sweet berries, you can skip the maple syrup too! I have tried the pudding without maple syrup, and it tastes just as great!
If you do not like strawberries or are not able to find it, make the same salsa with your favorite fruit. From melons to mango and apples; everything is great with chia pudding. But after strawberries, my second favorite is chopped kiwi with coconut juice. Together they make a yummy addition to the chia pudding!
- Chia Seeds – 3 tbsp
- Coconut or Almond Milk – 1 cup
- Maple Syrup – 1 tsp
- Strawberries – 5-6
- Pineapple Juice (canned or fresh) – 1/4 cup
- Soak the chia seeds in milk and add the maple syrup. Refrigerate overnight or for 4-5 hours
- To make the salsa, hull and chop the strawberries and mix in pineapple juice
- In a bowl or jar add 2 tablespoons of the salsa, then half the soaked chia seed pudding and then another 2 tablespoons of salsa
- Top with mint leaves or maple syrup if desired
- Serve immediately or refrigerate till ready to enjoy
- Pack it if you need breakfast to go!
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