Health By Al

This breakfast is so beautiful and tasty, while giving you great benefits from the chia seeds like antioxidants, fiber, protein, and omega-3’s. This is one of my favorite breakfasts for when I have a busy morning, because I prep it the night before. I also love making this for a road trip breakfast since it packs so easily, already being in a jar. Hope you love it!

Note: This recipe calls for the chia pudding to refrigerate overnight.

Ingredients: Serves 2

Raspberry Chia Pudding

• 1/4 cup cashew milk (or any plant milk)
• 1/2 cup coconut milk (full-fat or low-fat, full-fat will give you a slightly thicker pudding)
• 1/2 cup frozen raspberries
• 1/4 cup chia seeds

Blueberry Chia Pudding

• 1/4 cup cashew milk (or any plant milk)
• 1/2 cup coconut milk
• 1/2 cup frozen blueberries
• 1/4 cup chia seeds 

Toppings (feel free to customize)

• additional frozen berries (or fresh)
• shredded coconut
• raw honey
• cacao nibs

Directions:

1. First, make the raspberry chia pudding by adding the cashew milk, coconut milk, and frozen raspberries to a blender and blending until smooth. Transfer the mixture to a jar and stir in the chia seeds. Secure the jar with a lid and refrigerate overnight.
2. Make the blueberry chia pudding by adding the cashew milk, coconut milk, and frozen blueberries to a blender and blending until smooth. Transfer the mixture to a jar and stir in the chia seeds. Secure the jar with a lid and refrigerate overnight.
3. In the morning, give the pudding a unicorn feel by layering the puddings in a new jar, adding whatever toppings you love in between and on top. My favorite is berries, shredded coconut, a drizzle of honey, and cacao nibs. Enjoy!