Chia pudding. Yep, we all know about it, most of us are fans, it’s nothing new, I get that…but today, it’s chia pudding and a couple layers of extra yumminess!
1. Digestion boosting
2. Brain boosting
3. Heart healthy
It’s a super food to say the least!
So when I decided the other week to whip up a simple chia pudding I thought to myself… how can I add a little extra pizzaz??
Strawberries, figs, honey, almond butter and toasted coconut… that’s how!
Between the rich, thick, and delicious chia pudding I chose to layer silky natural almond butter, another fantastic source of healthy fats, with a little protein to boot, and a simple compote made with fresh strawberries and dried figs, both of which are loaded with antioxidants!
To top the chia pudding I drizzled raw honey, a source of minerals, and sprinkled some toasted coconut, another healthy addition that contains iron and zinc!
Chia pudding is so great because it can be morphed in so many great ways!
I think you get my point!
This delicious jarred delight makes a great breakfast or snack and is a perfect way to fuel your body in the day! Plus, your digestive system will be singing hallelujah if you struggle with sluggish digestion as I like to call chia the “chimney sweep” of the intestines!
How do you like to eat your chia seeds?? I’d love to hear about it!
- For the pudding:
- 3 tablespoons chia seeds
- 1 cup unsweetened almond milk
- ½ tsp vanilla extract
- 1 teaspoon raw honey or pure maple syrup or a few drops of stevia
- For the compote:
- ½ cup diced fresh strawberries
- 3 dried figs, finely chopped
- Other toppings/layers:
- 1 tablespoon natural almond butter
- 1 tablespoon unsweetened coconut, toasted lightly
- 1 teaspoon raw honey
- In a jar add the chia pudding ingredients, shake vigorously for a minute and place in the fridge. Let sit for 30 minutes.
- Meanwhile, in a small saucepan over medium heat add the strawberries and chopped figs, mash the strawberries and the figs together as they warm and bring to a bubble.
- Reduce heat to low and simmer for 1-2 minutes. Remove from heat add to a bowl and place in the fridge to thicken and cool until the chia pudding has thickened.
- Once the chia pudding is thickened (minimum 30 minutes later, the longer you leave it the better consistency it gets, sometimes I leave mine overnight) layer it in another jar with the almond butter and the compote and top with a drizzle of honey and toasted coconut.
*Recipe inspired by the Green Kitchen Travels Cookbook (which is amazing by the way!!)
Have a lovely Sunday!
Nutritionist in the Kitch