Summer had finally arrived in beautiful Fernie, B.C.!! And I couldn't be more excited to find an excuse to start having patio drinks; and of course creating healthy, booze-free breakfast counterparts to my favourite cocktails! I've been on a bit of a chia pudding obsession lately. The combo of healthy fats (yes, you're daily serving of Omega-3s has been snuck in here) and high in fibre will keep you full until lunch time rolls around. Plus, there's no better way to start your workday than blasting tropical tunes (may I recommend Kygo or Matoma?) and eating a nutrient-packed tropical breakfast?
Bonus! This is an awesome make ahead breakfast, simple dish it out into 3 individual containers and add the coconut-almond topping the day of. Enjoy!
Pina Colada Chia Pudding
Prep time: 15 minutes
1/2 cup chia seeds
1 1/2 cups skim milk (unsweetened coconut, almond or soy milk also work great here)
1 cup pineapple chopped finely
1 tsp pure vanilla extract
1/4 cup sliced almonds
1/4 cup shredded coconut
Mix the chia seeds, skim milk and vanilla in a bowl. Transfer equally into 3 mason jars and let sit in the fridge for 3-4 hours. If possible, stir every ~ 1-2 hours to prevent chia seeds from clumping together.
While the pudding chills, add the almonds and coconut to a non-stick skillet and heat over medium heat. Stir constantly until just golden brown, remove from heat and transfer to a bowl to cool.
For serving: top pudding with 1/3 cup of pineapple and 1/3 coconut-almond mixture. Enjoy!
*Can be made 3 days in advance, just add topping the day of
Nutrition Facts (one serving, or 1/3 of recipe):