Well being-conscious meal preppers, meet your new favourite breakfast. The comfort and added dietary advantages of this fruit-forward chia pudding from Ashley Melillo’s Blissful Basil make this recipe a godsend for commute warriors, busy dad and mom, and college students alike. Assemble the pudding on Sunday, and breakfast is prepared for the remainder of the week, whether or not you’ve gotten time to eat at dwelling otherwise you’re sprinting out the door.
What you want:
For the chia pudding:
2 cups unsweetened almond milk
½ cup chia seeds
3 tablespoons maple syrup
1½ teaspoons vanilla extract
For the strawberry mango pureé:
2 cups contemporary strawberries, hulled
1 cup diced contemporary mango (about 1 giant mango)
1 to 2 Medjool dates, pitted
What you do:
- In an hermetic jar or container, whisk collectively almond milk, chia seeds, maple syrup, and vanilla till the chia seeds are evenly distributed all through the liquid. Refrigerate in a single day, or at the least 8 hours, to thicken.
- Within the morning, vigorously whisk the pudding to redistribute the chia seeds. If it’s too skinny, whisk in additional chia seeds, 1 tablespoon at a time, to thicken. If it’s too thick, whisk in additional almond milk, 1 tablespoon at a time, to skinny.
- The night time earlier than or simply earlier than serving, make the pureé in a high-speed blender by combining the strawberries, mango, and dates and mix till easy. Refrigerate till able to assemble.
- In 4 small bowls or jars, layer chia pudding and purée. Add elective toppings as desired, and serve chilled.
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