Chia seed pudding is a recipe that can easily be made the night before for breakfast, and you can get creative with what toppings you use each morning. In honor of Fall, we topped this chia seed pudding off with dried cranberries, pumpkin seeds, and our Ginger Molasses cookies made with plantain flour.
Chia seeds are full of protein, fiber, antioxidants, and omega-3 fatty acids. Chia seeds are great to eat in the morning and as a snack, they will keep you feeling full for longer. Pumpkin seeds are high in antioxidants, magnesium, can lower blood sugar levels, and are high in fiber.
The Real Coconut Ginger Molasses cookies are naturally sweetened with coconut sugar and add a nice mixture of spice when crumbled on top. You can also use our cookies as a granola replacement to add to your yogurt, smoothie bowls, and chia seed puddings.
Makes 3-4 servings
1/2 cup chia seeds
1 1/2 cups coconut milk
1 tsp vanilla extract
3 Tbsp maple syrup
Mix together the night before all of the chia seed ingredients in a bowl. Transfer mixture into an airtight container and leave in fridge to sit overnight.
In the morning top off with the dried cranberries, pumpkin seeds, and Ginger Molasses cookies.