Coconut-Almond Chia Seed Pudding

Coconut-Almond Chia Seed Pudding

I think that it’s time for some LARK breakfast hints! I rotate what I eat during the week between Granola, Chia Seed Pudding, Tiger Nut Pancakes, and the Basic Smoothie. Sometimes I add some scrambled eggs with feta, spinach, and tomatoes in the rotation, but generally this rotation of meals is what keeps me healthy and starting the day off right. On the weekend we splurge, of course, with The Sunday Pancake - I love them with a little granola and fresh blueberry sprinkled in the batter.

 For better or worse…don’t expect this to taste like the chocolate pudding of your childhood!

For better or worse…don’t expect this to taste like the chocolate pudding of your childhood!

If you look closely at LARK recipes, you can see I’m big on oatmeal. I love it, but it doesn’t give me the energy I’m looking for to last me all day. The answer? Trendy Chia Seed Pudding! I make it on Sunday afternoon, store it in Mason jars, and eat it a few mornings each week. Top this pudding with a tablespoon of almond butter, fresh fruit, and a drizzle of maple syrup for a satisfying breakfast.


I’ll post the other recipes mentioned above later this week, so for now enjoy this one!


Coconut-Almond Chia Seed Pudding
(makes 3 cups of pudding)

1 can unsweetened coconut milk (13.6 oz.)
½ c white chia seeds
1 T maple syrup
½ t salt
1 t almond extract
½ c frozen blueberries or tart pitted cherries
2 T Collagen Powder (click this link to read about the health benefits of this product!)

Stir well to combine and pour mixture into three 8 ounce Mason jars. Allow to set in the refrigerator overnight and, when ready to eat, top with nuts, seeds, fruit and a hint of honey or maple syrup.