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