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Coconut Chia Pudding Breakfast Bowl {Vegan, GF + Sugar free}

By February 25, 2015 breakfast, brunch time, gluten free, healthy, recipe series, recipes, sweet, vegan, weekday breakfasts

Coconut Chia Pudding Breakfast Bowl | The Macadames - 1

I have attempted a chia pudding a few times before and every time I have been left with a strange tasteless gloop.  After having a great experience of a chia pudding at a cafe, I thought I would give it one more crack.  This time I have it differently to how I have before using coconut water as the liquid that the seeds absorb.  This gives it a really refreshing taste and isn’t as heavy as the coconut milk or almond milk I have used before.  Coconut water is also quite sweet so it ends up having a nice sweetness without the need to add sugar or maple syrup.  This breakfast bowl is also great as it is packed full of summer fruits.  Feel free to replace with anything that is seasonal at the time.

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Chia seeds are a natural wonder.  They might be tiny, but they are a power packed nutritional hit. The name chia even comes from the ancient Mayan word for strength.  Not only are they high in protein, fibre and antioxidants, they are also a sustainable source of energy meaning that you will stay fuller for longer.  This means that they are great for breakfast and also for snacks.

Don’t forget to hashtag #cookwiththemacadames when making our recipes. We love to see how you went and get a peek at your kitchen table.

Coconut Chia Pudding Breakfast Bowl | The Macadames - 8

Coconut Chia Pudding Breakfast Bowl | The Macadames - 4

What you need:

  • Large bowl
  • Bowl or jar to serve

Ingredients (singe serve):

Chia Pudding:

  • 1/4 cup chia seeds
  • 1 cup coconut water
  • Splash of vanilla essence

To serve:

  • 1/2 banana
  • Handful of roughly chopped pistachio nuts
  • Handful of blueberries
  • 1/8 cup of mango nectar
  • 1/4 cup sliced mango
  • Heaped tablespoon of Coyo (or regular yoghurt)
  • 1/2 teaspoon of chia seeds

(Recipe can be increased to make larger quantities and will keep in the fridge for up to 5 days)

Method:

1. Place chia seeds in a bowl or container and cover with coconut water. Stir to ensure there are no lumps.

2. Add vanilla essence

3. Cover and leave overnight to absorb.

4.  To serve, put chia pudding into a bow and top with fruit, mango nectar, coconut yoghurt,chopped nuts and extra chia seeds.

Storage: Chia pudding will keep in a sealed container in the fridge for up to 5 days – perfect to make ahead for weekday breakfasts!

Bon appétit!

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Coconut Chia Pudding Breakfast Bowl | The Macadames - 2

Coconut Chia Pudding Breakfast Bowl | The Macadames - 6

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For other breakfast ideas try my fruit free coconut granola.

Fruit Free Coconut Granola | The Macadames - 02

Tegan – The Macadames. xx

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