By: Whole Foods Market®
Chia seeds soaked overnight turn into a simple breakfast pudding, similar in consistency to tapioca.
- 2/3 cup chia seeds
- 2 cups unsweetened soymilk, almondmilk or ricemilk
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons currants or chopped dried figs or dates
- 2 tablespoons unsweetened coconut flakes
Put chia seeds, almond milk and vanilla in a 1-quart glass jar with a lid. Tighten the lid and shake well to thoroughly combine. Or, stir together seeds, almond milk and vanilla in a bowl. Refrigerate overnight. When ready to serve, stir well. Spoon into bowls and top with fruit and coconut.
Serves 6, dairy free, gluten free, raw, vegan, vegetarian, high fiber, wheat free.
Per Serving: 280 calories (70 from fat), 7g total fat, 1.5g saturated fat, 0mg cholesterol, 200mg sodium, 49g carbohydrate (7g dietary fiber, 7g sugar), 3g protein
Note: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
For healthy eating tips, hundreds of recipes, cooking techniques, meal plans and more, visit Whole Foods Market’s Healthy Eating Resources.