▸ ▹ Vegan, raw, gluten-free, oil-free, soy-free, refined sugar-free
Yield: 3 cups (2 servings)
Prep Time: 5 min
|Total Time: 1-2 hrs (refrigeration time for chia seeds to gel)|
- 3 Tbsp (35 g) chia seeds (use 2 Tbsp if you prefer the consistency to be more fluid and less pudding-like)
- 1 cup (250 mL) soy or coconut milk, or other plant-based milk of choice (store-bought or homemade if making raw)
- 1/2 cup (100 g) strawberries, sliced, fresh or frozen (or other berries of choice)
- 1/2 cup (80 g) mangoes, chopped, fresh or frozen
- 1/2 tsp pure vanilla extract
- 1 kiwi, skinned, diced
- 2 plums, seeded, sliced
- 1/4 cup (35 g) nuts/seeds of choice, chopped (optional - I used walnuts and almonds)
- 2 dates, pitted and chopped
Combine chia seeds, milk, berries, mango, and vanilla extract in a bowl or jar, stirring to combine. Let sit for 5-10 minutes and then stir again to prevent clumping.
Cover and chill in the fridge for 1-2 hours, or overnight (yay, make-ahead breakfasts!).
Stir well before serving. Portion into a bowl(s) and add desired toppings. Mine were the kiwi, plums, walnuts, almonds, and dates.
You do NOT need to use the same fruits or nuts I did. Feel free to add any variety you have on hand. I recommend adding the berries in with the soy milk and chia seeds instead of to the top because of the berries naturally color and add another dimension of flavor.
Make ahead breakfasts are the best for night owls or people that drag themselves out of bed in the morning. But if you didn't have the chance to whip this together the night before and want to make it in the morning, no problem. Add to a jar with a lid that can seal and take it with you - it's gelled reasonably in 20-30 minutes.
You can make in batches and store in air-tight containers in the fridge for 3-4 days (in this case, do not stir in fruit - such as mango and strawberry - until serving).
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #JOINTHEALMX