Aren’t there some mornings you just want to grab some pre-made breakfast out of the fridge. I have those mornings a lot. Especially on our busy mornings as we are headed out to school or more recently, camp.
This can be tricky for me as I try to stay away from processed packaged prepared foods from the grocery store. Our breakfasts tend to consist of any or all of; eggs, bacon, avocado, fruit and veggie smoothies and steel cut oats. But recently I have needed to stay clear of eggs, bacon AND avocado for my low-histamine diet (insert cry face here). So I have come up with some breakfast alternatives that will still keep me going. Smoothies are an obvious one, but sometimes I just don’t feel like one! So I have started making Breakfast puddings to have in the fridge for breakfast or snack time throughout the day.
The two main ingredients of my Breakfast Pudding are Chia Seeds and Coconut Milk. Both offering lots of nutrients, protein and good fats. Chia seeds added to a liquid expand and create a pudding-like treat. I like using coconut milk as I am looking for high fats to keep my energy up for the whole morning.
The pudding takes barely any time to make. Once made, you just let them sit in fridge overnight and presto…morning breakfast!
This recipe should make appx. 4 Puddings…but it will depend on how big your containers are.
The ingredients you will need:
1/2 cup strawberries
1/2 cup rasberries
1 can coconut milk
appx. 4 teaspoons of Chia Seeds per serving
1/4 cup shredded coconut flakes
**Be sure to get a BPA, organic can of coconut milk. And, as always, ensure that the rest of your ingredients are organic too!
I start out by creating my own sweetener. I prefer to stay away from Agave, Maple Syrup, etc as fruit in its natural form is as much sweetener as this breakfast really needs.
Take your fruit (if you prefer other fruit you can absolutely substitute).
Add to your blender and wizz up until a smooth liquid. Pour into container.
Now add the entire can of coconut milk to blender. Blend up to ensure it is smooth.
Divide the blended up coconut milk into your glasses/bowls, etc. I was able to make 4 puddings.
Add 4-5 teaspoons of chia to each serving of pudding.
Add 3 teaspoons of shredded coconut to each serving of pudding.
Add 3 tablespoons of the fruit mixture to each serving of pudding.
Mix each container throughly.
**I had some extra chocolate mixture of a decadent Chocolate Pie we made the night before…so I thought I would add the melted chocolate to one of our puddings for a special treat!
Let pudding sit in fridge.
When ready to each, add some fresh fruit, coconut and even the fruit mixture to the top of pudding.