Dairy Free Coconut Chia Breakfast Pudding

Chia seeds are a wonderful thing. Packed with high protein, omega-3 fatty acids, and fiber, it's a fun alternative to a healthy meal. I wouldn't recommend it often, just because it's a little high in calories, but it's worth a try. You can make this coconut chia pudding breakfast recipe with milk, but since I'm lactose intolerant, I decided to try it with coconut milk instead.  It adds a coconut flavor and texture to the pudding, and the cranberry and almonds add a nice, sweet, and nutty flavor as well.  The touch of honey is terrific and can be added the next day if you want.

Ingredients

4 tablespoon Chia seeds
1 cup Coconut milk, unsweetened vanilla (I used So Delicious)
4 tablespoon Cranberries (dried)
4 tablespoon Coconut flakes (fine)
4 tablespoon Almond slices
1 tablespoon honey

Tools (affiliate):
Mason Jar (affiliate)
Mason Jar Lid from reCap (affiliate)

Instructions

1. Add all the ingredients listed above to a 400ml or larger mason jar (affiliate).

2. Add the lid and shake the mason jar (affiliate) well. If the chia seeds stick to the bottom, use a spoon to scrape them off, then shake again. 

3. Place in the refrigerator overnight at least 6 hours. Here's what it looks like the next day. 

Reveal

This serves 2-4, depending on your hunger level. It can be stored in the refrigerator for a few days, allowing you to split it up for several breakfast meals.

That's pretty much it. I hope you enjoy this easy breakfast meal.  Feel free to print out the recipe below.

Print

If you want more information about chia seeds and coconut milk, check out these articles:

The Truth About Chia on WebMD

Chia seeds deliver a nutritional boost, but they're not for everybody by Consumer Reports

The Health Benefits of Coconut Milk by Livestrong.com

After you try it, please come back and leave a comment and rate the recipe above.  Have you ever tried overnight Chia seed puddings before?