Apricot-topped Chia Breakfast Bowl; serves 4 (Adapted from Delicious Living)
1⁄2 cup chia seeds
2 cups unsweetened vanilla almond milk
3⁄4 teaspoon almond extract
1⁄4 teaspoon ground cinnamon
5 pitted dates, finely chopped (optional)
2 apricots, diced
1⁄4 cup toasted and chopped pecans
1⁄4 cup toasted coconut flakes
In a medium bowl, whisk chia seeds with almond milk, almond extract, cinnamon and dates until well incorporated. Cover, and refrigerate overnight or at least 4 hours. Stir well. Can be poured into individual mason jars for grab and go servings.
Spoon into bowls (use mason jars if storing for future breakfasts or snacks), and top with apricots, nuts and coconut. Chia pudding is best fresh but can be refrigerated for up to 3–4 days.
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