This Granola Coconut Creamy Chia Pudding is absolutely mouth-watering and healthy. It’s made with layers of chia pudding, silky coconut yogurt, granola and delicious caramel sauce!
Do you ever wake up earlier because you’re too excited for breakfast? I’m sure I’m not the only one. Well, this is what happens to me when I know I’m having this coconut chia pudding for breakfast. It is good for you and tastes amazing. Because it’s not easy trying to juggle a food blog with a full-time job, eating a nutritious breakfast has become a norm for me.
This coconut chia pudding recipe has become an staple for me whenever I feel like having a super filling breakfast. Oh and for those who may be wondering…yes, it’s vegan and gluten free.
A basic chia pudding recipe is as simple as mixing chia seeds and plant-based milk, letting it sit until it builds the gel-like consistency that gives pudding that amazing thick texture.
How to make Chia Pudding
You simply stir everything together and refrigerate until thick. The chia seeds soak up the liquid pretty quickly, but to get the gel-like consistency, you need to give the pudding some time.
I usually add the milk, let it sit for 5-10 minutes and stir to make sure the chia seeds aren’t clumping and then let it sit for half an hour. Another great option is to make it and let it sit in the fridge overnight.
The pudding will keep 4-5 days refrigerated, so feel free to make a larger batch and portion into individual jars ahead of time. This way, you can eat your chia pudding on the go.
Granola Coconut Creamy Chia Pudding
This Granola Coconut Creamy Chia Pudding is absolutely mouth-watering and healthy. It’s made with layers of chia pudding, silky coconut yogurt, granola and delicious caramel sauce!
Ingredients
- ⅓ cup chia seeds
- 1+¼ cups almond milk
- 2 tablespoons espresso coffee
- ¾ cup coconut yogurt
- ½ cup granola
- 2 tablespoon (vegan) caramel
Instructions
- In a bowl, mix together chia seeds, milk and coffee, and stir to combine.
- Let it sit for 5 minutes, stir again and put in the fridge for 30 minutes (preferably overnight).
- When ready to serve, top with coconut yogurt, granola and a tablespoon of caramel.
More easy vegan breakfast from Simple Green Recipes:
Gluten Free Vegan Poppy Seed Pancakes
More breakfast ideas from favorite blogs:
Overnight chia seed pudding with star anise cherries from Jamie Oliver
Leave a Comment