Healthy meal preppers, meet your new favorite breakfast. This fruit-forward chia pudding from Ashley Melillo's Blissful Basil is a godsend for commuters, busy parents, and students alike, thanks to its convenience and nutritious value.
Make the pudding on Sunday, and breakfast is ready for the rest of the week, whether you have time to eat at home or have to rush out the door.
For the chia pudding: 2 cups unsweetened almond milk ½ cup chia seeds 3 tablespoons maple syrup 1½ teaspoons vanilla extract
For the strawberry mango pureé: 2 cups fresh strawberries, hulled 1 cup diced fresh mango (about 1 large mango) 1 to 2 Medjool dates, pitted
In an airtight jar or container, combine almond milk, chia seeds, maple syrup, and vanilla. Whisk until the chia seeds are evenly dispersed. Refrigerate overnight, or for at least 8 hours, to thicken.
In the morning, thoroughly mix the pudding to redistribute the chia seeds. If the mixture is too thin, stir in 1 tablespoon chia seeds at a time to thicken. If it's too thick, add additional almond milk, one tablespoon at a time, to thin.
The night before or just before serving, combine the strawberries, mango, and dates in a high-speed blender and puree until smooth. Refrigerate until ready to assemble.
In four small bowls or jars, layer the chia pudding and purée. Add any desired toppings and serve chilled.
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