Blueberry Coconut Chia Cup

Blueberry coconut chia pudding is one of the easiest recipes I’ve ever made. It’s just five simple ingredients, 5 minutes of prep, and the result is a creamy, healthy breakfast, snack or dessert. I mean, it doesn't get any better than that. Not to mention it's loaded with all the antioxidants, probiotics and omegas!

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Ingredients

1 cup coconut milk
1/4 cup fresh blueberries
1 tsp vanilla
2 tsp maple syrup
1/3 cup chia seeds

Toppings

Fresh blueberries
Homemade granola (click here for the recipe)

Method

In a blender combine the coconut milk, blueberries, vanilla and maple syrup. Blend until combined.

Transfer the “blueberry milk” to a sealable jar or container, and add in the chia seeds. Mix well and let sit for 5 minutes.

After 5 minutes, mix the pudding one more time (to ensure no “clumps” are at the bottom), then cover and place in the fridge for a minimum of 5 hours, preferably overnight.

Once it reaches pudding consistency, pour into a bowl and top with coconut yogurt and homemade granola.

Notes

  • You can sub maple syrup for honey or even 2-3 medjool dates.

Apple Cinnamon Chia Cup

I’ve been loving all the fall inspired recipes that have been showing up on my Instagram feed as of late! Every day I’m adding a new item to my never-ending list of things to make. This year we got a huge haul from our apple tree, so I decided to make a delicious apple cinnamon chia cup! It’s easy, nutritious and hands down one of my favourite on-the-go breakfast options!

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Ingredients

1 cup full fat coconut milk
1 cup almond milk
2 tbsp maple syrup
1 tsp vanilla
1 tsp cinnamon
Pinch of sea salt
Optional: 1 scoop protein powder or collagen peptides *see notes
1/2 cup chia seeds

Toppings

Apple slices
Homemade granola (click here for the recipe)

Method

In a blender combine the coconut milk, almond milk, maple syrup, vanilla, cinnamon, sea salt, and optional protein powder/collagen. Blend until combined.

Add the chia seeds intermittently by pulsing them in. Pulse briefly every 1-2 minutes until the pudding starts to thicken and the seeds remain evenly distributed. 3-4 pulses is usually enough to avoid seeds settling at the bottom.

Transfer to a jar and refrigerate overnight (or at least 4 hours).

Serve with toppings and enjoy!

Notes

  • THIS is the protein powder I use. You can save 20% with discount code PLENTY20 - Click here to purchase.

  • If you use protein powder, it will be thicker, so consider adding an extra 1/4 cup nut milk.

  • THIS is the collagen I use. You can save 10% with discount code PLENTY10 - Click here to purchase.

  • You can use any kind of non-dairy milk, however, do not use the canned coconut milk alone or it will be too thick.

  • You can sub maple syrup for honey or even 2-3 medjool dates.


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