If you look closely at LARK recipes, you can see I’m big on oatmeal. I love it, but it doesn’t give me the energy I’m looking for to last me all day. The answer? Trendy chia seed pudding! I make it on Sunday afternoon, store it in Mason jars, and eat it a few mornings each week. Top this pudding with a tablespoon of almond butter, fresh fruit, and a drizzle of maple syrup for a satisfying breakfast.
This recipe is vegan, gluten-free, and dairy-free.
Coconut-Almond Chia Seed Pudding
(makes 3 cups of pudding)
1 can of unsweetened coconut milk (13.6 ounces)
½ cup chia seeds
1 tablespoon maple syrup
½ teaspoon salt
1 teaspoon almond extract
½ cup frozen blueberries or tart pitted cherries
2 tablespoons collagen powder (optional)
Stir well to combine.
Pour mixture into three 8-ounce Mason jars.
Allow to set in the refrigerator and, when ready to eat, top with nuts, seeds, fruit, and a hint of honey or maple syrup.
Find more great food recipes in my second book, Lark Parties! #livinglark
