Coconut Chia Breakfast Pudding

by Christina Meyer-Jax, Tastemaker in Residence

  Photos by Cindi Sutter

Photos by Cindi Sutter

Ingredients
2/3 cup organic gluten-free oats
¼ cup chia seeds
1 can full-fat coconut milk
3/4 cup fruit (fresh or frozen) of choice
1 tsp vanilla or almond extract
Optional: 4-5 scoops of protein powder (or vital proteins collagen peptides)
Optional: sprinkle pumpkin or hemp seeds on top

Instructions

  1. Put dry ingredients into a 32 oz mason jar
  2. Blend coconut milk with fruit and vanilla/almond extract
  3. Pour milk and fruit mixture into a mason jar and stir well
  4. Set for at least 2 hours in the refrigerator. Enjoy for up to a week