A quick and healthy breakfast that can prepped for your week ahead of time! We chose blueberries for the summer season, but the fruit compote can be made with any of your favorite seasonal fruits!
In a small saucepan, cook the blueberries and maple syrup over medium heat for about 10 minutes, stirring occasionally as they cook down into a blueberry compote. Remove from heat and set aside to cool.
Meanwhile, combine the chia seeds, coconut milk, and vanilla extract into a large bowl. Mix to combine.
Once cooled, add in the blueberry compote to your chia mixture and mix till combined. Cover the bowl and place into the freezer to set for at least an hour or in the fridge overnight.
Serve the pudding and top with fresh lemon zest and coconut shavings, or your topping of choice.
Ingredients
Directions
In a small saucepan, cook the blueberries and maple syrup over medium heat for about 10 minutes, stirring occasionally as they cook down into a blueberry compote. Remove from heat and set aside to cool.
Meanwhile, combine the chia seeds, coconut milk, and vanilla extract into a large bowl. Mix to combine.
Once cooled, add in the blueberry compote to your chia mixture and mix till combined. Cover the bowl and place into the freezer to set for at least an hour or in the fridge overnight.
Serve the pudding and top with fresh lemon zest and coconut shavings, or your topping of choice.