I’m taking the bull by the horns so to speak. I haven’t been getting along with breakfast for some time and I aim to rework that this year. Join me in my quest to find 52 Fresh Breakfast Ideas that don’t leave me feeling heavy or my family still hungry. We may revisit dishes you already know or find some new favorites but my goal for 2014 is a new appreciation for breakfast.
This past week I was looking up a recipe for homemade tater tots and landed up on this great food site called Wishful Chef. As I was perusing the tater tot recipe I noted at the bottom a breakfast chia pudding recipe.
Well whadayaknow! I have all the ingredients. It looked fairly easy. And admittedly I’m a little behind this week in getting something fresh and new for breakfast. So I made this delicious pudding last night in preparation for today’s breakfast.
My family got wind that something good was going on in the kitchen and ate a good portion of the pudding so that should tell you how it tastes. This is something good, and healthy, to whip up for breakfast. It’s probably not enough for big eaters but if you’re not generally a breakfast eater it could hit the spot in the morning.
Chia Seed and Coconut Breakfast Pudding
2 cups of berries. I used frozen marion berries and strawberries
1/2 cup water
3 tablespoons of chia seeds
4-6 tablespoon date sugar (or 4-6 chopped dates)
1 tablespoon of shredded coconut
Blend everything but the chia seeds and coconut in the blender. Then stir in the chia seeds and coconut. Let set in the refrigerator for 2 hours or overnight.
Get the original recipe Wishful Chef Chia Seed Breakfast Pudding with Berries