Here’s another delicious version of one of my favorite breakfasts or snacks!! The addition of maca to a simple vanilla pudding will give you an energy boost for your day, as well as a delicious caramelly flavor that goes perfectly with the sweet vanilla.
I topped this breakfast with whipped peanut butter-coconut cream and fresh berries, lending more deliciously healthy fats and a medley of all my favorite flavors to this powerhouse breakfast. You can prep this meal the night before for an easy grab-and-go breakfast option, too!
This is vegan, gluten free, and can be paleo using plain whipped coconut cream!
Serves 1
For the pudding, you will need:
3 tbsp chia seeds
1 cup milk of choice (I used Silk Unsweetened Coconut)
1-2 tsp maca powder (depending on tolerance)
1 tsp vanilla extract
sweetener of choice, to taste
Directions:
Place the chia and milk in a sealable container (I like mason jars) and shake it up with lid on.
Add the maca, vanilla, and sweetener and shake again to combine.
Continue to shake the contents for about 10 minutes (it doesn’t have to be continuous, just every so often) to prevent the chia from clumping together.
Once the chia begins to absorb the liquid and doesn’t sink to the bottom, place the jar in your refrigerator for at least 2 hours, preferably overnight.
Remove from your fridge, top with whatever you want and dig in!
For the whipped cream, you will need:
2 tbsp whipped coconut cream
1 tbsp peanut flour (or 1/2 tbsp softened, runny peanut butter)
sweetener of choice, to taste
Directions:
Place ingredients in a small bowl and stir well until combined. That’s it! 🙂
