A couple months ago, Kara and I were roaming the aisles of Trader Joe’s (typical Saturday) and I threw a bag of chia seeds in the cart for no particular reason. I had heard they were healthy and that was reason enough, I guess. #impulsebuy
Kara was grossed even by the idea of chia seeds so they sat untouched in our pantry for several months before we finally got around to trying them. I wouldn’t say that this is a recipe that I crave…but it tasted good and I found that it was a perfect breakfast choice because it left me feeling full until lunchtime.
The cherries, coconut flakes and almonds are crucial because you’ll want the added crunch and hint of sweetness, I’m sure other toppings would be good too…strawberries and chocolate chips perhaps? I can’t wait to experiment with chia seed pudding and other flavor combos!
- 1 cup almond milk
- 1 cup coconut milk
- 1 cup Greek yogurt
- 3 tablespoons agave nectar
- 1/2 cup chia seeds
- sliced almonds
- coconut flakes
- cherries, sliced
- In a large bowl with a lid, combine almond milk, coconut milk, Greek Yogurt and agave nectar. Mix well.
- Add the chia seeds and use a whisk to combine. Cover and refrigerate overnight.
- Top with almonds, coconut flakes and cherries.