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Dairy Free Yogurt Chia Pudding

A delightful and nutritious breakfast option that combines creamy coconut yogurt with chia seeds, fresh fruits, and healthy toppings for a satisfying meal.
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Prep Time 15 minutes
Total Time 12 hours
Servings: 1 serving
Course: Breakfast, Snack
Cuisine: Healthy, Vegan
Calories: 507
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3/4 cup Cocojune pure coconut yogurt Can substitute with plain Greek yogurt if dairy is acceptable.
  • 2 tablespoons chia seeds Adds texture and health benefits.
  • 1 teaspoon pure maple syrup Provides natural sweetness.
Toppings
  • 1 cup fresh or frozen berries Raspberries, blueberries, strawberries, blackberries or mango.
  • drizzle raw, smooth plain tahini Enhances creaminess and adds protein.
  • 2 tablespoons sprouted buckwheat groats Adds crunch and additional protein.
  • 1-2 tablespoons crispy quinoa Provides delightful crunch.
  • 1 scoop unflavored collagen powder Optional for added protein.
  • 1/2 cup raspberries Optional topping for enhanced flavor.
  • 1 tablespoon tahini For added flavor.

Method
 

Preparation
  1. Grab a glass jar with a lid, preferably a Ball mason jar for measuring and storing.
  2. Add 3/4 cup of coconut yogurt into the jar.
  3. Sprinkle in 2 tablespoons of chia seeds and add 1 teaspoon of maple syrup. If using, add the collagen powder.
  4. Mix the ingredients thoroughly with a spatula, ensuring the chia seeds are well incorporated.
  5. Let the mixture rest for 5 minutes, then stir again to avoid clumping.
  6. Cap the jar and refrigerate it overnight or until you’re ready to enjoy.
Serving
  1. When ready to eat, top the pudding with fresh or thawed berries, a tablespoon of tahini, and sprouted buckwheat.
  2. Let the pudding sit at room temperature for about 10 minutes for an even creamier texture.

Notes

For added flavor, consider incorporating cinnamon or vanilla extract. Personalize toppings based on seasonal fruits or family favorites.