Another chia bowl

I took my inspiration from this post, and it’s really more of a formula than an actual recipe. It originally called for 2/3 cup chia seeds, but after making it twice, I realize that I prefer using ½ cup, otherwise it ends up too thick for me. It also called for light coconut milk, but I think another plant-based milk would do just fine here. And while mango would have been great, I didn’t have any, so I used a clementine (and omitted the nuts). I think topping a breakfast bowl can absolutely be a fly-by-the-seat-of-your-pants thing. 

 

1 cup canned light coconut milk (see note above) 

½ cup chia seeds 

½ cup plain nonfat Greek yogurt 

¼ cup pure maple syrup 

¼ tsp. salt 

½ cup chopped fresh mango 

¼ cup raw coconut chips, toasted 

¼ cup chopped macadamia nuts (see note above)

In a medium bowl, whisk together coconut milk, chia seeds, yogurt, syrup, and salt. Cover and refrigerate 8 hours or overnight. 

Spoon pudding into bowls (I had 2-3 servings, I think). Top with mango, coconut, macadamia nuts, and additional chia seeds.