By Juanita Franco
In a medium-sized mixing bowl, combine the unsweetened almond milk and chia seeds. Stir well to ensure the seeds are evenly distributed.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
Once the chia pudding has set, give it another good stir to mix in any clumps that may have formed.
If using, stir in the maple syrup to add a touch of sweetness to the pudding.
Divide the chia pudding into serving bowls. Top each serving with a portion of mixed berries, ensuring an even distribution of the fruit.
Sprinkle the pumpkin seeds and gluten-free granola evenly over the top of the berries for added crunch and flavor.
Serve immediately or refrigerate for up to 2 days for an easy and delicious breakfast or snack.
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By Juanita Franco
This Breakfast Snack Vegan Gluten-Free recipe is ready in 4 hours and 15 minutes and features unsweetened almond milk, chia seeds, mixed berries and other delicious ingredients. Contains 350 calories total.
In a medium-sized mixing bowl, combine the unsweetened almond milk and chia seeds. Stir well to ensure the seeds are evenly distributed.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
Once the chia pudding has set, give it another good stir to mix in any clumps that may have formed.
If using, stir in the maple syrup to add a touch of sweetness to the pudding.
Divide the chia pudding into serving bowls. Top each serving with a portion of mixed berries, ensuring an even distribution of the fruit.
Sprinkle the pumpkin seeds and gluten-free granola evenly over the top of the berries for added crunch and flavor.
Serve immediately or refrigerate for up to 2 days for an easy and delicious breakfast or snack.
Calories per Serving: 350
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