This blueberry chia pudding with figs, hazlenuts and maple syrup is loaded with antioxidants, vitamins and nutrients. It’ll keep you full, healthy and happy! It’s funny how we have it ingrained in our brains that cereal grains are the way to go (and the only “healthy” thing to eat) for breakfast. But I’m hear to burst your bubble in the most loving way possible. Because it’s totally possible to eat a healthy, nourishing, vibrant breakfast that doesn’t include any cereal grains that’s 100% gluten and grain-free – and packed with more vitamins, minerals and nutrients than you’d ever get from your former breakfast options (see, I’m already assuming you’re gonna convert!).
Ingredients
Chia Pudding
13.5 oz full fat coconut milk
1/4 cup chia seeds
1 1/2 cups blueberries
1 tbsp maple syrup
1 tsp vanilla extract
Topping
4 figs, quartered
2 tbsp hazelnuts, chopped
2 tbsp maple syrup
Method
* Place the blueberries into a food processor and pulse until pureed.
* Add the blueberry puree and all remaining chia pudding ingredients into a bowl and stir.
* Cover the bowl and place in the refrigerator for at least 6 hours or overnight.
* Scoop the chia pudding into two glasses. Equally divide the toppings and add to the chia pudding.