Patriotic Chia Pudding

With the 4th of July coming up tomorrow, I felt obligated to post something festive. This chia pudding is a delicious, nutrient-dense treat that anyone can enjoy. For those of you not familiar with the chia seed, I recommend jumping on its trendy hippie bandwagon. They are a healthy source of natural fat, are dense in fiber and have a stabilizing effect on blood sugar (fighting insulin resistance which can be tied with an increase in abdominal fat).

Sorry for not providing this colorful recipe further in advance of the 4th...but this is honestly a 5 minute recipe, so you could easily make this in time for fireworks. Or you can just make it anytime...you might have to fact check me here, but blueberries, raspberries and coconut milk are edible on non-Patriotic days. Enjoy this!

For an unsweetened version, just omit the maple syrup...it's still delicious!

Ingredients

  • 1 can coconut milk, full fat
  • 6 tbsp chia seeds
  • 1 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 scoop of SFH Fuel protein powder, or protein powder of choice (optional)
  • Blueberries
  • Raspberries

Method

  1. Whisk together coconut milk, chia seed, maple syrup, vanilla, cinnamon and protein powder (if using). Mix thoroughly so that chia seeds are evenly distributed. Place in the fridge for about an hour, or until it thickens into a custard-like consistency.
  2. Scoop a layer of chia pudding into a mason jar, followed by a layer of raspberries, followed by a layer of chia pudding, followed by a layer of blueberries. Repeat with two more mason jars.

Servings: 3