Swap your morning coffee for a caffeine & mushroom powered Mango & Passionfruit Chia Pudding
Not only is this chia pudding incredibly tasty, but it’s also incredibly easy to prepare. They say that breakfast is the most important meal of the day, giving you energy to at least get to lunchtime, but in all honesty, I sometimes wish my breakfasts would give me a little more energy.
This recipe is your morning coffee (without the crash) in the form of chia pudding. You can whip it up the night before, let it set in the fridge overnight, and wake up to a ready-made breakfast that will keep you fuelled and focused.
Ingredients
Method
“Energy Burst” Mango & Passion Fruit Chia Pudding in just 4 Steps:
- Add chia seeds, milk, maple syrup and vanilla essence to a bowl and mix. It will feel like you’re getting nowhere but trust me. Once you’re confident that the seeds can soak up the milk, you’re done! About 10 seconds should be fine.
- Put mixture in an airtight container and leave in the fridge overnight (or at least 8 hours) for the seeds to soak.
- You can make this next part whenever you’re ready, whether that’s after you’ve got the ball rolling with your seeds or just before you’re ready to eat. Scoop out the insides of your mango and use a food processor to make a thick mango sauce.
- Add your Energy Burst to your mango sauce and stir well.
- Once you’ve waited for your chia pudding to soak, take it from the fridge and begin building your stacks. Add a layer of chia pudding and a layer of mango sauce, continuing until your portion is full. If you’d rather mix your sauce throughout your pudding, that’s fine too – the layering just looks really cool.
We used a cute mason jar for our Chia Pudding, you should try it!
Chia pudding can last in the fridge in a air tight container for up to 5 days, meaning you can meal prep for the entire week if you fancy it.
Enjoy!