A breakfast you make the night before while doing something else, and it's ready and waiting the next morning.

Chia seeds swell in coconut milk overnight, building a creamy, pudding-like texture.

Ingredients

  • ½ cup chia seeds
  • 2 cups coconut milk
  • 1 tbsp erythritol (or monkfruit)
  • 1 tsp vanilla extract
  • Berries to garnish

Steps

  • Mix the chia seeds, coconut milk, erythritol, and vanilla.
  • Whisk to avoid clumps.
  • Refrigerate at least 4 hours, ideally overnight.
  • Stir before serving.
  • Top with berries.
Per serving1/4 recipe
Fat19 g
Protein6 g
Net carbs7 g
Calories223 kcal

Our tips

Make 3-4 servings on Sunday in individual jars — breakfast is sorted for the whole week. Monkfruit works as a 1:1 swap for the erythritol; stevia is fine too, though it can taste more bitter depending on the brand.