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| Strawberries | 4 - 5 |
| Banana | 1 |
| Avocado | ½ |
| Maple Syrup | pitted dates | as needed |
| Almond butter | 1/2 tsp |
| Chia seeds | 3 tbsp |
| Milk | ¾ cup |
| Mint leaves | for garnishing |
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1). Stir chia seeds in milk. Let it sit for 5 minutes and stir again until there are no lumps. Cover and let it sit for at-least 30 minutes or refrigerate it over night. Chia pudding is ready.
2). Roughly chop the strawberries and banana. Avocado - peeled, pitted and halved.
3). Combine strawberries, banana, avocado and maple syrup in a blender, puree until smooth. Reserve few strawberries for garnishing.
3). Combine chia pudding with the puree or pour it on top of the chia pudding as I have shown.
Finally garnish with strawberries ! Enjoy the yummy breakfast pudding !!
Notes :-
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# I have only used strawberries. Feel free to use any kind of berries.
# You can use any kind of milk - Coconut milk or any flavored milk. I have used whole milk or this recipe. Replace milk with your favorite nut milk for Vegan version.
# The riper the bananas are, the better and sweeter they will be. Adjust the sweetness accordingly.
# Maple syrup can be substituted with honey. Adjust the sweetness to suit your taste.
# I haven't used milk for grinding. If it is difficult to blend you can add little milk.
# Ensure your chia pudding sets properly, it’s important to make sure you stir the chia pudding properly. This ensures the chia seeds don’t sink to the bottom, resulting in a runny pudding. Stirring helps them stay distributed as the seeds gel up.
# Chia pudding can be stored in the refrigerator for up to 3 days in an airtight container.
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