Breakfast has always been important to me. It's where I make sure I'm getting the nutrition I need to carry me through the day, especially as someone who struggles with anemia.
I've always loved mangoes in every form. Growing up in Thailand we had a mango tree right in front of my grandfathers house. It's a memory that I still hold onto.
I wanted to share this Mango Chia Pudding as a breakfast that feels balanced and nourishing. This recipe is simple, easy to prepare, delicious and gives me the nutrition I need throughout the day without feeling heavy.
Ingredients for 1 Serving:
- 2 Tbsp Chia Seeds
- 1/2 Cup Oatmilk
- 1 Tbsp Monk Fruit Sweetener
- 1 Sweet Mango (Size of your hand, 1/2 is for blending, other 1/2 for topping)
- Cinnamon Powder (for garnish)
- Chia Seeds (for garnish)
Instructions:
1. Cube the mango and set half aside for topping.
2. In a blender, combine oatmilk, half of the other cubed mango, and the monk fruit sweetener.
Blend until smooth.
3. Pour the mixture into a jar or a bowl and stir in the Chia seeds until fully combined and well blended.
4. Cover and refrigerate overnight, allowing it to set into a thick pudding.
5. Before serving, top with the remaining mango cubes, a light dusting of cinnamon,
and a sprinkle of Chia seeds.
I would love to know your favorite way of making Chia Pudding.
Feel free to share it in the comments.
