The Pioneer Woman Tasty Kitchen
Profile Photo

Toasted Coconut-Almond Crunch Chia Pudding with Maca

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

3
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This chia pudding recipe is minimally sweetened and packed with fiber: almond butter, toasted coconut, and of course, the chia seeds themselves. Maca is a power food for regulating hormone imbalances, so it’s an especially handy thing to add to your meals at the beginning of the day.

Ingredients

  • ⅓ cups Chia Seeds
  • 1 Tablespoon Maca Powder
  • 2 cups Unsweetened Coconut Milk
  • 1 Tablespoon Maple Syrup
  • ¼ cups Almond Butter, Plus More For Serving
  • 2 Tablespoons Unsweetened Finely Grated Coconut
  • 2 Tablespoons Roughly Chopped Almonds

Preparation

In a medium mixing bowl, whisk chia seeds and maca until combined. Pour in coconut milk, maple syrup and almond butter; whisk to incorporate. Set aside for 10 minutes. Stir to prevent any clumps from forming, then divide between small mason jars, glasses or bowls. Cover and refrigerate until chia seeds have plumped, at least 3 hours, or overnight.

In a small skillet, toast coconut and almonds over medium-low heat until golden brown, about 3 minutes. Cover and refrigerate until ready to eat, then top the chia pudding with a small spoonful the toasted almonds and coconut.

The pudding cups and coconut mixture will keep for up to 4 days stored separately.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Breakfast Salad with Berry Yogurt Dressing
Profile Photo by PW Food & Friends in Breakfast
Salad for breakfast? Why not! From Brenda Score of A Farmgirl's Dabbles.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Carrot Cake Baked Oatmeal
Profile Photo by Tera Gigot in Breakfast
Carrot cake baked oatmeal has that classic carrot cake flavor, but...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


High Protein Quinoa Yogurt Parfait
Profile Photo by Karen Kelly in Breakfast
Getting tired of the same old breakfast? How about a High...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Warm Breakfast Crockpot Millet
Profile Photo by Alexa Federico in Breakfast
I created this recipe as an alternative to oatmeal, and it...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 7 Level: Easy


Perfect Avocado Toast with Soft Boiled Egg
Profile Photo by Lacey Baier of A Sweet Pea Chef in Breakfast
Stop everything and make this perfect avocado toast with soft boiled...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy