Overnight mango chia seed pudding

Have you ever tried an overnight chia seed pudding? I used to obsess over them and would make them before bed 3 times a week! They’re super easy to make and are packed full with nutrients, including protein, fibre, and omega 3 – the perfect healthy breakfast to start your day!

However, since travelling to Europe, I’ve got out of the habit of eating breakfast – I tend to only eat it on the weekend now. I don’t want to forget about this little old friend though, and since I’m on medical treatment lately I want to start eating well again. So here we go! Let’s make some delicious chia puddings!

K33Kitchen vanilla chiaseed mango pudding

Prepare the chia seed before you go to bed by combining all the chia mix ingredients in a large container or a glass jar, stirring well to make sure all the chia seeds are incorporated into the milk. Cover and place the container in the refrigerator overnight.

If you didn’t manage to leave the mix overnight, I suggest soaking the chia seeds for at least 4 hours. Stirring occasionally during the first hour helps the mixture set evenly but this is optional.

By the next morning the chia seeds will have absorbed the liquid and expanded. The magical set mixture is ready to serve with your favourite toppings – it goes well with fresh fruit, chopped nuts, shredded coconut, chocolate chips, or granola.

K33Kitchen vanilla chiaseed mango pudding

Added: I bought a bowl of lovely ripened mangoes from my local market a couple of days ago, and they were super sweet!! I picked the biggest one for this recipe.

Peel and chop the mango into bite-sized pieces.

K33Kitchen vanilla chiaseed mango pudding

Place 2/3 of the mango into a blender and blend until smooth.

K33Kitchen vanilla chiaseed mango pudding

Assemble the chia pudding and mango sauce in layers in a jar or a bowl – top with almonds flakes, fresh mango and a few mint leaves.

K33Kitchen vanilla chiaseed mango pudding

Another benefit that you may not know about chia seeds is that they can ease constipation. This may help with optimal stool formation, keeping stools moist and easy to pass. In addition, much of the fibre in chia seeds is soluble fibre. I do have a little problem with this 🤫🤫🤫 , and it changed my life.

If you love chia pudding and want to have it regularly, I suggest you soak a big box once a week. It stores well in the refrigerator.

Let me know if you try out this recipe. You can leave a comment below, or take a picture and tag it with #k33_kitchen and share it on Instagram! I’d love to see what you come up with. Cheers, hope you enjoy my recipes!

K33Kitchen vanilla chiaseed mango pudding
K33Kitchen vanilla chiaseed mango pudding

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Difficulty: Easy

Serves: 2

Prep.: 15 mins | Cook: 0

Ingredients:

Chia mix

  • 70g raw chia seeds
  • 500ml unsweetened coconut milk
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup

Toppings

  • 1 large mango, diced
  • Handful of almond flakes
  • A few mint leaves for decor
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Instructions:
  1. Prepare the chia seed before you go to bed by combining all the chia mix ingredients in a large container or a glass jar, stirring well to make sure all the chia seeds are incorporated into the milk. Cover and place the container in the refrigerator overnight.*
  2. Before serving, peel and chop the mango into bite-sized pieces.
  3. Place 2/3 of the mango into a blender and blend until smooth.
  4. Assemble the chia pudding and mango sauce in layers in a jar or a bowl – top with almonds flakes, fresh mango and a few mint leaves.

*If you didn’t manage to prepare it overnight, I suggest soaking the chia seed for at least 4 hours. Stir occasionally during the first hour helps it set evenly but optional.

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