Did you know that chia seeds keep the gloucose level in your blood stable? But that is just one boring fact of all the positive apects that chia seeds have – at least for me.
My relationship with breakfast was complicated since years. But when I can have chia seeds with some fruits – i really am able to enjoy breakfast. First I like the taste. Second it keeps me filled during the morning until lunch. And most important for me but also for the people sourrounding me – it avoids me to get “hangry”. No hunger pangs, yay 🙂 !
My standard recipe for a braeakfast with chia seeds is with apples and banana. But variety is the spice of life – so i have some chia pudding recipes to throw in my daily routine occasionally.
Mango is for the sweetness and reaspberry completes the taste with its berry sourness. Especially with their colours they pim up the gray chia seed pudding to a nice blur of colour.
For both mango and raspberry layer I used a product from the freezer with the benefit that you can have this breakfast any time in the year. Plus the freezed fruits are cheeper.
Additionally, this chia seed breakfast is perfect for being prepared in the evening and stored in the fridged for the next day.
Now it is your choice: Eat the breakfast top till bottom layer by layer or mix everything together and get the mixed taste of all layers on every spoon.
Watch also the further ideas for breakfast:
Recipe (for 2 to 3 persons – depending on your hunger):
6 tbsp chia seeds
8 tbsp plant based yogurt
200ml water (or plant based milk)
Mix the chia seeds with water or plant based milk. Let them soak for at least 15 minutes – or over night.
Meanwhile blend the mango.
Then blend the raspberries.
Add the yogurt to the chia seed pudding.
Layer the chia seed pudding, raspberries and mangos in a glass or a bowl.
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