Did you know that chia seeds keep the glucose level in your blood stable? But that is just one boring fact of all the positive aspects that chia seeds have – at least for me.
My relationship with breakfast was complicated for years. But when I can have chia seeds with some fruits – I 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 the people surrounding me – it avoids me getting “hangry”. No hunger pangs, yay 🙂 !
My standard recipe for breakfast with chia seeds is with an apple and a 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 raspberry completes the taste with its berry sourness. Especially with their colors, they pimp up the gray chia seed pudding to a nice blur of color.
For both the 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 frozen fruits are cheaper.
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 and get the mixed taste of all layers on every spoon.
Watch also further ideas for breakfast:
Watch the recipe video:
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Recipe ( 2 to 3 servings – 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 overnight.
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.