Breakfast. Dessert. Snack. This mango cinnamon chia seed pudding is perfect for all of them. It is so good for you that it makes for a great breakfast or mid-day snack/treat. It also tastes so good that it can be an awesome dessert. Pudding for breakfast? Hell ya. I know many people who would smile at the thought of dessert for breakfast, but don’t do it because they know it’s not the healthiest idea. Well smile away my friends. Smile away. This pudding recipe is nothing but good for you, and nothing but AWESOME.
The different flavour combinations for chia pudding are endless. I happen to love mango and cinnamon! I have made chocolate coconut chia pudding before as one example. You can use any fruit you like. Strawberry chia pudding. Yummy! Maybe even strawberry and mango together, or strawberry and chocolate. Now we are getting somewhere. You see my point. Get creative!
Have you tried making chia pudding before? What kind? Would love to hear about your ideas and experiences.
Health Benefits of Cinnamon
-Regulates blood sugar levels
-Can help reduce arthritic pain
-May help prevent cancer
-Good source of nutrients (fiber, calcium, iron, and manganese)
Nutritional Benefits of Chia Seeds
-High in antioxidants
-Good source of fibre
-A good source of omega 3 fatty acids
-Contain calcium, potassium and iron
Mango Chia Seed Pudding
Note: this pudding is still delicious without the cinnamon. So if you don’t like cinnamon, leave it out, or try a few pinches of ground cardamom.
2 ataulfo mangos (yellow), peeled and pitted
2 tbsp chia seeds
1 cup milk of choice, hemp or almond
1 tbsp maple syrup or to taste
1/2 teaspoon of ground cinnamon, or to taste
1. In an upright blender, blend 1 mango and the milk together.
2. In a bowl, mix the milk/mango blend with the chia seeds.
3. Place the bowl in the fridge for at least 1 hour or until thick. Stir 2 or 3 times as it thickens.
4. Mix in the cinnamon.
5. Dice the second mango and serve mixed in with the pudding.
Makes 2 portions. (but I could eat it all at once! guilt free.)
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