Fruits and Overnight Chia Seeds
Creamy chia seeds pudding with fruit topping.
Equipment
- Mixing bowl
- Airtight container
- knife
- cutting board
Ingredients
FOR THE FRUIT SALAD
- 2 whole ripened kiwis, peeled, small diced
- 2 red ripened plums, deseed, small diced
- 1 ripened mango, peeled, small diced
- 5 strawberries, small diced
- 1 cup blueberries
- 2 tablespoons pure maple syrup
- 1 tablespoon freshly squeezed lemon juice
- banana slices, optional
FOR THE OVERNIGHT CHIA SEEDS
- 1 cup + 2 tablespoons almond milk or any plant-based milk,
- 4 tablespoons chia seeds
- 1 teaspoon cinnamon
- 3 tablespoons pure maple syrup, add more if you like
Instructions
FOR THE FRUIT SALAD
- Peel the kiwis and mango. Slice the flesh of the mango around the pit. Cut the plums in half and remove the seed. Remove the green leaves on top of the strawberries.
- Cut all the fruits into strips first, then cut them into small dice. Place all the diced fruits in a salad bowl. Add the maple syrup and lemon juice. Toss the fruit salad to coat. Serve cold.
FOR THE OVERNIGHT CHIA SEEDS
- Place the almond milk, chia seeds, cinnamon, and maple syrup in an airtight container. Stir to combine, and cover with a fitted lid. Place the chia seeds mixture in the fridge overnight.
- To assemble: the next morning, start layering the chia seeds and fruit salad. Place 1/2 cup of overnight chia seeds in a mason jar or a cup. Pour 2 tablespoons of almond milk (without mixing). Place 1/4 cup of the fruit salad.
- Continue layering to the rim of the mason jar. Add slices of banana on top.
