Whole30 Pumpkin Seed Berry Chia Pudding
Coconut milk chia pudding with pumpkin seeds and fresh berries, batch-prepped for a dairy-free Whole30 and paleo American vegan breakfast.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice 160g strawberries. Measure 40g pumpkin seeds, 12g ground flaxseed, 60g chia seeds, 160ml full-fat coconut milk, 200ml unsweetened coconut milk, 0.8 tsp vanilla extract, and 0.1 tsp fine sea salt. Have 2 airtight containers ready.
Toast
Heat a dry pan over medium heat. Add pumpkin seeds, toast 3 to 4 minutes stirring occasionally until they begin to pop and smell nutty. Tip onto a plate to cool completely, about 3 minutes.
Build
In a medium bowl, whisk together full-fat coconut milk, unsweetened coconut milk, vanilla extract, and fine sea salt until smooth. Stir in chia seeds and ground flaxseed until fully dispersed. Rest 5 minutes, then whisk vigorously to break up any chia clusters.
Finish
Cover the mixture and refrigerate for at least 4 hours or overnight until thickened and pudding-like consistency is reached. The chia seeds will absorb liquid and create a creamy texture.
Plate
Divide chia pudding evenly between 2 airtight containers (80g per cup). Top each with 80g mixed berries and 20g toasted pumpkin seeds. Seal and refrigerate up to 4 days. Stir through before serving.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.