Before getting straight to this delicious recipe, I must reiterate the importance of eating a healthy breakfast every morning. How we start each day can greatly affect the healthy decisions we make throughout the rest of the day. Not to mention a healthy + balanced breakfast gets our metabolism going, provides much needed nutrients and vitamins, gives us energy, helps us focus, and helps maintain a healthy weight or lose weight, depending upon your goals.
What I also encourage clients to do in the mornings, upon waking and before breakfast, is drinking a cup of warm water with the juice of ½ a lemon. This simple practice is great for hydration, digestion, pretty skin, energy, weight loss + the immune system.
Okay, now on to this berrylicious breakfast! Chia seed pudding is one of my absolute favorite breakfasts for several reasons:
1. It’s super easy to make.
2. It takes no more than 5 minutes to make.
3. It’s ready for you in the morning. All you have to do is pull it out of the fridge and grab your spoon.
4. It’s healthy.
5. It’s delicious.
6. It allows you to get creative with your favorite toppings.
I wanted to create a fall-inspired chia pudding so I added in the blackberries and figs. Blackberry season is from the end of summer to the beginning of autumn, and the second fig season {there are two fig seasons} typically spans from August through October. So make sure you enjoy these two treats while you can!
This breakfast is dairy-free, gluten-free, plant-based, vegan friendly, and is a great source of omega 3s, fiber, protein and antioxidants. And speaking of antioxidants, blackberries have one of the highest antioxidant levels among all fruits. Plus, blackberries, also known as brambleberries {how fun is this name?!}, are great for healthy digestion, anti-aging, and pretty skin.
Ingredients:
- 1 cup unsweetened almond milk {make homemade or opt for carrageenan-free if store bought – Here is my new absolute favorite brand!}
- 1/4 cup chia seeds
- 1 heaping teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup grade B
- 1 cup organic blackberries
Directions:
- Combine almond milk, chia seeds and vanilla into a mixing bowl and stir well.
- In a blender, blend blackberries and maple syrup together well.
- Stir blackberry-maple syrup mix in to the chia mix.
- Cover the bowl with Saran Wrap.
- Place in the refrigerator overnight.
- Take out your chia pudding and top with fresh figs, bananas, almonds, sunflower seeds, and cherries.
I have a feeling this will become your new favorite autumn breakfast {or at least I hope so!}. Please let me know what you think! Leave a comment below or better yet, take a picture of your blackberry chia creation and tag me on insta so I can see!
Happy Fall, y’all!
