Quinoa Chia Breakfast Pudding with Mango, Banana and Yogurt

This tasty quinoa-chia overnight breakfast pudding is simple, elegant, and
satisfying with a range of flavors including mango and banana. GF, DF, vegan.
Once you have made the basic recipe, garnish with fruit and yogurt of your
choice and enjoy not having to think about what’s for breakfast the next day.

Servings: 4 servings

Author: Beth Allingham

Prep Time
20 minutes

Cook Time
20 minutes

Total Time
40 minutes

Course:

Breakfast

Cuisine:

American

Keywords:

Dairy-Free Gluten-Free easy recipe chia pudding coconut milk [https://amzn.to/3GtbtkM] quinoa pudding

🧂 Ingredients

1 ½ cup cooked quinoa

cooled
¼ cup chia seeds
1 ¼ cup coconut milk
1 teaspoon cinnamon
¼ teaspoon cardamom or nutmeg
2 tablespoons honey

optional
Sliced bananas

cubed mango or peach, plain yogurt and a sprinkling of hemp seeds for garnishes

Instructions

1 In a medium bowl, stir together the cooked quinoa and the chia seeds.
2 Stir the cinnamon, cardamom or nutmeg, and coconut milk
[https://amzn.to/3GtbtkM] into the seed mixture until fully combined. Make a
decision about how much honey to add, if any.
3 To make individual servings in advance: Pour/spoon evenly into four jars or
glasses. Seal and place in the refrigerator overnight. Garnish in the morning.
4 To make individual layered servings in the morning: After stirring the
ingredients together in the evening, cover the container used for mixing. The
next day, fill each glass or jar ⅓ full of the thickened chia-quinoa mixture.
Layer in yogurt and fresh fruit. Spoon the remaining chia-quinoa pudding evenly
onto the fruit layer, leaving a little space for topping. Top with more yogurt,
mango, banana and hemp seeds.