I wanted to switch up my breakfast this morning, so I made this mango turmeric chia pudding last night.
I think I’ve already talked about it before, but I’m a huge proponent of breakfast in jars. First, I love Mason jars. Second, I love the idea of taking off a lid, looking inside, and digging to the bottom of a jar with your spoon. It’s like a mini food adventure, and if it tastes good, you know you’ve done it right.
I also like letting things sit overnight and waking up to them in the morning, and breakfasts in jars are often that. I blended together some mango and coconut milk, like I would for a regular smoothie or smoothie bowl. I stirred in some chia seeds and let the mixture sit overnight in the fridge. In the morning, I unscrewed the lid, gave the mixture a stir and topped with some frozen raspberries.
Et voilà. Breakfast is served.
I started listening to this song as I was writing this post, and it seemed to fit the whole “change is in the air” motif. I like the hip hop vibe and the bubble sounds in the background.
Mango Turmeric Chia Pudding (slightly adapted from Will Frolic for Food)
1 large mango or 2 small mangos, peeled and pitted
1 1/2 cups light coconut milk
2 medjool dates, pitted
1/4 teaspoon turmeric powder
1/2 teaspoon vanilla extract
3 tablespoons chia seeds
Optional additions: nut butter, freeze dried berries, fresh berries, chia seeds, mint or basil etc.
Add your fresh mango and coconut milk to the bowl of a high powered blender. Blend until smooth and creamy. Then add the dates, turmeric and vanilla extract. Blend until the dates are mostly emulsified into your mango cream.
Stir your chia seeds into the mango cream, pour into a Mason jar, give the mixture a stir and let it sit overnight in the fridge. The chia pudding is done when it’s thick and the chia seeds have plumped up and softened.
Top with frozen raspberries or another topping of your choice. Enjoy!