These are a perfect meal prep addition to your sunny mornings or even a tasty treat that will keep you glowing! Packed with colorful flavonoids and anti-inflammatory compounds, this tropical gem is sure to make you shine all season long.
Course Breakfast
Cuisine American
Keyword dairy free, gluten free
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 2people
Author Jennifer Barr
Ingredients
For the chia pudding
1/2cupchopped pineapple
3/4cupalmond milk
1/3cupunsweetened coconut yogurt
3 ½Tbspchia seeds
3Tbspgluten-free rolled oats
2Tbspof unsweetened shredded coconutplus extra for garnish
1Tbspvanilla protein powderor collagen
1/4Tbspground turmeric
1/4tspcinnamon
1/4tspground ginger
Optional: Toasted buckwheat and shredded coconut for garnish
For the layers:
½cupblackberries
½cupblueberries
1cupunsweetened coconut yogurt
Instructions
Place pineapple into a blender and blend until liquid.
Place the pineapple and all remaining chia pudding ingredients into a bowl and mix until fully combined. Cover and place in the fridge for at least 4 hours or overnight for best results.
Once the chia pudding has sat overnight, get your favourite glass jars ready for layering. Put a layer of pudding, followed by the coconut yogurt and then the fruit. Repeat the layers again, ending with the fruit. Top with a sprinkle of shredded coconut or toasted buckwheat if desired.
Notes
Bonus Tip: For turmeric lovers, sprinkle a little more turmeric in between the layers!