Well friends, it’s national Breakfast Week here in the UK! So, this is a post for all of you who say that you never have any time for breakfast. Overnight Vegan Chia Pudding is the sure fire way make sure that you do! It’s faster than standing in line for that non-fat-soy-vegan-sea-foam-extra-sprinkle latte. C’mon. You know you order those!!!
So, the facts:
1.Breakfast is the most important meal of the day.
2.Most of us skip it.
Or worse yet, we grab a muffin when we’re ordering those cray cray lattes. You know you do. But guys, coffee shop muffins are not breakfast. These Apple Muffins are breakfast! But I’ve gotten pretty sweet on breakfast over the last few weeks. And heres why:
I’ve realised making time for breakfast everyday I’m making huge changes in my life. I know it sounds extreme, but it’s true. When you eat breakfast it kick starts your metabolism and gives you that initial energy boost. I dare say it’s the equivalent of those inverted yoga positions, where people say that standing on their heads is the same as a cup of coffee. Yeah, I’ll stick with the Overnight Chia Seed Pudding thanks.
Before breakfast came into my life, I would eat every day all day. I grazed. You know who also grazes. Cows. Cows graze too. But, when I started to eat breakfast every day I started to notice that I didn’t “graze” so much. I started to feel better. More energy, lighter on my feet and I could think more clearly.
So, I’ve been experimenting with Breakfasts of all sorts, and it’s a game changer. I avoid the 4pm crash and the 8pm snacking snafu. This Overnight Vegan Chia Pudding is for the time starved and morning hungry. It practically makes itself. I used chia seeds (obviously 😉), and some almond coconut milk. My secret Chia Pudding weapon is this coconut yogurt from CoYo.
I discovered it when I was doing some recipe development for a Twice As Nice bakery, and I haven’t looked back. I’m not vegan, but I would choose CoYo over dairy yogurt everyday of the week. That’s a tall statement from a non-vegan!
These Chia Puddings get made in little jam jars (the night before) so that you can grab-and-go first thing in the morning. Grab it out of the fridge, toss it in your bag and eat at work. For maximum breakfast effect garnish with fresh fruit and a HUGE dollop of CoYo yogurt and maybe some mint if you fancy it. Stick with it for 30 days and you’ll never skip breakfast again.
So I’d love to know, do you normally skip breakfast, or do you make time for it everyday? Let me know in the comments below!
Overnight Vegan Chia Pudding
- 300 ml coconut almond milk
- 60 g CoYo Coconut Yogurt
- 65 g chia seeds
- 2 passionfruit
- Fresh coconut toasted
- Fresh figs
- Viola Flowers Mint sprigs
Place the chia seeds, coconut yogurt and almond coconut milk in a bowl and whisk.
Squeeze the pulp from the passionfruit and divide between 4 small jam jars.
Slice one of the figs and place the rounds in the jars.
Divide the mixture between the jars.
Place the lid on the jars and refrigerate.
Cut the rest of the figs and toast the coconut.
If you're making the pudding to go take the fruit in a separate container and top just before eating.