Description
This nutrient-dense superfood breakfast combines the anti-inflammatory power of turmeric, ginger, and cinnamon with fiber-rich chia seeds. By utilizing coconut milk for a creamy base and a pinch of black pepper to activate the curcumin, this pudding becomes a functional, metabolism-supporting meal. It is a perfect grab-and-go option that prepares itself overnight, ensuring you start your morning with a harmonious balance of texture, warmth, and flavor.
Ingredients
1/4 cup chia seeds
1/2 tsp turmeric powder
1/2 tsp ginger powder
1/2 tsp ground cinnamon
1 pinch rainbow peppercorns, freshly cracked
1 cup full-fat coconut milk
2 tbsp maple syrup
1/2 tsp vanilla extract
Instructions
Whisk the chia seeds, turmeric, ginger, cinnamon, peppercorns, coconut milk, maple syrup, and vanilla extract together in a medium glass bowl.
Ensure the mixture is smooth and no large clumps of seeds remain at the bottom.
Let the mixture sit on the counter for 5 minutes to begin absorption.
Whisk the pudding a second time to redistribute any seeds that have floated or adhered to the sides.
Cover and refrigerate for at least 1 hour or overnight until the pudding reaches a thick, creamy consistency.
Notes
Honey can be used as a substitute for maple syrup. For best results, use full-fat canned coconut milk for superior creaminess. The pudding can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5
- Category: Anti-Inflammatory
- Method: No-cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 container
- Calories: 310
- Sugar: 16g
- Sodium: 25mg
- Fat: 22g
- Saturated Fat: 18g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 0mg