Coconut Chia ft Zucchini , Blueberries & Salted Maple Almonds

Part of a great breakfast meal prep routine includes chia pudding! You can make a big batch and keep it in the fridge for a few days for a quick breakfast and can top with anything you like. Soaking it in a milk of your choice also gives you a creamy and nutty flavour ! I always love adding veggies into my breakfast to get that extra serve , and the zucchini in here was a great savoury touch! I know it seems weird but give it a go! A nice variation to this dish too is to add some oats to bulk it up if you want xx

Serves 2


1/3 cup chia seeds

1 cup coconut milk

1 tsp cinnamon

1 tsp vanilla bean

1/2 grated zucchini

1 big handful bluberries

1 big handful slivered almonds

1 tbsp maple syrup

sprinkle rock salt


  1. Place cinnamon, vanilla, chia and coconut milk in a bowl and stir until completely mixed through ( this is key so the seeds don’t get stuck at bottom)
  2. Set in fridge overnight
  3. Toss almonds in pan with maple and salt until golden
  4. Top chia with berries, zucchini and almonds and enjoy!

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