American · Breakfast
Whole30 Pumpkin Seed Berry Chia Pudding
Coconut milk chia pudding with pumpkin seeds and fresh berries, batch-prepped for a dairy-free Whole30 and paleo American vegan breakfast.
$
10 minsPrep
0 minsCook
10 mins (plus 4 hours chilling)Total
EasyLevel
Nutrition per serving
385Calories
12gProtein
24gFat
32gCarbs
12gSugar
8gFiber
110mgSodium
0mgChol
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Instructions
1
Prep
Slice 160g strawberries. Measure 40g pumpkin seeds, 12g ground flaxseed, 60g chia seeds, 1 can (400ml) full-fat coconut milk, 200ml unsweetened coconut milk, 0.75 tsp vanilla extract, and 0.1 tsp fine sea salt. Have 2 airtight containers ready.
2
Toast
Heat a dry pan over medium heat. Add pumpkin seeds, toast 3 to 4 minutes stirring occasionally until they begin to pop and smell nutty. Tip onto a plate to cool completely, about 3 minutes.
3
Build
In a medium bowl, whisk together canned coconut milk, carton coconut milk, vanilla extract, and sea salt until smooth. Stir in chia seeds and ground flaxseed until fully dispersed. Rest 5 minutes, then whisk vigorously to break up any chia clusters.
4
Finish
Cover the mixture and refrigerate for at least 4 hours or overnight until thickened and pudding-like consistency is reached. The chia seeds will absorb liquid and create a creamy texture.
5
Plate
Divide chia pudding evenly between 2 airtight containers (160g per container). Top each with 80g mixed berries and 20g toasted pumpkin seeds. Seal and refrigerate up to 4 days. Stir through before serving.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g (2.1 oz) white chia seeds
- 1 can full-fat coconut milk
- 200ml (3/4 cup + 1 tbsp) unsweetened coconut milk
- 40g (1.4 oz) raw pumpkin seeds
- 12g (0.4 oz) ground flaxseed
- 0.75 tsp vanilla extract
- 0.1 tsp fine sea salt
- 160g (5.6 oz) mixed fresh berries