Description

A vibrant, nutrient-packed chia seed breakfast pudding assortment featuring five delicious flavors including chocolate, mango, wheatgrass, avocado, and dragon fruit. Each pudding is made with almond milk, naturally sweetened with agave, and enriched with superfoods like dark chocolate, wheatgrass powder, and bee pollen. Perfect for a healthy, energizing start to the day.

Ingredients

Scale

Chocolate Chia Pudding

1 cup almond milk
1.5 oz dark chocolate bar
1 tbsp agave syrup (or to taste)
3 tbsp chia seeds
1 tsp vanilla extract

Mango Chia Pudding

1 mango (peeled and sliced)
Splash of almond milk
Agave syrup (to taste)
1 tsp vanilla extract
2.5 tbsp chia seeds

Wheatgrass Chia Pudding

1 cup almond milk
0.28 oz (about 1 tbsp) wheatgrass powder
Juice of 1/2 lime
Agave syrup (to taste)
3 tbsp chia seeds

Avocado Chia Pudding

1 large avocado
1/2 cup almond milk
Juice of 1 lemon
Agave syrup (to taste)
3 tbsp chia seeds

Dragon Fruit (Pitaya) Chia Pudding

1 cup almond milk
3.5 oz dragon fruit purée (pitaya)
Squeeze of lemon juice
Agave syrup (to taste)
3 tbsp chia seeds

For Garnish

1 tbsp bee pollen
Edible flowers

Additional Ingredients

6 cups almond milk (total for all puddings)
6 tbsp agave syrup (approximate total, adjust per taste)
3 tsp vanilla extract (total)
1/2 lime (juiced)
1 1/2 lemons (juiced)

Instructions

Prepare Chocolate Chia Pudding: Heat 1 cup of almond milk in a saucepan until warm but not boiling. Stir in the 1.5 oz dark chocolate bar until fully melted. Sweeten with 1 tablespoon of agave or to taste, then whisk in 3 tablespoons of chia seeds and 1 teaspoon of vanilla extract. Cover with plastic wrap and refrigerate for several hours until the pudding sets and thickens.
Make Mango Chia Pudding: In a mini food processor, puree the peeled and sliced mango with a splash of almond milk until smooth. Sweeten to taste with agave syrup, stir in 1 teaspoon of vanilla extract and 2.5 tablespoons of chia seeds. Cover the mixture with plastic wrap and refrigerate until set.
Prepare Wheatgrass Chia Pudding: Whisk together 1 cup of almond milk with 0.28 oz wheatgrass powder and juice of half a lime. Sweeten to taste with agave syrup and whisk in 3 tablespoons of chia seeds. Cover and refrigerate until the pudding thickens.
Make Avocado Chia Pudding: Using a food processor, puree the avocado with 1/2 cup almond milk and juice of 1 lemon until smooth. Sweeten to taste with agave syrup and whisk in 3 tablespoons of chia seeds. Cover and refrigerate for several hours until set.
Prepare Dragon Fruit Chia Pudding: Whisk together 1 cup almond milk with 3.5 oz dragon fruit purée and a squeeze of lemon juice. Sweeten with agave or honey to taste, cover with plastic wrap, and refrigerate for about 3 hours or overnight until set.
Assemble the Puddings: Once all five chia puddings have thickened and set, you are ready to plate them. Spoon a layer of each chia pudding flavor into four serving glasses, arranging the layers in any order you prefer.
Garnish and Serve: Garnish each glass with edible flowers and a sprinkle of bee pollen for a beautiful and nutritious finish. Serve chilled.

Notes

You can substitute agave syrup with honey or maple syrup if preferred.
Adjust sweetness according to your taste preferences as some fruit purées are naturally sweet.
Chia pudding thickens best after refrigerating for at least 3-4 hours or overnight.
Use fresh, ripe fruits for best flavor and texture.
The pudding layers can be prepared in advance and stored separately until assembly.
Edible flowers add an aesthetic touch but can be omitted if unavailable.
Bee pollen is optional and can be replaced with nuts or seeds for added texture.

Prep Time: 20 minutes
Cook Time: 10 minutes (mostly heating and melting chocolate)
Category: Breakfast
Method: No-Cook
Cuisine: Fusion, Healthy

Keywords: chia seed pudding, healthy breakfast, vegan pudding, chocolate chia pudding, mango chia pudding, dragon fruit pudding, avocado pudding, wheatgrass pudding, superfood breakfast