School is back in session. It’s exciting, really. Although I love the freedom that summer brings, the new academic year always feels like a fresh start. A reboot. A chance to take what we learned in the previous year and better ourselves in the future one. A chance to try new approaches. Listen better. Laugh harder. All the mistakes, successes, and the in-between: a primer for the new year.
And so in the first few weeks of the reboot of 2014, I know I need to keep things simple. Healthy. Fresh. This coconut chia pudding with mango and blackberries is just that. The prep takes only minutes. I make mine the night before and voila! Breakfast of champions. Or school counselors. It is filling and refreshing—full of protein, fiber, omega-3 fatty acids, and vitamin C. Breakfast rebooted.
Coconut Chia Pudding with Mango and Blackberries
- 1 1/2 cups organic coconut milk full fat
- 1/4 cup black or white chia seeds
- 2 tablespoons maple syrup or honey if not vegan
- 1/4 teaspoon pure vanilla extract
- 1 mango ripe and ready to eat, sliced
- 1 heaping cup blackberries
In a medium bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract.
Cover with plastic wrap and refrigerate for 2 1/2-3 hours, or overnight, until pudding has thickened.
When ready to eat, stir, serve in small bowls and top with mango slices and blackberries.