It’s best to make this in a mason jar so that you can put a tight fitting lid on it, shake it up, and store it in the fridge until you’re ready to enjoy. I recommend making two or three at a time so you will have a few extra to grab for breakfast during the week.   Serves 1 2 heaping Tbsp chia seeds 2 tsp vanilla extract pinch of salt 2 Tbsp dried blueberries 1 Tbsp finely chopped walnuts 1 Tbsp sweetened cacao nibs 1 Tbsp coconut milk 1 Tbsp maple syrup (optional) 1½ c non-dairy milk of your choice

  1. Place all ingredients, except for the non-dairy milk, into the jar. Cover with non-dairy milk.2. Cover jar tightly and shake vigorously. Place jar in the fridge. Remove once every 30 minutes to 1 hour and shake vigorously until the pudding is set, about 3 hours total. Enjoy immediately or let sit overnight. NUTRITION (per serving) 400 cal, 8 g pro, 30 g carb, 14 g fiber, 8 g sugars, 25 g fat, 7 g sat fat, 280 mg sodium MORE: Chia Apricot Pudding