A delicious breakfast, lunch or snack, this chia pudding is quick and easy to make, topped with organic blueberries, strawberries, and crunchy coconut pieces. This recipe calls for overnight refridgerating to gel, but could be eaten after 5 hours.
- 2 cups Bolthouse Farms Blueberry Banana Almond Milk
- 1/2 cup Chia Seeds (raw)
- 1 tablespoon Honey
- Mix all ingredients in a mason jar (or container with sealed lid) and put into refridgerator over night.