By: Rachel
Maybe you’ve been making the move to a more plant-based diet, and your mom has been totally cool about it. Perhaps you’re a devout carnivore, but mom is the one eating more things that grow in the ground lately. Either way, mom deserves some appreciation for all she does to support you—don’t ya think? And Mother’s Day is the perfect excuse to whip up a delicious breakfast that the whole family can come together and enjoy, regardless of their individual dietary preferences.
Not so skilled in the kitchen? No worries. We’ve put together a beginner-safe, completely vegan (but everyone will love it), perfect for Mother’s Day brunch recipe: Coconut Chia Breakfast Bowls. In fact, you don’t even need to turn the oven or stove on to make it. So even if mom doesn’t love you playing around in the kitchen, she should be OK with this—and if she’s not, she’ll definitely get over her fears once she tastes what you’ve done.
Coconut Chia Breakfast Bowls
Makes 4 servings
1 can light coconut milk (the canned kind; shake well before using)
1 cup unsweetened almond milk
¼ cup maple syrup
½ cup chia seeds
½ teaspoon ground cinnamon
Toppings:
Unsweetened shredded coconut
Sliced almonds
Assorted fruit, cut into rounds or diced
The night before you plan to eat the pudding, whisk together the coconut mil, almond milk, and maple syrup. Stir in chia seeds and cinnamon. Allow to sit for 5 minutes, and mix again so seeds don’t clump as they begin to absorb liquid. Wait another 5 minutes, and mix again. Cover chia seed mixture, and refrigerate until morning. When you’re ready to eat, distribute chia among bowls. Decorate with shredded coconut, almonds, and fruit.