Are you tired of gluten-free box cereals? Although they are handy when you’re in a rush, there’s got to be something more exciting and healthier. Luckily, this cranberry kefir chia pudding makes my breakfast exciting. In addition to that, it’s healthy, low-carb, and absolutely a big time saver for breakfast that I won’t get tired of for a long time.
Are you busy getting ready for Christmas these days? While you’re shopping online or searching the web for holiday gift ideas, you should definitely treat yourself with this super easy-to-make cranberry kefir Chia pudding. If you don’t have kefir (see links for how to make dairy kefir and non-dairy kefir), you can easily replace it with yogurt (dairy or non-dairy). Once you add everything together and let the chia seed to soak for 5 minutes, it’s ready to go.
With Christmas just around the corner, I made some cranberry sauce again. Adding this sweet and tart homemade sauce into the breakfast kefir chia pudding gives it an extra tart flavor. Don’t forget to top the pudding with some fresh raspberry, sliced kiwi, and roasted coconut flakes. You can even make it the night before and refrigerate it for the next morning to enjoy.
- 16 oz milk kefir, dairy or non-dairy
- (optional)¼ teaspoon pure stevia extract powder
- ¼ cup chia seeds
- 1 tablespoon cranberry raspberry sauce
- 1 kiwi, peeled
- 4 raspberries, fresh or frozen
- 1 tablespoon roasted coconut flakes
- Combine and stir kefir, stevia (if using any), chia seeds, and cranberry raspberry sauce in a large jar. Let the jar stand at room temperature for at least 5 minutes before serving. You can also refrigrate the jar overnight.
- Garnish with fruit and roasted coconut flakes.