We have been making this rich pudding around the Treefort ever since our company wide Whole 30 challenge back in February. Here, we pile on fresh fruit for an awesome make ahead breakfast. (Perfect for Back to School Season!) We've also made it as a dessert, by topping with berries, mint, shaved coconut, and an extra drop of maple syrup.

What you need

¼ cup chia seeds
1 can (13 ounces) coconut milk
1 tablespoon grade B maple syrup or honey
diced fresh fruit
Tessemae's Balsamic, for serving

What to do

Combine the chia seeds, coconut milk, and maple syrup in bowl. Cover and refrigerate overnight. Stir before serving.

To serve, top with fresh fruit and a drizzle of Balsamic and a little more syrup or honey. We used 2 peaches, 1 banana, and about a cup of strawberries.

For a fast make ahead breakfast, make a double batch. After the pudding thickens overnight, divide it between small containers. Throw in your bag for breakfast on the go.

Serves 4