This easy little breakfast pudding is just lightly sweet, and perfect for an on-the-go morning. Make a few of these the night before, and they'll be ready when you are. This recipe really shows off the texture of the kañiwa, which is almost like that of tiny tapioca pearls and the chia gives a pleasant crunch. There are so many ways to vary this recipe, so feel free to add fruit, nuts or other spices like cinnamon (or even more cocoa if you're a chocolate lover) to suit your fancy.
Cocoa Kañiwa Breakfast PuddingMakes: 1 serving
2/3 cup cooked Zócalo Kañiwa
1 cup unsweetened vanilla almond milk (soy or coconut is fine too)
2 teaspoons maple syrup or agave nectar
2 tablespoons chia seeds
1 teaspoon cocoa powder
In a pint mason jar add all of the ingredients, adding the cocoa powder last. Replace the lid tightly and shake vigorously until all of the ingredients are fully incorporated. Place in the refrigerator overnight. Before serving, add nuts, frozen or fresh fruit and enjoy.