Description
A nutritious and easy-to-make recipe suitable for bariatric patients, packed with seeds for protein and fiber.
Ingredients
Scale
- 2 tbsp chia seeds
- 2 tbsp flaxseeds
- 1 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
- 1 cup almond milk (unsweetened)
- 1 tsp honey (optional)
- 1/4 tsp cinnamon
Instructions
- Combine chia seeds, flaxseeds, sunflower seeds, and pumpkin seeds in a bowl.
- Pour almond milk over the seeds and stir well.
- Let the mixture sit for 10-15 minutes to thicken.
- Add honey and cinnamon if desired, then mix thoroughly.
- Serve chilled or at room temperature.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Adjust sweetness by adding more or less honey.
- Use any plant-based milk as a substitute for almond milk.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Breakfast
- Method: No-Cook
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg