Spring Breakfast

Before inviting your little helper into the kitchen:

• Wash and dice mango, and prep other toppings as needed

• Measure the chia seeds, coconut milk, maple syrup, and vanilla into separate ramekins or bowls for easy assembly

INGREDIENTS 

• 6 tablespoons chia seeds

• 1½ cups full-fat coconut milk (or oat milk for nut-free version)

• 1½ cups diced mango (fresh or frozen, thawed)

• 1 teaspoon vanilla extract

• 1 tablespoon maple syrup (optional, adjust to taste)

Topping Ideas (Optional):

• Extra diced mango

• Sliced banana

• Coconut flakes

• Nut-free granola

• Fresh mint

INSTRUCTIONS AND KID HELPER GUIDE 

Step 1: Mix It Up

• Adults: Supervise as children add ingredients to the bowl and stir.

• Tiny Helpers (Ages 2–3): Pour pre-measures milk into the mixing bowl. 

• Mini Chefs (Ages 4–5): Add chia seeds and help stir.
• Junior Cooks (Ages 6+): Add vanilla and maple syrup, then mix until well combined.

Step 2: Chill and Wait

• Adults: Cover the bowl and place in the fridge. Stir again after 30 minutes to prevent clumping, then chill for 4+ hours or overnight.
• Tiny Helpers (Ages 2–3): Say “night-night pudding!” as it chills.
• Mini Chefs (Ages 4–5): Pick and prep toppings with help.
• Junior Cooks (Ages 6+): Label jars with the flavor and date.

Step 3: Layer and Serve

• Adults: Spoon pudding into clear glasses or jars.
• Tiny Helpers (Ages 2–3): Add mango or banana chunks.
• Mini Chefs (Ages 4–5): Sprinkle on coconut flakes or granola.
• Junior Cooks (Ages 6+): Build their own parfait layers and help serve to the family. 

Vegetarian and Vegan Options

This recipe is naturally vegetarian and fully vegan. use coconut or oat milk and top with fruit, granola, or dairy-free yogurt for a refreshing, plant-based treat the whole family can enjoy!