I pumped this vegan Coconut Chia Pudding with FOUR types of coconut—coconut milk, shredded coconut, coconut oil, and coconut sugar—for the ultimate coconutty flavor, just like in my coconut cake. Because the way I see it, the more coconut, the better!

It’s thick, creamy, and naturally sweetened with a splash of maple syrup. It’s basically a rich dessert disguised as a healthy, fiber-packed breakfast. Between its creamy texture and the caramelized bananas on top, it very much has the same tropical, “vacation-in-a-jar” vibes as my mango chia pudding, so you can treat yourself to a little getaway without even leaving the kitchen.

Chia Pudding Ingredients

Coconut milk – I like using full-fat canned coconut milk because it’s a tad more flavorful, plus the texture is thicker, so the chia pudding solidifies more quickly. Light canned coconut milk also works, but the pudding will need to be refrigerated for at least 8 hours.

Chia seeds – Both black and white chia seeds work here. 

Shredded coconut – For a little texture and more coconut goodness. I recommend using unsweetened coconut shreds since the pudding is already sweetened with maple syrup.

Caramelized bananas – AKA the best topping for chia pudding! Easy to make with sliced bananas, coconut sugar, and coconut oil, they’re a sweet topping that makes this healthy breakfast feel like dessert.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Low-calorie option – Swap the canned coconut milk for coconut milk from a carton.
• Sweetener options – You can sweeten the pudding with honey instead of maple syrup if you want. Any kind of sugar can be used for the caramelized bananas (cane sugar, white sugar, brown sugar, etc.).
• Protein boost – You can stir in 1 scoop of plain or vanilla protein powder and an extra splash of milk.

How to Make Coconut Chia Pudding

Step 1: Combine. Start by whisking the coconut milk and maple syrup together in a bowl, then stir in the shredded coconut. Finish by stirring in the chia seeds.

Step 2: Soak. Divide the chia mixture into two glasses or jars. Place them in the refrigerator.

Step 3: Caramelize the bananas. Before serving the pudding, heat the coconut oil in a skillet, then add the banana slices. Sprinkle the coconut sugar over top and cook until they’re soft, sticky, and caramelized on the outside.

Step 4: Top and serve. Top each jar of chia pudding with the caramelized bananas and extra shredded coconut, then serve and enjoy.

Erin’s Tips and Tricks

• I like to store chia pudding in airtight mason jars for an easy grab-and-go snack.
• Shake or stir the pudding 30 minutes after dividing it between jars to prevent the chia seeds from clumping.
• Feel free to double or triple this recipe if you’re making chia pudding for meal prep.

Chia Pudding FAQs

Storage

Refrigerator: Chia pudding will stay fresh and creamy in the sealed jars for up to 5 days.

Freezer: I haven’t tried freezing chia pudding, but I don’t see why it wouldn’t work. Just thaw it in the refrigerator overnight before serving.

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Risotto is one of those notoriously intimidating meals that needs a little more babysitting than your average easy dinner recipe. Is the babysitting worth it? I certainly think so! But do I want to stand over a hot stove and constantly stir every time I make this fantastic dish? Not really.

Luckily, my Easy Baked Risotto recipe takes care of that. It has everything you love about risotto, except for the babysitting. Just add rice, broth, and veggies to a pot, pop it in the oven, and let it bake. It’s the ultimate low-effort, high-reward meal I like to quickly throw together after work or for date night with Miguel.

Risotto Ingredients

Arborio rice – This is the only rice I use when I make risotto (with the exception of my orzo risotto recipe). It’s a type of short-grain rice with a high starch content, giving risotto its signature creaminess (without needing any cream).

Stock – I’ll use chicken stock when I want my risotto to be super savory, or vegetable stock when I’d rather keep things vegetarian.

Lemon – I used freshly squeezed lemon juice to brighten the whole dish (bottled is fine, too). For an extra hit of lemony flavor, feel free to zest the lemon before juicing it, then sprinkle it on top at the end.

Frozen peas – Remember to thaw the peas in the fridge before stirring them into the risotto.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Swap the peas – Out of frozen peas? Use another frozen veggie you have, like green beans, broccoli, or zucchini.
• Use seasonal vegetables – I recommend substituting the peas for asparagus tips in the spring, sliced leeks in the summer, and roasted butternut squash in the fall.
• Extra-creamy baked risotto – Stir in a dollop of mascarpone at the very end to make it extra mouthwatering. 
• Vegan option – You can make vegan baked risotto with vegetable broth, non-dairy butter, and vegan parmesan cheese or nutritional yeast.

How to Bake Risotto

Step 1: Heat the broth. Heat the broth in a pot over medium heat until it’s warm, but not boiling. Remove the pot from the heat. 

Step 2: Make the base. Add the rice, warm broth, shallot, garlic, and some of the butter to a large, oven-safe pot (I used a shallow Dutch oven). Stir gently to combine.

Step 3: Bake the risotto. Cover the pot and move it to the oven to bake.  

Step 4: Add the rest. Take the pot out of the oven and stir in the lemon juice, cheese, peas, and salt, then finish with the butter. Add more lemon juice, salt, or pepper to taste, and enjoy! 

Erin’s Tips and Tricks

• Warming the broth ahead of time helps the rice start cooking the second it hits the oven. Cold broth might give you unevenly cooked or crunchy rice.
• Rest the risotto for a few minutes before serving to give the rice time to absorb any extra broth and become nice and fluffy.
• Every oven is a little different, so I would start checking for doneness around the 25-minute mark. You’re looking for rice that’s tender but still has a slight bite (al dente).

Baked Risotto FAQs

Serving Suggestions

Miguel and I serve risotto for any occasion, whether we’re having a casual dinner or a date night. We like to pair it with a simple spring salad like this radish salad or this baby kale salad with honey-mint vinaigrette, and a side of sautéed asparagus. 

Baked risotto is pretty filling on its own, or you can top it with a grilled chicken thigh, pan-seared shrimp, or a baked salmon filet.

Storage

Refrigerator: I find that risotto is best served fresh, but if you have leftovers, keep them covered in the fridge for 3 to 4 days.

Freezer: Pack the cooled risotto into a freezer-safe bag or container and freeze for up to 2 months. Thaw it in the fridge overnight before reheating. 

Reheating: Reheating risotto can be a little tricky, but I find that warming the leftovers in a skillet with a splash of broth and gently stirring works wonders.

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How to Make a Crockpot Breakfast Casserole with Hashbrowns

Step 1: Add the hashbrowns. After lightly greasing the crockpot, spread the hashbrowns into the bottom.

Step 2: Cook the bacon. Cook the bacon in a skillet until it’s crispy. Move the cooked bacon to the crockpot.

Step 3: Cook the vegetables. Add the vegetables to the now-empty skillet and cook until they’re softened. Transfer them to the crockpot.

Step 4: Blend the cottage cheese. Blend the cottage cheese and milk in a small blender until smooth. Pour it into the bowl with the eggs, then whisk to combine. Pour the egg-cottage cheese mixture into the crockpot.

Step 5: Finish. Lastly, sprinkle all of the shredded cheese over the casserole.

Step 6: Slow cook. Cook the casserole on LOW for 6 to 7 hours or on HIGH for 4 hours, or until the eggs are set. 

Step 7: Serve. Slice the casserole into 8 pieces, garnish each with chopped chives, and enjoy!

Erin’s Tips and Tricks

• There’s no need to thaw the frozen hashbrowns before layering them in the casserole. Adding them frozen helps them hold their shape.
• Always saute the veggies first to cook off the excess water. This will keep your eggs fluffy and the hashbrowns crisp!
• You can cook this overnight on Low heat. Just know that the edges and the top will get a bit more browned and crispy if it goes for the full 7 hours. If you prefer a softer, paler egg bake, aim for the 6-hour mark.
• Avoid rubbery eggs by switching the crockpot to Warm or by turning it off when the center is still a little jiggly but otherwise set. The eggs will continue to firm up from the residual heat.

Breakfast Casserole FAQs

Serving Suggestions

If I’m making this overnight slow cooker breakfast casserole for a big family breakfast, I like to put out small bowls of sliced avocado, sour cream, chopped chives, and a few different hot sauce options so everyone can customize their slice.

A savory hashbrown breakfast casserole like this also needs something sweet on the side, so I also always have a bowl of fruit salsa or this creamy Greek yogurt fruit salad on the table. Plus, something extra indulgent, like cinnamon rolls or a lemon loaf, is always fun, too.

Storage

Refrigerator: If you have leftovers or made this for meal prep, place the cooled casserole slices in individual airtight containers and refrigerate for up to 4 days.

Freezer: The slices also freeze well for up to 2 months. Thaw them in the fridge overnight before reheating.

Reheating: Pop a slice in the microwave for 60 to 90 seconds or in the air fryer at 350°F for 3 to 5 minutes. 

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