Move aside overnight oats, chia pudding is the convenient breakfast we all need in our lives. Super quick, tasty and filling, it’s a triple threat of a snack that you can throw together in 5 mins flat before bed, ready to grab and go in the morning and enjoy throughout the week.
As well as being rich in fibre, antioxidants, magnesium, phosphorus and calcium, this powerhouse ingredient is a great source of essential fatty acids, making it a light and healthy option for breakfast, dessert or a mid-morning snack. It certainly lives up to its superfood name!
Simply soak your seeds in milk overnight, customise with your choice of toppings and start your day off right with this creamy breakfast-meets-dessert. Once you’ve jumped on this foodie bandwagon, you won’t be hopping back off again anytime soon.
Here’s a few winning flavour combinations to try!
The naked chia pudding base
In a mixing bowl, whisk your chia seeds, milk, maple syrup and vanilla extract until combined. Transfer to a cup or jar (one per serving) leaving space at the rim for your toppings.
Cover and refrigerate overnight or for at least 6 hours until your chia pudding is thick and creamy.
If it has not quite reached the pudding state yet, give it a stir and add in some more chia seeds and return to chill.
Double up on your ingredients if you want to make a big batch for the week, it’ll keep in the fridge for 5 days.
Chocolate & banana chia pudding
Craving a sweet treat? Mix all your ingredients together as above until combined, cover and leave to chill overnight.
When your chia pudding is ready to serve, top with slices of banana and shavings of dark chocolate, coconut chips or a dollop of Reese’s creamy PB. It’s a no-brainer!
Triple berry punch chia pudding
We prefer the consistency of fresh berries but frozen bezzas work just as well.
Follow the chia pudding steps as above, incorporating all the ingredients and refrigerating overnight.
If you’re using fresh blueberries, mash them up into the mixture to release more flavour!
Top with a smattering of fresh berries and flaked almonds to serve.
Coffee chia pudding
If you’ve got a sorry looking packet of chia seeds sat in your cupboard, this is their time to shine.
Combine chilled brewed coffee with milk, maple syrup, chia seeds and vanilla extract and chill overnight.
Top with a generous squirt of whipped cream and enjoy as a morning pick me up or save room and pull it out the fridge for pudding later, if you’ve got the willpower.
Cinnamon apple pie chia pudding
This sweet and spicy pudding is the perfect make-ahead breakfast or dessert and tastes just like apple pie. We’re already invested.
Whisk all your basic pudding ingredients together, cover and leave to soak overnight.
Heat the coconut oil in a pan before adding the diced apple, cinnamon and maple syrup.
Sauté on a mid-high heat for 2 minutes. Reduce the heat a little and cook for a further 5 minutes until the apple is soft & caramelised.
Spoon half your chia pudding mixture into a cup and spoon over half your apple topping, add the rest of your pudding and top with the last few chunks of apple and a cinnamon stick.
Autumn aesthetic, completed it mate.