Chia pudding is a delicious way to start your day. These tasty little seeds come with a big load of benefits, despite their tiny size. Rich in antioxidants, high in fiber, iron and calcium, as well as being a great source of omega-3 fatty acids, there’s little wonder chia seeds are having a bit of a popularity peak at the moment. Making a chia seed pudding couldn’t be easier, and they’re really simple to alter too – depending on your favourite flavours. All you need is a handful of chia seeds, a liquid of some sort, a little something sweet and a flavouring or two. If you want to make yours chocolately then you can use a pinch of coco powder, or if you prefer coconut, use coconut milk instead of regular milk. The options really are endless, just experiment until you find your favourite combination. Whichever ingredients you use for your chia pudding there’s no doubt it will be delicious – just remember to keep the liquid-to-seed ration in line with the below to get the right texture. These keep perfectly in the fridge for a couple of days, and because our recipe serves four you can make one lot on Sunday evening to see you through the week. If you want to take your breakfast chia pudding on the go with you then we think jam jars are a great alternative to serving them in glasses.
- 250ml milk, almond milk or coconut milk
- 1 tbs honey, or more to taste
- a few drops of vanilla extract
- toppings of your choice
To make your chia seed pudding whisk all your ingredients together in a large bowl, until the honey has evenly dispersed throughout. You can try the liquid at this stage to make sure it’s sweet enough and to check the flavourings. Adjust as necessary to taste.
Pour into four glasses or jam jars, cover with cling film or lids and leave in the fridge overnight.
When ready to eat decorate the top of your chia puddings with your favourite fruit compote, sliced fresh berries, nuts, seeds or coconut shavings and enjoy!