Chia seeds are packed with fibre, protein, calcium, Omega-3s and antioxidants. Mixed with a healthy plant-based milk and fruit, this makes a perfect healthy breakfast – a great way to start your day!
There are various toppings that go with chia pudding such as granola, berries, nuts and chocolate and I made a strawberry compote to go with ours, of which there is plenty left over to stir into a yoghurt later for the boys.
This pudding is deceiving, it looks small, but it is very filling and kept me going until lunch time no problem. It is simple to make and is best when left in the fridge overnight. The result in the morning should be a creamy and thick, if it is too thick, you can add a little more milk. I add a little extra milk in the morning as I prefer it not as thick, but that is personal preference.
Chia Pudding
Ingredients
- 200 ml plant-based milk
- 65 grams chia seeds
- 1 tbsp agave nectar
- 1/4 tsp cinnamon
- 1/2 tsp vanilla extract
Instructions
- Mix together all the ingredients in a bowl.
- Refrigerate overnight or a minimum of 6 hours.
- If the mixture is too runny, you can add more seeds and leave for another half hour, or more milk if too thick.
- Serve with your favourite toppings.
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