1/4 cup chia seeds
1 cup milk (cows, almond, soy etc.)
Maple syrup (or honey) to taste
2 tablespoons of berries (frozen or fresh)
Maple Syrup to taste
1. Place chia seeds, milk and maple syrup in a jar (with a lid) and stir to combine.
2. Let it sit for 5 minutes and stir again to disperse the chia seeds evenly and to prevent ‘clumps’.
3. Screw the lid on and place the jar in the fridge and leave to set overnight or for at least 2.5 -3 hours.
4. Spoon pudding into bowls, jars or glasses and serve with a dollop of yoghurt, berries and a generous drizzle of maple syrup (or any topping of your choice)
The pudding will last in the fridge for 3-5 days – double or triple the recipe to have breakfast prepared for the rest of the week.
* If the pudding is too runny, just add a few more chia seeds and leave it to set for a little longer. If it’s too thick, just add more milk.
* Note – prep time does not include chilling.
PRO TIPS, TRICKS & EXTRAS
In case you’re not familiar with chia seed pudding, it’s made from a few spoonful of chia seeds which are mixed with a liquid and is left to sit and thicken. It has the consistency of a mousse-like jelly. I know, that last bit probably doesn’t make it sound very appealing, but trust me, with the right additions, it’s delicious and not to mention super quick.
Because it can be prepared the night before, it makes a perfect breakfast for busy mornings.
Today I bring you a chia seed pudding recipe which is vegan friendly and has a delicious earthy taste. We don’t usually have hazelnut milk sitting it our fridge, however last week I needed a substitute for cows milk so I bought hazelnut instead – and I was glad I did because it’s so delicious. You can easily make this pudding with another milk instead, however I highly recommend trying it with a nut milk for a more decadent flavour.