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Two margarita glasses filled with chia seed pudding on a pink table. There is berry compote and yoghurt in the middle of each glass to decorate.

Chia Seed Pudding

Sarah Sears
A healthy and delicious way to start your day!
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Prep Time 5 minutes
Chill Time 3 hours
Course Breakfast
Servings 2

Ingredients
  

  • ¼ cup chia seeds
  • 1 cup milk cows, almond, soy etc.
  • Maple syrup or honey to taste

Topping

  • 2 tablespoons of berries frozen or fresh
  • Yoghurt
  • Maple Syrup to taste

Instructions
 

  • Place chia seeds, milk and maple syrup in a jar (with a lid) and stir to combine.
  • Let it sit for 5 minutes and stir again to disperse the chia seeds evenly and to prevent ‘clumps’.
  • Screw the lid on and place the jar in the fridge and leave to set overnight or for at least 2.5 -3 hours.
  • 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.

Notes

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.
Keyword chia seeds