Chia Pudding Delight
Remember having a Chia Pet as a kid? It was a little toy dog or cat that you watered and it sprouted and grew before your eyes! Well…that my friends, was the first time I was introduced to chia seeds. Now…I use them in a different light and let me tell you, they are a life saver – a delicious lifesaver!
For those of you who have ever wondered what you can make for breakfast that is healthy, easy, quick, nutritious and travels well…this recipe is for you! No more excuses about not having time to eat well. This takes next to NO time! Chia is high in fibre, antioxidants, potassium and has more iron than spinach!
Now if you have not yet tried a chia pudding, you haven’t lived. I seriously have to wonder how I ever survived without this before?!
Chia seeds are porous little buggers that literally suck up the liquid that you pour over them, so you can prepare these the night before and let them suck up the liquid over night. You really can use any combination to create your own pudding. From strawberry mousse layered chia pudding, to vanilla and cinnamon pudding topped with banana and coconut, to chocolate cacao flavoured pudding to mango puree and protein powder pudding. The world is really your oyster on this one!
Have fun with it and try lots of different combinations. You can even try serving them in different glassware based on your mood – from a cocktail glass to a mason jar.
A few of my recent creations are below to get you started:
How do I make the topping sauces you ask? They are really simple! I throw a handful of strawberries into the blender, squeeze half a lemon and blend! If you like them sweeter, mix in a TB of honey or maple syrup. Such a quick, instant topping sauce that can be stored in your fridge for a week to be used on various dishes as you please! You really can’t ask for more than that.
This recipe makes one dish, so double or triple it and make extra to enjoy across the week.
Enjoy the recipe guys!
- 1 TB Chia Seed, White or Black (or mixed!)
- 1 x 400ml Can Coconut Milk (or 200ml of Coconut Milk and 200ml of sugar free Greek Yoghurt)
- 1 Tsp Cinnamon
- Optional - A drizzle of honey or maple syrup
- Banana, sliced
- Mango puree
- Almond slices
- Raspberry Sauce
- Hemp Seeds
- Sunflower seeds
- Mango Mousse
- Flaxseeds, ground
- And many, many more!!!
- 1. Mix your chia seeds with the other base ingredients and use a fork to beat together for a few minutes
- 2. Place the pudding in the fridge for 10 minutes and then beat again with a fork (it slowly thickens as it absorbs the liquid)
- 3. Layer your base pudding into a mason jar or cocktail glass or a standard bowl with any of the topping choices
- 4. Place back in the fridge until ready to eat (best after at least 2 hours in the fridge)
- You really can make your mark with this dish and try millions of variations. My favourites are a layer of base pudding, then a layer of slice banana, then another layer of base pudding topped with strawberry sauce, coconut and blueberries.
- Best of all, you can make this the night before and then take it with you to work the next day! It travels well in a mason jar.