If you’re looking for a healthy breakfast that’s quick and easy to prepare, chia seed puddings are the perfect choice…
And they make great desserts too – especially when chocolate is involved!
Packed with fibre, omegas, potassium and magnesium, the little superfood seeds in them are great for boosting energy, improving endurance and will even help to regulate digestion.
Make the pudding the night before, adding just a few other ingredients, pop it in the fridge to set and by morning it will be ready and waiting for you.
If you’re really pushed for time first thing, you can even put your breakfast in a lidded jar or cup and take it with you for later!!
The variations are endless – check out some of the different recipes here – or why not try the one June made earlier for this week’s Chocolate Moment?
Chocolate Chia Seed Pudding
Adapted from a recipe by The Minimalist Baker
Will keep in the fridge for 2 to 3 days but best served fresh
- 360ml unsweetened almond milk
- 63gms chia seeds
- 24gms cacao or unsweetened cocoa powder
- Quarter teaspoon of sea salt
- Half a teaspoon of ground cinnamon (optional)
- Half a teaspoon of vanilla extract (optional)
- 2-5 tablespoons of maple syrup
- Put all the ingredients except the maple syrup in a bowl and whisk well to combine.
- Sweeten to taste with the maple syrup.
- Cover or put into a lidded jar and leave to set in the fridge overnight or until a pudding-like consistency is achieved (at least 3 to 5 hours).
- Serve chilled, topped with fresh fruit, nuts or granola.