I’ve been on a sweet breakfast kick the last few weeks. Avocado toast has been reserved for lunch and even dinner, and I’ve been waking up craving all the fruit and yogurt. Chia pudding is the perfect amped up yogurt bowl in my mind.
Loaded with antioxidants, fibre, high quality protein and Omega 3 fatty acids, I can have my yogurt bowl with a little more texture and know that I’ll be satisfied for a heck of a lot longer.
I love using a mixture of yogurt and milk to create a beautiful creamy chia seed pudding texture. The toppings are also key… always and nut or seed butter; usually peanut butter, berries and some sort of granola for a little crunch. So simple, so satisfying, and so many potential flavour combinations.
Blueberry Chia PuddingPrint Recipe
- 3 tbsp whole chia seeds
- 180ml milk of choice; I like using coconut for it's natural sweetness
- 80g thick plain Greek yogurt or non dairy alternative
- 1 heaped tsp Arctic Berries freeze dried blueberry powder
- 1/2 tbsp maple syrup
- 1/2 tsp vanilla extract
- Peanut butter, berries, granola and a little extra yogurt for topping
Mix together all ingredients in a bowl. Allow to sit for 10 minutes and then stir up again. Place into the fridge to thicken up overnight.
Serve with all the toppings in vessel of choice!