Overnight Chia Pudding Breakfast

So far this year I have become a little obsessed with chia seeds, they are a great source of nutrients. I regularly add them to smoothies and recently started making chia puddings. I struggle with breakfast as I don’t like milk and I don’t like toast so everyday simple breakfast options aren’t really for me. I tend to have a smoothie every morning but now and again I like to add a bit of variety and have chia pudding instead. I make two at a time, they really need to be left overnight before eating so they do take a bit of planning but they are really simple and the recipe is really versatile so you can adjust it according to what you’ve got in at the time.

125g Coconut yoghurt (plain or vanilla)

4tbsp Chia seeds

6tbsp Almond Milk

2tsp Pure maple syrup

These are really easy, split the ingredients across two jars or bowls, I tend to use these jars from Ball, they are the perfect size and easy to transport as I tend to eat breakfast at work, but if you don’t have these you can just make in a bowl. Mix all the ingredients together really well, doing this in a jar allows you to check all the chia seeds are mixed in properly. Cover and leave in the fridge overnight.

By the morning you will have a jar that looks like it is full of frogs spawn, the chia seeds will have puffed up and the mixture set. I tend to top the pudding with some fresh fruit and some raw cacao, the recipe is really to adjust I often add a spoon of raw cacao powder to make a chocolate pudding.